2 307 Team Head jobs in Bahrain

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. Also, 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 the 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 to name a few. Other key brands include Tim Hortons, Cold Stone Creamery, Inglot, Rituals, etc.

• Job Identification: 4475
• Job Category: Restaurant
• Posting Date: 11/10/2024, 11:59 AM
• Job Schedule: Full time
• Location: Office No - 801, Seef District, BH

• Lead and manage all kitchen operations.
• Develop innovative and appealing menus.
• Source high-quality ingredients and manage supplier relationships.
• Oversee food preparation and ensure consistent quality.
• Manage kitchen staff, including hiring, training, and scheduling.
• Maintain strict hygiene and safety standards in the kitchen.
• Control food costs and minimize waste.
• Ensure efficient inventory management.
• Collaborate with management on menu planning and promotions.

• Proven experience as a Head Chef or Sous Chef in a reputable establishment.
• Culinary degree or equivalent professional experience.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership and team management skills.
• Proficiency in menu development and costing.
• Strong understanding of food safety and sanitation regulations.
• Creative flair and passion for culinary excellence.
• Ability to work under pressure and manage a busy kitchen.

• Oversee all kitchen operations, ensuring efficiency and adherence to quality standards.
• Develop creative and appealing menus that reflect seasonal ingredients and culinary trends.
• Manage and mentor kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Ensure consistent food quality, taste, and presentation across all dishes.
• Implement and enforce strict hygiene, sanitation, and food safety protocols (HACCP).
• Control food costs through effective inventory management, portion control, and waste reduction.
• Collaborate with the management team on menu pricing and profitability.
• Maintain relationships with food suppliers, ensuring the procurement of high-quality ingredients.
• Handle customer feedback and resolve any kitchen-related issues promptly.
• Uphold the restaurant's reputation for culinary excellence.

• Culinary degree or equivalent professional qualification.
• Minimum of 5 years of experience as a Head Chef or Sous Chef in a reputable establishment.
• Expertise in a wide range of cooking styles and techniques.
• Strong leadership and team management skills.
• Excellent understanding of kitchen operations, food costing, and inventory management.
• Knowledge of food safety regulations and best practices.
• Creativity and passion for high-quality cuisine.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Strong communication and interpersonal skills.
• A positive attitude and a commitment to excellence.

• Develop creative and appealing menus for various dining outlets, including fine dining, casual dining, and banqueting, ensuring variety and seasonal relevance.
• Oversee daily kitchen operations, ensuring smooth workflow and adherence to strict hygiene and safety standards.
• Manage and mentor the kitchen brigade, providing training, guidance, and performance feedback to all culinary staff.
• Control food costs by implementing efficient inventory management, waste reduction strategies, and accurate costing of menu items.
• Maintain the highest standards of food quality, presentation, and consistency.
• Source high-quality ingredients from reputable suppliers, building strong vendor relationships.
• Ensure compliance with all health, safety, and sanitation regulations.
• Collaborate with the F&B Manager to plan special events, promotions, and catering services.
• Manage kitchen budgets effectively and authorize purchases.
• Stay abreast of culinary trends and innovations, incorporating them into menu development and kitchen practices.

• Culinary degree or equivalent professional qualification from a recognized institution.
• Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Demonstrated expertise in various cooking techniques and international cuisines.
• Strong leadership, team management, and communication skills.
• Proven ability to manage budgets, control costs, and maintain profitability.
• Excellent understanding of food safety, sanitation, and HACCP principles.
• Creativity and passion for food, with a keen eye for detail and presentation.
• Ability to work under pressure in a fast-paced environment.
• Experience with high-volume catering and banqueting is essential.
• Proficiency in kitchen management software is a plus.

• Design and develop creative, appealing, and cost-effective menus.
• Manage all kitchen operations, including food preparation, cooking, and plating.
• Lead, train, mentor, and supervise kitchen staff, fostering a positive and productive work environment.
• Ensure consistent high quality of food and presentation across all dishes.
• Control food costs and inventory levels, ordering supplies as needed.
• Maintain strict adherence to all health, safety, and sanitation regulations.
• Develop and implement standard operating procedures for the kitchen.
• Collaborate with the management team on menu planning, promotions, and guest satisfaction.
• Manage kitchen budgets and ensure profitability.
• Stay updated on culinary trends and incorporate them into menu offerings.

• Culinary degree or equivalent professional experience.
• Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Sous Chef role.
• Proven ability to create innovative and high-quality dishes.
• Strong leadership, team management, and communication skills.
• Knowledge of food costing, inventory management, and budget control.
• Proficiency in all aspects of kitchen operations and hygiene standards.
• Creativity and passion for food.
• Ability to work under pressure in a fast-paced environment.