وظائف مصمم مطابخ في البحرين 2026

من ٠ إلى ٠ سنة بيت.كوم

Senior Product Designer

عن بُعد - البحرين ٥ يونيو ٢٠٢٦

التصميم والإبداع

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> About Lucidya Lucidya is an AI-native platform for customer experience (CX) intelligence that manages entire customer lifecycles autonomously, from initial engagement through retention and growth. Unlike platforms that only surface insights and leave the action to you, Lucidya completes the loop with proprietary NLU capabilities developed entirely in-house and trained on millions of multilingual conversations, equipping marketing, support, CX, and research teams to deliver personalized experiences that drive measurable improvements in customer satisfaction, retention, and lifetime value. Today, leading organizations across banking, insurance, healthcare, hospitality, and the public sector rely on Lucidya to understand their customers better and act faster. As we continue investing in Agentic AI, design plays a critical role in determining whether our technology feels powerful, trustworthy, and intuitive - or complex and overwhelming. Why This Role Matters We're entering a new phase of product development where AI doesn't simply provide recommendations - it takes action. Our Agentic AI capabilities are designed to monitor signals, surface opportunities, automate workflows, and help teams make better decisions faster. The technology is only one part of the challenge. The bigger challenge is designing experiences that help users trust AI enough to delegate work to it without feeling like they've lost control. As a Senior Product Designer, you'll help define what that future looks like. You'll shape how enterprise users interact with AI agents, how they understand decisions made on their behalf, and how they remain confident when AI operates in the background. Your work will directly influence product adoption, customer trust, and the speed at which our customers realize value from our platform. This is a role for someone who wants to work on difficult, meaningful design problems and leave a visible mark on the product, the design culture, and the future of AI-powered software. What You'll DoDesign experiences that make AI feel trustworthy You'll own the end-to-end experience for key Agentic AI initiatives, helping users understand what AI is doing, why it's doing it, and when they should intervene. Success means customers feel empowered by AI rather than uncertain about it. Turn complex problems into intuitive workflows Agentic systems introduce new UX challenges around autonomy, confidence, transparency, and control. You'll simplify these complexities into experiences that feel natural and easy to navigate, even when the underlying technology is sophisticated. Raise the quality bar across the product You'll contribute polished, thoughtful design work that improves the overall quality of the platform. From information architecture to visual details, you'll help ensure Lucidya feels cohesive, modern, and enterprise-grade. Help customers adopt AI faster The best AI capabilities create no value if users don't trust them enough to use them. You'll design onboarding, education, feedback loops, and interaction patterns that help customers move from curiosity to confidence. Design for Arabic-first enterprise users You'll create experiences that work naturally across both Arabic and English environments, ensuring RTL experiences, localized content, and cultural expectations are considered from the beginning rather than treated as an afterthought. Build systems, not just screens You'll contribute reusable patterns, components, and interaction models that can scale across multiple products and use cases. We value designers who solve problems at the platform level rather than repeatedly solving the same problem in different places. Use research to inform decisions You'll spend time understanding customers, testing assumptions, validating solutions, and learning from real user behavior. We care about evidence and outcomes more than opinions. Elevate the people around you We believe great design teams improve together. You'll participate in critiques, mentor other designers, share your thinking openly, and contribute to a culture of continuous improvement. The Challenges You'll Tackle Some of the questions you'll be helping us answer include: How do users remain in control when AI can act independently? When should an AI agent ask for approval versus acting autonomously? How do we communicate uncertainty, confidence, and reasoning without overwhelming users? How do we design graceful recovery experiences when AI gets things wrong? How do we reduce cognitive load instead of simply moving it elsewhere? How do we build trust with enterprise users who may be delegating increasingly important decisions to AI? How do we create AI experiences that feel equally natural in Arabic and English? These are not solved problems. You'll help define the answers. Who You Are You're a product designer who enjoys solving difficult problems and cares deeply about the people using your work. You likely bring: 5+ years of experience designing B2B SaaS or enterprise software products. A portfolio that demonstrates strong product thinking, not just attractive interfaces. We want to understand how you approached problems, evaluated trade-offs, and delivered outcomes. Strong UX and interaction design skills. You naturally think through workflows, states, edge cases, and user behavior. Excellent visual design craft. You care about hierarchy, typography, spacing, consistency, and details that make products feel polished. Advanced proficiency with Figma, including component systems, prototyping, and scalable design practices. Experience conducting or contributing meaningfully to user research and usability testing. The ability to collaborate effectively with product managers, engineers, and other stakeholders without relying on formal authority. Comfort operating in ambiguity. You can take loosely defined challenges and create clarity, structure, and momentum. Strong communication skills. You can explain design decisions in a way that makes sense to technical and non-technical audiences alike. Beyond experience, you'll thrive here if: You're curious and continuously learning. You seek feedback and give it constructively. You care more about solving customer problems than protecting your ideas. You're comfortable taking ownership and moving work forward without waiting for perfect instructions. You enjoy collaborating with people who challenge your thinking and raise your standards. You measure success by the impact your work creates, not just the volume of work produced. Bonus Points While not required, we'd be particularly excited if you have experience with: AI products, copilots, agents, or autonomous systems. Designing experiences that communicate AI confidence, reasoning, and uncertainty. RTL and Arabic-first product design. Design systems and platform-scale design thinking. Responsible AI, explainability, or AI ethics principles. SaaS businesses serving enterprise customers in the Middle East. What You Can Expect From Us At Lucidya, designers are not here to make screens look better after decisions have already been made. You'll be involved early in problem-solving, have meaningful influence on product direction, and work alongside teams that genuinely value design as a strategic function. You'll have the opportunity to work on emerging AI challenges, contribute to products used by leading enterprises across the region, and help shape how people interact with AI in their daily work. What the Hiring Process Will Look Like 1. Introductory Conversation 2. Hiring Manager Interview 3. Practical Design Exercise - Case study A take-home or live design challenge relevant to the kinds of problems you'll solve at Lucidya, followed by a discussion of your approach and reasoning. 4. Final Conversations 5. Culture Fit / Offer Stage </div>

من ٠ إلى ٠ سنة Naukri Gulf

Graphic Designer

On-site - البحرين - المنامة ٢٥ مايو ٢٠٢٦

التصميم والإبداع

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"> Creation and execution of print, digital and outdoor communication in line with established media plans The types of projects will range from retouching imagery and resizing artwork, to developing new print solutions, campaign creative, social media artwork, corporate gifts, event invitations, presentations, photo editing and advertisements Accountable for maintaining the integrity of the brand, the position is responsible for all visual creative. Responsibilities also include the supervision of brand consistency standards within the property and relevant outlets, following design briefs and guidelines. Designs and produces marketing materials including, but not limited to, advertisements, collateral, signage, flash pieces, electronic brochures and presentations that reflect the brand s image and style in order to drive hotel revenue. Partners with Marketing Managers and related operational departments as part of a project team providing design and conceptualization solutions pertaining to deliverables. Maintains familiarity with customer demographics and develops an appropriate look and feel for all promotion and event related collateral. Monitors the progress of all projects, including the maintenance of project files and archives, and provides continuous communication to the Marketing and/or project team regarding ongoing project and status updates. Communicate effectively, to target markets, the amenities and benefits of the hotel, including hotel refurbishments, food and beverage provisions, conference, banqueting and events. Assist in maintaining an effective working relationship with all members of target media, electronic and print, local, national and international to encourage and maximize coverage of all events and promotions. Respond to media enquiries when approached for comments and/or reports. Create innovative and consistent communication designs for marketing and communications materials including: print, presentations, digital and events. Provide graphic design ideas and execute all the design requests. Design, build and maintain micro sites, landing pages and blogs. Create and edit digital clips. Build photo database and photographing campaigns. Create HTML newsletters and e-marketing communications, staying abreast of design trends to improve deliverability. Create, develop and market key events for the hotels, especially during key business periods. Take photographs of all internal functions, banquet and conference functions and VIP s. Work closely across all hotel departments, seeking proactive opportunities and planned promotions to address specific business challenges, as required. LAWS, REGULATIONS & POLICIES Ensure compliance with business operations laws Ensure compliance with hospitality operations laws Ensure compliance to all applicable laws, and corporate standards and guidelines ASSOCIATE RELATIONS Fosters and develops effective associate relations throughout the hotel HEALTH & SAFETY Ensures that all potential and real hazards are reduced immediately Fully understands the hotel s fire, emergency and bomb procedures Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening Ensures that the highest standards of personal hygiene, dress, uniforms and appearance MISCELLANEOUS Attends meetings and trainings required by the Cluster Marketing / Assistant Marketing Manager / Cluster Director of Sales & Marketing Attends Regional Sales & Marketing meetings and training if required. Continuously seeks to endeavor and improve the hotel s efficient operation and knowledge of own job function Ensures all requests and correspondence (e.g. from Cluster Director of Sales & Marketing / Cluster Marketing Manager) are dealt with in a timely and accurate manner Attends any property meetings that are relevant to the position Is knowledgeable about corporate loyalty / Incentive Programmes. Assists colleagues to perform similar or related jobs when necessary Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel s stakeholders Maintains own working area, materials and company property clean, tidy and in good shape Continuously seeks to endeavor and improve the department s efficient operation, and knowledge of own job function Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG Is well updated on, and possesses solid knowledge of the following: Hotel fire, bomb and emergency procedures Hotel health and safety policies and procedures Wyndham Hotels standards of operation and departmental procedures Current licensing relating to own responsibility, and to the hotel Accepted methods of payment by the hotel Corporate clients generating high business volume LEADERSHIP Maintaining a business environment based on Code of Conduct and Company Vision Maintain and enhance the open door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances Responsible for People leadership of direct reports ( and their terms) recruitment and selection, performance management (Appraisal/ PDP), associate development and motivation, counselling/ disciplinary issues. Conduct regular coaching sessions/1:1s with direct reports </div></section>

من ٠ إلى ٠ سنة بيت.كوم

Graphic Designer

On-site - البحرين ٢٥ مايو ٢٠٢٦

المبيعات

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Scope and General Purpose of Job:  The Graphic Designer (in conjunction with the Sales and Marketing team) will make the hotel(s) come alive from a marketing and collateral perspective. All work will be in line with the hotel’s business plan and in accordance with corporate policies and procedures, as well as local requirements and regulations. 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. KEY RESPONSIBILITIES ·         Creation and execution of print, digital and outdoor communication in line with established media plans ·         The types of projects will range from retouching imagery and resizing artwork, to developing new print solutions, campaign creative, social media artwork, corporate gifts, event invitations, presentations, photo editing and advertisements ·         Accountable for maintaining the integrity of the brand, the position is responsible for all visual creative. ·         Responsibilities also include the supervision of brand consistency standards within the property and relevant outlets, following design briefs and guidelines. ·         Designs and produces marketing materials including, but not limited to, advertisements, collateral, signage, flash pieces, electronic brochures and presentations that reflect the brand’s image and style in order to drive hotel revenue. ·         Partners with Marketing Managers and related operational departments as part of a project team providing design and conceptualization solutions pertaining to deliverables. ·         Maintains familiarity with customer demographics and develops an appropriate look and feel for all promotion and event related collateral. ·         Monitors the progress of all projects, including the maintenance of project files and archives, and provides continuous communication to the Marketing and/or project team regarding ongoing project and status updates. ·         Communicate effectively, to target markets, the amenities and benefits of the hotel, including hotel refurbishments, food and beverage provisions, conference, banqueting and events. ·         Assist in maintaining an effective working relationship with all members of target media, electronic and print, local, national and international to encourage and maximize coverage of all events and promotions. Respond to media enquiries when approached for comments and/or reports. ·         Create innovative and consistent communication designs for marketing and communications materials including: print, presentations, digital and events. ·         Provide graphic design ideas and execute all the design requests. ·         Design, build and maintain micro sites, landing pages and blogs. ·         Create and edit digital clips. ·         Build photo database and photographing campaigns. ·         Create HTML newsletters and e-marketing communications, staying abreast of design trends to improve deliverability.  ·         Create, develop and market key events for the hotels, especially during key business periods. ·         Take photographs of all internal functions, banquet and conference functions and VIP’s. ·         Work closely across all hotel departments, seeking proactive opportunities and planned promotions to address specific business challenges, as required. LAWS, REGULATIONS & POLICIES ·         Ensure compliance with business operations laws ·         Ensure compliance with hospitality operations laws ·         Ensure compliance to all applicable laws, and corporate standards and guidelines ASSOCIATE RELATIONS ·         Fosters and develops effective associate relations throughout the hotel HEALTH & SAFETY ·         Ensures that all potential and real hazards are reduced immediately ·         Fully understands the hotel’s fire, emergency and bomb procedures ·         Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates ·         Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening ·         Ensures that the highest standards of personal hygiene, dress, uniforms and appearance MISCELLANEOUS ·         Attends meetings and trainings required by the Cluster Marketing / Assistant Marketing Manager / Cluster Director of Sales & Marketing ·         Attends Regional Sales & Marketing meetings and training if required. ·         Continuously seeks to endeavor and improve the hotel’s efficient operation and knowledge of own job function ·         Ensures all requests and correspondence (e.g. from Cluster Director of Sales & Marketing / Cluster Marketing Manager) are dealt with in a timely and accurate manner ·         Attends any property meetings that are relevant to the position ·         Is knowledgeable about corporate loyalty / Incentive Programmes. ·         Assists colleagues to perform similar or related jobs when necessary ·         Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently ·         Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders ·         Maintains own working area, materials and company property clean, tidy and in good shape ·         Continuously seeks to endeavor and improve the department’s efficient operation, and knowledge of own job function ·         Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG ·         Is well updated on, and possesses solid knowledge of the following: §  Hotel fire, bomb and emergency procedures §  Hotel health and safety policies and procedures §  Wyndham Hotels standards of operation and departmental procedures §  Current licensing relating to own responsibility, and to the hotel §  Accepted methods of payment by the hotel §  Corporate clients generating high business volume LEADERSHIP ·         Maintaining  a business environment based on Code of Conduct and Company Vision ·         Maintain and enhance the open door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances ·         Responsible for People leadership of direct reports ( and their terms)  recruitment and selection, performance management (Appraisal/ PDP), associate development and motivation, counselling/ disciplinary issues. ·         Conduct regular coaching sessions/1:1s with direct reports HUMAN RESOURCES ·         Ensure that the hotels are fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties. E.g. AES, Success Matters, Probation reviews etc.  ·         Ensure that the administration of the probation review process in the operational departments and ensure that follow- up for all issues is done in timely manner and results of both follow- up and the initial reviews are communicated to all relevant parties. ·         Talent Reviews have taken place as per the communicated timeline and are live in the business ·         Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers are positively encouraged. ·         Control the LTO, Absence and Payroll in your department / operational departments in conjunction with the HR Leader on property to ensure that any areas of concern and monitored and rectified to meet the HR BSC Targets. ·         Manage the AES process in your department / for the operational departments ensure that the follow up meetings are done and the associates have timely feedback. ·         Conduct interviews for relevant roles in conjunction with HR ·         Review manning and re- recruitment of all positions in conjunction with HR ·         Ensure that you dine in the Associate restaurant at least three times a week and provide HR Leader on property feedback. ·         Support WYNcom with quarterly People, Community and Sustainability engagement events COMMUNICATION     ·         To conduct or chairregular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication. ·         Conduct documented 121’s with all direct reports ·         Share all relevant information with GM & HR reports ·         Attend all ExCom Meetings ·         Attend Business Review Meeting ·         Quarterly Hotel Meeting  FINANCE ·         Plan and track departmental budget ·         Plan and track departmental holidays and lieu days as per the needs of the business ·         Review with the Finance leader/HR Leader the payroll figures (and challenge the HOD’s with regard to over spending and casual usage) ·         Ensure that the payroll is submitted to HR on the agreed date SKILLS & COMPETENCIES ·         Graphic Design Skills ·          Layout Skills ·         Creative Services ·          Customer Focus ·          Creativity ·          Flexibility ·          Attention to Detail ·          Deadline-Oriented ·          Desktop Publishing Tools ·          Acute Vision ·          Handles Rejection Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! / I AM Service culture to be responsive, respectful and deliver a great experience to our customers, guests, partners and communities as well as to each other. EXPERIENCE, CERTIFICATE & EDUCATION <ul><li>Design — Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models. </li><li>Communications and Media — Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media. </li><li>English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. </li><li>Fine Arts — Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture. </li><li>Computers and Electronics — Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. </li></ul> </div>

من ٣ إلى ٥ سنة Naukri Gulf

Junior Sous Chef

On-site - البحرين - Bahrain ٢٤ يوليو ٢٠٢٦

الإدارة

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.Desired Candidate Profile3-5 years experience in a professional kitchenPrevious supervisory or team leadership experienceFood hygiene certification (Level 3 preferred)Strong knowledge of menu development and food costingExcellent leadership, communication, and training skillsStrong organisational skills and ability to manage a high-pressure kitchen environment

من ٠ إلى ٠ سنة Naukri Gulf

Chef De Partie

On-site - البحرين - Bahrain ٤ يونيو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"> Role overview To function as a Commis Chef for the Calo Kitchen, to work alongside the Chef De Partie with tasks related to meal preparation, maintenance, logistics, safety and sanitation. Success in this role will be determined by your ability to support the kitchen s efficiency and safety without compromising the quality of the meals produced for our customers. Main Responsibilities <ul> <li> Monitors kitchen equipment and reports issues to Head Chef </li> <li> Continually develops culinary knowledge to produce high-quality meals </li> <li> Measures, mixes, and prepares meal ingredients, sauces, and seasonings </li> <li> Assesses inventory and requests resupply when necessary </li> <li> Disposes spoiled items and adheres to sanitation regulations and safety standards </li> <li> Maintain a positive and professional approach with coworkers </li> <li> Produce high-quality plates both design and taste-wise </li> </ul> Ideal Candidate <ul> <li> Must have 4 -5 years of experience as a Commis Chef or similar role within the hospitality and catering industry </li> <li> Expertise in la carte cooking, fine dining and multi-cuisine environments </li> <li> Must be a proficient communicator in English </li> <li> Good understanding of food, health, and safety regulations </li> <li> Previous experience in a food manufacturing facility experience is a plus. </li> </ul></div></section>

من ٠ إلى ٠ سنة Naukri Gulf

Commis Chef

On-site - البحرين - Bahrain ٤ يونيو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"> Role overview To function as a Commis Chef for the Calo Kitchen, to work along the Senior Chefs with tasks related to meal preparation, maintenance, logistics, safety and sanitation. Success in this role will be determined by your ability to support the kitchen s efficiency and safety without compromising the quality of the meals produced for our customers. Main Responsibilities <ul> <li> Monitors kitchen equipment and reports issues to superiors </li> <li> Continually develops culinary knowledge to produce high-quality meals </li> <li> Measures, mixes, and prepares meal ingredients, sauces, and seasonings </li> <li> Assesses inventory and requests resupply when necessary </li> <li> Disposes spoiled items and adheres to sanitation regulations and safety standards </li> <li> Maintain a positive and professional approach with co-workers </li> <li> Produce high-quality plates both design and taste-wise </li> </ul> Ideal Candidate <ul> <li> Must have 1 - 2 years of experience as a commis chef or similar role within the hospitality and catering industry </li> <li> Must be currently present in Bahrain </li> <li> Must be a proficient communicator in English </li> <li> Good understanding of food, health, and safety regulations </li> <li> Previous experience in a food manufacturing facility experience is a plus </li> </ul></div></section>

15 - 20 Years Naukri Gulf

Department Manager - FSE

On-site - البحرين - Bahrain ٩ يونيو ٢٠٢٦

الهندسة

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Location- BahrainIndustry - Food Service Equipment IndustryKey Responsibilities <ol><li>Lead and manage the entire FSE Department. </li><li>Drive new business development and revenue growth. </li><li>Develop and implement departmental strategies and KPIs. </li><li>Manage commercial kitchen projects from design to execution. </li><li>Oversee sales, after-sales service, maintenance, and project teams. </li><li>Build and develop a high-performing team. </li><li>Manage departmental budget, profitability, and operational performance. </li><li>Strengthen relationships with key clients, consultants,contractors, and suppliers. </li><li>Review tenders, BOQs, quotations, and project proposals. </li><li>Report directly to senior management on departmental performance and growth initiatives.</li></ol>Ideal Candidate Background<ul><li>Commercial Kitchen Equipment </li><li>Laundry Equipment </li><li>Refrigeration & Cold Rooms </li><li>Hospitality Projects </li><li>Food Service Equipment Distribution </li><li>Strong Sales + Projects + After-Sales + Maintenance exposure </li><li>Experience managing P&L and departmental growth.</li><li> Bachelor s degree in mechanical engineering (preferred )</li><li>15+ years of GCC experience in Commercial Kitchen / Food Service Equipment industry </li><li>Proven experience in managing an entire FSE department </li></ul></div></section><section>Desired Candidate ProfileIdeal Candidate Background<ul><li>Commercial Kitchen Equipment </li><li>Laundry Equipment </li><li>Refrigeration & Cold Rooms </li><li>Hospitality Projects </li><li>Food Service Equipment Distribution </li><li>Strong Sales + Projects + After-Sales + Maintenance exposure </li><li>Experience managing P&L and departmental growth.</li><li> Bachelor s degree in mechanical engineering (preferred )</li><li>15+ years of GCC experience in Commercial Kitchen / Food Service Equipment industry </li><li>Proven experience in managing an entire FSE department </li></ul></section>

دوام كامل 2 - 5 Years Naukri Gulf

Designer Cum Estimator

On-site - البحرين - المنامة ٦ يونيو ٢٠٢٦

الهندسة

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"><ul><li>Translate client requirements and project scope into detailed 3D models and technical drawings, ensuring accuracy and constructability for COMMERICAL KITCHEN.</li><li>Develop comprehensive Bills of Quantities (BOQs) and cost estimates by meticulously analyzing design specifications and material requirements.</li><li>Collaborate with project managers and engineers to refine designs, identify potential cost-saving opportunities, and mitigate risks.</li><li>Source and evaluate material and labor costs from suppliers and subcontractors, negotiating favorable terms to optimize project budgets.</li></ul></div></section><section>Desired Candidate Profile<ul><li>Bachelor's degree in Architecture, Civil Engineering, Construction Management, or a related field.</li><li>Minimum of 2-5 years of progressive experience in design and cost estimation within the COMMERICAL KITCHEN industry.</li><li>Proven track record of successful project delivery, demonstrating proficiency in both design and estimation phases.</li></ul></section>

10 - 12 Years Naukri Gulf

Project Engineer

On-site - البحرين - Bahrain ٨ يونيو ٢٠٢٦

الهندسة

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"><div> Lead and manage end-to-end project execution for food service equipment installations.</div><div> Prepare technical drawings, layouts, and equipment BOQs.</div><div> Liaise with consultants, architects, and clients to finalize design and technical requirements.</div><div> Coordinate with suppliers and contractors to ensure timely delivery and installation.</div><div> Monitor project budgets, schedules, and resources.</div><div> Ensure compliance with local health, fire, and safety codes.</div><div> Conduct site inspections and manage snag lists and handover documentation.</div><div> Provide technical support during tendering and procurement phases.</div><div> Mentor junior engineers and support staff.</div><div> </div><div>QUALIFICATIONS & SKILLS:</div><div> </div><div> Bachelor’s degree in mechanical engineering.(Mandatory)</div><div> Minimum 10+ years of experience in food service/kitchen equipment projects.</div><div> Proficient in AutoCAD</div><div> Strong project management and site supervision skills.</div><div>· Excellent communication and stakeholder coordination abilities.</div><div>· GCC experience only.</div><div> </div><div>PREFERRED:</div><div> </div><div> Experience with international kitchen equipment brands (e.g., Hobart, Rational, Electrolux).</div><div> PMP certification or equivalent is an advantage.</div><div> Experience in hospitality, F&B chains, hospitals, or central kitchen projects.</div></div></section>

من ٠ إلى ٠ سنة بيت.كوم

Commis II – Pastry

On-site - البحرين ٢٣ يوليو ٢٠٢٦

التصنيع والإنتاج

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

8 - 17 Years Naukri Gulf

International Head Chef

On-site - البحرين - المنامة الجمعة

الإدارة

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

1 - 3 Years Naukri Gulf

Commis II Pastry

On-site - البحرين - Bahrain ٢٣ يوليو ٢٠٢٦

الإدارة

Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Assesses inventory and requests resupply when necessary Plates meal items under the chef de partie s supervision Disposes spoiled items and adheres to sanitation regulations and safety standards Maintain a positive and professional approach with co-workers Produce high-quality plates both design and taste-wiseDesired Candidate ProfilePrevious experience as a Pastry Commis or similar role is preferred. Minimum of 1 2 years of experience in a pastry kitchen, bakery, hospitality, or catering environment Must be currently present in Bahrain Must be a proficient communicator in English Good understanding of food, health, and safety regulations Previous experience in a food manufacturing facility experience is a plus

من ٠ إلى ٠ سنة Naukri Gulf

Sous Chef

On-site - البحرين - Bahrain ١٦ يونيو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">We are seeking an experienced and passionate Sous Chef to join our culinary team. The ideal candidate will be responsible for overseeing daily kitchen operations, ensuring the consistent preparation and presentation of high-quality dishes, maintaining food safety and hygiene standards, and leading the kitchen team to deliver exceptional dining experiences. The successful candidate will demonstrate strong leadership, excellent culinary skills, and the ability to thrive in a fast-paced environment while maintaining operational efficiency and cost control. What is in it for you: Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you! Ignite your skills with our cutting-edge Academies for rapid professional growth. Cultivate your talents and watch your career flourish, locally and globally. Drive change through impactful Corporate Social Responsibility activities. Immerse yourself in a vibrant work environment with extraordinary colleagues. Join us on a direct path to success as we skyrocket to new heights!Key Responsibilities:Kitchen Operation<ul><li>Assist in planning, organizing, and supervising all kitchen activities.</li><li>Ensure food is prepared and presented according to established recipes and standards.</li><li>Monitor food quality, portion control, and presentation.</li><li>Oversee kitchen operations in the absence of the Executive Chef.</li></ul>Team Leadership<ul><li>Supervise, train, and mentor kitchen staff.</li><li>Delegate tasks and ensure efficient workflow during service periods.</li><li>Promote teamwork, professionalism, and a positive working environment.</li><li>Assist in staff scheduling and performance management.</li></ul>Food Safety & Hygiene<ul><li>Ensure compliance with food safety, sanitation, and hygiene regulations.</li><li>Maintain a clean, organized, and safe kitchen environment.</li><li>Monitor proper food storage, handling, and stock rotation practices.</li></ul>Inventory & Cost Control<ul><li>Assist with inventory management, purchasing, and stock control.</li><li>Monitor food costs and minimize waste.</li><li>Ensure proper use and maintenance of kitchen equipment.</li><li>Support cost-control initiatives while maintaining quality standards.</li></ul>Menu Development<ul><li>Assist in menu planning, recipe development, and seasonal promotions.</li><li>Contribute creative ideas to enhance the dining experience.</li><li>Ensure consistency across all menu offerings.</li></ul></div></section><section>Desired Candidate Profile<ul><li>Culinary Arts Diploma or equivalent professional training preferred.</li><li>Minimum 3 5 years of culinary experience, including supervisory responsibilities.</li><li>Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.</li><li>Experience in high-volume food service environments preferred.</li><li>Strong leadership and team management skills.</li><li>Excellent organizational and time-management abilities.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong communication and problem-solving skills.</li><li>Attention to detail and commitment to quality.</li><li>Knowledge of HACCP and food safety regulations.</li><li>Ability to stand for extended periods.</li><li>Ability to lift and carry kitchen supplies and equipment.</li><li>Flexible schedule, including weekends, evenings, and public holidays.</li></ul></section>

بيت.كوم

Head Chef Contemporary Global Cuisine

On-site - البحرين الخميس

الأزياء والتجزئة والمنسوجات

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> 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. 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. 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. This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management . 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. This role is based in Saudi Arabia, relocation support is provided. 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. 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. Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development & Internal promotions – grow with us across departments and seasons Creative & collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality & entertainment concepts – gain experience in premium F&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. At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision. 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. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences. Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & 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. 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. We Are Only Getting Started! Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride. People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders. Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world. Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond. Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution. Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences . Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs. Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts. Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations. Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable. Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards. Manage food costs, portion control, wastage, yields, and GP in line with agreed targets. Monitor food quality and ensure all ingredients meet the required standards. Work closely with suppliers and procurement teams to source quality ingredients at competitive prices. Lead daily kitchen briefings, tastings, quality checks, and service preparation. Ensure smooth communication and coordination between kitchen sections and front-of-house during service. Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team. Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities. Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements. Maintain a clean, organised, efficient, and professional kitchen environment. Monitor kitchen equipment and ensure proper maintenance and safe operation. Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts. Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors. 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. </div>

0 - 5 Years Naukri Gulf

Commi Chef

On-site - البحرين - المنامة الجمعة

الإدارة

We are looking for a motivated and hardworking Commis Chef to join our kitchen team. The ideal candidate will support senior chefs in preparing ingredients, cooking dishes, and maintaining cleanliness and hygiene standards. This is an excellent opportunity to learn and grow in a professional kitchen environment. Key Responsibilities:<ul><li>Assist chefs in preparing ingredients and basic cooking tasks</li><li>Follow recipes accurately and ensure food is prepared to quality standards</li><li>Maintain high levels of cleanliness and hygiene in all kitchen areas</li><li>Work closely with other team members to ensure smooth kitchen operations</li><li>Properly store and label food items and ingredients</li><li>Learn and develop skills across different kitchen stations</li><li>Comply with all food safety and health regulations</li></ul>Desired Candidate ProfilePrevious kitchen experience preferred but not requiredBasic understanding of food preparation and kitchen hygieneAbility to follow instructions and work as part of a teamStrong work ethic and willingness to learnFlexibility to work shifts, including weekends and holidays

1 - 6 Years Naukri Gulf

Chef De Partie

On-site - البحرين - المنامة الجمعة

الإدارة

Job Summary:  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. Key Responsibilities:<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>Desired Candidate ProfileProven experience as a Chef de Partie or Commis ChefStrong knowledge of kitchen operations and food safety practicesAbility to work efficiently under pressureGood communication and teamwork skillsCulinary training or equivalent experience preferred

3 - 5 Years Naukri Gulf

Sous Chef

On-site - البحرين - Bahrain ١٧ يونيو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">We are seeking an experienced and passionate Sous Chef to join our culinary team. The ideal candidate will be responsible for overseeing daily kitchen operations, ensuring the consistent preparation and presentation of high-quality dishes, maintaining food safety and hygiene standards, and leading the kitchen team to deliver exceptional dining experiences. The successful candidate will demonstrate strong leadership, excellent culinary skills, and the ability to thrive in a fast-paced environment while maintaining operational efficiency and cost control.What is in it for you: Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you! Ignite your skills with our cutting-edge Academies for rapid professional growth. Cultivate your talents and watch your career flourish, locally and globally. Drive change through impactful Corporate Social Responsibility activities. Immerse yourself in a vibrant work environment with extraordinary colleagues. Join us on a direct path to success as we skyrocket to new heights!Key Responsibilities:Kitchen Operation<ul><li>Assist in planning, organizing, and supervising all kitchen activities.</li><li>Ensure food is prepared and presented according to established recipes and standards.</li><li>Monitor food quality, portion control, and presentation.</li><li>Oversee kitchen operations in the absence of the Executive Chef.</li></ul>Team Leadership<ul><li>Supervise, train, and mentor kitchen staff.</li><li>Delegate tasks and ensure efficient workflow during service periods.</li><li>Promote teamwork, professionalism, and a positive working environment.</li><li>Assist in staff scheduling and performance management.</li></ul>Food Safety & Hygiene<ul><li>Ensure compliance with food safety, sanitation, and hygiene regulations.</li><li>Maintain a clean, organized, and safe kitchen environment.</li><li>Monitor proper food storage, handling, and stock rotation practices.</li></ul>Inventory & Cost Control<ul><li>Assist with inventory management, purchasing, and stock control.</li><li>Monitor food costs and minimize waste.</li><li>Ensure proper use and maintenance of kitchen equipment.</li><li>Support cost-control initiatives while maintaining quality standards.</li></ul>Menu Development<ul><li>Assist in menu planning, recipe development, and seasonal promotions.</li><li>Contribute creative ideas to enhance the dining experience.</li><li>Ensure consistency across all menu offerings.</li></ul>Qualifications<ul><li>Culinary Arts Diploma or equivalent professional training preferred.</li><li>Minimum 3 5 years of culinary experience, including supervisory responsibilities.</li><li>Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.</li><li>Experience in high-volume food service environments preferred.</li></ul>Skills & Competencies<ul><li>Strong leadership and team management skills.</li><li>Excellent organizational and time-management abilities.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong communication and problem-solving skills.</li><li>Attention to detail and commitment to quality.</li><li> </li></ul></div></section><section>Desired Candidate Profile<ul><li>Culinary Arts Diploma or equivalent professional training preferred.</li><li>Minimum 3 5 years of culinary experience, including supervisory responsibilities.</li><li>Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.</li><li>Experience in high-volume food service environments preferred.</li><li>Strong leadership and team management skills.</li><li>Excellent organizational and time-management abilities.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong communication and problem-solving skills.</li><li>Attention to detail and commitment to quality.</li><li>Knowledge of HACCP and food safety regulations.</li><li>Ability to stand for extended periods.</li><li>Ability to lift and carry kitchen supplies and equipment.</li><li>Flexible schedule, including weekends, evenings, and public holidays.</li></ul></section>

دوام كامل 8 - 15 Years Naukri Gulf

Kitchen Operations Supervisor

On-site - البحرين - المنامة ٣ يونيو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"><ul><li>Oversee daily kitchen operations, ensuring seamless execution from prep to plating and service.</li><li>Manage inventory and control food costs by implementing effective stock management and waste reduction strategies.</li><li>Supervise, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.</li><li>Uphold stringent food safety and sanitation standards, conducting regular checks and enforcing HACCP protocols.</li></ul></div></section><section>Desired Candidate Profile <ul><li>Minimum 5–10 years of experience in kitchen supervision, kitchen operations, or a similar leadership experience in a high-volume kitchen environment.</li><li> </li><li>Proven experience in inventory management, cost control, and budget adherence.</li></ul></section>

دوام كامل جولف تالنت

Junior Sous Chef

On-site - البحرين - المنامة ٢٩ يوليو ٢٠٢٦

تكنولوجيا المعلومات

<h4>Company description</h4> 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. Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster. <h4>Job description</h4> We're looking for an enthusiastic and detail-oriented Junior Sous Chef to join our culinary team at Mövenpick 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 Mövenpick, where creativity, teamwork, and excellence are at the heart of every dining experience. <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> <h4>Qualifications</h4> <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> <h4>Additional information</h4> <ul> <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>

دوام كامل جولف تالنت

Chef De Partie

On-site - البحرين - Bahrain ٢٩ يوليو ٢٠٢٦

تكنولوجيا المعلومات

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

وظائف مصمم مطابخ في البحرين

Senior Product Designer

Graphic Designer

Graphic Designer

Junior Sous Chef

Chef De Partie

Commis Chef

Department Manager - FSE

Designer Cum Estimator

Project Engineer

Commis II – Pastry

International Head Chef

Commis II Pastry

Sous Chef

Head Chef Contemporary Global Cuisine

Commi Chef

Chef De Partie

Sous Chef

Kitchen Operations Supervisor

Junior Sous Chef

Chef De Partie

أصحاب المواقع

أصحاب العمل

الباحثين عن عمل

وظائف مصمم مطابخ في البحرين

اشترك لتصلك وظائف وظائف مصمم مطابخ في البحرين الجديدة دوريا علي بريدك