Executive Chef

About the role

We are seeking an Executive Chef to lead all culinary operations, from menu creation to kitchen staff management, ensuring the highest standards of food quality and service across our bakery, pastry and hot‑kitchen divisions.

Key responsibilities

• Partner with cross‑functional teams to design kitchen layouts, workflows, and equipment specifications for new facilities.
• Lead pre‑opening activities including supplier trials, ingredient approvals, food‑safety licensing, and mock runs.
• Oversee culinary standards, scale master recipes, SOPs, portion sizes, allergens and visual documentation for multiple brands.
• Conduct shelf‑life testing, menu engineering, sensory evaluations and trial runs for cloud‑kitchen or B2B concepts.
• Convert store forecasts into daily, weekly and monthly production schedules, managing capacity and preventing bottlenecks.
• Design and enforce HACCP‑based controls, SOPs and strict food‑safety compliance aligned with Bahrain regulations.
• Manage full recipe costing, monitor yields, control waste and partner with Finance on food‑cost variances and pricing.
• Set ingredient and packaging specifications, evaluate suppliers, maintain par levels and ensure cold‑chain integrity.
• Recruit, train and develop kitchen staff, fostering a high‑performance culinary team.

Required profile

• Proven senior culinary leadership experience, preferably in multi‑outlet or cloud‑kitchen environments.
• Strong knowledge of Bahrain food‑safety regulations and HACCP principles.
• Demonstrated ability to develop scalable recipes and manage large‑scale production.
• Excellent organizational and analytical skills for cost control and inventory planning.

Required skills

• HACCP implementation
• Food safety compliance
• Recipe costing and yield analysis
• Inventory and procurement management
• Menu engineering and sensory evaluation