وظائف شيف أسماك في البحرين

<p>Cook Wanted – Restaurant</p><p>We are looking for an experienced <strong>Cook</strong> to join our restaurant team.</p><p><strong>Job Responsibilities:</strong></p><ul><li>Prepare and cook meals and dishes.</li><li>Follow the restaurant’s recipes and presentation standards.</li><li>Prepare and organize ingredients.</li><li>Maintain cleanliness and organization in the kitchen.</li><li>Follow food safety and hygiene standards.</li><li>Work efficiently under pressure and as part of a team.</li></ul><p><strong>Requirements:</strong></p><ul><li>Previous experience in cooking, preferably in a restaurant.</li><li>Good cooking skills and attention to detail.</li><li>Ability to work quickly and efficiently.</li><li>Punctual, responsible, and committed.</li><li>Ability to work well as part of a team.</li></ul><p><strong>Location:</strong> Bahrain<br><strong>Position:</strong> Cook</p>

<p>Job Description</p><p><br></p><p>Chef de Partie in a kitchen's specific section by preparing ingredients, cooking, and plating dishes to meet quality and presentation standards. Key responsibilities include maintaining cleanliness and hygiene in the section, managing ingredients, minimizing food waste, training junior staff, and supporting overall kitchen operations and menu consistency</p><p><br></p><p><br></p><p>Qualifications</p><p><br></p><p>Diploma from Hospitality Management / Culinary school preferred or equivalent</p><p>Additional certification(s) in Food &amp; Beverage will be an advantage</p><p>Minimum 1 year of experience in managing food production &amp; culinary operations in a hotel</p><p>Excellent reading, writing and oral proficiency in English language</p><p>Ability to speak other languages and basic understanding of local languages will be an advantage</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p>NOW HIRING | HEAD CHEF Bahrain Mediterranean Fine Dining Restaurant LANGUAGE REQUIREMENT Fluency in English + one additional European language or Afrikaans is mandatory. Only candidates now in the GCC will be considered for this role</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Role Requirements</strong> Currently based in the GCC Proven experience as a Head Chef within an independent Mediteranean Fine Dining Restaurant Strong background in Mediterranean cuisine Strong leadership skills with the ability to lead, motivate, mentor and develop a professional kitchen brigade Exceptional culinary standards and a strong eye for quality, flavour, presentation, consistency and attention to detail Excellent knowledge of food costing, menu engineering, purchasing, stock and inventory management and waste control Strong understanding of food safety, hygiene and HACCP standards Able to remain calm, organised and effective in a busy, fast-paced and high-volume environment Excellent communication and interpersonal skills Fluency in English plus one additional European language or Afrikaans is mandatory</p><p><br></p>

<p>POSITION SUMMARY A Demi Chef de Partie - Bakery assists in the preparation and baking of breads, pastries, and other bakery products while maintaining high standards of quality, hygiene, and food safety. The role also supports inventory management, collaborates with the culinary team on new creations, and helps ensure the smooth operation of the bakery section. 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><p>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</p>

<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>A Demi Chef de Partie - Bakery assists in the preparation and baking of breads, pastries, and other bakery products while maintaining high standards of quality, hygiene, and food safety. The role also supports inventory management, collaborates with the culinary team on new creations, and helps ensure the smooth operation of the bakery section.<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>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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking an experienced and highly creative Head Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience.<br> The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations.<br> The Head Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand.<br> This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management .<br> The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development.<br> This role is based in Saudi Arabia, relocation support is provided.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.<br> Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br> Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution.<br> Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences .<br> Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs.<br> Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts.<br> Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations.<br> Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable.<br> Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards.<br> Manage food costs, portion control, wastage, yields, and GP in line with agreed targets.<br> Monitor food quality and ensure all ingredients meet the required standards.<br> Work closely with suppliers and procurement teams to source quality ingredients at competitive prices.<br> Lead daily kitchen briefings, tastings, quality checks, and service preparation.<br> Ensure smooth communication and coordination between kitchen sections and front-of-house during service.<br> Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team.<br> Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities.<br> Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements.<br> Maintain a clean, organised, efficient, and professional kitchen environment.<br> Monitor kitchen equipment and ensure proper maintenance and safe operation.<br> Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts.<br> Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors.<br> Culinary Profile The ideal candidate should have strong experience across a multi-cuisine, contemporary restaurant environment , with an understanding of: Asian-inspired cuisine and flavours Japanese and Korean techniques and ingredients Italian pasta and classic sauces Contemporary burgers and sandwiches Modern comfort food International salads and starters Chocolate, pastry and indulgent desserts Modern plating and presentation High-volume restaurant production Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><br><p>We are looking for an Executive Chef who will be responsible for overseeing all aspects of our culinary operations, including creating and executing menus, managing kitchen staff, and maintaining high-quality standards of food and service. The ideal candidate will have a strong background in culinery and exceptional leadership skills.</p><br><br><br><p><strong>Responsibilities</strong></p><br><br><p>Pre-Opening &amp; Facility Setup</p><br><br><ul><li><p>Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements.</p><br><br></li><li><p>Support equipment selection, installation, and commissioning to meet targeted production volumes.</p><br><br></li><li><p>Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels.</p><br><br></li><li><p>Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch.</p><br><br></li></ul><p>Culinary Leadership &amp; Product Development</p><br><br><ul><li><p>Oversee culinary standards across bakery, pastry, and hot-kitchen divisions.</p><br><br></li><li><p>Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl.</p><br><br></li><li><p>Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities.</p><br><br></li><li><p>Balance recipe creativity with scalability, cost efficiency, and operational simplicity.</p><br><br></li></ul><p>Production Planning &amp; Daily Operations</p><br><br><ul><li><p>Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules.</p><br><br></li><li><p>Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime.</p><br><br></li><li><p>Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams.</p><br><br></li><li><p>Build contingency procedures for equipment failure, peak demand spikes, or supply shortages.</p><br><br></li></ul><p>Food Safety, QA &amp; Compliance</p><br><br><ul><li><p>Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations.</p><br><br></li><li><p>Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management.</p><br><br></li><li><p>Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes.</p><br><br></li><li><p>Ensure audit readiness for internal, brand, and municipal regulatory inspections.</p><br><br></li></ul><p>Cost Control, Yield &amp; Profitability</p><br><br><ul><li><p>Manage full recipe costing to track precise raw material, portion, and packaging expenses.</p><br><br></li><li><p>Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction.</p><br><br></li><li><p>Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders.</p><br><br></li><li><p>Optimize productivity and product mix to support overall facility break-even and long-term margins.</p><br><br></li></ul><p>Procurement &amp; Inventory Management</p><br><br><ul><li><p>Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options.</p><br><br></li><li><p>Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items.</p><br><br></li><li><p>Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows.</p><br><br></li></ul><p>Team Leadership &amp; Talent Development</p><br><br><ul><li><p>Recruit, train, and mentor supervisors and production staff across all kitchen sections.</p><br><br></li><li><p>Build shift rosters aligned with demand, track staff performance, and establish cross-training programs.</p><br><br></li><li><p>Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline.</p><br><br></li></ul><p>Systems, Documentation &amp; Process Improvement</p><br><br><ul><li><p>Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules.</p><br><br></li><li><p>Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency.</p><br><br></li><li><p>Drive process simplification and recommend practical technology or automation to increase throughput.</p><br><br></li></ul><p>Commercial Growth &amp; Business Expansion</p><br><br><ul><li><p>Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures.</p><br><br></li><li><p>Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens.</p><br><br></li><li><p>Ensure new commercial revenue streams scale safely without impacting core internal brand standards.</p><br><br></li></ul><p>Stakeholder &amp; Cross-Functional Management</p><br><br><ul><li><p>Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams.</p><br><br></li><li><p>Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</p><br><br></li></ul><br><p><strong>Qualifications</strong></p><br><br><ul><li><p>Minimum of 10 years of experience as an Executive Chef.</p><br><br></li><li><p>Bachelors degree or equivalent experience.</p><br><br></li><li><p>Strong leadership and management skills.</p><br><br></li><li><p>Excellent communication and organizational abilities.</p><br><br></li><li><p>Knowledge of current industry trends and techniques.</p><br><br></li><li><p>Ability to work in a fast-paced and high-pressure environment.</p><br><br></li><li><p>Strong understanding of food and labor costs and the ability to manage them effectively.</p><br><br></li></ul><br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>Description for Internal Candidates<br>Job Announcement – Head Chef / Tournant Fine Dining&nbsp;<br>Join Our Team<br>We are seeking an exceptional <br>Culinary Professional<br>to lead and elevate our fine dining operations. This is a unique opportunity for a passionate hospitality leader with extensive international experience in luxury hotels and Michelin-starred restaurants.<br>Key Requirements<br>Professional Experience<br>Minimum <br>8–10 years of experience<br>in internationally recognized <br>5-star luxury hotels across Europe<br>.<br>Minimum <br>6 years of leadership experience<br>in <br>Michelin-starred fine dining restaurants<br>located in <br>Europe, Scandinavia, USA, or Asia Pacific<br>.<br>Proven track record of delivering exceptional guest experiences in high-end dining environments.<br>Strong understanding of luxury service standards, wine knowledge, culinary trends, and fine dining etiquette.<br>Desired Profile<br>Highly passionate and dedicated hospitality professional.<br>Self-motivated leader with a strong drive for excellence.<br>Entrepreneurial mindset with the ability to identify opportunities, drive innovation, and improve profitability.<br>Inspirational team builder with excellent coaching and mentoring skills.<br>Hands-on operator with exceptional attention to detail.<br>Strong commercial acumen and business management capabilities.<br>Ability to thrive in a fast-paced, performance-driven environment.<br>Outstanding communication and interpersonal skills.<br>International experience and multicultural awareness.<br>Key Responsibilities<br>Lead daily restaurant operations while maintaining world-class service standards.<br>Drive guest satisfaction and create memorable dining experiences.<br>Develop, mentor, and inspire high-performing service teams.<br>Collaborate closely with culinary leadership to ensure seamless execution.<br>Manage budgets, labor costs, profitability, and operational efficiencies.<br>Implement innovative concepts and continuously elevate the guest journey.<br>Ensure compliance with all health, safety, and quality standards.<br>Support business growth through strategic planning and revenue-generating initiatives.&nbsp;<br>Shape, develop and influence our dining concepts<br>Apply Now<br>If you are a passionate hospitality professional with luxury hotel and Michelin-starred restaurant experience, a strong entrepreneurial spirit, and a commitment to excellence, we invite you to submit your application.<br>Only candidates meeting the required international luxury hospitality and Michelin-starred experience criteria will be considered.<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.<br>Same Posting Description for Internal and External Candidates <br>Same Posting Description for Internal and External Candidates<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>POSITION SUMMARY The Head Baker oversees bakery operations, ensuring the production of high-quality baked goods through recipe development, quality control, inventory management, and staff supervision. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. Address guests service needs. 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. 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><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>The Head Baker oversees bakery operations, ensuring the production of high-quality baked goods through recipe development, quality control, inventory management, and staff supervision. <br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. Address guests’ service needs. 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. 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: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: 4 to 6 years of related work experience.<br>Supervisory Experience: At least 2 years of supervisory experience.<br>License or Certification: None<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.<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<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><p>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 #LI-NS1</p>

<p>Food preparation and cooking</p><ul><li><p>Carry out precise mise en place for the assigned section: brunoise, julienne, tourné, portioning and trimming to the Chef's specification.</p></li><li><p>Prepare and cook dishes to standard recipes, weights and plating guides, matching the photo spec for every plate.</p></li><li><p>Prepare stocks, jus, emulsions, reductions, purees and garnishes from scratch.</p></li><li><p>Use fine dining techniques as trained: sous-vide, confit, curing, smoking, tempering and precise temperature cooking.</p></li><li><p>Handle premium ingredients (wagyu, seafood, caviar, truffle, foie gras) with minimal waste.</p></li><li><p>Rotate between garde manger, entremetier, poissonnier, saucier and pâtisserie for training and cover.</p></li></ul><p>Fine dining service</p><ul><li><p>Support à la carte, tasting menu, chef's table and private dining service at the pass.</p></li><li><p>Respond to calls from the pass quickly and time each course to the Chef's call.</p></li><li><p>Plate with tweezers and precision, keeping plate rims clean and presentation identical across covers.</p></li><li><p>Adapt dishes for allergies and dietary requests (vegan, gluten-free, halal) exactly as the Chef instructs.</p></li><li><p>Help with menu tastings, new dish trials and seasonal menu changes.</p></li><li><p>Cover banquets, in-room dining and hotel events when the rota requires.</p></li></ul><p>Stock and store control</p><ul><li><p>Receive deliveries and check quantity, quality and temperature against orders.</p></li><li><p>Label, date and store all food correctly, following FIFO (first in, first out).</p></li><li><p>Record waste and report low stock or poor-quality produce to the Chef de Partie.</p></li><li><p>Complete daily requisitions from the main store.</p></li></ul><p>Teamwork and communication</p><ul><li><p>Follow instructions from the Chef de Partie, Sous Chef and Executive Chef.</p></li><li><p>Attend briefings and share section issues at shift handover.</p></li><li><p>Report customer allergy requests and equipment faults immediately.</p></li><li><p>Take part in training sessions and help new trainees learn basic tasks.</p></li><li><p>Carry out other reasonable duties requested by management.</p></li></ul><p>Food safety, hygiene and HSE</p><ul><li><p>Follow HACCP procedures and Bahrain Ministry of Health food safety requirements.</p></li><li><p>Record fridge, freezer and food core temperatures on the daily logs.</p></li><li><p>Prevent cross-contamination with colour-coded boards and correct storage of raw and cooked foods.</p></li><li><p>Handle allergen orders exactly as the allergen matrix states.</p></li><li><p>Clean and sanitise the workstation, utensils and equipment to the cleaning schedule.</p></li><li><p>Wear full, clean uniform and follow personal hygiene rules at all times.</p></li><li><p>Use knives, slicers, fryers and ovens safely and report any hazard or accident at once.</p></li><li><p>Know fire, gas-leak and first aid procedures for the kitchen.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>HACCP </p>

<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>S/he is the right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Ritz-Carlton Bahrain standards. S/he is responsible for the&nbsp;smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of Kitchen colleagues and set good example to enhance motivation of colleagues and reach the mission<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>MAIN DUTIES<br>Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen.<br>Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.<br>Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.<br>Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.<br>Plans menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.<br>Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.<br>Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests.<br>Inspects four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &amp; Safety regulations as discussed further in this book<br>Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef.<br>Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.<br>In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.<br>During service periods, personally runs the hot plate and assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards.<br>Checks the cleanliness and sanitation in each particular kitchen outlets. Liaises with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.<br>Plans the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.<br>Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.<br>Reports any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.<br>Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues.<br>Ensures the personal hygiene of the colleague is up to the standard.<br>Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef.<br>Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation<br>Checks daily function sheets.<br>Passes all information to late shift about functions and or operations in the section including next day operations.<br>ADMINISTRATIONAL<br>Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes. These documents are kept on file at least one year<br>OPERATIONAL<br>Assists the Executive Chef / Executive Sous Chef in interviewing and recruiting colleagues for all Kitchens.<br>Plans and implements effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.<br>Weekly training of chef de cuisine and all their reports on European and global fine dining cooking technics and classic dishes not limited to modern interpretation according to established yearly training calendar in alignment with the Executive Chef<br>Maximises colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation.<br>Holds a daily training session and keep records, which will be submitted to the Chef’s Office for documentation purposes. Documents will be kept at least one year on their individual files<br>FINANCIAL<br>Develops standard recipes which allow all Kitchens to operate at an acceptable food cost.<br>Maximizes colleague’s productivity in order to minimize payroll costs.<br>Monitors operating costs and take corrective action when necessary to reduce expenses<br>MARKETING<br>Identifies market needs and trends in terms of food for both hotel guests and the local Market.<br>Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations.<br>Develops menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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.<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"> <br>Company Description<br><br><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><br><br>Job Description<br><br><ul><li>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.</li><li>To report for duty punctually wearing the correct uniform and name badges at all times</li><li>Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.</li><li>Take orders from his/her Chef de Partie and carry them out in the correct manner</li><li>Together with his/her Chef de Partie to 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.</li><li>Maintain good employee relations and motivate colleagues</li><li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li><li>Responsible for completing the daily checklist regarding mise-en-place and food storage.</li><li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li><li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li><li>Check the main information board regarding changes in any Banquets or other information re the organization.</li><li>Keep the section clean and tidy.</li><li>Pass all information to next shift</li><li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li><li>Check Commis Chefs on his/her section:&nbsp; e.g. regarding personal hygiene.</li><li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li><li>Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.</li><li>The 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</li></ul><br>Qualifications<br><br><p>Qualifications:</p><br><ol><li>Minimum of 2-3 years' experience in a fine dining or luxury hotel kitchen environment</li><li>Culinary diploma or equivalent qualification from a recognised culinary institution</li><li>Proven experience in supervising a section of a professional kitchen</li><li>Excellent knowledge of food safety regulations and HACCP principles</li><li>Strong attention to detail and commitment to maintaining high-quality standards</li><li>Proficiency in a variety of cooking techniques and culinary preparations</li><li>Ability to work effectively under pressure in a fast-paced environment</li><li>Excellent time management and organisational skills</li><li>Strong communication skills in English, both verbal and written</li><li>Proficiency in using modern kitchen equipment and technologies</li><li>Knowledge of current culinary trends and techniques in fine dining</li></ol><br>Additional Information<br><br><ul><li>Opportunity to join the first Raffles in Bahrain</li><li>Employee benefit card offering discounted rates in Accor worldwide</li><li>Learning programs through our Academies</li><li>Opportunity to develop your talent and grow within your property and across the world!</li><li>Ability to make a difference through our Corporate Social Responsibility activities.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><br>Job Description<br><br><ul><li>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.</li><li>To report for duty punctually wearing the correct uniform and name badges at all times</li><li>Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.</li><li>Take orders from his/her Chef de Partie and carry them out in the correct manner</li><li>Together with his/her Chef de Partie to 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.</li><li>Maintain good employee relations and motivate colleagues</li><li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li><li>Responsible for completing the daily checklist regarding mise-en-place and food storage.</li><li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li><li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li><li>Check the main information board regarding changes in any Banquets or other information re the organization.</li><li>Keep the section clean and tidy.</li><li>Pass all information to next shift</li><li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li><li>Check Commis Chefs on his/her section:&nbsp; e.g. regarding personal hygiene.</li><li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li><li>Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.</li><li>The 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</li></ul><br>Qualifications<br><br><ol><li>Experience in Banquet or in villa dinning&nbsp;kitchen&nbsp;</li><li>Culinary diploma or equivalent qualification from a recognised culinary institution</li><li>Proven experience in supervising a section of a professional kitchen</li><li>Excellent knowledge of food safety regulations and HACCP principles</li><li>Strong attention to detail and commitment to maintaining high-quality standards</li><li>Proficiency in a variety of cooking techniques and culinary preparations</li><li>Ability to work effectively under pressure in a fast-paced environment</li><li>Excellent time management and organisational skills</li><li>Strong communication skills in English, both verbal and written</li><li>Proficiency in using modern kitchen equipment and technologies</li><li>Knowledge of current culinary trends and techniques in fine dining</li></ol><br>Additional Information<br><br><ul><li>Opportunity to join the first Raffles in Bahrain</li><li>Employee benefit card offering discounted rates in Accor worldwide</li><li>Learning programs through our Academies</li><li>Opportunity to develop your talent and grow within your property and across the world!</li><li>Ability to make a difference through our Corporate Social Responsibility activities.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The Demi Chef de Partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about his or her specialty, as well as culinary functions in general.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; He/She must also be very organized and comfortable working in a high-pressure environment and must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A Demi Chef de Partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Monitors sanitation practices to ensure that employees follow standards and regulations.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Order or requisition food and other supplies needed to ensure efficient operation.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Checks the quality of raw and cooked food products to ensure that standards are met.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Checks the quantity and quality of received products.</p><br><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Undertakes additional duties assigned by the Executive Chef or Senior Sous chef.</p><br> </div>