Head Chef – Terminal Catering

Bahrain Airport Services; Muharraq Governorate; On-site; BHD 8,900 - 12,000; Full time

Job summary

Bahrain Airport Services is seeking an experienced Kitchen Supervisor to lead the terminal catering kitchen in delivering high-quality food for live stations, buffets, and other F&B activities.

You will direct the kitchen team, monitor meal preparation, ensure HACCP/ISO 22000 compliance, manage stock with production, and coordinate menu updates based on passenger feedback. Strong communication and hygiene standards are essential in this diverse, fast-paced environment.

Qualifications

• High school diploma plus 2-year diploma in Hotel & Catering Industry.
• 5–7 years experience in a large catering kitchen with live stations and buffet service.
• Excellent communication and organizational skills; ability to work in a diverse environment.

Responsibilities

• Direct and supervise terminal catering kitchen activities to ensure quality.
• Monitor meal prep, tastings, and cost data for menu engineering.
• Provide guidance on use of materials and buffet techniques; ensure HACCP/ISO compliance.
• Manage stocks by coordinating with stores and production team.
• Ensure staff hygiene and grooming; maintain safety and equipment use.
• Support menu creation and updates with passenger feedback.
• Oversee recruitment, payroll updates, inventory, and transfers.
• Comply with health, safety, and security requirements.
• Perform additional duties as directed.

Skills

Team leadership

Food safety

HACCP ISO22000

Communication

Education

High school diploma + hotel & catering diploma

Job description

Main Objectives

Assist in directing and supervising the activities of assigned personnel in terminal catering kitchen in particular to ensure high standard of food quality production. Ensures that the kitchen, the buffet stations, the live stations and any other food and beverage activities are operating smoothly and efficiently.

Main Duties

• Ensures that the kitchen and all food activities operate smoothly and efficiently by monitoring meal preparation, checking the quality of meal deliveries, making regular tastings of products from the main kitchen to ensure consistency and adherence to quality standards. Additionally, follows agreed specifications, recording all food wastages to allow close analysis for costing and menu engineering, ensuring financial efficiency and cost-effectiveness.
• Provide technical guidance to staff for optimal use of raw materials, reheating methods, handling of hot & cold buffet technics and compliance at all times with HACCP/ISO 22000 standards, while ensuring timely production.
• Ensures adequate stocks of raw materials by liaising regularly with Catering Stores and Production Management Team to accommodate any changes in customer meal requirements, preventing shortages and ensuring seamless operations.
• Checks personal cleanliness of kitchen staff, ensuring they are clean-shaven, properly attired, and present a neat appearance, maintaining high hygienic standards and following BAS grooming Standards
• Inspects kitchen and lounge equipment to ensure safe and efficient operation, promptly reporting any faults for repair, minimizing disruptions and maintaining safety.
• Ensures that staff is fully conversant with company and manufacturers’ user instructions, enabling proper handling and usage of equipment to prevent misuse and maintain efficiency.
• Coordinates with the team to assist and support the menu creation and/or menu updates, carrying any customers or passenger's comments forward, contributing to innovation and alignment with passengers, airlines and Gulf Air expectations.
• Carry out all required management tasks, recruitment, monthly payroll system updates, Monthly inventory and closing supervision, food/non-food transfers verification, day to day supervision of all terminal catering related food and beverage events/operation alongside the supervisor.
• Comply with company's and airport authorities’ health, safety & security requirements.
• Carries out other similar or related duties as directed by the management.

Minimum Requirements

Education:

• A minimum of a high school diploma followed by 2 years diploma course in the Hotel & Catering Industry.

Experience:

• A minimum of 5-7 years’ experience in a similar capacity with a large catering kitchen establishment including live stations and buffet service (large catering experience preferred

Other Essential Requirements

• Excellent communication and organizational skills required.
• Ability to work well with others within a culturally diverse environment.
• Ability to work a flexible schedule.
• Willingness to learn new skills and participate in ongoing training sessions.