114 Head Chefs jobs in Bahrain

• Oversee and manage all kitchen operations, including multiple restaurants, banqueting, and room service.
• Develop and innovate menus, create new recipes, and ensure a diverse and appealing culinary offering.
• Manage food and labor costs effectively to achieve financial targets without compromising quality.
• Lead, train, mentor, and motivate a large culinary team, fostering a positive and productive work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Manage inventory, ordering, and stock control, minimizing waste and optimizing procurement.
• Monitor food quality, presentation, and consistency across all outlets.
• Collaborate with the F&B management team to align culinary offerings with overall business strategy.
• Handle guest feedback and ensure exceptional culinary experiences.
• Stay updated on culinary trends, new techniques, and market demands.
• Oversee kitchen equipment maintenance and ensure a safe working environment.
• Participate in budgeting and financial planning for the culinary department.

• Culinary degree or equivalent professional training from a reputable institution.
• Minimum of 10-12 years of progressive culinary experience, with at least 5 years as an Executive Head Chef in a 5-star hotel or high-volume catering operation.
• Proven track record of menu development, culinary innovation, and successful kitchen management.
• Strong financial acumen and experience with budgeting, cost control, and inventory management.
• Exceptional leadership, team management, and communication skills.
• In-depth knowledge of food safety regulations and HACCP principles.
• Creative flair, passion for food, and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Strong problem-solving and decision-making abilities.
• Flexibility to work varied hours, including evenings, weekends, and holidays.
• Experience with international cuisines and large-scale catering events is highly desirable.
• Certifications in food hygiene and safety.

Our Client is currently seeking an exceptional Executive Chef to join a dynamic and innovative hospitality organization.

About the Role

As the Executive Chef, you will play a pivotal role in overseeing the food & beverage production department. Your responsibilities will include developing recipes, managing inventory, ensuring quality standards, and leading a team of culinary professionals. You will be instrumental in delivering exceptional dining experiences that exceed guest expectations.

Key Responsibilities:

• Develop and implement innovative recipes that align with menu requirements.
• Manage recipe costing, inventory, and par levels for all products.
• Ensure compliance with food safety regulations and HACCP standards.
• Oversee daily kitchen operations and maintain high standards of quality and taste.
• Train and develop culinary staff to enhance their skills and knowledge.
• Collaborate with management on budgeting, scheduling, and operational planning.
• Foster a positive and productive work environment for the culinary team.

Qualifications and Skills:

• Bachelor's Degree in Culinary Arts or equivalent experience.
• Minimum 5 years of experience as an Executive Chef in a multi-cuisine environment.
• Strong culinary skills and knowledge of various cuisines.
• Proven ability to manage kitchen operations efficiently and effectively.
• Excellent leadership and communication skills.
• Proficiency in recipe costing, inventory management, and food safety.
• Strong organizational and time management skills.
• HACCP certification preferred.
• Competitive salary and benefits package.
• Opportunities for professional growth and development.
• A dynamic and supportive work environment.

To Apply:

Please submit your resume to

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.

Desired Candidate Profile

Qualifications

• Minimum 8-10 years experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

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• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.
  
  

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Executive Chef for Fine Dining Restaurant in Dar Kulaib

We are seeking a highly skilled and experienced Executive Chef to join our team at a fine dining restaurant in Dar Kulaib. As the head of our kitchen, you will be responsible for creating and executing our menu, managing inventory and food costs, and ensuring the highest quality of dishes are served to our guests. The ideal candidate will have a culinary degree and at least 5 years of experience as an Executive Chef in a fine dining establishment. You must have strong leadership skills and be able to effectively manage a team of chefs and kitchen staff. Creativity, attention to detail, and the ability to work under pressure are essential for success in this role. Salary is 1500$ per month with own visa sponsorship available. Preference will be given to candidates with Bahraini or GCC nationality or those currently residing in Bahrain. Join us in creating exceptional dining experiences for our guests!

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Company Description

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

Company Description

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.

Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday Brunch.

The award-winning European Rimal spa, features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.

Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.

Job Description

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.
  
  

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

• Seniority level Director

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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Executive Chef at Luxury Hotel in Manama, Bahrain

As the Executive Chef at our luxury hotel in Manama, Bahrain, you will lead and manage our culinary team to deliver exceptional dining experiences for our guests. Your role will involve overseeing all aspects of the food and beverage department, including menu planning, food preparation, and quality control. You will work closely with other departments to ensure seamless operations and guest satisfaction.

Key Responsibilities:
- Develop creative menus that reflect our hotel's brand and cater to the diverse preferences of our guests
- Train, supervise, and mentor kitchen staff to maintain high standards of food quality and presentation
- Oversee inventory management and procurement processes to ensure timely delivery of fresh, high-quality ingredients
- Monitor kitchen operations to maintain cleanliness, sanitation, and compliance with food safety regulations
- Collaborate with the restaurant manager to plan special events and promotions that showcase our culinary offerings
- Manage costs within budgetary guidelines while maintaining high levels of guest satisfaction
- Stay updated on industry trends and incorporate new techniques or ingredients into menu items
- Conduct regular performance evaluations for kitchen staff and provide ongoing feedback for their development

Requirements:
- Proven experience as an Executive Chef or similar role in a luxury hotel or fine-dining restaurant setting
- Strong leadership skills with the ability to inspire and motivate a team
- Excellent knowledge of various cooking techniques, cuisines, and food safety standards
- Creative mindset with a passion for developing unique menus
- Strong organizational skills with the ability to multitask in a fast-paced environment
- Ability to work flexible hours including weekends and holidays
- Bachelor's degree in Culinary Arts or related field is preferred

We offer a competitive salary of $1500 per month along with accommodation and visa sponsorship. This is a contract job open to recent graduates looking for an opportunity to launch their careers in the hospitality industry. Join us as we strive to provide our guests with unforgettable dining experiences in the vibrant city of Manama, Bahrain.

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MEAT SLAUGHTERHOUSE WORKER | PACKERS, SORTERS | UKRAINE | without work experience

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Company Description

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.

Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday Brunch.

The award-winning European Rimal spa, features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.

Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.

Job Description

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.

Qualifications

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

We are seeking a talented Executive Chef Assistant to join our team at a prestigious restaurant in Muharraq. As an assistant to the Executive Chef , you will help oversee kitchen operations and manage a team of culinary professionals. This position offers an excellent opportunity for a student passionate about cooking to gain hands-on experience and learn from industry experts.

Responsibilities:

1. Work closely with the Executive Chef to plan menus and develop new dishes.
2. Assist in managing kitchen staff, including hiring, training, and scheduling.
3. Monitor food quality and presentation to meet high standards.
4. Maintain inventory levels and order supplies as needed.
5. Ensure compliance with food safety regulations and keep the kitchen clean and organized.
6. Collaborate with other departments to ensure smooth operations and excellent customer service.
7. Assist with special events and catering as required.

Requirements:

• Currently enrolled in or recently graduated from a culinary program (preferred).
• Strong passion for food and eagerness to learn from experienced professionals.
• Previous kitchen experience is a plus.
• Excellent communication skills and ability to work under pressure.
• Flexible working hours, including evenings, weekends, and holidays.

Salary: $1300 per month (temporary position)

Location: Muharraq, Bahrain

This job is active and accepting applications.