Lead Sous Chef: Elevate Kitchen & Guest Experience

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

Job summary

Sheraton is seeking an Executive Chef to lead daily kitchen operations, showcase culinary talents, and manage all food-related functions while maintaining the budget. The role supervises all kitchen areas, develops staff, and ensures sanitation and high-quality product standards.

You will oversee production, guest satisfaction, and consistency of service, guiding teams during shifts, preparing foods for various events, and enforcing safety procedures to deliver memorable dining experiences at

Qualifications

• High school diploma or GED with 4 years in culinary or related area.
• 2-year degree in Culinary Arts/Hotel and Restaurant Management with 2 years related experience.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs and communicates with kitchen personnel daily.
• Assists Executive Chef with kitchen operations and preparation.
• Prepares and cooks foods of all types for daily operations or events.
• Develops and creates new applications, ideas, relationships, systems, or products.
• Ensures sanitation and food handling standards are met.
• Leads shifts while preparing items and fulfilling requests.
• Supervises cooks and staff, guiding performance and productivity.
• Provides exceptional guest service and responds to feedback and complaints.

Skills

Leadership

Culinary expertise

Sanitation standards

Budget management

Staff development

Education

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree in Culinary Arts / Hotel and Restaurant Management; 2 years related experience

Job description

Sheraton is seeking an Executive Chef to lead daily kitchen operations, showcase culinary talents, and manage all food-related functions while maintaining the budget. The role supervises all kitchen areas, develops staff, and ensures sanitation and high-quality product standards.

You will oversee production, guest satisfaction, and consistency of service, guiding teams during shifts, preparing foods for various events, and enforcing safety procedures to deliver memorable dining experiences at