29 Head Cook jobs in Bahrain
Executive Sous Chef
Posted today
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Job Description
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP
**Schedule** Full-Time
**Located Remotely?** N
**Relocation?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years' experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Trains kitchen associates on the fundamentals of good cook
Sous Chef
Posted 12 days ago
Job Viewed
Job Description
Join us at Accor, where life pulses with passion! As a pioneer in responsible hospitality, the Accor Group encompasses more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations across 110 countries. Each brand has its own personality, allowing you to find yourself, but all share a common ambition: to innovate and challenge the status quo.
By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. We offer a supportive space to grow, fulfill yourself, explore other professions, and pursue career opportunities within your hotel or elsewhere in the hospitality industry, locally or globally.
Enjoy exclusive benefits specific to the sector and beyond, along with recognition for your daily commitment.
Everything you do with us will offer a deep sense of purpose, creating lasting, memorable, and impactful experiences for customers, colleagues, and the planet.
Job Description- Ensure consistency in food preparation for all menus according to recipes and standards.
- Communicate effectively with team members and seek guest feedback.
- Ensure all kitchen staff are aware of standards and expectations.
- Develop creative menus and enhance food presentation.
- Follow menu engineering principles and create seasonal or holiday menus.
- Control food costs through efficient menu planning and waste management.
Hotel Management graduate or related course. At least 5 years of experience in a similar role, preferably in 4* or 5* hotels.
Additional Information- Fluent in Arabic and conversational English.
Sous Chef
Posted today
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Job Description
We're urgently hiring Sous Chef.
The shortlisted applicants will be contacted.
Sous Chef
Posted today
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Job Description
**What will I be doing?**
A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure foods are of good quality and stored correctly
- Contribute to menu creation by responding and incorporating Guest feedback
- Ensure the consistent production of high quality food through all hotel food outlets
- Manage customer relations when necessary, in the absence of the Executive Chef
- Ensure resources support the business needs through the effective management of working rotations
- Support brand standards through the training and assessment of the Team
- Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Report maintenance, hygiene and hazard issues
- Be environmentally aware
**What are we looking for?**
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- Relevant qualifications for this role
- Excellent planning and organizing skills
- Ability multi-task and meet deadlines
- Strong supervisory skills
- A current, valid, and relevant trade qualification (proof may be required)
- A creative approach to the production of food
- Positive attitude
- Good communication skills
- Ability to work under pressure
- Ability to work on own or in teams
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- Previous kitchen experience in similar role
- Passion for producing high quality food
- Knowledge of current food trends
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
Junior Sous Chef
Posted 19 days ago
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Job Description
“Apparel Group is a global fashion and lifestyle retail conglomerate residing at the crossroads of the modern economy – Dubai, United Arab Emirates. Today, the Apparel Group caters to thousands of eager shoppers through its more than 1750+ stores and 75+ brands across all platforms employing 17,000 multicultural staff covering four continents.
Apparel group has carved its strong presence not only in the UAE, Kuwait, Bahrain, Oman, and Saudi Arabia but opened thriving gateways to market in India, South Africa, Singapore, Indonesia, Thailand and Malaysia. Additionally, clear strategies are in place to enter emerging markets such as Hungary, Pakistan, Egypt and Philippines. Apparel Group provides customers the experience of shopping from the comfort of their own home with ease and convenience via our E-Commerce site 6thStreet.com.
Apparel Group operates brands from around the world, originating from USA, Canada, Europe, Australia, Asia and includes leading names in Fashion, Footwear & Lifestyle such as Tommy Hilfiger, Charles & Keith, Skechers, Aldo, Nine West, Aeropostale, Jamie’s Italian, among others. Other key brands include Tim Hortons, Cold Stone Creamery, Inglot, and Rituals.
The Apparel Group owes its amazing growth to the vision and guidance of its dynamic Chairman, Nilesh Ved, who has taken the company from strength to strength since its inception in the last two decades.
Job Info- Job Identification: 4478
- Job Category: Restaurant
- Posting Date: 09/25/2024, 02:09 PM
- Job Schedule: Full time
- Location: Office No - 801, Seef District, BH
Junior Sous Chef
Posted today
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Job Description
**What will I be doing?**
As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Manage customer relations when necessary, in the absence of the Junior Sous Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards
**What are we looking for?**
A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- Strong Chef de Partie or previous Junior Sous Chef Experience
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent grooming standards
- Excellent planning and organising skills
- Willingness to learn
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- Relevant qualifications for role
- Ability to work a variety of shifts including weekends, days, afternoons and evenings
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
Franchise Hotel - Executive Sous Chef
Posted today
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Job Description
**About Us**
Under the general direction of direct superior and within the limits of established InterContinental Hotels Group local policies and procedures, provide support and assist in achieving a high standard of documentation and record keeping across the training function and ensure Learning & Development is moving the business forward. Promotes the desired work culture around the five core values "Winning Ways" of "Do the right thing', "Show we care", "Aim Higher", "Celebrate Difference", "Work better together" of IHG and the brand ethos.
**Your day to day**:
***
- **Based **upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)***
- **Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical**
***
- **Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines**
***
- **Monitor standards of production to ensure quality**
***
- **Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards**
- **Control of food purchasing levels in liaison with the Stores person**
***
- **Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel's annual manning and payroll budgets. These guidelines to be provided by the General **Manager**
***
- ** Maintain a sound knowledge of the hotel's procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards**
***
- **Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel's food cost**
- **Purchase all food items from the hotel's one supplier list, this supplier list is generated by the Stores person**
***
- **Be actively involved in the hotel's Total Quality Management programmed, having a sound knowledge and understanding of Intercontinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role**
***
- **Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel **standards**
***
- **To **organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.** **Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department**
***
- **Have a thorough knowledge of the labor agreement and manage staff and rosters according to them***
- **Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed**
***
- **Ensure all MAF and HACCP guidelines are achieved and maintained.** **Check monitoring procedures daily**
***
- **Ensure all equipment is properly maintained and stored, with all breakage's and breakdowns being properly reported and recorded**
***
- **Be fully conversant with the hotel's fire, security and emergency procedures**
***
- **Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents**
***
- **To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department**
***
- **Works with F&B in charge in manpower planning and management needs**
***
- **Works with **F&B in charge** in the preparation and management of the Department's budget**
**What we need from you**
***
- **Degree or certificate in culinary arts**:
- **5+ years' experience as a chef**:
- **At least two years in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience**
**What we offer**
*** We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.**
**We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring t
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Head Chef or Sous Chef
Posted 12 days ago
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Job Description
Swiss-Belresidences Juffair, Manama, Kingdom of Bahrain
Key Attributes: Self-motivated, innovative thinker, strong interpersonal and communication skills, leadership, coaching, counseling, analytical, strategic, and financial management skills, with high attention to detail.
Position Overview: In the absence of the Executive Chef, make necessary business decisions to ensure the efficient running of the division and proper handling of service issues. Coordinate tasks and operations of the Kitchen and Stewarding Departments. Develop budgets and targets in collaboration with the Executive Chef. Prepare financial reports and analyze performance to optimize profitability and meet budget goals.
Market and Competitor Analysis: Monitor industry trends, practices, and competitor strategies to identify business opportunities and areas for improvement.
Operational Responsibilities: Manage food costs, ensure adherence to operating procedures, oversee menu creation, assist with purchasing, receiving, and inventory, and ensure food safety standards. Coordinate meeting and banqueting events, maintain hygiene standards, and ensure proper maintenance of kitchen facilities.
Guest Relations and Feedback: Handle guest queries professionally, monitor feedback, and recommend improvements or new services.
Stewarding and Maintenance: Oversee cleaning, sanitation, and maintenance of kitchen and storage areas, and ensure licensing and certification compliance.
Financial and HR Management: Manage department expenses, participate in recruitment, conduct performance appraisals, identify training opportunities, and address employee misconduct as per HR policies. Manage schedules, payroll, and overtime to meet business needs.
Facilities and Safety: Monitor facility conditions, recommend repairs, and ensure adherence to fire, safety, and health regulations.
Additional Duties: Perform other tasks as directed by superiors to meet business needs.
Company Industry: FMCG, Foods, Beverages
Departments: Chefs, F&B, Front Desk
Keywords: Head Chef, Sous Chef
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#J-18808-LjbffrSous Chef - CLAW BBQ Bahrain
Posted 16 days ago
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Job Description
Job Description
Job Number:Sous Chef - CLAW Bahrain (Job Number: HOT0BPA1 )
Work LocationsWork Locations : Hilton Bahrain Juffair Area Opposite Najma Club Manama 500200
A Sous Chef will work closely with the Head Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.
What will I be doing?
A Sous Chef, will work closely with the Head Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure foods are of good quality and stored correctly
- Contribute to menu creation by responding and incorporating Guest feedback
- Ensure the consistent production of high quality food through all hotel food outlets
- Manage customer relations when necessary, in the absence of the Executive Chef
- Ensure resources support the business needs through the effective management of working rotations
- Support brand standards through the training and assessment of the Team
- Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Report maintenance, hygiene and hazard issues
- Be environmentally aware
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- Relevant qualifications for this role
- Excellent planning and organizing skills
- Ability multi-task and meet deadlines
- Strong supervisory skills
- A current, valid, and relevant trade qualification (proof may be required)
- A creative approach to the production of food
- Positive attitude
- Good communication skills
- Ability to work under pressure
- Ability to work on own or in teams
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- Previous kitchen experience in similar role
- Passion for producing high quality food
- Knowledge of current food trends
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
#J-18808-Ljbffr
Junior Sous Chef - La Plage
Posted today
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Job Description
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Bahrain, Building 173, Road 2803, Manama, Bahrain, Bahrain VIEW ON MAP
**Schedule** Full-Time
**Located Remotely?** N
**Relocation?** N
**Position Type** Management
**JOB SUMMARY**
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Maintains food handling and sanitation standards.
- Performs all duties of Culinary and related kitchen area employees in high demand times.
- Oversees production and preparation of culinary items.
- Ensures employees keep their work areas clean and sanitary.
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
- Complies with loss prevention policies and procedures.
- Strives to improve service performance.
- Communicates areas in need of attention to staff and follows up to ensure follow through.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Supporting Culinary Team Activities**
- Supervises daily shift operations.
- Ensures all employees have proper supplies, equipment and uniforms.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures completion of assigned duties.
- Participates in the employee performance appraisal process, giving feedback as needed.
- Handles employee questions and concerns.
- Communicates performance expectations in accordance with job descriptions for each position.
- Participates in an on-going employee recognition program.
- Conducts training when appropriate.
- Monitors employee's progress towards meeting performance expectations.
**Maintaining Culinary Goals**
- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
- Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
**Providing Exceptional Customer Service**
- Sets a positive example for guest relations.
- Handles guest problems and complaints seeking assistance from supervisor as necessary.
- Empowers employees to provide excellent customer service within guidelines.
**Additional Responsibilities**
- Reports malfunctions in department equipment.
- Purchases appropriate supplies and manages food and supply inventories according to budget.
- Attends and participates in all pertinent meetings.
- Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._
- At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.