Executive Chef — Lead Kitchen, Menus & Team

JobCenter; Manama; On-site; BHD 4,600 - 5,900; Full time

Job summary

JobCenter in Manama is seeking an experienced Executive Chef to lead our culinary team. You will oversee menu planning, food preparation, and training of kitchen staff while upholding high standards of quality, hygiene and safety.

You will create innovative menus, manage inventory, control costs, and collaborate with management to develop dishes that satisfy clients and sustain our restaurant’s reputation.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume restaurant.
• Know-how of cooking methods, ingredients, equipment, and procedures.
• Strong leadership and team training abilities.
• Excellent time management in a fast-paced environment.
• Creativity in developing new dishes while preserving classics.
• Knowledge of food safety regulations and best practices.
• Ability to work flexible hours including weekends and holidays.
• Diploma or degree in Culinary Arts or related field preferred.

Responsibilities

• Create and update menus meeting standards and client expectations.
• Plan and direct food preparation by supervising the kitchen staff.
• Ensure timely food preparation meeting quality standards.
• Train new employees on cooking techniques and procedures.
• Monitor inventory and order supplies as needed.
• Maintain hygiene and safety standards in the kitchen.
• Collaborate with management to develop new dishes and improve recipes.
• Handle customer complaints regarding food quality or service.
• Adhere to budget guidelines and control costs through portions and waste management.

Skills

Leadership

Menu planning

Staff training

Time management

Creativity

Food safety

Flexible hours

Multitasking

Education

Culinary degree

Job description

JobCenter in Manama is seeking an experienced Executive Chef to lead our culinary team. You will oversee menu planning, food preparation, and training of kitchen staff while upholding high standards of quality, hygiene and safety.

You will create innovative menus, manage inventory, control costs, and collaborate with management to develop dishes that satisfy clients and sustain our restaurant’s reputation.