24 Kitchen Staff jobs in Manama

Overview

We are currently looking for dynamic, and self motivated Food & Beverage professionals who want to move their careers forward.

• Clean food processing facilities, storage rooms, walk in fridges, kitchen utensils, immediate corridors and holding areas as well as the operation equipment
• Work in close cooperation with all kitchen and service employees
• Work as per duty schedule and shifts
• Perform all stewarding tasks as per given instructions
• Ensure minimum wastage, breakage and spoilage

Experience in food preparation and storage

Experience in cooking in a restaurant or kitchen

Prepare and cook menu items

Prepare ingredients (season meats, cook sauces, wash and chop vegetables, etc.)

Prepare food orders from the system quickly and under pressure

Handle multiple food orders at once

Ability to multitask

Proactive and able to work independently

Willingness to learn

1-3 years' experience

English language (speaking and reading) at a proficient level required

***Interested applicants can send cv thru whatsapp ***

***NO CALLS PLEASE*

Job Types: Full-time, Contract

Contract length: 24 months

Expected Start Date: 15/01/2022

• Manage daily kitchen operations, ensuring smooth workflow and efficient service.
• Supervise, train, and schedule kitchen staff, including chefs, cooks, and dishwashers.
• Ensure compliance with all food safety and sanitation regulations (e.g., HACCP).
• Monitor and control food costs, inventory levels, and waste reduction.
• Maintain the highest standards of food quality and presentation.
• Collaborate with the Head Chef on menu planning and recipe development.
• Oversee kitchen equipment maintenance and ensure a safe working environment.
• Manage vendor relationships for food and supplies.
• Conduct performance evaluations and provide feedback to kitchen staff.
• Assist in developing and implementing new kitchen procedures and standards.

• High school diploma or equivalent; culinary degree or relevant certification preferred.
• 5+ years of experience in kitchen management or a senior supervisory role in a high-volume restaurant.
• Strong knowledge of food safety, sanitation, and cost control principles.
• Proven leadership and team management skills.
• Excellent organizational and multitasking abilities.
• Ability to work under pressure in a fast-paced environment.
• Good communication and interpersonal skills.
• Experience with inventory management systems.

• Develop and refine innovative, delicious, and profitable menus suitable for delivery, considering ingredient availability, seasonality, and cost-effectiveness.
• Create detailed recipes and preparation guides, ensuring consistency and quality across all dishes.
• Establish and enforce strict food safety and hygiene standards, adhering to all local regulations.
• Source high-quality ingredients, building strong relationships with suppliers and negotiating favorable pricing.
• Manage inventory and control food costs effectively, minimizing waste.
• Oversee the entire food preparation process, ensuring accuracy, timeliness, and presentation standards are met.
• Train and mentor kitchen staff (remotely, via clear guidelines and potentially video conferencing) on recipes, techniques, and standards.
• Collaborate with the operations and marketing teams to align menu offerings with business goals and customer feedback.
• Conduct taste testing and quality control checks regularly.
• Stay updated on culinary trends, new ingredients, and cooking techniques.
• Develop and implement operational procedures to optimize kitchen workflow and efficiency.
• Ensure all equipment is maintained in good working order.

• Culinary degree or equivalent professional training.
• Minimum of 5 years of experience as a Chef, with at least 2 years in a Head Chef or Sous Chef role, preferably in a high-volume or catering environment.
• Proven experience in menu development, recipe costing, and inventory management.
• In-depth knowledge of various cooking techniques and cuisines.
• Passion for food quality, presentation, and culinary innovation.
• Strong understanding of food safety, sanitation, and health regulations.
• Excellent leadership, communication, and organizational skills.
• Ability to work independently and manage a remote kitchen operation effectively.
• Proficiency in using technology for recipe management, communication, and potentially virtual training.
• Creative flair and a commitment to delivering exceptional food experiences.

• Develop and continuously innovate menus for various virtual brands, focusing on delivery-friendly dishes.
• Standardize recipes and cooking procedures to ensure consistency and quality.
• Oversee the procurement of ingredients, managing supplier relationships and ensuring cost-effectiveness.
• Implement and maintain stringent food safety and hygiene protocols (HACCP, etc.).
• Manage inventory levels, including ordering, receiving, and stock rotation, to minimize waste.
• Train and manage kitchen staff (remote support or direct supervision as applicable), fostering a positive and efficient work environment.
• Monitor food costs and implement strategies to optimize profitability.
• Collaborate with the operations team to ensure seamless order fulfillment and delivery.
• Conduct quality control checks on all prepared dishes before dispatch.
• Stay updated with culinary trends and competitor offerings to maintain a competitive edge.

• Culinary degree or equivalent professional qualification.
• Minimum of 6 years of experience in professional kitchens, with at least 3 years in a Head Chef or Sous Chef role, preferably with multi-unit or virtual kitchen experience.
• Expertise in menu engineering, recipe development, and food costing.
• Strong understanding of food safety regulations and best practices.
• Excellent leadership, team management, and communication skills.
• Proficiency in inventory management software and basic operational analytics.
• Ability to work autonomously and make sound decisions in a remote setting.
• Creativity and a passion for high-quality cuisine.
• Experience with various dietary requirements and cuisines is a plus.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5 years of experience in food service operations management, with a significant portion in a remote or multi-site capacity.
• Proven expertise in inventory management, cost control, and supply chain logistics.
• Strong understanding of food safety regulations (HACCP, etc.) and quality assurance protocols.
• Proficiency in using restaurant management software, POS systems, and inventory tracking tools.
• Excellent analytical, problem-solving, and decision-making skills.
• Exceptional communication and leadership abilities, particularly in a remote setting.
• Ability to manage P&L and drive operational profitability.
• Experience with ghost kitchens or virtual restaurant concepts is highly desirable.
• Self-motivated, adaptable, and able to work independently in a remote environment.
• Must be able to provide excellent references.