Executive Chef – Culinary Operations Leader

About the role

We are seeking an Executive Chef to lead all culinary operations, from menu creation to kitchen staff management, ensuring high‑quality food and service standards.

Key responsibilities

• Design and launch kitchen layouts, workflows, and equipment specifications for new facilities.
• Develop and document master recipes, SOPs, portion sizes, allergen information, and visual assets for brands such as Costa and Pickl.
• Convert store forecasts into daily, weekly and monthly production schedules while managing capacity and preventing bottlenecks.
• Implement HACCP‑based food safety controls, audit readiness, and compliance with Bahrain regulations.
• Manage full recipe costing, yield analysis, waste reduction and collaborate with Finance on food‑cost variances and pricing.
• Set supplier specifications, maintain inventory par levels, and oversee cold‑chain logistics.
• Recruit, train and mentor kitchen supervisors and production staff, building shift rosters and cross‑training programs.
• Produce a central‑kitchen operating manual and drive process simplification through technology or automation.

Required profile

• Minimum 10 years experience as an Executive Chef.
• Bachelor’s degree or equivalent experience.
• Strong leadership, communication and organizational abilities.
• Proven ability to work in fast‑paced, high‑pressure environments.

Required skills

• HACCP food safety management.
• Recipe costing and yield analysis.
• Inventory and procurement management.
• Menu engineering and product development.