Executive Chef

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.  

The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.

Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday Brunch.

The award-winning European Rimal spa, features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.  

Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCAP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times