وظائف مساعد شيف في البحرين

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>SUMMARY The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes. KEY RESPONSIBILITIES Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service. Supervise and train kitchen staff, ensuring they follow recipes and preparation standards. Ensure that all dishes are prepared to the highest quality and consistency. Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences. Oversee the preparation of ingredients and ensure proper storage and labeling of food products. Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations. Monitor stock levels, assist in inventory management, and place orders as needed. Assist in managing food costs and minimizing waste. Step in to lead the kitchen in the absence of the Executive Chef. Ensure kitchen equipment is maintained in good working condition. Provide feedback on performance and support the development of kitchen staff. To ensure the team are correctly dressed and adhere to highest hygiene standards. Plan and execute special events, catering services, and private dining experiences. Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas. Collaborate with the F&amp;B team to ensure smooth food delivery. It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>KEY COMPETENCIES Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies: Leadership Communication Commercial awareness Culinary creativity Delegation Planning &amp; Time management Attention to detail Driving results Flexibility Problem solving BACKGROUND In simile position or Minimum of 3 years of experience as a Junior Sous Chef within a International luxury Brand in a larger operating within same guest segmentation. Bachelor s degree in culinary arts or similar field. Knowledge of food safety and hygiene standards and regulations.</p><p></p></section>

<p>We're looking for an enthusiastic and detail-oriented Junior Sous Chef to join our culinary team at M venpick Hotel Bahrain in Manama, Kingdom of Bahrain. In this role, you'll work closely with the Executive Chef and kitchen leadership to support daily food preparation, maintain exceptional quality standards, and assist in leading kitchen operations across the hotel's restaurants and banquet facilities. This is an excellent opportunity to develop your culinary expertise, strengthen your leadership skills, and grow within the renowned hospitality standards of M venpick, where creativity, teamwork, and excellence are at the heart of every dining experience. Assist in planning and directing food preparation activities while supervising junior kitchen staff and supporting their professional development. Properly measure, portion, and prepare all food items according to established recipes, quality standards, and hotel procedures. Cook all menu items to proper specifications in a timely manner, ensuring consistency, presentation, and guest satisfaction. Operate and maintain kitchen equipment safely and efficiently, including knives, slicers, ovens, grills, steamers, and other commercial kitchen equipment. Ensure proper food temperatures are maintained, food is stored correctly, and all ingredients meet freshness and quality standards. Support menu development initiatives by contributing creative ideas that align with the hotel's culinary concepts and seasonal offerings. Assist with inventory management, stock rotation, supply ordering, and cost control while minimizing waste. Maintain a clean, organized, sanitized, and well-stocked workstation in accordance with hotel standards. Uphold and enforce all food safety, hygiene, sanitation, and HACCP regulations to ensure a safe and compliant kitchen environment. Perform opening, closing, and side duties as assigned while ensuring smooth day-to-day kitchen operations. Communicate effectively with chefs, kitchen staff, and other hotel departments to ensure seamless service during restaurant and banquet operations. Support staff scheduling, training, and performance development while fostering a collaborative and positive team culture.</p><p><strong>Desired Candidate Profile</strong></p><p>3-5 years experience in a professional kitchen</p><p>Previous supervisory or team leadership experience</p><p>Food hygiene certification (Level 3 preferred)</p><p>Strong knowledge of menu development and food costing</p><p>Excellent leadership, communication, and training skills</p><p>Strong organisational skills and ability to manage a high-pressure kitchen environment</p>

<p>We're looking for an enthusiastic and detail-oriented Junior Sous Chef to join our culinary team at M venpick Hotel Bahrain in Manama, Kingdom of Bahrain. In this role, you'll work closely with the Executive Chef and kitchen leadership to support daily food preparation, maintain exceptional quality standards, and assist in leading kitchen operations across the hotel's restaurants and banquet facilities. This is an excellent opportunity to develop your culinary expertise, strengthen your leadership skills, and grow within the renowned hospitality standards of M venpick, where creativity, teamwork, and excellence are at the heart of every dining experience.</p><p>Assist in planning and directing food preparation activities while supervising junior kitchen staff and supporting their professional development.</p><p>Properly measure, portion, and prepare all food items according to established recipes, quality standards, and hotel procedures.</p><p>Cook all menu items to proper specifications in a timely manner, ensuring consistency, presentation, and guest satisfaction.</p><p>Operate and maintain kitchen equipment safely and efficiently, including knives, slicers, ovens, grills, steamers, and other commercial kitchen equipment.</p><p>Ensure proper food temperatures are maintained, food is stored correctly, and all ingredients meet freshness and quality standards.</p><p>Support menu development initiatives by contributing creative ideas that align with the hotel's culinary concepts and seasonal offerings.</p><p>Assist with inventory management, stock rotation, supply ordering, and cost control while minimizing waste.</p><p>Maintain a clean, organized, sanitized, and well-stocked workstation in accordance with hotel standards.</p><p>Uphold and enforce all food safety, hygiene, sanitation, and HACCP regulations to ensure a safe and compliant kitchen environment.</p><p>Perform opening, closing, and side duties as assigned while ensuring smooth day-to-day kitchen operations.</p><p>Communicate effectively with chefs, kitchen staff, and other hotel departments to ensure seamless service during restaurant and banquet operations.</p><p>Support staff scheduling, training, and performance development while fostering a collaborative and positive team culture.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>3 5 years experience in a professional kitchen</li><li>Previous supervisory or team leadership experience</li><li>Food hygiene certification (Level 3 preferred)</li><li>Strong knowledge of menu development and food costing</li><li>Excellent leadership, communication, and training skills</li><li>Strong organisational skills and ability to manage a high-pressure kitchen environment</li><li>experience is an asset</li><li>Prior experience working with Opera or a related system</li><li>Strong interpersonal and problem solving abilities</li><li>Fluency in English, additional languages are a plus</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We're looking for an enthusiastic and detail-oriented <strong>Junior Sous Chef</strong> to join our culinary team at <strong>Mövenpick Hotel Bahrain</strong> in Manama, Kingdom of Bahrain. In this role, you'll work closely with the Executive Chef and kitchen leadership to support daily food preparation, maintain exceptional quality standards, and assist in leading kitchen operations across the hotel's restaurants and banquet facilities. This is an excellent opportunity to develop your culinary expertise, strengthen your leadership skills, and grow within the renowned hospitality standards of Mövenpick, where creativity, teamwork, and excellence are at the heart of every dining experience.</p><br><ul><li>Assist in planning and directing food preparation activities while supervising junior kitchen staff and supporting their professional development.</li><li>Properly measure, portion, and prepare all food items according to established recipes, quality standards, and hotel procedures.</li><li>Cook all menu items to proper specifications in a timely manner, ensuring consistency, presentation, and guest satisfaction.</li><li>Operate and maintain kitchen equipment safely and efficiently, including knives, slicers, ovens, grills, steamers, and other commercial kitchen equipment.</li><li>Ensure proper food temperatures are maintained, food is stored correctly, and all ingredients meet freshness and quality standards.</li><li>Support menu development initiatives by contributing creative ideas that align with the hotel's culinary concepts and seasonal offerings.</li><li>Assist with inventory management, stock rotation, supply ordering, and cost control while minimizing waste.</li><li>Maintain a clean, organized, sanitized, and well-stocked workstation in accordance with hotel standards.</li><li>Uphold and enforce all food safety, hygiene, sanitation, and HACCP regulations to ensure a safe and compliant kitchen environment.</li><li>Perform opening, closing, and side duties as assigned while ensuring smooth day-to-day kitchen operations.</li><li>Communicate effectively with chefs, kitchen staff, and other hotel departments to ensure seamless service during restaurant and banquet operations.</li><li>Support staff scheduling, training, and performance development while fostering a collaborative and positive team culture.</li></ul><br>Qualifications<br><br><ul><li>3–5 years’ experience in a professional kitchen</li><li>Previous supervisory or team leadership experience</li><li>Food hygiene certification (Level 3 preferred)</li><li>Strong knowledge of menu development and food costing</li><li>Excellent leadership, communication, and training skills</li><li>Strong organisational skills and ability to manage a high-pressure kitchen environment</li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Strong interpersonal and problem solving abilities<br>Fluency in English, additional languages are a plus</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Accor?</strong></p><br><p><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.</p><br><p><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/</p><br><p><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items.</li><li>Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines.</li><li>Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements.</li><li>Monitor stock levels and assist with inventory control and ordering.</li><li>Minimize food waste while maintaining portion control.</li><li>Support the Sous Chef and Executive Chef in daily kitchen operations.</li><li>Train and guide Commis Chefs and junior team members when required.</li><li>Ensure all equipment is used safely and maintained in good working condition.</li></ul><br>Qualifications<br><br><ul><li>Previous experience as a <strong>Chef de Partie</strong> or strong <strong>Demi Chef de Partie</strong> 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><br>Additional Information<br><br><p><strong>Your Team &amp; Working Enviroment:</strong><strong>Sofitel Bahrain Zallaq Thalassa Sea &amp; Spa</strong>&nbsp;is a 5-star luxury resort featuring&nbsp;<strong>262 elegantly appointed rooms and suites, plus 4 water&nbsp;villas</strong>, 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&nbsp;boasts&nbsp;<strong>6 distinctive restaurants and 3 bars/lounges</strong>, including the signature&nbsp;<em>Yamaz</em>&nbsp;Greek restaurant,&nbsp;<em>Fiamma</em>&nbsp;Italian, and&nbsp;<em>Maison Sushi</em>. Its premier event and corporate facilities comprise the magnificent&nbsp;<strong>Al Nakheel Grand Ballroom</strong>&nbsp;(divisible into 3 sections),&nbsp;<strong>Al Nasreya Hall</strong>,&nbsp;<strong>5 dedicated meeting rooms</strong>, and the exclusive, private&nbsp;<em>Sofi Island</em>&nbsp;for outdoor functions. Rounding out its luxury amenities are a private Beach Club, an interactive Kids Club, and the renowned&nbsp;<strong>Thalassa Sea &amp; Spa,&nbsp;</strong>reputed as the very first Thalassa spa&nbsp;in the Gulf Cooperation Council (GCC) countries.</p><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items. Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements. Monitor stock levels and assist with inventory control and ordering. Minimize food waste while maintaining portion control. Support the Sous Chef and Executive Chef in daily kitchen operations. Train and guide Commis Chefs and junior team members when required. Ensure all equipment is used safely and maintained in good working condition.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous experience as a Chef de Partie or strong Demi Chef de Partie experience in a luxury hotel or fine dining environment. Solid knowledge of cold kitchen preparation and presentation. Good understanding of HACCP and food safety standards. Ability to work efficiently in a fast-paced environment. Strong teamwork and communication skills. Passion for culinary excellence and attention to detail.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items. Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements. Monitor stock levels and assist with inventory control and ordering. Minimize food waste while maintaining portion control. Support the Sous Chef and Executive Chef in daily kitchen operations. Train and guide Commis Chefs and junior team members when required. Ensure all equipment is used safely and maintained in good working condition.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><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><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at Downtown Rotana.</p> <p>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><p>The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Team member Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.</p><br><p><strong>Main tasks</strong></p><br><ul><li><p>Have thorough knowledge of menus and the preparation required, according to hotel standards.</p><br></li><li><p>Maintain cleanliness and organization of all storage areas.</p><br></li><li><p>Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.</p><br></li><li><p>Prepare and display buffet food items according to the hotel standards.</p><br></li><li><p>Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.</p><br></li><li><p>Recognize quality standards in fresh vegetables, fish, and dairy and meat products.</p><br></li><li><p>Knowledge of herbs and spices and proper use of each.</p><br></li><li><p>Maintain clean and sanitary environment with knowledge of proper handling, storage, etc.</p><br></li><li><p>Prepare food for Banquets as required, following specifications on Banquet Event Orders.</p><br></li><li><p>Prepare and service food for the Team member Cafeteria as specified by the Chef.</p><br></li><li><p>Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef.</p><br></li><li><p>Clear buffets and kitchen line, storing food and equipment properly at the end of the shift.</p><br></li><li><p>Work banquet food station as scheduled by the Chef.</p><br></li><li><p>Know the location and operation of all fire extinguishing equipment.</p><br></li><li><p>Practice safe work habits at all times to avoid possible injury to self or other team members.</p><br></li><li><p>Use Production Charts as specified by hotel’s standards.</p><br></li><li><p>Be able to support any position in the Kitchen that is in need of help.</p><br></li><li><p>Follow all Health Department and Company regulations in regards to food and storage standards and safety.</p><br></li><li><p>Be able to operate and maintain cleanliness of all kitchen equipment.</p><br></li><li><p>Maintain a “Clean as You Go” policy.</p><br></li><li><p>Assist in storage and rotation of food items according to hotel procedures.</p><br></li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p>CORE WORK ACTIVITIES</p><p>Assisting in Management of Restaurant Team</p><ul><li>Handles employee questions and concerns.</li><li>Monitors employees to ensure performance expectations are met.</li><li>Provides feedback to employees based on observation of service behaviors.</li><li>Assists in supervising daily shift operations.</li><li>Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.</li><li>Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</li></ul><p>Conducting Day-to-Day Restaurant Operations</p><ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li><li>Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.</li><li>Ensures compliance with all restaurant policies, standards and procedures.</li><li>Monitors alcohol beverage service in compliance with local laws.</li><li>Manages to achieve or exceed budgeted goals.</li><li>Performs all duties of restaurant employees and related departments as necessary.</li><li>Opens and closes restaurant shifts.</li></ul><p>Providing Exceptional Customer Service</p><ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Encourages employees to provide excellent customer service within guidelines.</li><li>Handles guest problems and complaints, seeking assistance from supervisor as necessary.</li><li>Strives to improve service performance.</li><li>Sets a positive example for guest relations.</li><li>Assists in the review of comment cards and guest satisfaction results with employees.</li><li>Meets and greets guests.</li></ul><p>Conducting Human Resource Activities</p><ul><li>Supervises on-going training initiatives.</li><li>Uses all available on the job training tools for employees.</li><li>Communicates performance expectations in accordance with job descriptions for each position.</li><li>Coaches and counsels employees regarding performance on an on-going basis.</li></ul><p>Additional Responsibilities</p><ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li><li>Assists servers and hosts on the floor during meal periods and high demand times.</li><li>Recognizes good quality products and presentations.</li><li>Supervises daily shift operations in absence of Restaurant Manager.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at Downtown Rotana.</p> <p>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<p>**Job Vacancy – Bakery Chef**</p><p>&nbsp;</p><p>**Yaqeen Bakery &amp; Sweets W.L.L** is looking to hire an experienced **Bakery Chef** to join our team in the Kingdom of Bahrain.</p><p>&nbsp;</p><p>**Responsibilities:**</p><p>&nbsp;</p><p>* Preparing a variety of bakery products such as rolls, sliced bread, buns, and other baked goods</p><p>* Mixing, shaping, proofing, and baking dough according to recipes</p><p>* Maintaining consistent product quality and presentation</p><p>* Assisting in developing new bakery products</p><p>* Ensuring hygiene and food safety standards are followed</p><p>* Working efficiently as part of a bakery team</p><p>&nbsp;</p><p>✅ **Requirements:**</p><p>&nbsp;</p><p>* Proven experience as a Bakery Chef or Baker</p><p>* Experience in making rolls, sliced bread, buns, and similar bakery products</p><p>* Knowledge of dough preparation, fermentation, and baking techniques</p><p>* Ability to work in a fast-paced environment</p><p>* Commitment to quality, consistency, and cleanliness</p><p>&nbsp;</p><p>**Location:** Kingdom of Bahrain</p><p>✈️ **Visa &amp; relocation assistance available**</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a talented Senior Chef de Partie - Pastry for the Calo Kitchen. You will work closely with the Head Chef to lead the daily operations of the pastry section, overseeing production, supervising and developing the pastry team, ensuring consistent product quality, and managing inventory and stock levels. The successful candidate will leverage their culinary expertise and leadership skills to maintain the highest standards of quality, drive operational excellence, and deliver an exceptional customer experience.</p><p>Main Responsibilities</p><ul><li>Ensure the pastry section operates efficiently and meets Calo's quality standards.</li><li>Lead and support the pastry team in daily production.</li><li>Oversee the production of in-house baked goods and desserts.</li><li>Assist the Head Chef in planning and directing food preparation when required.</li><li>Train, guide, and motivate junior team members.</li><li>Ensure consistency in product quality, taste, and presentation.</li><li>Order supplies and manage inventory appropriately.</li><li>Comply with and enforce sanitation regulations and safety standards.</li><li>Resourcefully solve operational issues as they arise.</li><li>Maintain a positive and professional approach with co-workers.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience as a Pastry Chef de Partie, with experience leading a team.</li><li>Minimum of 5 years' experience within the hospitality or catering industry.</li><li>Professional pastry or culinary training is preferred.</li><li>Proficient in English.</li></ul><p>Knowledge and Competency</p><ul><li>Proven leadership and team management skills.</li><li>Strong knowledge of pastry production and kitchen operations.</li><li>Ability to organize work, delegate tasks, and monitor progress.</li><li>Excellent communication and problem-solving skills.</li><li>Up-to-date with food safety standards and pastry trends.</li></ul><p>Personality</p><ul><li>Strong communicator.</li><li>Positive and approachable leader.</li><li>Passionate about pastry and quality.</li><li>Customer-focused mindset.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p>This position is based at Downtown Rotana.</p> <p>As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in your section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<p>Prepare and produce high-quality pastry items, desserts, and baked goods following standardized recipes and guidelines Demonstrate creativity in developing new pastry recipes and presentations while maintaining consistency in taste and quality Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen Ensure compliance with hygiene and safety standards at all times Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items Support and guide junior team members in pastry preparation techniques and culinary skills Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies Conduct regular quality checks on pastry products to uphold our standards of excellence Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 1-2 years of experience in a similar position, preferably in a high-end hotel or restaurant Extensive knowledge of pastry preparation, including breakfast pastries, desserts, breads, ice creams, sorbets, and decorative items Strong presentation skills and meticulous attention to detail Proficiency in food hygiene practices, HACCP, and ISO standards Excellent organizational and time management skills Ability to work efficiently under pressure in a fast-paced environment</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About Calo</strong></span><p><span>Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.&nbsp;</span></p><br><br><p><span>Launched in Bahrain in 2019, we have since expanded to 6 countries, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.</span></p><br><br><p><span>We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.&nbsp;</span></p><br><br><span><strong>Role Overview</strong></span><p><span>We are seeking a talented <strong>Senior Chef de Partie - Pastry</strong> for the Calo Kitchen. You will work closely with the Head Chef to lead the daily operations of the pastry section, overseeing production, supervising and developing the pastry team, ensuring consistent product quality, and managing inventory and stock levels. The successful candidate will leverage their culinary expertise and leadership skills to maintain the highest standards of quality, drive operational excellence, and deliver an exceptional customer experience.</span></p><br><br><span><strong>Main Responsibilities</strong></span><ul><li><p><span>Ensure the pastry section operates efficiently and meets Calo's quality standards.</span></p><br><br></li><li><p><span>Lead and support the pastry team in daily production.</span></p><br><br></li><li><p><span>Oversee the production of in-house baked goods and desserts.</span></p><br><br></li><li><p><span>Assist the Head Chef in planning and directing food preparation when required.</span></p><br><br></li><li><p><span>Train, guide, and motivate junior team members.</span></p><br><br></li><li><p><span>Ensure consistency in product quality, taste, and presentation.</span></p><br><br></li><li><p><span>Order supplies and manage inventory appropriately.</span></p><br><br></li><li><p><span>Comply with and enforce sanitation regulations and safety standards.</span></p><br><br></li><li><p><span>Resourcefully solve operational issues as they arise.</span></p><br><br></li><li><p><span>Maintain a positive and professional approach with co-workers.</span></p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p><span>Previous experience as a Pastry Chef de Partie, with experience leading a team.</span></p><br><br></li><li><p><span>Minimum of 5 years' experience within the hospitality or catering industry.</span></p><br><br></li><li><p><span>Professional pastry or culinary training is preferred.</span></p><br><br></li><li><p><span>Proficient in English.</span></p><br><br></li></ul><span><strong>Knowledge and Competency</strong></span><ul><li><p><span>Proven leadership and team management skills.</span></p><br><br></li><li><p><span>Strong knowledge of pastry production and kitchen operations.</span></p><br><br></li><li><p><span>Ability to organize work, delegate tasks, and monitor progress.</span></p><br><br></li><li><p><span>Excellent communication and problem-solving skills.</span></p><br><br></li><li><p><span>Up-to-date with food safety standards and pastry trends.</span></p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p><span>Strong communicator.</span></p><br><br></li><li><p><span>Positive and approachable leader.</span></p><br><br></li><li><p><span>Passionate about pastry and quality.</span></p><br><br></li><li><p><span>Customer-focused mindset.</span></p><br><br></li></ul> <br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>6 Pence provides excellent Staff Outsourcing and HR Solutions and is currently looking for a Talented &amp; Experienced <strong>Personal Assistant.</strong> </p> <p> <strong>Location : Bahrain</strong> </p> <p> <strong>Duties &amp; Responsibilities:</strong> </p> <ul> <li> <strong>Schedule &amp; Calendar Management:</strong> Coordinate meetings, appointments, and personal events across multiple time zones, avoiding conflicts and prioritizing urgent matters.</li> <li> <strong>Inbox &amp; Call Management: </strong>Screen and respond to emails, prioritize incoming messages, and act as the primary point of contact for clients, staff, and vendors.</li> <li> <strong>Travel &amp; Logistics: </strong>Organize comprehensive travel itineraries, including flights, hotels, ground transportation, and <strong>visa applications.</strong> </li> <li> <strong>Administrative Support:</strong> Prepare documents, reports, and presentations. Manage filing systems, expense reports, and basic financial tasks like bill payments.</li> </ul> <p> <strong>Qualifications &amp; Experience:</strong> </p> <ul> <li>Bachelor s degree or Equivalent</li> <li>Experience: Typically, 2 3 years of experience in an administrative, secretarial, or support role.</li> <li>Communication: Exceptional written and verbal communication skills.</li> <li>Tech-Savviness: Proficiency in digital office tools, including calendar apps, email software (e.g., Microsoft Outlook, Google Workspace), and travel platforms</li> <li>Organization: Master-level multitasking and time management abilities with a proactive approach to problem-solving.</li> </ul></div></section>