Executive Chef

Rotana Hotels; Manama; Presencial; BHD 90.000 - 130.000; Tempo integral

Resumo da vaga

Rotana is seeking an Executive Chef to lead kitchen operations across hotels and venues, delivering exceptional dining experiences while upholding our brand standards.

You will manage food production, menu development, and cost controls, mentoring a diverse culinary team and ensuring HACCP compliance, quality, and guest satisfaction in a fast-paced environment.

Qualificações

• Culinary apprenticeship or recognized qualification.
• 3+ years in senior culinary leadership role.
• Strong knowledge of food preparation, presentation, storage and preservation techniques.
• Knowledge of food safety, HACCP standards, and kitchen operations.
• Good command of English and communication skills.
• Proven experience leading diverse culinary teams.

Responsabilidades

• Lead and oversee daily kitchen operations across kitchens and related sections.
• Prepare and monitor kitchen duty schedules based on requirements.
• Ensure uniform, grooming, hygiene, and professional appearance standards.
• Drive culinary innovation with new dishes, concepts, and trends.
• Coach, train, and develop the culinary team; provide feedback and progression recommendations.
• Ensure timely preparation and delivery of meals across restaurants, outlets, banquets and events.
• Regularly inspect kitchens, stores, and production areas for cleanliness and hygiene.
• Engage with guests across dining outlets and respond to feedback to enhance dining experience.
• Collaborate with the Director of Food & Beverage on promotions and events calendar.
• Manage and control food costs via purchasing, portion control, inventory, and waste reduction.
• Ensure HACCP standards and health hygiene compliance.

Conhecimentos

Leadership skills

Workflow optimization

Food safety knowledge

English communication

Formação

Culinary apprenticeship or recognized qualification

3+ years in senior culinary leadership role

Descrição da vaga

We are currently seeking a passionate, dynamic, and experienced Executive Chef who takes pride in delivering exceptional culinary experiences, maintaining the highest operational standards, and inspiring a high-performing kitchen team.

As Executive Chef, you will be responsible for the overall management and smooth operation of the kitchen, food production, and all related culinary areas, ensuring consistency in quality, presentation, hygiene, cost control, and guest satisfaction.

Key Responsibilities:

• Lead and oversee the daily operations of all kitchens, food production areas, and related sections.
• Prepare and monitor kitchen duty schedules, ensuring appropriate staffing levels based on operational and business requirements.
• Ensure all culinary colleagues consistently maintain the required standards of uniform, grooming, hygiene, and professional appearance.
• Drive culinary innovation by regularly introducing new dishes, concepts, presentation styles, and food trends.
• Evaluate the performance and development of the culinary team, providing coaching, training, recognition, and recommendations for career progression.
• Ensure the timely preparation and delivery of all meal services across restaurants, outlets, banquets, and events, in line with established operating hours and service standards.
• Conduct regular inspections of kitchens, stores, and food production areas to maintain the highest standards of cleanliness, hygiene, food safety, organization, and maintenance.
• Maintain a visible presence across dining outlets and operational areas, engaging with guests and responding proactively to feedback to enhance the overall dining experience.
• Work closely with the Director of Food & Beverage to develop and execute the annual food promotion and events calendar, creating innovative culinary concepts that drive guest engagement and revenue.
• Manage and control food costs through effective purchasing, portion control, inventory management, store requisitions, and waste reduction initiatives.
• Ensure full compliance with HACCP standards, food safety procedures, and applicable Municipality health and hygiene requirements.
• Foster a positive, professional, and collaborative kitchen culture while maintaining high levels of colleague engagement and operational discipline.
• Continuously monitor food quality, presentation, consistency, and productivity to ensure exceptional standards across all culinary operations.

Education, Qualifications & Experience

• Professional culinary apprenticeship, chef training program, or recognized culinary qualification.
• Minimum of three years of experience in a similar senior culinary leadership role within a high-quality hotel, resort, or restaurant environment.
• Strong knowledge of food preparation, presentation, production, storage, and preservation techniques.
• Sound understanding of food safety, hygiene, HACCP standards, and kitchen operational practices.
• Good command of English, with strong communication and interpersonal skills.
• Proven experience in leading and developing a diverse culinary team while maintaining high standards of quality and consistency.

Knowledge & Competencies

The ideal candidate will be a creative, innovative, and passionate culinary professional who is committed to working closely with the Food & Beverage service team to consistently deliver memorable guest experiences.

You will be an energetic, enthusiastic, and hands-on leader with excellent organizational skills and the ability to manage a demanding, fast-paced kitchen operation. You will demonstrate a strong, fair, and effective leadership style, with the ability to motivate and develop colleagues from diverse cultural backgrounds while remaining calm and solution-focused under pressure.

Key competencies include:

• Understanding the Business
• Team Building & Collaboration
• Planning for Business
• Leading & Developing People
• Valuing Diversity
• Managing Operations
• Customer & Guest Focus
• Adaptability & Flexibility
• Influencing Outcomes
• Drive for Results
• Creativity & Culinary Innovation
• Cost & Waste Management
• Quality & Food Safety Focus