Head Chef: Mediterranean Kitchen Leader, High-Volume

Tanqeeb; Manama; On-site; BHD 18,000 - 30,000; Full time

Job summary

Radiant Hospitality Company in Manama is seeking a hands-on Head Chef to lead a premium Mediterranean kitchen. You will own back-of-house operations, ensure quality, and uphold brand standards in a high-volume environment.

You will mentor the brigade, manage food cost, and drive discipline across prep, plating and service while protecting the concept's identity. A strong Greek or Mediterranean background and formal food safety certification are preferred.

Qualifications

• Proven experience in a premium, high-volume restaurant environment.
• Strong Greek or Mediterranean experience is preferred; ingredient-led cooking valued.
• Structured operator who can run a disciplined kitchen and lead a team.
• Formal food safety / HACCP certification, or ability to obtain it for Bahrain.

Responsibilities

• Own daily food quality, presentation and consistency across the full menu.
• Lead the brigade with clear standards, accountability, training and succession planning.
• Drive recipe and specification adherence, portion control, prep discipline and service readiness.
• Manage food cost, wastage, purchasing and kitchen variances with strong commercial awareness.
• Maintain menu discipline and complexity while protecting the guest experience and brand identity.
• Collaborate with Group Culinary and Operations to align concept internationally.
• Identify operational gaps and build structure around people, systems, communication and execution.
• Within 90 days: establish visible leadership, stabilise prep/service standards, and gain cost control.

Skills

Leadership

Kitchen management

Food cost control

HACCP certification

Mediterranean cooking

People development

Mediterranean experience

Job description

Radiant Hospitality Company in Manama is seeking a hands-on Head Chef to lead a premium Mediterranean kitchen. You will own back-of-house operations, ensure quality, and uphold brand standards in a high-volume environment.

You will mentor the brigade, manage food cost, and drive discipline across prep, plating and service while protecting the concept's identity. A strong Greek or Mediterranean background and formal food safety certification are preferred.