1. Plans, directs, controls and coordinates the activities of all Chef-de-Parties, Cook and other kitchen personnel engaged in preparing and cooking food to ensure an efficient and profitable food service. 2. Plans and design of various menus for the different kitchen sub-sections, checks and approves requisitions of kitchen sub-sections based on planned menus. 3. Estimates food consumption and requisitions food items and kitchen supplies, inspects all perishable food items. 4. Reviews menus, analyzes recipes, determines food, labour and overhead costs and drafts prices on menu items. 5. Menus to be evaluated every 6 months supported by Menu Engineer, costing in liason with FBCC 6. Regularly evaluate suppliers for quality of food and prices 7. Spot check to carry out for Outlets and supplier to maintain a high standard at all times. 8. Prepares order lists, indicating type of food items, quality and quantity. 9. Plans overall food production, considers forecasts, probable number of guests, supply conditions (availability seasonal), popularity of various dishes, competition. 10. Plans and approves utilization of food surpluses. 11. Plans and schedules the preparation of food according to the function sheet. 12. Checks and approves time schedules prepared by the various Section Heads. 13. Ensures that all food is prepared according to the practice and standards of the Company. 14. Controls cost by :

• minimizing spoilage
• maintaining adequate inventory of food
• utilizing food surpluses
• portion control

15. implementation of weight charts and equipment, to ensure proper costing 16. Directly responsible to maintain highest possible standards of kitchen cleanliness and hygiene as directed by the Executive Chef. 17. Devises special dishes and develops recipes. 18. Trains, guides and evaluates performance of kitchen personnel, shift personnel according to the skills of the various kitchen sub-sections. 19. Reports maintenance shortfalls directly to Engineering Department and follows up. 20. Prepares monthly give-aways, displays and spoilage reports for the Executive Chef, Director of Food & Beverage and Food & Beverage Cost Controller. 21. Participates in determination of F&B goals. 22. Performs duties common to all Supervisors and other duties as may be assigned. Job Type: Full-time Salary: From BD900.000 per month Ability to commute/relocate:

• Manama: Reliably commute or planning to relocate before starting work (Required)