وظائف شيف أسماك - المنامة البحرين

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements. To report for duty punctually wearing the correct uniform and name badges at all times Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service. Take orders from his/her Chef de Partie and carry them out in the correct manner Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef. Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes in any Banquets or other information re the organization. Keep the section clean and tidy. Pass all information to next shift Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef. Check Commis Chefs on his/her section: e.g. regarding personal hygiene. Assist the Chef de cuisine in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Reading, writing and oral proficiency in the English language. Good communication and customer contact skills. Team Player Experience: Minimum 1-year experience in similar role</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Control the section for which responsible.</p><p>Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard.</p><p>Cook any food on a daily basis according to business requirements.</p><p>To report for duty punctually wearing the correct uniform and name badges at all times</p><p>Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.</p><p>Take orders from his/her Chef de Partie and carry them out in the correct manner</p><p>Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.</p><p>Maintain good employee relations and motivate colleagues</p><p>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</p><p>Responsible for completing the daily checklist regarding mise-en-place and food storage.</p><p>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</p><p>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</p><p>Check the main information board regarding changes in any Banquets or other information re the organization.</p><p>Keep the section clean and tidy.</p><p>Pass all information to next shift</p><p>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</p><p>Check Commis Chefs on his/her section: e.g. regarding personal hygiene.</p><p>Assist the Chef de cuisine in composing new recipes and menu ideas.</p><p>Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.</p><p>The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Reading, writing and oral proficiency in the English language.</p><p>Good communication and customer contact skills.</p><p>Team Player</p><p>Minimum 1-year experience in similar role</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><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>

<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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu</p><p>Checks the daily functions to determine the kind of quantity of items to be prepared</p><p>Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement</p><p>Dispenses food only against micros checks or in case of micros failure captain order</p><p>Taste all the food during preparation</p><p>Ensures the food is prepared efficiently and of the highest quality</p><p>Ensures the personnel handle and use the kitchen utensils properly</p><p>Sees that the food leaving the kitchen is taste correctly and is presented correctly</p><p>Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room at all times</p><p>Makes sure that after every function all food items are properly stored to avoid any spoilage</p><p>Other duties and responsibilities which might be assigned from time to time by the Executive Chef</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.</li><li>Culinary degree or diploma preferred.</li><li>Strong knowledge of various cuisines, cooking techniques, and international culinary trends.</li><li>Excellent leadership, communication, and interpersonal skills.</li><li>Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.</li><li>Flexibility to work evenings, weekends, and holidays as required.</li><li>Knowledge of HACCP and food safety standards.</li><li>Passion for culinary excellence and a commitment to continuous learning and development</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu Checks the daily functions to determine the kind of quantity of items to be prepared Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement Dispenses food only against micros checks or in case of micros failure captain order Taste all the food during preparation Ensures the food is prepared efficiently and of the highest quality Ensures the personnel handle and use the kitchen utensils properly Sees that the food leaving the kitchen is taste correctly and is presented correctly Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room at all times Makes sure that after every function all food items are properly stored to avoid any spoilage Other duties and responsibilities which might be assigned from time to time by the Executive Chef</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development</p><p></p></section>

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Works under close guidance and supervision of the Chef de Partie</p><p>Prepares mis-en-place according to standard recipes</p><p>Is required to know basic cooking methods</p><p>Observes and tastes food items when being cooked</p><p>Take notes and records all recipes in your own recipe book</p><p>Assists in the preparation of functions and buffets</p><p>Transport food to and from outlets</p><p>Cleans and maintains work areas, equipment, utensils and cold rooms at all times</p><p>Assist Commi &amp; Chef de Partie in performance of his/her duties</p><p>Works continually using the Customer Comes First values</p><p>Performs any other duties that may be assigned to him</p><p>Receive and transport the grocery items ordered by the section from store to kitchen</p><p>May be required to take part in Hotel/Kitchen training</p><p>Dispenses food only with a micros check or valid captains order</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Creative and passionate about food and customer service</p><p>Able to work in a high-pressure environment</p><p>Excellent interpersonal and communication skills; a team player</p><p>Add diplomas/certifications required if needed</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br> <div>Job Description</div> <br> <ul> <li>Works under close guidance and supervision of the Chef de Partie</li> <li>Prepares mis-en-place according to standard recipes</li> <li>Is required to know basic cooking methods</li> <li>Observes and tastes food items when being cooked</li> <li>Take notes and records all recipes in your own recipe book</li> <li>Assists in the preparation of functions and buffets</li> <li>Transport food to and from outlets</li> <li>Cleans and maintains work areas, equipment, utensils and cold rooms at all times</li> <li>Assist Commi &amp; Chef de Partie in performance of his/her duties</li> <li>Works continually using the Customer Comes First values</li> <li>Performs any other duties that may be assigned to him</li> <li>Receive and transport the grocery items ordered by the section from store to kitchen</li> <li>May be required to take part in Hotel/Kitchen training</li> <li>Dispenses food only with a micros check or valid captains order</li> </ul> <br> <div>Qualifications</div> <br> <ul> <li>Creative and passionate about food and customer service</li> <li>Able to work in a high-pressure environment</li> <li>Excellent interpersonal and communication skills; a team player</li> <li>Add diplomas/certifications required if needed</li> </ul> <br> <div>Additional Information</div> <br> <ul> <li>Opportunity to join the first Raffles in Bahrain</li> <li>Employee benefit card offering discounted rates in Accor worldwide</li> <li>Learning programs through our Academies</li> <li>Opportunity to develop your talent and grow within your property and across the world!</li> <li>Ability to make a difference through our Corporate Social Responsibility activities.</li> </ul></div></section>

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are looking for a passionate and skilled Chef de Partie to join our culinary team. The ideal candidate will have a strong background in food preparation, attention to detail, and the ability to work in a fast-paced environment while maintaining the highest standards of quality and hygiene. Key Responsibilities Prepare, cook, and present dishes within your section according to the highest standards. Ensure consistency in taste, presentation, and portion control. Maintain cleanliness and organization in your section at all times. Assist in menu planning and development under the guidance of senior chefs. Monitor stock levels and minimize waste. Comply with all health, safety, and hygiene regulations. Train and mentor junior team members when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience as a Chef de Partie or similar role in a high-end restaurant or hotel. Culinary diploma or equivalent certification. Strong knowledge of cooking techniques and kitchen equipment. Ability to work under pressure and as part of a team. Excellent time management and organizational skills. Flexibility to work shifts, weekends, and holidays.</p><p></p></section>

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

<p>We are seeking a dedicated and experienced Restaurant Supervisor to oversee daily front-of-house operations and ensure excellent guest service. This role involves managing staff scheduling, training new and junior team members, resolving customer complaints, managing bar inventory, and working closely with the Head Chef and back-of-house (BOH) team on promotions and upselling.</p><p><strong>Key Responsibilities:</strong></p><ul><li>Prepare and manage FOH staff schedules to ensure adequate coverage</li><li>Train and support new and junior staff in service standards and procedures</li><li>Handle and resolve customer complaints in a professional and timely manner</li><li>Monitor and manage bar inventory, placing orders as needed</li><li>Coordinate with Head Chef and BOH team on new menu items and promotions</li><li>Lead upselling initiatives to maximize revenue</li><li>Ensure smooth daily operations and maintain high service quality</li><li>Enforce hygiene, safety, and cleanliness standards in all service areas</li><li>Support FOH team during busy shifts and lead by example</li></ul><p><strong>Desired Candidate Profile</strong></p><p><strong>Requirements:</strong></p><ul><li>Proven experience as a Restaurant Supervisor or similar role</li><li>Strong leadership and team management skills</li><li>Excellent communication and customer service abilities</li><li>Knowledge of bar operations and inventory control</li><li>Ability to multitask and stay calm under pressure</li><li>Flexibility to work evenings, weekends, and holidays</li><li>Familiarity with POS systems and basic reporting tools</li></ul>

<p><h4>Company description</h4> <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.<br> Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>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.</p> <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></p><p></p>

<p><h4>Company description<\/h4>\n<p>Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as \"The Palace of the Secret Garden.\" With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.<\/p>\n\n<h4>Job description<\/h4>\n<p>Works under close guidance and supervision of the Chef de Partie<br>\nPrepares mis-en-place according to standard recipes<br>\nIs required to know basic cooking methods<br>\nObserves and tastes food items when being cooked<br>\nTake notes and records all recipes in your own recipe book<br>\nAssists in the preparation of functions and buffets<br>\nTransports food to and from outlets<br>\nCleans and maintains work areas, equipment, utensils, and cold rooms at all times<br>\nAssists Commi and Chef de Partie in performance of his\/her duties<br>\nWorks continually using the Customer Comes First values<br>\nPerforms any other duties that may be assigned to him<br>\nReceives and transports the grocery items ordered by the section from store to kitchen<br>\nMay be required to take part in hotel\/kitchen training<br>\nDispenses food only with a micros check or valid captain's order<\/p>\n\n<h4>Qualifications<\/h4>\n<ul>\n <li>Creative and passionate about food and customer service<\/li>\n <li>Able to work in a high-pressure environment<\/li>\n <li>Excellent interpersonal and communication skills; a team player<\/li>\n <li>Add diplomas\/certifications required if needed<\/li>\n<\/ul>\n\n<h4>Additional information<\/h4>\n<p>Opportunity to join the first Raffles in Bahrain<br>\nEmployee benefit card offering discounted rates in Accor worldwide<br>\nLearning programs through our Academies<br>\nOpportunity to develop your talent and grow within your property and across the world!<br>\nAbility to make a difference through our Corporate Social Responsibility activities.<\/p><\/p><p><\/p>

<p><h4>Company description<\/h4>\n<p>Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as \"The Palace of the Secret Garden.\" With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.<\/p>\n<h4>Job description<\/h4>\n<p>Supervises, coordinates and participates in the preparation of all mise en place and setting up of each menu.<br>\nChecks the daily functions to determine the kind and quantity of items to be prepared.<br>\nPrepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement.<br>\nDispenses food only against micros checks or in case of micros failure, captain's order.<br>\nTastes all the food during preparation.<br>\nEnsures the food is prepared efficiently and of the highest quality.<br>\nEnsures the personnel handle and use the kitchen utensils properly.<br>\nSees that the food leaving the kitchen is tasted correctly and is presented correctly.<br>\nEnsures the cleanliness of all utensils, cooking equipment, working tables, and cold room at all times.<br>\nMakes sure that after every function all food items are properly stored to avoid any spoilage.<br>\nOther duties and responsibilities which might be assigned from time to time by the Executive Chef.<\/p>\n<h4>Qualifications<\/h4>\n<p>Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.<br>\nCulinary degree or diploma preferred.<br>\nStrong knowledge of various cuisines, cooking techniques, and international culinary trends.<br>\nExcellent leadership, communication, and interpersonal skills.<br>\nAbility to thrive in a fast-paced environment and handle pressure with grace and professionalism.<br>\nFlexibility to work evenings, weekends, and holidays as required.<br>\nKnowledge of HACCP and food safety standards.<br>\nPassion for culinary excellence and a commitment to continuous learning and development.<\/p>\n<h4>Additional information<\/h4>\n<p>Opportunity to join the first Raffles in Bahrain.<br>\nEmployee benefit card offering discounted rates in Accor worldwide.<br>\nLearning programs through our Academies.<br>\nOpportunity to develop your talent and grow within your property and across the world!<br>\nAbility to make a difference through our Corporate Social Responsibility activities.<\/p><\/p><p><\/p>

<p><h4>Position summary</h4> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform chef of excess food items for use in daily specials. Inform food and beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>