Executive European Chef

Hospitality company in Bahrain is seeking a highly skilled and enthusiastic Corporate Chef to lead their culinary team in our rapid, nationwide expansion efforts.

- The ideal candidate will have a background in fine/casual dining, a keen understanding of kitchen best practices, and a creative approach to staff development and training. They will be enthusiastic to work into dynamic environment and dedicated to maintaining the highest standards of quality and consistency across all locations.

Responsibilities and duties:

- Develop innovative menus and culinary concepts that cater to restaurants' target customer base and reflect current culinary trends for current and future concepts.
- Implement kitchen operations in alignment with the restaurant's vision and standards.
- Train and mentor head chefs and BOH staff promoting a culture of excellence and continuous learning.
- Ensure the highest standards of food quality and presentation are consistently achieved for all restaurants.
- Manage inventory, including selecting and maintaining vendor relationships, and ensure quality ingredient sourcing for all restaurants..
- Set up and ensure all restaurant manage within budget for the kitchen, including food costs, supplies, and labor.
- Implement and maintain food safety and hygiene protocols.
- Expertise in menu development and culinary innovation.
- Knowledge of budget management, cost control, and financial management

Required skills and experience:

- European nationality preferable.
- Minimum 5 years experience as executive chef . (mandatory)
- Culinary arts degree, such as a Bachelor's in Culinary Arts or Associate Degree in Culinary Arts, or equivalent professional qualification.
- Strong leadership and team management skills.
- Proficiency in food safety and hygiene standards.
- Excellent communication and interpersonal skills.
- Demonstrated ability in managing kitchen renovations or concept changes.
- Familiarity with current food trends and dietary requirements, including cultural and regional cuisines
- Implement and maintain rigorous quality control standards to ensure that all food products meet their brand's exacting standards.
- Provide guidance and training to kitchen staff to ensure proper execution of recipes and adherence to company standards.
- Work closely with operations teams to develop scalable culinary processes and procedures that can be implemented across multiple locations.
- Manage relationships with suppliers and vendors to source the highest quality ingredients at competitive prices.
- Monitor food costs and develop strategies to optimize profitability without compromising on quality.
- Ensure compliance with all health and safety regulations and food handling procedures.
- Maintain accurate and up to date documented (manuals, recipes, guides) culinary repository that also includes theoretical costs for all menus and dishes.