4 Menu Development jobs in Bahrain
Senior Menu Development Chef
2233 Bilad Al Qadeem, Capital
BHD75000 Annually
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Posted 2 days ago
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Job Description
Our client, a renowned hospitality group focused on culinary innovation, is seeking a highly creative and experienced Senior Menu Development Chef for a fully remote position. This role is dedicated to conceptualizing, developing, and refining innovative menus that align with brand standards and evolving market trends. You will collaborate with culinary teams, sourcing managers, and marketing departments to create exceptional dining experiences. Working remotely, you will leverage your extensive culinary knowledge, creativity, and understanding of food costs, preparation techniques, and presentation to design menus that are both appealing and profitable. This is an outstanding opportunity to make a significant impact on a culinary brand from anywhere.
Responsibilities:
Responsibilities:
- Lead the development of new and seasonal menus across various dining concepts.
- Create detailed recipes, including ingredient specifications, preparation methods, and plating instructions.
- Conduct thorough food cost analysis for all menu items to ensure profitability.
- Research and stay updated on culinary trends, emerging ingredients, and competitor offerings.
- Collaborate with kitchen teams to test and refine recipes, ensuring consistency and quality.
- Develop training materials for kitchen staff on new menu items and preparation techniques.
- Source high-quality ingredients and build relationships with suppliers.
- Ensure menus comply with nutritional guidelines and dietary restrictions where applicable.
- Contribute to the overall culinary vision and brand identity.
- Present menu concepts and proposals to senior management and stakeholders.
- Culinary degree from an accredited institution or equivalent professional experience.
- Minimum of 7 years of progressive experience in culinary roles, with at least 3 years focused on menu development and R&D.
- Proven ability to create innovative and appealing menus for diverse cuisines and dining styles.
- Strong understanding of food costing, inventory management, and cost control principles.
- Excellent knowledge of cooking techniques, food safety, and sanitation standards.
- Proficiency in recipe development software and MS Office Suite.
- Exceptional creativity, palate, and attention to detail.
- Strong communication, presentation, and interpersonal skills.
- Ability to work independently and manage multiple projects in a remote setting.
- Passion for food and a commitment to culinary excellence.
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0
Senior Executive Chef & Menu Development Lead
100 Shahrakan
BHD70000 Annually
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Posted today
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Job Description
Our client, a prestigious catering company known for its exceptional culinary experiences, is looking for a creative and highly skilled Senior Executive Chef to lead their remote culinary innovation and menu development team. This role is pivotal in designing and refining exquisite menus that cater to a wide array of events and client needs, ensuring the highest standards of taste, presentation, and quality. You will be responsible for conceptualizing new dishes, developing innovative recipes, and ensuring consistency and excellence across all culinary offerings, even from a remote operational base. This position requires a deep passion for food, extensive knowledge of various cuisines, and the ability to translate creative visions into tangible, delicious realities. You will collaborate with event planners and operations managers to deliver unparalleled catering services.
Key Responsibilities:
Key Responsibilities:
- Conceptualize, develop, and test new menu items and signature dishes across diverse cuisines.
- Create detailed recipes, including ingredient specifications, preparation methods, and plating instructions.
- Ensure all menu items meet stringent quality, taste, and presentation standards.
- Collaborate with sourcing teams to identify high-quality, seasonal ingredients and suppliers.
- Develop cost-effective menu solutions while maintaining culinary excellence.
- Provide culinary guidance and training to kitchen staff remotely and during on-site consultations.
- Stay abreast of global culinary trends, techniques, and best practices.
- Contribute to the overall brand image and culinary reputation of the company.
- Manage recipe databases and ensure accurate documentation of all culinary creations.
- Culinary degree from a recognized institution or equivalent professional experience.
- Minimum of 8 years of progressive experience in high-volume catering or fine dining establishments, with a focus on menu development.
- Demonstrated expertise in a wide range of cuisines and culinary techniques.
- Proven ability to create innovative, appealing, and profitable menu items.
- Strong understanding of food safety, sanitation, and cost control principles.
- Exceptional palate and attention to detail.
- Excellent communication, leadership, and interpersonal skills.
- Ability to work independently and manage multiple projects simultaneously in a remote setting.
- Portfolio showcasing creative menu designs and successful culinary creations is highly recommended.
This advertiser has chosen not to accept applicants from your region.
1
Remote Executive Chef & Menu Development Lead
43040 Northern, Northern
BHD80000 Annually
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Posted today
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Job Description
Our client, a prestigious hospitality group known for its innovative culinary experiences, is seeking a highly creative and experienced Executive Chef & Menu Development Lead to join their team in a fully remote capacity. This role offers the unique opportunity to shape the culinary direction of multiple establishments without the need for on-site presence at traditional kitchen environments. You will be responsible for conceptualizing, developing, and refining menus that align with brand standards, target demographics, and emerging culinary trends. The ideal candidate will have a profound passion for food, exceptional creativity, and a strong understanding of cost control, food safety, and kitchen operations, even from a remote vantage point. You will collaborate closely with culinary teams, operations managers, and marketing to ensure cohesive and exciting dining experiences. Your expertise will be instrumental in driving culinary innovation, maintaining quality, and contributing to the overall success of the group's F&B offerings.
Responsibilities:
Qualifications:
Responsibilities:
- Conceptualize, design, and develop innovative and appealing menus for various dining concepts, considering seasonal availability and cost-effectiveness.
- Lead menu engineering initiatives, including recipe standardization, costing, and profitability analysis.
- Conduct thorough research on culinary trends, ingredients, and competitor offerings to identify opportunities for innovation.
- Collaborate with culinary teams and food and beverage managers to ensure successful implementation and execution of menu items.
- Develop training materials and provide guidance on menu items to kitchen staff, focusing on preparation techniques and presentation standards.
- Ensure all menu development adheres to strict food safety, sanitation, and quality control standards.
- Source high-quality ingredients and build strong relationships with suppliers.
- Evaluate and provide feedback on food preparation and presentation during remote tasting sessions or through documented feedback loops.
- Contribute to the brand's culinary identity and market positioning through innovative menu offerings.
- Manage culinary budgets and optimize food costs without compromising on quality.
Qualifications:
- Formal culinary degree from a recognized institution or equivalent extensive professional experience.
- Minimum of 7 years of progressive culinary experience, with at least 3 years in an Executive Chef or senior menu development role.
- Demonstrated creativity and a strong portfolio of successful menu designs.
- In-depth knowledge of various cuisines, cooking techniques, and culinary trends.
- Understanding of food costing, inventory management, and supply chain principles.
- Excellent communication, presentation, and interpersonal skills, with the ability to collaborate effectively in a remote environment.
- Strong understanding of food safety regulations (e.g., HACCP).
- Ability to analyze market trends and translate them into viable menu concepts.
- Passion for food quality and presentation.
- Experience in virtual collaboration tools and platforms is essential.
This advertiser has chosen not to accept applicants from your region.
2
Remote Food Service Operations Strategist
00000 Northern, Northern
BHD90000 Annually
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Posted today
Job Viewed
Job Description
Our client, a rapidly expanding enterprise within the hospitality sector, is seeking a dedicated Remote Food Service Operations Strategist to optimize their catering operations. This role is entirely remote, allowing for flexibility in location, and requires an individual with a keen eye for efficiency and a deep understanding of the food service industry. You will be instrumental in developing and implementing strategies to enhance service delivery, streamline operational workflows, and improve client satisfaction across all catered events. The ideal candidate possesses a proven track record in food service management and a strong capability for strategic planning and execution in a virtual setting.
Responsibilities:
Responsibilities:
- Analyze current food service operations to identify areas for improvement in efficiency, quality, and cost-effectiveness.
- Develop and implement strategic plans for menu engineering, supply chain management, and inventory control.
- Design and standardize operational procedures and best practices for catering staff.
- Create training materials and conduct virtual training sessions for catering teams on service standards and operational protocols.
- Monitor food safety and sanitation standards, ensuring compliance with all relevant regulations.
- Collaborate with sales and event planning teams to ensure seamless execution of catering services.
- Develop and track key performance indicators (KPIs) to measure operational success and client satisfaction.
- Research and recommend new technologies or equipment to enhance service delivery and operational efficiency.
- Manage vendor relationships and negotiate contracts for food supplies and services.
- Prepare regular operational reports and present findings and recommendations to senior management.
- Bachelor's degree in Hospitality Management, Business Administration, or a related field.
- Minimum of 6 years of experience in food service operations management, with a focus on catering or large-scale events.
- In-depth knowledge of culinary operations, food safety regulations, and supply chain management.
- Proven ability to develop and implement effective operational strategies.
- Strong analytical and problem-solving skills with a data-driven approach.
- Excellent remote communication, collaboration, and presentation skills.
- Experience in designing and delivering virtual training programs.
- Proficiency in catering management software and standard office productivity tools.
- Ability to work independently, manage multiple projects simultaneously, and meet deadlines in a remote environment.
- Creative thinking and a passion for delivering exceptional client experiences.
This advertiser has chosen not to accept applicants from your region.
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