Head Chef - Premium Mediterranean Cuisine

Role Overview

Head Chef – Premium Mediterranean Cuisine at Radiant Hospitality Company, Manama, Kingdom of Bahrain. This is a permanent, full-time, live-out position with an established international hospitality group operating a high-volume premium Mediterranean restaurant.

Company Overview

Radiant Hospitality Company is an established international hospitality group with a strong core menu and disciplined operational structure already in place across multiple locations.

Role Purpose

Own full command of the back-of-house operation, strengthen day-to-day leadership, consistency, commercial control and team execution while protecting the established brand identity. The right person will make the kitchen feel calmer, sharper and more consistent.

Key Responsibilities

Food Quality & Standards

• Own daily food quality, presentation and consistency across the full menu.
• Drive recipe and specification adherence, portion control, prep discipline and service readiness.
• Maintain menu discipline and complexity without compromising the guest experience or the identity of the concept.

Leadership & Team Development

• Lead the brigade with clear standards, accountability, training and succession planning.
• Coach, develop and hold the team accountable.
• Build development plans for key team members within the first 90 days.

Commercial Control

• Manage food cost, wastage, purchasing and kitchen variances with strong commercial awareness.
• Gain firm control of food cost, wastage, ordering, stock movement and portioning within the first 90 days.

Operations & Systems

• Identify operational gaps quickly and build structure around people, systems, communication and execution.
• Establish visible leadership and accountability within the first 90 days.
• Stabilise standards across prep, service, plating and recipe execution within the first 90 days.

Stakeholder Management

• Work closely with the Group Culinary and Operations teams to maintain alignment across the concept internationally.

Qualifications & Experience

• Current Head Chef, or high-calibre Senior Sous Chef ready to step into full ownership of a kitchen.
• Proven experience in a premium, high-volume restaurant environment.
• Strong Greek or Mediterranean experience preferred; excellent ingredient-led cooking and relevant premium restaurant experience valued equally.
• Evidence of operating success, not only strong restaurant names on a CV.
• Formal food safety or HACCP certification, or ability to obtain the certification required to work in a Bahrain kitchen.

Skills & Competencies

• Structured operator who can run a disciplined kitchen, not only a creative chef.
• Strong people leader with coaching and accountability skills.
• Commercially literate with clear understanding of food cost, GP, wastage, yield, purchasing and recipe control.
• Comfortable managing a broad menu and maintaining consistency through busy services.
• Calm, mature and collaborative with confidence to work within an established brand and group structure.

Additional Information

• Salary: BHD 1,800–2,000 per month (DOE), all-inclusive, live-out.
• Gratuities and/or service charge additional.
• Annual bonus attached to achieving KPIs.
• Annual flight ticket.
• 2 days off per week.
• Medical cover and visa provided.
• Bahrain levies no personal income tax, so the package is effectively net.
• Further benefits to be confirmed during the recruitment process.
• Candidates must be able to obtain and hold the right to work in Bahrain.
• Relocation is expected for candidates based outside the Kingdom; regional Gulf experience is useful but not a requirement where restaurant background, maturity and adaptability are right.
• Start date to be confirmed; the client is keen to move quickly for the right candidate.
• Culture and leadership fit are weighted as heavily as culinary technique.
• Applications must include a current CV and relevant work portfolio containing clear examples of food, presentation style and previous work.
• Be prepared to share current and expected compensation, notice period, current brigade size and typical restaurant covers.
• Three satisfactory professional references required before any offer is issued.
• Note: Candidates whose experience is predominantly hotel banqueting, or who lead mainly from the office rather than the pass, are unlikely to be a fit for this operation.