Executive Chef (Muharraq, Bahrain)

Work corp; Muharraq; On-site; BHD 4,200 - 5,500; Full time

Job summary

Executive Chef in Muharraq, Bahrain leads daily kitchen operations, develops menus, and ensures top quality and safety standards. You will train staff, manage inventory, and collaborate with front-of-house to deliver outstanding dining experiences.

This role requires proven leadership in high-volume environments, culinary degree preferred, and strong multitasking skills to maintain productivity and consistency.

Qualifications

• Proven experience as Executive Chef in a high-volume restaurant.
• Degree or certification in Culinary Arts or relevant field preferred.
• In-depth knowledge of cooking methods, ingredients, equipment, and procedures.
• Strong leadership and team management skills.
• Excellent time-management in a fast-paced environment.
• Clear communication with kitchen and front-of-house teams.
• Passion for creating dishes with fresh ingredients.
• Ability to multitask with attention to detail.

Responsibilities

• Create menus reflecting the restaurant concept and audience.
• Manage inventory and order supplies.
• Oversee food preparation ensuring quality and safety.
• Train and supervise kitchen staff.
• Maintain a clean, health-code compliant environment.
• Develop new recipes and improve existing ones.
• Collaborate with front-of-house for smooth service.
• Manage food costs and labor expenses.
• Stay updated on industry trends and apply to menus.

Skills

Leadership

Time management

Multitasking

Communication

Menu planning

Inventory management

Staff training

Food safety

Culinary knowledge

Education

Culinary degree

Culinary certification

Tools

MS Office

Job description

Executive Chef (Muharraq, Bahrain)

As an Executive Chef, you will be responsible for overseeing the day-to-day operations of our kitchen. You will be expected to create and implement menus, manage inventory and order supplies, and ensure that all food is prepared to the highest standards. You will also be responsible for managing and training kitchen staff, as well as maintaining a safe and clean work environment.

Responsibilities

• Create menus that reflect our restaurant's concept and appeal to our target audience
• Manage inventory and order supplies to ensure that all necessary ingredients are on hand
• Oversee food preparation to ensure quality, consistency, and adherence to food safety standards
• Train and supervise kitchen staff, including chefs, cooks, and assistants
• Maintain a clean and organized work environment in compliance with health codes
• Develop new recipes while also improving upon existing ones
• Collaborate with front-of-house staff to ensure smooth operation of service
• Manage budgetary concerns such as food costs and labor expenses
• Stay updated on industry trends and incorporate them into menu offerings

Requirements

• Proven experience as an Executive Chef or similar role in a high-volume restaurant setting
• Degree or certification in Culinary Arts or relevant field preferred
• In-depth knowledge of various cooking methods, ingredients, equipment, and procedures
• Strong leadership skills with the ability to manage a team effectively
• Excellent time-management skills and ability to work efficiently in a fast-paced environment
• Familiarity with Microsoft Office suite for menu planning and inventory management purposes
• Ability to communicate clearly and professionally with both back-of-house staff and front-of-house team members
• A passion for creating delicious dishes using fresh ingredients
• Ability to multitask while maintaining attention to detail

Salary: $1100 per month