وظائف شيف أسماك في البحرين

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: high school diploma or G.E.D. equivalent.</li><li>Related Work Experience: At least 1 year of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li><li>#LI-NS1</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>POSITION SUMMARY</b> Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Education: High school diploma or G.E.D. equivalent.</li><li>Related Work Experience: At least 1 year of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li><li><br></li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>#LI-NS1<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>#LI-NS1<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<p><b>Job Summary:&nbsp;</b></p><p><br></p><p>We are seeking a dedicated and experienced Chef de Partie to support the Head Chef in managing kitchen operations. You will be responsible for running a specific section of the kitchen, ensuring food quality and hygiene standards, and stepping up to lead the kitchen in the absence of senior chefs.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Support the Head Chef in daily kitchen operations</li><li>Take charge of a specific kitchen section (e.g., grill, saut , pastry)</li><li>Prepare, cook, and present dishes to high standards</li><li>Maintain cleanliness and hygiene in your section</li><li>Ensure food safety and quality control</li><li>Assist with training and supervising junior staff</li><li>Lead the kitchen team when the Head Chef is absent</li><li>Help with stock control and inventory management</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Proven experience as a Chef de Partie or Commis Chef</p><p>Strong knowledge of kitchen operations and food safety practices</p><p>Ability to work efficiently under pressure</p><p>Good communication and teamwork skills</p><p>Culinary training or equivalent experience preferred</p>

<p><h4>Company description<\/h4>\n<p>Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as \"The Palace of the Secret Garden.\" With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the city center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.<\/p>\n\n<h4>Job description<\/h4>\n<p>Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm standard. Cook any food on a daily basis according to business requirements.<br>\nTo report for duty punctually wearing the correct uniform and name badges at all times.<br>\nOrganize together with the Chef de Partie the shift on his\/her section with regards to mise-en-place production and its service.<br>\nTake orders from his\/her Chef de Partie and carry them out in the correct manner.<br>\nTogether with his\/her Chef de Partie, write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef \/ Executive Sous Chef in order to achieve the high stock rotation desired in the section.<br>\nMaintain good employee relations and motivate colleagues.<br>\nWork to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.<br>\nResponsible for completing the daily checklist regarding mise-en-place and food storage.<br>\nAttend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef \/ Executive Sous Chef.<br>\nReport any problems regarding failure of machinery and small equipment to the Chef de Cuisine and follow up to ensure the necessary work has been carried out.<br>\nCheck the main information board regarding changes in any banquets or other information regarding the organization.<br>\nKeep the section clean and tidy.<br>\nPass all information to the next shift.<br>\nAccidents and sickness to be written in the logbook and reported to the Executive Chef \/ Executive Sous Chef.<br>\nCheck Commis Chefs on his\/her section, for example regarding personal hygiene.<br>\nAssist the Chef de Cuisine in composing new recipes and menu ideas.<br>\nHave a complete understanding of and adhere to the company\u2019s policy relating to fire, hygiene and safety.<br>\nThe above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.<\/p>\n\n<h4>Qualifications<\/h4>\n<ul>\n<li>Reading, writing and oral proficiency in the English language.<\/li>\n<li>Good communication and customer contact skills.<\/li>\n<li>Team player.<\/li>\n<li>Minimum 1-year experience in similar role.<\/li>\n<\/ul>\n\n<h4>Additional information<\/h4>\n<ul>\n<li>Opportunity to join the first Raffles in Bahrain.<\/li>\n<li>Employee benefit card offering discounted rates in Accor worldwide.<\/li>\n<li>Learning programs through our academies.<\/li>\n<li>Opportunity to develop your talent and grow within your property and across the world.<\/li>\n<li>Ability to make a difference through our corporate social responsibility activities.<\/li>\n<\/ul><\/p><p><\/p>

<p>An opportunity has arisen for a Head Chef to lead the kitchen of a premium Mediterranean restaurant in Manama, Bahrain, part of an established international hospitality group. The venue is an established, high-volume operation with a strong core menu and a disciplined structure already in place. This is not a role about reinventing a concept. It is about ownership. The group is looking for a hands-on Head Chef to take full command of the back-of-house operation and strengthen day-to-day leadership, consistency, commercial control and team execution - while protecting the identity of a brand that already works. The right person will make the kitchen feel calmer, sharper and more consistent.</p><p>Responsibilities</p><ul><li>Own daily food quality, presentation and consistency across the full menu.</li><li>Lead the brigade with clear standards, accountability, training and succession planning.</li><li>Drive recipe and specification adherence, portion control, prep discipline and service readiness.</li><li>Manage food cost, wastage, purchasing and kitchen variances with strong commercial awareness.</li><li>Maintain menu discipline and complexity without compromising the guest experience or the identity of the concept.</li><li>Work closely with the Group Culinary and Operations teams to maintain alignment across the concept internationally.</li><li>Identify operational gaps quickly and build structure around people, systems, communication and execution.</li><li>Within the first 90 days: establish visible leadership and accountability, stabilise standards across prep, service, plating and recipe execution, build development plans for key team members, and gain firm control of food cost, wastage, ordering, stock movement and portioning.</li></ul><p>Current Head Chef, or a 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 is preferred; excellent ingredient-led cooking and relevant premium restaurant experience are valued equally. A structured operator who can run a disciplined kitchen - not only a creative chef. Strong people leader who can coach, develop and hold a team accountable. Commercially literate, with a 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 the confidence to work within an established brand and group structure. Evidence of operating success, not only strong restaurant names on a CV. Formal food safety / HACCP certification, or the ability to obtain the certification required to work in a Bahrain kitchen. Please 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 particular operation.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>Current Head Chef, or a 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 is preferred; excellent ingredient-led cooking and relevant premium restaurant experience are valued equally. A structured operator who can run a disciplined kitchen - not only a creative chef. Strong people leader who can coach, develop and hold a team accountable. Commercially literate, with a 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 the confidence to work within an established brand and group structure. Evidence of operating success, not only strong restaurant names on a CV. Formal food safety / HACCP certification, or the ability to obtain the certification required to work in a Bahrain kitchen. Please 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 particular operation.</p>

<p><h4>Responsibilities:</h4> <ul> <li>Prepare and cook assigned menu items to a consistently high standard, adhering to established recipes and culinary techniques.</li> <li>Maintain cleanliness and hygiene standards within your assigned station, ensuring compliance with food safety regulations.</li> <li>Assist with mise en place, including prepping ingredients, portioning, and maintaining inventory levels.</li> <li>Monitor cooking times and temperatures to ensure proper food preparation and quality.</li> <li>Plate and present dishes with creativity and attention to detail.</li> <li>Work effectively within a fast-paced environment, prioritize tasks, and multitask efficiently.</li> <li>Communicate effectively with colleagues and collaborate to maintain a smooth kitchen operation.</li> <li>Ensure proper equipment usage and maintenance.</li> <li>Resolve any issues or concerns that may arise within the kitchen team.</li> <li>Assist the Head Chef and Sous Chef with menu development, recipe testing, and other tasks as required.</li> <li>Supervise and train kitchen staff, providing guidance and support to ensure high-quality food production.</li> <li>Maintain a positive and professional attitude in the kitchen, contributing to a supportive team environment.</li> <li>Train and mentor junior kitchen staff.</li> </ul></p><p></p>

<p>Executive Chef needed for upscale restaurant in Manama. Culinary expertise and team leadership required.</p><p><strong>Desired Candidate Profile</strong></p><p>Executive Chef needed for upscale restaurant in Manama. Culinary expertise and team leadership required.</p>

<p>The Head Chef of Arabic Cuisine will lead the culinary operations for all Arabic food outlets, developing authentic, modern, and high-quality Arabic dishes. This role combines deep heritage knowledge of Middle Eastern cuisine with leadership, creativity, and operational excellence. The Head Chef will ensure menu innovation, consistent food quality, cost control, team training, and adherence to international hygiene standards.</p><p><strong>Key Responsibilities</strong></p><p><strong>Culinary Leadership &amp; Operations</strong></p><ul><li>Lead the daily kitchen operations for Arabic cuisine sections across multiple outlets.</li><li>Ensure consistent preparation and presentation of high-quality dishes that reflect authentic Arabic culinary traditions.</li><li>Oversee recipe development, tasting panels, and continuous menu refinement.</li><li>Maintain standards of portioning, plating, and flavor profiles according to brand guidelines.</li></ul><p><strong>Menu Development</strong></p><ul><li>Design and execute traditional and contemporary Arabic menus, including Levantine, Khaleeji, North African, and GCC specialties.</li><li>Develop seasonal menus, banquet menus, and special event concepts.</li><li>Incorporate regional ingredients and modern techniques while preserving cultural authenticity.</li></ul><p><strong>Team Management</strong></p><ul><li>Recruit, train, and mentor culinary staff specializing in Arabic cuisine.</li><li>Create a positive kitchen culture focused on teamwork, respect, and professional growth.</li><li>Conduct performance evaluations and ensure continuous skill development.</li></ul><p><strong>Quality, Hygiene &amp; Compliance</strong></p><ul><li>Ensure kitchen operations comply with HACCP, ISO, or international food safety standards.</li><li>Conduct regular inspections of kitchen equipment, storage, and food handling processes.</li><li>Maintain high standards of cleanliness and sanitation at all times.</li></ul><p><strong>Financial &amp; Operational Control</strong></p><ul><li>Manage kitchen budgets, food costs, and labor costs.</li><li>Develop cost-effective menus and optimize ingredient usage to reduce waste.</li><li>Collaborate with procurement to ensure quality sourcing of Arabic spices, meats, produce, and specialty ingredients.</li></ul><p><strong>Guest Experience &amp; Brand Representation</strong></p><ul><li>Engage with guests during events, tastings, and VIP functions.</li><li>Act as an ambassador for the brand's culinary identity.</li><li>Participate in media features, culinary festivals, and chef collaborations when required.</li></ul><p><strong>Desired Candidate Profile</strong></p><p><strong>Qualifications &amp; Experience</strong></p><p><strong>Experience</strong></p><ul><li>Minimum 812 years of culinary experience, with at least 5 years in a leadership role as Head Chef or Senior Sous Chef.</li><li>Proven international experience in luxury hotels, fine-dining restaurants, or large-scale catering.</li></ul><p><strong>Skills &amp; Competencies</strong></p><ul><li>Mastery of Arabic cuisines: Levantine, Gulf, Egyptian, Moroccan, and North African.</li><li>Strong leadership, communication, and team-building skills.</li><li>Expertise in menu creation, flavor balance, and ingredient sourcing.</li><li>Ability to work in fast-paced, multicultural environments.</li><li>Strong budgeting, scheduling, and cost-control abilities.</li></ul><p><strong>Personal Attributes</strong></p><ul><li>Passionate about Arabic culinary heritage.</li><li>Creative and open to innovation while respecting tradition.</li><li>High integrity, professionalism, and adaptability.</li><li>Strong organizational and multitasking capabilities.</li></ul><p><strong>Key Performance Indicators (KPIs)</strong></p><ul><li>Food quality and guest satisfaction ratings.</li><li>Food cost percentage and waste reduction.</li><li>Staff retention and training success.</li><li>Menu performance and revenue growth.</li><li>Compliance with hygiene and safety standards.</li></ul>

<p><h4>Company description</h4> <p>Why work for Accor?<br> We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br> By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.<br> Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items.<br> Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines.<br> Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements.<br> Monitor stock levels and assist with inventory control and ordering.<br> Minimize food waste while maintaining portion control.<br> Support the Sous Chef and Executive Chef in daily kitchen operations.<br> Train and guide Commis Chefs and junior team members when required.<br> Ensure all equipment is used safely and maintained in good working condition.</p> <h4>Qualifications</h4> <ul> <li>Previous experience as a Chef de Partie or strong Demi Chef de Partie experience in a luxury hotel or fine dining environment.</li> <li>Solid knowledge of cold kitchen preparation and presentation.</li> <li>Good understanding of HACCP and food safety standards.</li> <li>Ability to work efficiently in a fast-paced environment.</li> <li>Strong teamwork and communication skills.</li> <li>Passion for culinary excellence and attention to detail.</li> </ul> <h4>Additional information</h4> <p><strong>Your team & working environment:</strong> Sofitel Bahrain Zallaq Thalassa Sea & Spa is a 5-star luxury resort featuring 262 elegantly appointed rooms and suites, plus 4 water villas, which encompass 1 grand Royal Suite, 6 themed Opera Suites with private infinity pools, 21 Prestige Suites, 48 Club Millésime Rooms, and 186 Superior and Luxury Rooms. The resort boasts 6 distinctive restaurants and 3 bars/lounges, including the signature Yamaz Greek restaurant, Fiamma Italian, and Maison Sushi. Its premier event and corporate facilities comprise the magnificent Al Nakheel Grand Ballroom (divisible into 3 sections), Al Nasreya Hall, 5 dedicated meeting rooms, and the exclusive, private Sofi Island for outdoor functions. Rounding out its luxury amenities are a private Beach Club, an interactive Kids Club, and the renowned Thalassa Sea & Spa, reputed as the very first Thalassa spa in the Gulf Cooperation Council (GCC) countries.</p> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p><h4>Company description</h4> <p>Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape, or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.</p> <h4>Job description</h4> <p>As a Sous Chef – Nikkei (Peruvian & Japanese cuisine), you will support the Executive Chef in overseeing the daily operations of the assigned kitchen while ensuring the highest culinary standards are consistently maintained. The role requires strong expertise in Nikkei cuisine, combining Peruvian and Japanese culinary traditions, with a focus on creativity, precision, presentation, and authentic flavor profiles.</p> <h4>What is in it for you:</h4> <li>Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!</li> <li>Ignite your skills with our cutting-edge academies for rapid professional growth.</li> <li>Cultivate your talents and watch your career flourish, locally and globally.</li> <li>Drive change through impactful corporate social responsibility activities.</li> <li>Immerse yourself in a vibrant work environment with extraordinary colleagues.</li> <li>Join us on a direct path to success as we skyrocket to new heights!</li> <h4>Key responsibilities:</h4> <li>Assist the Executive Chef in managing the overall kitchen operation and daily food preparation.</li> <li>Prepare and ensure consistently excellent quality, presentation, and freshness of all dishes.</li> <li>Lead the preparation and execution of Nikkei-inspired menus, including contemporary Peruvian-Japanese fusion specialties.</li> <li>Ensure all mise en place is prepared and organized according to operational requirements.</li> <li>Supervise kitchen colleagues and support training, coaching, and performance development.</li> <li>Monitor food preparation to ensure consistency with established recipes and company standards.</li> <li>Maintain high standards of hygiene, sanitation, and food safety practices at all times.</li> <li>Support menu planning, seasonal menu development, and innovative culinary concepts.</li> <li>Ensure proper food storage, stock rotation, and inventory management procedures are followed.</li> <li>Control food costs through proper portioning, waste management, and efficient product utilization.</li> <li>Coordinate closely with service teams regarding menu changes, special dietary requirements, and guest preferences.</li> <li>Ensure all kitchen equipment is properly maintained and operational.</li> <li>Assist with ordering supplies and maintaining relationships with suppliers and vendors.</li> <li>Foster a positive, collaborative, and high-performing kitchen culture.</li> <li>Perform additional duties as assigned by the Executive Chef.</li> <h4>Qualifications</h4> <li>Degree or certification in culinary arts or hospitality management preferred.</li> <li>Proven experience as a Sous Chef or Senior Chef de Partie in upscale restaurants, luxury hotels, or lifestyle dining concepts.</li> <li>Strong experience in Nikkei cuisine, blending Peruvian and Japanese culinary traditions.</li> <li>Excellent knowledge of Japanese and Peruvian ingredients, cooking techniques, sauces, marinades, and presentation styles.</li> <li>Strong understanding of contemporary fusion cuisine and modern plating techniques.</li> <li>Ability to work effectively in a fast-paced, high-volume environment.</li> <li>Strong leadership, communication, and organizational skills.</li> <li>Passion for creativity, innovation, and culinary excellence.</li> <li>Knowledge of HACCP and food safety standards.</li> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p> <p>Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <h4>About Mantis Collection</h4> <p>Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian’s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed private game reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLES</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About</strong></span><span><strong> Calo</strong></span><p><span>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</span></p><br><br><span><strong>Role overview</strong></span><p><span>We are seeking a talented <strong>Commis II – Pastry</strong> for the Calo Kitchen. You will work closely with the Pastry Chef de Partie and Head Chef to support the daily operations of the pastry section. The successful candidate will assist in preparing high-quality baked goods and desserts, maintain food safety standards, and contribute to delivering an exceptional customer experience.</span></p><br><br><span><strong>Main Responsibilities</strong></span><ul><li><p><span>Monitors kitchen equipment and reports issues to superiors</span></p><br><br></li><li><p><span>Continually develops culinary knowledge to produce high-quality meals</span></p><br><br></li><li><p><span>Measures, mixes, and prepares meal ingredients, sauces, and seasonings</span></p><br><br></li><li><p><span>Assesses inventory and requests resupply when necessary</span></p><br><br></li><li><p><span>Plates meal items under the chef de partie’s supervision</span></p><br><br></li><li><p><span>Disposes spoiled items and adheres to sanitation regulations and safety standards</span></p><br><br></li><li><p><span>Maintain a positive and professional approach with co-workers</span></p><br><br></li><li><p><span>Produce high-quality plates both design and taste-wise</span></p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><ul><li><p><span>Previous experience as a <strong>Pastry Commis</strong> or similar role is preferred. Minimum of <strong>1–2 years of experience</strong> in a pastry kitchen, bakery, hospitality, or catering environment</span></p><br><br></li><li><p><span>Must be currently present in Bahrain</span></p><br><br></li><li><p><span>Must be a proficient communicator in English</span></p><br><br></li><li><p><span>Good understanding of food, health, and safety regulations</span></p><br><br></li><li><p><span>Previous experience in a food manufacturing facility experience is a plus</span></p><br><br></li></ul> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>An opportunity has arisen for a Head Chef to lead the kitchen of a premium Mediterranean restaurant in Manama, Bahrain, part of an established international hospitality group.<br> The venue is an established, high-volume operation with a strong core menu and a disciplined structure already in place.<br> This is not a role about reinventing a concept.<br> It is about ownership.<br> The group is looking for a hands-on Head Chef to take full command of the back-of-house operation and strengthen day-to-day leadership, consistency, commercial control and team execution - while protecting the identity of a brand that already works.<br> The right person will make the kitchen feel calmer, sharper and more consistent.<br> Responsibilities Own daily food quality, presentation and consistency across the full menu.<br> Lead the brigade with clear standards, accountability, training and succession planning.<br> Drive recipe and specification adherence, portion control, prep discipline and service readiness.<br> Manage food cost, wastage, purchasing and kitchen variances with strong commercial awareness.<br> Maintain menu discipline and complexity without compromising the guest experience or the identity of the concept.<br> Work closely with the Group Culinary and Operations teams to maintain alignment across the concept internationally.<br> Identify operational gaps quickly and build structure around people, systems, communication and execution.<br> Within the first 90 days: establish visible leadership and accountability, stabilise standards across prep, service, plating and recipe execution, build development plans for key team members, and gain firm control of food cost, wastage, ordering, stock movement and portioning.<br> Salary: BHD 2,050 – 2,565 per month, (DOE) all-inclusive, live-out.<br> 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.<br> Further benefits to be confirmed during the recruitment process.<br> Additional Information This is a permanent, full-time, live-out position based in Manama, Kingdom of Bahrain.<br> Candidates must be able to obtain and hold the right to work in Bahrain.<br> Relocation is expected for candidates based outside the Kingdom; regional Gulf experience is useful but is not a requirement where the restaurant background, maturity and adaptability are right.<br> Start date is to be confirmed and the client is keen to move quickly for the right candidate.<br> Culture and leadership fit are weighted as heavily as culinary technique.<br> Applications must include a current CV together with a relevant work portfolio containing clear examples of the candidate's food, presentation style and previous work.<br> Please also be prepared to share your current and expected compensation, notice period, current brigade size and typical restaurant covers.<br> Three satisfactory professional references will be required before any offer is issued.<br> Disclaimer We appreciate your interest in this vacancy.<br> Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted.<br> Radiant does not charge any fee to candidates – all costs are always covered by the client.<br> Current Head Chef, or a high-calibre Senior Sous Chef ready to step into full ownership of a kitchen.<br> Proven experience in a premium, high-volume restaurant environment.<br> Strong Greek or Mediterranean experience is preferred; excellent ingredient-led cooking and relevant premium restaurant experience are valued equally.<br> A structured operator who can run a disciplined kitchen - not only a creative chef.<br> Strong people leader who can coach, develop and hold a team accountable.<br> Commercially literate, with a clear understanding of food cost, GP, wastage, yield, purchasing and recipe control.<br> Comfortable managing a broad menu and maintaining consistency through busy services.<br> Calm, mature and collaborative, with the confidence to work within an established brand and group structure.<br> Evidence of operating success, not only strong restaurant names on a CV.<br> Formal food safety / HACCP certification, or the ability to obtain the certification required to work in a Bahrain kitchen.<br> Please 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 particular operation.<br></span> </div>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.</p> <h4>About the role</h4> <p>We are looking for a passionate and skilled Chef de Partie to join our culinary team. The ideal candidate will have a strong background in food preparation, attention to detail, and the ability to work in a fast-paced environment while maintaining the highest standards of quality and hygiene.</p> <h4>Key responsibilities</h4> <li>Prepare, cook, and present dishes within your section according to the highest standards.</li> <li>Ensure consistency in taste, presentation, and portion control.</li> <li>Maintain cleanliness and organization in your section at all times.</li> <li>Assist in menu planning and development under the guidance of senior chefs.</li> <li>Monitor stock levels and minimize waste.</li> <li>Comply with all health, safety, and hygiene regulations.</li> <li>Train and mentor junior team members when required.</li> <h4>Requirements</h4> <li>Proven experience as a Chef de Partie or similar role in a high-end restaurant or hotel.</li> <li>Culinary diploma or equivalent certification.</li> <li>Strong knowledge of cooking techniques and kitchen equipment.</li> <li>Ability to work under pressure and as part of a team.</li> <li>Excellent time management and organizational skills.</li> <li>Flexibility to work shifts, weekends, and holidays.</li></p><p></p>