Head Chef | Lead Kitchen, Menu Innovation & Team Growth

Avanta Works; Isa Town; On-site; BHD 5,000 - 7,000; Full time

Job summary

Avanta Works in Isa Town is seeking a talented Head Chef to lead our kitchen and deliver high-quality dishes. The role requires overseeing all kitchen operations, mentoring staff, and ensuring consistent food preparation and presentation.

You will manage inventory, cost controls, and food safety, collaborating with front-of-house to ensure smooth service. A culinary degree or certification is preferred, with at least five years of high-volume restaurant experience.

Qualifications

• 5+ years experience as a Chef in a high-volume restaurant setting.
• Head Chef experience or equivalent in a busy kitchen.
• Culinary degree or certification preferred.

Responsibilities

• Develop and create new menu items while considering dietary restrictions, customer preferences, and cost-effective pricing.
• Train and manage kitchen staff, including cooks, prep cooks, and dishwashers.
• Ensure consistency in food preparation and presentation with high quality control.
• Manage inventory levels and order supplies to maintain stock.
• Monitor food costs and collaborate with management on cost-saving strategies.
• Oversee food safety procedures to comply with health codes.
• Collaborate with front-of-house staff to ensure smooth service flow and customer satisfaction.
• Maintain a clean and organized kitchen space at all times.

Skills

Leadership

Staff training

Inventory management

Cost control

Food safety

Communication

Team collaboration

Education

High school diploma or equivalent

Culinary degree or certification

Job description

Avanta Works in Isa Town is seeking a talented Head Chef to lead our kitchen and deliver high-quality dishes. The role requires overseeing all kitchen operations, mentoring staff, and ensuring consistent food preparation and presentation.

You will manage inventory, cost controls, and food safety, collaborating with front-of-house to ensure smooth service. A culinary degree or certification is preferred, with at least five years of high-volume restaurant experience.