94 Restaurant Chef jobs in Bahrain

Our client, a prestigious establishment in the hospitality sector, is seeking an exceptionally talented and experienced Head Chef to lead their acclaimed restaurant in Busaiteen, Muharraq, BH . This is a unique opportunity to showcase culinary artistry and leadership in a high-caliber dining environment. The Head Chef will be responsible for all aspects of kitchen operations, from menu development and food costing to staff management and maintaining the highest standards of hygiene and quality. You will lead a team of dedicated chefs and kitchen staff, fostering a collaborative and innovative culinary culture.

Key Responsibilities:

• Conceptualize, develop, and execute innovative and appealing menus that align with the restaurant's brand and target market.
• Manage all kitchen operations, ensuring efficiency, quality, and consistency.
• Lead, train, mentor, and inspire the kitchen brigade, fostering a positive and productive work environment.
• Oversee inventory management, food costing, and supplier relationships to control expenses and ensure profitability.
• Maintain impeccable standards of food safety, hygiene, and sanitation across the kitchen.
• Collaborate with the front-of-house management to ensure an exceptional dining experience for guests.
• Monitor industry trends and incorporate new culinary techniques and ingredients.
• Manage kitchen budgets and contribute to the overall financial success of the restaurant.
• Conduct regular performance reviews and provide constructive feedback to kitchen staff.

Qualifications:

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven track record of creating exceptional and innovative dishes.
• Strong leadership, management, and team-building skills.
• In-depth knowledge of culinary techniques, food preparation, and presentation.
• Expertise in menu planning, costing, and inventory control.
• Thorough understanding of food safety regulations and best practices (e.g., HACCP).
• Excellent communication and interpersonal skills.
• Passion for delivering outstanding food quality and guest satisfaction.
• Creativity and a flair for culinary innovation.

This role requires a dedicated professional with a passion for gastronomy and a commitment to excellence. Join our client's esteemed team and elevate the dining experience in Busaiteen, Muharraq, BH .

Our client is seeking an experienced and innovative Head Chef to lead their acclaimed boutique restaurant. This on-site role requires a culinary artist with a passion for creating exceptional dining experiences, managing kitchen operations, and developing a distinctive menu. You will be responsible for all aspects of the kitchen, from food preparation and quality control to staff management and inventory. This is a prime opportunity to showcase your culinary talent and leadership in a high-caliber establishment.

Responsibilities:

• Oversee all kitchen operations, ensuring high standards of food quality, presentation, and safety.
• Develop and execute creative, seasonal menus that reflect the restaurant's concept and customer preferences.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Control food costs, manage inventory, and ensure efficient procurement of ingredients.
• Maintain impeccable kitchen hygiene and adhere to all health and safety regulations.
• Collaborate with the management team on menu planning, pricing, and promotions.
• Innovate and experiment with new dishes and culinary techniques.
• Ensure consistency in food preparation and plating.
• Foster a positive and productive work environment in the kitchen.
• Conduct regular quality checks on ingredients and finished dishes.

Qualifications:

• Proven experience as a Head Chef or Sous Chef in a reputable restaurant.
• Culinary degree or equivalent professional training.
• Exceptional culinary skills with a strong understanding of various cooking techniques and international cuisines.
• Strong leadership, team management, and communication skills.
• Proficiency in menu development, costing, and inventory management.
• Knowledge of food safety standards and practices.
• Creativity and passion for fine dining.
• Ability to work under pressure and manage a busy kitchen environment.
• Excellent problem-solving and decision-making abilities.
• A strong work ethic and commitment to excellence.

This critical on-site role requires a visionary leader to drive the culinary direction of our client's renowned restaurant. Join us and elevate the dining experience.

Our client, a prestigious and upscale dining establishment in Riffa, Southern, BH , is seeking an exceptional Head Chef to lead their culinary operations. This role demands creativity, leadership, and a passion for delivering exquisite dining experiences. The Head Chef will be responsible for menu development, kitchen management, staff training, and maintaining the highest standards of quality and consistency in all culinary aspects.

Key Responsibilities:

• Lead, mentor, and manage the kitchen brigade, ensuring a high-performing and cohesive team.
• Develop innovative and seasonal menus, incorporating local and international influences, while maintaining cost control.
• Oversee all aspects of food preparation, cooking, and presentation to ensure consistent quality and adherence to recipes.
• Manage kitchen operations, including inventory, ordering, stock control, and waste reduction.
• Ensure compliance with all health, safety, and hygiene regulations (HACCP).
• Train and develop kitchen staff, fostering a positive and professional working environment.
• Collaborate with the management team on menu pricing, promotions, and special events.
• Maintain excellent relationships with suppliers to ensure the quality and timely delivery of ingredients.
• Control food costs and labor costs to meet budgetary targets.
• Monitor industry trends and customer feedback to continuously improve the dining experience.
• Conduct regular performance reviews for kitchen staff.
• Manage the maintenance and cleanliness of all kitchen equipment and facilities.

Qualifications:

• Proven experience as a Head Chef or Executive Sous Chef in a fine-dining or high-quality restaurant setting.
• Culinary degree or equivalent professional qualification.
• Exceptional culinary skills, creativity, and a passion for food.
• Strong leadership, management, and team-building abilities.
• In-depth knowledge of kitchen operations, food safety, and sanitation standards.
• Experience in menu engineering, costing, and inventory management.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and manage multiple tasks effectively.
• Strong organizational and problem-solving skills.
• A creative and adaptable approach to cooking.
• Previous experience in Bahrain or the GCC region is a plus.

Our client, a highly acclaimed fine dining establishment, is seeking an exceptional Head Chef to lead their culinary team and oversee all kitchen operations in Riffa, Southern, BH . This is a prestigious opportunity for a creative and experienced chef to make their mark in a renowned culinary environment. The Head Chef will be responsible for menu development, ensuring the highest standards of food quality, presentation, and taste. You will manage kitchen staff, including hiring, training, scheduling, and performance evaluation, fostering a culture of excellence, creativity, and teamwork. Inventory management, cost control, and adherence to strict health and safety regulations are critical aspects of this role. The ideal candidate possesses a refined palate, innovative culinary vision, and a deep understanding of various cooking techniques and international cuisines. Proven leadership experience in a high-volume, upscale restaurant setting is essential. Exceptional organizational skills, attention to detail, and the ability to thrive under pressure are also key. If you are a passionate culinary artist with a commitment to delivering unforgettable dining experiences, we invite you to lead our kitchen to new heights.

Key Responsibilities:

• Develop innovative and seasonal menus, ensuring high standards of quality and presentation.
• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
• Manage, train, and mentor kitchen staff to foster a high-performance team.
• Control food costs, manage inventory, and ensure efficient ordering of supplies.
• Maintain impeccable standards of hygiene, sanitation, and safety in the kitchen.
• Collaborate with the management team on operational strategies and financial targets.
• Create daily specials and ensure consistency in all dishes.
• Manage kitchen equipment maintenance and procurement.
• Stay updated on culinary trends and incorporate new techniques and ingredients.
• Ensure a positive and collaborative working environment in the kitchen.

Qualifications:

• Culinary degree or equivalent professional experience.
• Minimum of 5-7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Strong leadership, communication, and team-building skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Creative flair and a passion for culinary excellence.
• Knowledge of food safety regulations and practices (e.g., HACCP).
• Experience in fine dining or upscale restaurant environments.
• Proficiency in kitchen management software is a plus.

Lead the culinary excellence at our premier restaurant in Riffa, Southern, BH .

Our client is seeking an exceptional and innovative Head Chef to lead the culinary operations of a prestigious upscale restaurant located in Busaiteen, Muharraq, BH . This is a premier opportunity for a passionate and experienced culinary artist to showcase their talent and drive a memorable dining experience. The Head Chef will be responsible for all aspects of the kitchen, including menu development, food preparation, staff management, inventory control, and ensuring the highest standards of food quality and presentation. Key responsibilities include creating seasonal menus that highlight fresh, high-quality ingredients, managing kitchen staff, including hiring, training, and scheduling, overseeing food costs and maintaining profitability, ensuring strict adherence to health and safety regulations, collaborating with the front-of-house team to ensure seamless service, and driving culinary innovation. The ideal candidate will have extensive experience in fine dining establishments, a strong understanding of various cooking techniques and international cuisines, and a proven ability to lead and inspire a kitchen team. A formal culinary degree or equivalent professional experience is required. Exceptional leadership, communication, and organizational skills are essential. The ability to work under pressure in a fast-paced environment is paramount. Our client offers a highly competitive salary, comprehensive benefits package, and a creative environment to express culinary vision. Join us in Busaiteen, Muharraq, BH and elevate the dining scene.

**Job Number** 23011028

**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**

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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.

**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**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.

**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.

**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.

**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.

**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.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.

**Additional Responsibilities**
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
- Marriott International is an equal opportunity employer. We belie

**Job Number** 24079084

**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

**THE HIEROPHANT GROUP**

We are committed to setting the highest and most consistent standards of cuisine, service, hospitality, style, and management. We are able to achieve this level of success through our valued employees. We are looking for individuals who have a common goal and that desire to join our organization. Applicants must have a comprehensive knowledge and genuine passion for guest service, hospitality, food, and beverage as well as a thorough understanding of management cost control and administration. They must express a warm, genuine, and welcoming attitude, and must have a strong attention to detail. Applicants must have an innate ability to work well with fellow employees, be teachers, mentors, and demonstrate strong leadership skills.

**JOB SUMMARY**

Leads the overall kitchen team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 7 years’ experience in the culinary, food and beverage, or related professional area.

OR
- Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3-4 years’ experience as Executive Chef in a world class property or Restaurant with multi-unit staff and production requirements.

**CORE WORK ACTIVITIES**

**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.
- Manages the performance, and daily activities of the culinary staff.
- Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
- Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions.
- Manages all phases of food purchasing, receiving and cost control.
- Partners with Senior Management to develop special menus, items and presentations.
- Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
- Verifies that the culinary staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Health and Safety Administration (OSHA) and sanitation guidelines.
- Performs and executes cooking shows for guest audiences.
- Partners with Restaurant General Manager to develop and execute marketing of the restaurant.
- Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
- Interacts with guests in order to promote guest satisfaction.

**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to verify that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Verifies compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Verifies 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, verifying 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.

Our client, a prestigious culinary establishment, is seeking an exceptionally talented and creative Head Chef to lead their kitchen operations in Budaiya, Northern, BH . This is a demanding yet rewarding position for a passionate culinary artist who thrives in a high-pressure environment and possesses an unwavering commitment to excellence. The Head Chef will be responsible for all aspects of kitchen management, including menu development, food preparation, staff supervision, inventory control, and ensuring the highest standards of hygiene and food safety. You will oversee a team of skilled chefs and kitchen staff, fostering a collaborative and efficient working environment. Creative flair and innovation in menu design, focusing on seasonal ingredients and contemporary culinary techniques, are essential. The ideal candidate will have a proven track record in fine dining establishments, with a strong portfolio showcasing their culinary expertise. Responsibilities include managing food costs, optimizing kitchen workflow, and maintaining impeccable quality control across all dishes served. You will also be involved in training and mentoring junior kitchen staff, developing their skills and ensuring consistency in preparation and presentation. Budget management and procurement of high-quality ingredients will be key duties. The Head Chef must possess excellent leadership qualities, strong communication skills, and the ability to work under pressure while maintaining a positive and professional demeanor. A formal culinary degree or equivalent professional qualification is required, along with a minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role. An understanding of international cuisine and dietary requirements is a plus. Join our client and lead a culinary journey that delights discerning palates.

Our client, a prestigious fine dining establishment, is seeking a talented and passionate Executive Chef to lead their culinary team and deliver exceptional dining experiences. This role requires dedicated on-site presence at our **Janabiyah, Northern, BH** location. As Executive Chef, you will be responsible for all aspects of kitchen operations, from menu development and food preparation to staff management and cost control. Your duties include creating innovative and seasonal menus that reflect the restaurant's commitment to quality and culinary excellence, sourcing high-quality ingredients from trusted suppliers, and maintaining impeccable standards of food hygiene and safety. You will lead, train, and mentor a team of chefs and kitchen staff, fostering a positive and productive work environment. A key responsibility is managing food costs, inventory, and waste reduction to ensure profitability while maintaining quality. You will oversee kitchen operations during service, ensuring timely and efficient delivery of dishes that meet the highest standards. Collaboration with the front-of-house management to ensure seamless guest experiences will be essential. The ideal candidate will have a culinary degree from a recognized institution and a minimum of 7 years of progressive experience as an Executive Chef or Head Chef, preferably in a fine dining or high-end establishment. Proven expertise in various cooking techniques, flavor profiles, and presentation styles is required. Strong leadership, organizational, communication, and financial management skills are critical for success in this demanding role. A passion for food, creativity, and a commitment to delivering outstanding culinary creations are paramount. This is a remarkable opportunity to showcase your culinary artistry and lead a talented team in a renowned dining environment.