Executive Chef at Minor International

Manama, Capital Governorate, Bahrain -

Full Time

Start Date

Immediate

Expiry Date

26 Apr, 26

Salary

0.0

Posted On

26 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Team Building, Food Safety, Cost Management, Guest Satisfaction, Communication Skills, Innovation, Quality Control, Training, Hygiene Compliance, Problem Solving, Creativity, Interpersonal Skills, Operational Procedures, Supplier Management

Industry

Hospitality

Description

Company Description Tivoli Bilaj Al Jazayer Bahrain Resort and Avani Bilaj Al Jazayer Bahrain Resort are looking for passionate, dynamic, and service-driven individuals to join our growing teams. Set along Bahrain’s stunning west coast, our resorts offer an inspiring work environment where luxury hospitality meets warm Arabian hospitality. We offer exciting career opportunities, professional development, and the chance to be part of two internationally renowned hotel brands. If you are motivated, guest-focused, and eager to grow your career in hospitality, we would love to hear from you. Be part of something exceptional. Be part of our team. Job Description As Executive Chef, you will play a pivotal role in defining the culinary identity of both resorts. This is a key pre-opening leadership role responsible for establishing the culinary vision, building teams from the ground up, and delivering distinctive dining experiences that align with Tivoli’s luxury positioning and Avani’s contemporary lifestyle brand. Key Responsibilities Lead the pre-opening setup of all culinary operations, including kitchen design input, equipment selection, SOPs, and operating procedures. Develop and execute restaurant, banquet, and in-room dining concepts that align with brand standards and market positioning. Create, cost, and standardize menus ensuring quality, creativity, consistency, and profitability. Recruit, train, and lead a skilled culinary team, fostering a culture of excellence, teamwork, and continuous development. Ensure the highest standards of food quality, presentation, hygiene, and safety across all outlets. Manage food costs, labor costs, and inventory controls to achieve budgeted targets and financial objectives. Collaborate closely with F&B, Sales, Marketing, and Events teams to support promotions, launches, and special events. Oversee supplier selection, product sourcing, and relationships to ensure quality, sustainability, and value. Ensure full compliance with local health regulations, HACCP standards, and brand food safety requirements. Monitor guest feedback and continuously refine offerings to enhance guest satisfaction and reputation. This role is ideal for a hands-on culinary leader with strong pre-opening experience who is passionate about innovation, quality, and delivering memorable dining experiences in a resort environment. Qualifications A strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends; Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; Implement innovative and fresh ideas in retail, catering and patient services; and/or Create interpersonal relationships with guests.. Have culinary production experience and a strong background in safety and sanitation compliance; Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service Additional Information Reporting into Hotel General Manager Key Competencies Required; Coaching & Developing Others, Facilitating Change, Aligning Strategies into Results, Innovation, Problem Analysis and Decision Making. Company Location: Tivoli Bilaj Al Jazayer Bahrain Resort

Responsibilities

As Executive Chef, you will lead the pre-opening setup of culinary operations and develop dining concepts that align with brand standards. You will also recruit and train a culinary team while ensuring high standards of food quality and safety.