Kitchen Lead / Sous Chef – Beach Club Opening

This role is ideal for a practical, hands-on chef who understands how to run a fast, profitable kitchen with a focused beach club menu.

We are not looking for a complicated fine-dining chef. We need someone who can execute a simple, high-quality, high-margin menu consistently and quickly.

The menu will focus on beach club favorites such as:

• appetizers and sharing plates
• sliders
• pasta
• sushi-style bites
• salads
• pizza / pizzetta
• desserts
• fast poolside items

The right candidate must understand food costing, recipe cards, portion control, prep planning, supplier pricing, waste control, and kitchen discipline .

Responsibilities

• Lead daily kitchen operations
• Prepare and execute a focused launch menu
• Create and follow recipe cards with exact grams
• Control food cost and wastage
• Manage kitchen prep lists and par levels
• Train cooks on portion size, plating, speed, and consistency
• Work with management on menu pricing and item profitability
• Coordinate with suppliers and compare prices
• Maintain hygiene, food safety, and kitchen cleanliness
• Support pre-opening setup, equipment readiness, and kitchen workflow
• Ensure food is served fast and consistently during high-volume service

Requirements

• Previous experience as Sous Chef, Kitchen Lead, Chef de Partie, or similar
• Experience in restaurant, lounge, beach club, hotel, or high-volume casual dining
• Strong understanding of food costing and portion control
• Ability to create and follow recipe cards
• Good knowledge of prep systems and kitchen organization
• Able to work under pressure during busy service
• Comfortable with simple, high-volume, profitable menu execution
• Bahrain experience is preferred
• Arabic or English communication required

Important

We are looking for someone practical and commercially aware.

This is not only a cooking role.

The candidate must understand that the kitchen must produce good food and protect profit .