وظائف مصمم مطابخ - المنامة البحرين

<p>\u00b7 Develop original and inspired designs for Abayas, Jalabiyas, Evening Wear, or Ready-to-Wear\r\n\u00b7 Create detailed technical sketches and \"tech packs\"\r\n\u00b7 Oversee the sampling process and coordinate with tailors\/pattern makers\r\n\u00b7 Select appropriate fabrics and embellishments (beading, embroidery)<\/p><p>\u00b7 Strong portfolio showcasing creativity and technical skill\r\n\u00b7 Knowledge of garment construction and luxury finishing\r\n\u00b7 Ability to communicate effectively in English\r\n\u00b7 Basic Computer knowledge, MS Office, and Windows<\/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>

<p><h4>Overview of the role:</h4> <p>Reporting to the Regional Visual Merchandiser, your role will be to implement and maintain the M&S brand image within the store, ensuring visual consistency. You will provide the customer with the most inspirational shopping experience possible. You will also be responsible for maintaining effective communication with store colleagues and the RVM / Manager VM.</p> <h4>What you will do:</h4> <p><strong>Description of accountability:</strong></p> <ul> <li>Accurately implement all company visual merchandising policies.</li> <li>Implement easy to shop store grids.</li> <li>Implement well styled mannequins in line with the styling policy.</li> <li>Use appropriate styling techniques and the correct visual elements in the relevant areas to aid customer segmentation.</li> <li>Implement seasonal launches and events on time and “on brand”.</li> <li>Be aware of both store and company best sellers.</li> <li>Have an awareness of competitor activities and trends within visual merchandising.</li> <li>Work effectively and communicate regularly with store colleagues and VM Manager to ensure brand consistency.</li> <li>Implement window display guidelines on time and “on brand”.</li> <li>Ensure corporate initiatives are implemented effectively.</li> <li>Maintain and adhere to the VM checklist.</li> <li>Execute marketing initiatives in the stores.</li> <li>Liaise with the Store Managers every day for updates on VM processes, requirements, and people.</li> </ul> <h4>Required skills to be successful:</h4> <ul> <li>Leadership</li> <li>Strong business acumen and the ability to communicate with business partners at all levels</li> <li>Proven ability to achieve goals</li> <li>Good personality</li> <li>Good communication skills (verbal and written)</li> <li>Excellent relationship skills</li> <li>Good Excel skills</li> <li>Accountability</li> </ul> <h4>What equips you for the role:</h4> <ul> <li>Bachelor degree</li> <li>Minimum 4+ years’ experience in visual merchandising</li> <li>Marketing or other related area of study from an accredited institution</li> <li>Visual merchandising, retailing or any other related field of study with 4–5 years’ core experience in visual merchandising</li> </ul> <h4>About Al-Futtaim Retail</h4> <p>Al-Futtaim Retail has established itself as one of the leaders in retail across the Middle East, Africa, and Asia over the past 30 years. We have developed partnerships with some of the biggest and most respected brands in the world including IKEA, ACE, and Toys R Us in the Middle East and the Inditex Group of Brands (Zara, Mango, Bershka, and P&B) across Asia. We are also one of the largest global partners of Marks and Spencer’s in both regions with over 75 stores offering both fashion and food options.</p> <p>Most recently, we have been responsible for bringing brands to the Middle East for the first time with the exciting launches of Watsons and B&Q and we aim to continue to be agile and adaptive to our markets with new launches and further development. For this to be possible, we aim to recruit the best talent from all backgrounds who will continue to challenge and develop our diverse workforce which includes over 100 nationalities across 12 countries. Join us today and make a difference.</p></p><p></p>

<p><h4>Position summary</h4> <p>Promote awareness of brand image internally and externally. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott. Recognize opportunities to up-sell the customer and sell enhancements to create a better Marriott experience or event. Encourage guests or callers to purchase or schedule preview package sales/tours. Explain details and requirements related to attending a sales presentation to potential owners. Verify that individuals meet eligibility requirements for preview package sales/tours prior to scheduling a tour for a Marriott vacation club property. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets). Answer guest questions about property facilities/services. Receive, record, and relay messages accurately, completely, and legibly.</p> <p>Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs;</p><p></p>

<p><h4>Introduction:</h4> <p>The Canadian School Bahrain is a leading educational institution based in Bahrain. We are committed to providing our students with an exceptional learning experience that prepares them for success in the global community. Our school offers a comprehensive curriculum that follows the British Columbia, Canada curriculum, and we are currently seeking a qualified IT Teacher to join our team.</p> <h4>Position:</h4> <p>We are looking for an experienced Information Technology Teacher/ADST Teacher who will be responsible for teaching high school students using the Canada curriculum. The successful candidate will have at least 2 years of teaching experience and hold a bachelor's degree in education with a valid teaching license.</p> <h4>Skills and Qualifications:</h4> <ul> <li>A bachelor's degree in education or related field</li> <li>At least 4 years of teaching experience</li> <li>Excellent communication skills both written and verbal</li> <li>Strong organizational skills with attention to detail</li> <li>Ability to work collaboratively as part of a team</li> </ul> <h4>Values and Attitudes:</h4> <p>At International School Canadian School Bahrain, we value diversity, respect, integrity, excellence, innovation, collaboration, accountability, and responsibility. As such, we expect all members of staff including teachers to uphold these values while carrying out their duties.</p> <p>If you meet these requirements and share our passion for education please submit your application today!</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Promote awareness of brand image internally and externally. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott. Recognize opportunities to up-sell the customer and sell enhancements to create a better Marriott experience or event. Encourage guests or callers to purchase or schedule preview package sales/tours. Explain details and requirements related to attending a sales presentation to potential owners. Verify that individuals meet eligibility requirements for preview package sales/tours prior to scheduling a tour for a Marriott vacation club property. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets). Answer guest questions about property facilities/services. Receive, record, and relay messages accurately, completely, and legibly.<br>Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATIONS&nbsp;<br>Education: High school diploma or GED equivalent.<br>Related Work Experience: No related work experience.<br>Supervisory Experience: No supervisory experience.&nbsp;<br>License or Certification: None&nbsp;<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;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&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

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

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

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

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

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

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

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

<p>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-wise</p><p><strong>Desired Candidate Profile</strong></p><p>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 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</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>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.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><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><p><strong>Desired Candidate Profile</strong></p><p>Previous kitchen experience preferred but not required</p><p>Basic understanding of food preparation and kitchen hygiene</p><p>Ability to follow instructions and work as part of a team</p><p>Strong work ethic and willingness to learn</p><p>Flexibility to work shifts, including weekends and holidays</p>

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