Pastry Chef Jobs in Bahrain

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

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

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

<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>Prepare and produce high-quality pastry items, desserts, and baked goods following standardized recipes and guidelines.<br> Demonstrate creativity in developing new pastry recipes and presentations while maintaining consistency in taste and quality.<br> Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen.<br> Ensure compliance with hygiene and safety standards at all times.<br> Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items.<br> Support and guide junior team members in pastry preparation techniques and culinary skills.<br> Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies.<br> Conduct regular quality checks on pastry products to uphold our standards of excellence.<br> Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements.</p> <h4>Qualifications</h4> <ul> <li>Minimum 1-2 years of experience in a similar position, preferably in a high-end hotel or restaurant.</li> <li>Extensive knowledge of pastry preparation, including breakfast pastries, desserts, breads, ice creams, sorbets, and decorative items.</li> <li>Strong presentation skills and meticulous attention to detail.</li> <li>Proficiency in food hygiene practices, HACCP, and ISO standards.</li> <li>Excellent organizational and time management skills.</li> <li>Ability to work efficiently under pressure in a fast-paced 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Prepare and produce high-quality pastry items, desserts, and baked goods following standardized recipes and guidelines</li><li>Demonstrate creativity in developing new pastry recipes and presentations while maintaining consistency in taste and quality</li><li>Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen</li><li>Ensure compliance with hygiene and safety standards at all times</li><li>Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items</li><li>Support and guide junior team members in pastry preparation techniques and culinary skills</li><li>Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies</li><li>Conduct regular quality checks on pastry products to uphold our standards of excellence</li><li>Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements</li></ul><br>Qualifications<br><br><ul><li>Minimum 1-2 years of experience in a similar position, preferably in a high-end hotel or restaurant</li><li>Extensive knowledge of pastry preparation, including breakfast pastries, desserts, breads, ice creams, sorbets, and decorative items</li><li>Strong presentation skills and meticulous attention to detail</li><li>Proficiency in food hygiene practices, HACCP, and ISO standards</li><li>Excellent organizational and time management skills</li><li>Ability to work efficiently under pressure in a fast-paced environment</li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Strong interpersonal and problem solving abilities<br>Fluency in English, additional languages are a plus</p><br> </div>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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><h4>Company description</h4> <p>Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.</p> <p>The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.</p> <p>Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday brunch.</p> <p>The award-winning European Rimal spa features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.</p> <p>Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.</p> <h4>Job description</h4> <p>A Demi Chef de Partie assists the Chef de Partie in a kitchen's specific section by preparing ingredients, cooking, and plating dishes to meet quality and presentation standards. Key responsibilities include maintaining cleanliness and hygiene in the section, managing ingredients, minimizing food waste, training junior staff, and supporting overall kitchen operations and menu consistency.</p> <h4>Qualifications</h4> <ul> <li>Diploma from hospitality management / culinary school preferred or equivalent</li> <li>Additional certification(s) in food & beverage will be an advantage</li> <li>Minimum 1 year of experience in managing food production & culinary operations in a hotel</li> <li>Excellent reading, writing and oral proficiency in English language</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage</li> </ul> <h4>Additional information</h4> <p><strong>Why work for Accor?</strong><br> When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).</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>

<p><h4>Job summary<\/h4>\n<p>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.<\/p>\n<br>\n<h4>Candidate profile<\/h4>\n<br>\n<strong>Education and experience<\/strong>\n<ul>\n<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n<br>\n<h4>Core work activities<\/h4>\n<br>\n<strong>Leading pastry culinary team<\/strong>\n<ul>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serves as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures and maintains the productivity level of employees.<\/li>\n<li>Ensures employees understand expectations and parameters.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Leads shifts while personally preparing food items and executing requests based on required specifications.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<\/ul>\n<br>\n<strong>Ensuring culinary standards and responsibilities are met<\/strong>\n<ul>\n<li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Maintains food preparation handling and correct storage standards.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Supports procedures for food & beverage portion and waste controls.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.<\/li>\n<li>Ensures compliance with all applicable laws and regulations.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Assists in determining how food should be presented and creates decorative food displays.<\/li>\n<\/ul>\n<br>\n<strong>Ensuring exceptional customer service<\/strong>\n<ul>\n<li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Sets a positive example for guest relations.<\/li>\n<li>Empowers employees to provide excellent customer service.<\/li>\n<li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<\/li>\n<li>Strives to improve service performance.<\/li>\n<\/ul>\n<br>\n<strong>Maintaining culinary goals<\/strong>\n<ul>\n<li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Develops specific goals and plans to prioritize, organize, and accomplish your work.<\/li>\n<li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<\/li>\n<li>Purchases appropriate supplies and manage inventories according to budget.<\/li>\n<\/ul>\n<br>\n<strong>Supports training and development activities<\/strong>\n<ul>\n<li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<\/li>\n<li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<\/li>\n<\/ul>\n<br>\n<strong>Additional responsibilities<\/strong>\n<ul>\n<li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<li>Analyzes information and evaluates results to choose the best solution and solve problems.<\/li>\n<li>Brings issues to the attention of the department manager and Human Resources as necessary.<\/li>\n<li>Attends and participates in all pertinent meetings.<\/li>\n<\/ul>\n<br>\n<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>\n<p>When you join the Sheraton family, you become a member of its global community. We\u2019ve 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\u2019re 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 \u2018The World\u2019s Gathering Place\u2019. 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>Job summary<\/h4>\n<p>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.<\/p>\n\n<h4>Candidate profile<\/h4>\n\n<h4>Education and experience<\/h4>\n<ul>\n<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<h4>Leading pastry culinary team<\/h4>\n<ul>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serves as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures and maintains the productivity level of employees.<\/li>\n<li>Ensures employees understand expectations and parameters.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Leads shifts while personally preparing food items and executing requests based on required specifications.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<\/ul>\n\n<h4>Ensuring culinary standards and responsibilities are met<\/h4>\n<ul>\n<li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Maintains food preparation handling and correct storage standards.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Supports procedures for food and beverage portion and waste controls.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Supervises pastry preparation shift operations and ensures compliance with all Food and Beverage policies, standards and procedures.<\/li>\n<li>Ensures compliance with all applicable laws and regulations.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Assists in determining how food should be presented and creates decorative food displays.<\/li>\n<\/ul>\n\n<h4>Ensuring exceptional customer service<\/h4>\n<ul>\n<li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Sets a positive example for guest relations.<\/li>\n<li>Empowers employees to provide excellent customer service.<\/li>\n<li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<\/li>\n<li>Strives to improve service performance.<\/li>\n<\/ul>\n\n<h4>Maintaining culinary goals<\/h4>\n<ul>\n<li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Develops specific goals and plans to prioritize, organize, and accomplish your work.<\/li>\n<li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<\/li>\n<li>Purchases appropriate supplies and manages inventories according to budget.<\/li>\n<\/ul>\n\n<h4>Supports training and development activities<\/h4>\n<ul>\n<li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<\/li>\n<li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<\/li>\n<\/ul>\n\n<h4>Additional responsibilities<\/h4>\n<ul>\n<li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<li>Analyzes information and evaluates results to choose the best solution and solve problems.<\/li>\n<li>Brings issues to the attention of the department manager and Human Resources as necessary.<\/li>\n<li>Attends and participates in all pertinent meetings.<\/li>\n<\/ul>\n\n<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>\n\n<p>When you join the Sheraton family, you become a member of its global community. We\u2019ve 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\u2019re 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 \u2018The World\u2019s Gathering Place\u2019. 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>POSITION SUMMARY A Demi Chef de Partie - Bakery assists in the preparation and baking of breads, pastries, and other bakery products while maintaining high standards of quality, hygiene, and food safety. The role also supports inventory management, collaborates with the culinary team on new creations, and helps ensure the smooth operation of the bakery section. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.<br><br><p><b>About the role</b></p><br><br>The Pastry Commis I is responsible for assisting in the preparation, production, and presentation of high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining Four Seasons standards of excellence.<br>The role supports the pastry team in delivering exceptional culinary experiences through consistency, creativity, attention to detail, and adherence to food safety standards.<br><br><br><p><b>What you will do</b></p><br><br><br><ul><li><p>Prepare and produce a variety of pastries, cakes, desserts, breads, viennoiseries, chocolates, and specialty baked goods according to established recipes and presentation standards.</p><br><br></li><li><p>Assist the Pastry team in the day-to-day operation of the pastry kitchen.</p><br><br></li><li><p>Ensure all products meet Four Seasons quality standards for taste, appearance, freshness, and consistency.</p><br><br></li><li><p>Prepare mise en place and ingredients required for daily production and service.</p><br><br></li><li><p>Follow recipes, portion controls, and production schedules accurately to ensure consistency and minimize waste.</p><br><br></li><li><p>Maintain proper storage, labeling, and rotation of food products in accordance with FIFO procedures.</p><br><br></li><li><p>Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards.</p><br><br></li><li><p>Keep all workstations, equipment, refrigerators, and storage areas clean, organized, and well maintained.</p><br><br></li><li><p>Assist with the receiving, inspection, and storage of food deliveries, ensuring quality standards are met.</p><br><br></li><li><p>Monitor the quality of ingredients and finished products, reporting any concerns to supervisors.</p><br><br></li><li><p>Minimize food waste through proper preparation, handling, and storage practices.</p><br><br></li><li><p>Support the preparation of customized cakes, desserts, and special guest requests.</p><br><br></li><li><p>Safely operate pastry kitchen equipment and report any maintenance issues immediately.</p><br><br></li><li><p>Work collaboratively with colleagues and other hotel departments to ensure smooth and efficient operations.</p><br><br></li><li><p>Participate in training programs and continuously develop pastry and baking skills.</p><br><br></li><li><p>Maintain high grooming and professional standards in accordance with Four Seasons policies.</p><br><br></li><li><p>Perform additional duties as assigned by management to support departmental and operational needs.</p><br><br></li></ul><br><br><br><p><b>What you bring</b></p><br><br><br><ul><li><p>Certificate or Diploma in Pastry Arts, Baking, Culinary Arts, or a related field preferred.</p><br><br></li><li><p>Minimum 1-2 years of experience in a pastry kitchen, bakery, luxury hotel, or fine-dining establishment.</p><br><br></li><li><p>Basic knowledge of pastry techniques, baking methods, chocolate work, and dessert preparation.</p><br><br></li><li><p>Understanding of food safety, hygiene, and HACCP standards.</p><br><br></li><li><p>Ability to work in a fast-paced environment while maintaining attention to detail.</p><br><br></li><li><p>Strong teamwork and communication skills.</p><br><br></li><li><p>Ability to follow instructions and established procedures.</p><br><br></li><li><p>Good command of English; additional languages are an advantage.</p><br><br></li></ul><br><br><br><br><br><br><br> </div>

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

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

<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>

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

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

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