22 Kitchen Management jobs in Bahrain

• Manage day-to-day operations of multiple food service outlets and catering events, ensuring seamless execution.
• Develop and implement operational strategies to enhance efficiency, reduce costs, and improve service quality.
• Oversee inventory management, procurement of supplies, and vendor relationships.
• Ensure strict adherence to all health, safety, and sanitation regulations (HACCP, etc.).
• Lead, train, and mentor a diverse team of chefs, kitchen staff, and service personnel.
• Manage budgets, financial performance, and profitability of the food service division.
• Develop and maintain strong relationships with clients, addressing their needs and ensuring satisfaction.
• Plan and execute large-scale catering events, including menu planning, logistics, and staffing.
• Conduct regular site inspections and operational audits to identify areas for improvement.
• Implement new technologies and best practices to streamline operations.
• Collaborate with the sales and marketing teams to drive business growth.
• Prepare reports on operational performance, financial results, and key performance indicators.
• Contribute to strategic planning and business development initiatives for the food service sector.

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
• Minimum of 7 years of progressive experience in food service management, with a focus on catering and operations.
• Demonstrated expertise in culinary operations, menu costing, and inventory control.
• Proven leadership skills with the ability to manage and motivate large teams.
• Strong financial acumen, including budget management and P&L responsibility.
• Excellent understanding of food safety regulations and sanitation standards.
• Exceptional customer service and client relationship management skills.
• Experience in event planning and logistics management for large-scale functions.
• Proficiency in using food service management software and standard office applications.
• Strong problem-solving abilities and the capacity to make sound decisions under pressure.
• Excellent communication and organizational skills.
• Flexibility to work evenings, weekends, and holidays as required by business needs.

FOOD SERVICE UTILITY (FULL-TIME) | Jobs in USA vacancy in Sitra Bahrain

Summary: Maintains kitchen work areas, and keeps equipment and utensils clean and orderly.

Essential Duties and Responsibilities:

• Sweeps and mops floors to comply with safety and sanitation standards.
• Washes worktables, walls, refrigerators, meat blocks and other food prep surfaces.
• Removes trash and places it into designated containers. Steam cleans or hoses out garbage cans.
• Transfers supplies and equipment between storage and work areas.
• Assists with banquet table and front of the house set up.
• Assist with loading or unloading and delivering supplies and product.
• Distributes supplies, utensils and portable equipment as needed.
• Complies with outlined sanitation and safety requirements.
• Performs other duties as assigned.

• Remotely supervise and support on-site food and beverage service teams.
• Monitor service quality and guest satisfaction levels through remote channels.
• Assist on-site managers with staff training, performance management, and scheduling.
• Handle escalated guest complaints and ensure prompt resolution.
• Analyze F&B performance data and identify trends and areas for improvement.
• Ensure adherence to service standards, hygiene protocols, and safety regulations.
• Collaborate with on-site teams to manage inventory and control costs.
• Implement and reinforce company policies and procedures.
• Contribute to menu development and promotional activities.
• Conduct remote quality assurance checks and provide feedback.

• Proven experience in food and beverage management, preferably in a supervisory or management role.
• Strong understanding of restaurant and bar operations, service standards, and hospitality best practices.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in using operational management software and communication platforms.
• Ability to analyze data and make informed recommendations.
• Strong problem-solving skills and ability to remain calm under pressure.
• Experience with inventory management and cost control.
• High attention to detail and commitment to quality.
• Adaptable and able to work effectively in a remote environment.
• Passion for delivering exceptional guest experiences.

Responsible to create exceptional cuisine for the cold kitchen section well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.

Duties and Responsibilities:

• Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.

Prepares all cold food according to recipes, guidelines and standards set by the kitchen.

Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count).

Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.

Visually inspects, selects and uses only food items of the highest standard in the preparation of food production items.

Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.

Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.

Prepares daily requisitions for supplies and food items for production.

Prepare all dishes following recipes and yield guides.

Properly label and date all products to ensure safekeeping and sanitation.

Effectively communicate with other outlets and manager in order to full fill and address any issues or needs.

Plan, prepare and set up to provide quality service and product to all outlets requiring items from kitchen.

Collaborate with the manager in development and implementation of new items.

Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.

Maintain complete knowledge of and comply with all departmental policies, procedures and standards.

Maintain complete knowledge of correct maintenance and use of equipment.

Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.

Establish and oversee the production of bulk foods for supported outlets.

Responsible for assisting staff in maintaining the overall cleanliness and equipment maintenance of their areas.

Assist staff in overseeing weekly and monthly inventories, and ordering of food and supplies.

Assists in monitoring training of new employees to help them achieve higher status.

Assists manager in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.

Strong communication, leadership, and conflict resolution skills.

Perform all other job related duties as requested by the management.

Job Type: Full-time

Pay: BD BD per month

Ability to commute/relocate:

• Tubli: Reliably commute or planning to relocate before starting work (Required)

• Develop creative and diverse menus for various catering events.
• Manage all aspects of catering operations, including client consultations and contract management.
• Oversee food and beverage purchasing, inventory control, and cost management.
• Ensure high standards of food quality, presentation, and service.
• Build and maintain strong relationships with clients, vendors, and event partners.
• Develop and implement catering policies and procedures.
• Ensure compliance with all food safety regulations and hygiene standards.
• Manage catering budgets and financial reporting.
• Train and guide catering staff (managed by partners or direct hires if applicable to role).
• Drive innovation and continuous improvement in catering services.

• Culinary degree or equivalent professional experience.
• Minimum of 5 years of experience in catering management or as a Head Chef in a high-volume environment.
• Proven expertise in menu planning, costing, and food sourcing.
• Strong understanding of food safety and hygiene regulations (e.g., HACCP).
• Excellent organizational, leadership, and client management skills.
• Proficiency in Microsoft Office Suite and catering management software.
• Strong communication and negotiation abilities.
• Ability to manage multiple projects and events simultaneously.
• Passion for food quality and exceptional customer service.

• Develop creative and appealing menus that cater to a wide range of tastes and dietary requirements, ensuring high-quality presentation and execution.
• Manage and mentor kitchen staff, including sous chefs, line cooks, and dishwashers, fostering a positive and productive work environment.
• Oversee inventory management, including ordering, receiving, and proper storage of food supplies, while controlling costs and minimizing waste.
• Ensure strict adherence to all food safety and sanitation regulations (HACCP, local health codes).
• Collaborate with clients to understand their event needs, providing expert advice and customized culinary solutions.
• Plan and execute all catering logistics, including staffing, equipment, and transportation, to ensure seamless event delivery.
• Conduct regular taste tests and quality control checks to maintain consistent excellence.
• Manage the catering budget, tracking expenses and revenue to ensure profitability.
• Stay abreast of current culinary trends and innovations, incorporating them into menu offerings and operational practices.
• Build and maintain strong relationships with suppliers and vendors to secure high-quality ingredients at competitive prices.

• Minimum of 7 years of progressive experience in culinary arts and catering management, with at least 3 years in a leadership role.
• Formal culinary training from a recognized institution is highly preferred.
• Demonstrated expertise in menu planning, food costing, and inventory control.
• Strong knowledge of food safety principles and practices.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to work under pressure and manage multiple priorities in a fast-paced environment.
• Proficiency in Microsoft Office Suite and experience with catering management software is a plus.
• A passion for food and a commitment to delivering outstanding client experiences.
• Flexibility to work evenings, weekends, and holidays as dictated by event schedules.