Executive Chef

Advanced Search Group; Manama; On-site; BHD 30,000 - 54,000; Full time

Job summary

Advanced Search Group is seeking an Executive Chef to oversee all culinary operations, lead kitchen teams, and ensure top-quality food and service. The role includes pre-opening setup, menu development, and ensuring strict food safety and cost controls across bakery, pastry, and hot-kitchen divisions.

You will drive production planning, supplier trials, and SOP documentation while mentoring staff and coordinating with cross-functional teams to deliver scalable, compliant operations for cloud

Qualifications

• Minimum of 10 years of experience as an Executive Chef.
• Strong leadership and management skills.
• Excellent communication and organizational abilities.
• Knowledge of current industry trends and techniques.
• Ability to work in a fast-paced and high-pressure environment.
• Strong understanding of food and labor costs and the ability to manage them effectively.

Responsibilities

• Pre-Opening & Facility Setup with cross-functional teams to design layouts and equipment needs.
• Support equipment selection, installation, and commissioning to meet production volumes.
• Determine capacity, staffing, schedules, and opening inventory par levels.
• Lead supplier trials, ingredient approvals, kitchen testing, and mock runs before launch.
• Oversee culinary standards across bakery, pastry, and hot-kitchen divisions.
• Scale and document master recipes, SOPs, portions, allergens, and photos for Costa and Pickl.
• Lead shelf-life testing, menu engineering, sensory evaluations, and trials for cloud kitchen/B2B ventures.
• Balance recipe creativity with cost efficiency and operational simplicity.
• Convert forecasts into daily/weekly/monthly production schedules.
• Oversee workflow to optimize capacity and minimize overtime.
• Maintain cut-off times, dispatch routines, and replenishment with logistics.
• Build contingency procedures for equipment failure or supply shortages.
• Design HACCP-based controls, SOPs, and compliance with Bahrain regulations.
• Standardize receiving, storage, temperature tracking, and allergen management.
• Investigate non-conformances and safety incidents to implement fixes.
• Ensure audit readiness for internal, brand, and municipal inspections.
• Manage recipe costing, track yields, and monitor waste.
• Partner with Finance on food cost variances and pricing structures.
• Optimize productivity and product mix to support margins.
• Set supplier specifications, par levels, and cold-chain integrity.
• Recruit, train, and mentor supervisors and staff across kitchen sections.
• Build shift rosters aligned with demand and establish cross-training.

Skills

Executive kitchen leadership

Staff management

Food safety

Menu development

Cost control

Communication

Organizational skills

Job description

We are looking for an Executive Chef who will be responsible for overseeing all aspects of our culinary operations, including creating and executing menus, managing kitchen staff, and maintaining high-quality standards of food and service. The ideal candidate will have a strong background in culinery and exceptional leadership skills.

Responsibilities

Pre-Opening & Facility Setup

Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements.

Support equipment selection, installation, and commissioning to meet targeted production volumes.

Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels.

Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch.

Culinary Leadership & Product Development

Oversee culinary standards across bakery, pastry, and hot-kitchen divisions.

Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl.

Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities.

Balance recipe creativity with scalability, cost efficiency, and operational simplicity.

Production Planning & Daily Operations

Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules.

Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime.

Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams.

Build contingency procedures for equipment failure, peak demand spikes, or supply shortages.

Food Safety, QA & Compliance

Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations.

Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management.

Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes.

Ensure audit readiness for internal, brand, and municipal regulatory inspections.

Cost Control, Yield & Profitability

Manage full recipe costing to track precise raw material, portion, and packaging expenses.

Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction.

Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders.

Optimize productivity and product mix to support overall facility break-even and long-term margins.

Procurement & Inventory Management

Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options.

Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items.

Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows.

Recruit, train, and mentor supervisors and production staff across all kitchen sections.

Build shift rosters aligned with demand, track staff performance, and establish cross-training programs.

Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline.

Systems, Documentation & Process Improvement

Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules.

Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency.

Drive process simplification and recommend practical technology or automation to increase throughput.

Commercial Growth & Business Expansion

Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures.

Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens.

Ensure new commercial revenue streams scale safely without impacting core internal brand standards.

Stakeholder & Cross-Functional Management

Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams.

Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.

Qualifications

Minimum of 10 years of experience as an Executive Chef.

Strong leadership and management skills.

Excellent communication and organizational abilities.

Knowledge of current industry trends and techniques.

Ability to work in a fast-paced and high-pressure environment.

Strong understanding of food and labor costs and the ability to manage them effectively.