Qureos Mentor

Al Ghalia

The Chef de Partie is responsible for managing a designated section of the kitchen, ensuring the preparation, cooking, and presentation of high-quality dishes in accordance with company standards. The role involves maintaining food safety and hygiene practices, managing stock and minimizing waste, supervising Commis Chefs, and supporting the Sous Chef and Head Chef in delivering efficient kitchen operations while maintaining consistency, quality, and excellent teamwork in a fast-paced environment.Work Location: In person

Job Opening: Seafood CookLocation: Kingdom of BahrainWe are looking for a dedicated and enthusiastic Seafood Cook to join our culinary team, specializing in seafood cuisine. This role offers the opportunity to work with premium ingredients and refine your skills in a professional, high-end kitchen.Key Responsibilities<ul><li>Seafood preparation &ndash; Assist in cleaning, filleting, marinating, and cooking seafood dishes with precision.</li><li>Daily mise en place &ndash; Prepare sauces, stocks, and garnishes to support seafood-focused menus.</li><li>Kitchen operations &ndash; Support senior chefs in maintaining smooth service and consistent quality.</li><li>Food safety &ndash; Ensure hygiene standards and proper handling of fresh seafood.</li><li>Team collaboration &ndash; Work closely with colleagues to deliver high-quality dining experiences.</li></ul>Candidate Profile<ul><li>Prior experience in seafood or fine dining kitchens.</li><li>Strong interest in culinary arts and willingness to learn advanced seafood techniques.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Knowledge of basic food safety and HACCP practices.</li><li>Positive attitude, reliability, and passion for seafood cuisine.</li></ul>Submit your CV directly here on IndeedJob Type: Full-timePay: From BD150.000 per monthApplication Question(s):<ul><li>How old are you?</li><li>Do you accept BHD 150 basic + BHD 32 food allowance + accommodation + transportation?</li></ul>Experience:<ul><li>Seafood cook: 1 year (Required)</li></ul>Work Location: In person

Seafood Cook

Responsible for maintaining cleanliness and hygiene standards within the kitchen by cleaning floors, walls, workstations, kitchen equipment, utensils, and storage areas in accordance with food safety regulations and company procedures. The Kitchen Cleaner ensures that all waste is disposed of properly, dishwashing areas are kept organized, cleaning schedules are followed, and sanitation supplies are adequately stocked. The role also involves supporting the kitchen team by maintaining a safe and sanitary working environment, adhering to health and safety guidelines, and performing any other cleaning duties assigned by the supervisor.Work Location: In person

Kitchen Cleaner

Position Summary<ul><li>Performs all duties in accordance with the Business Unit&rsquo;s Standard Operating Policies and Procedures.</li><li>Assists the RM and ARM in maintaining the SBU&rsquo;s standards of cleanliness or problems in the surroundings, (eg floor cleanliness, messy tables/service stations. Reports any problems to Managers. Ensures any issues are resolved.</li><li>Assists the Managers in efficiently managing the SBU in accordance with the Business Unit&rsquo;s Standard Operating Policies and Procedures with the objective of achieving maximum guest satisfaction.</li><li>Adheres to Duty Rota, reporting to work on time and properly attired &ndash; well groomed, according to the SBU&rsquo;s Standard Operating Procedures.</li><li>Ensures the proper set-up, and cleanliness of the Front Display Counter, sidewalk, and entrance.</li><li>Answers telephone calls speedily, in a polite and professional manner. Assisting the caller to ensure complete guest satisfaction.</li><li>Welcomes guests in a warm and friendly manger and escorts them to their tables. Allows guests to change tables, where possible, and re-seats them.</li><li>Gives menus to guests.</li><li>Coordinates with the serving staff when assigning tables to guests.</li><li>During busy periods, maintain a Guest Waiting List and assign tables as quickly as possible.</li><li>Assists the Restaurant Manager and Assistant Restaurant Manager in implementing special promotions and events.</li><li>Continuously assists the SBU&rsquo;s operations by helping the Service/Waiting staff as required</li><li>Compiles and reports any guest complaints and, with the help of the Captain/Supervisor, ensure all issues are resolved to the guests&rsquo; satisfaction.</li><li>Listens to our customers, it&rsquo;s the first step to providing a great experience and we love how passionate our customers are about our brand.</li><li>Provides a great experience for our guests by providing exemplary guest service.</li><li>Possesses excellent product knowledge in order to answer our guests&rsquo; enquiries and to resolve any issues.</li><li>Supervises table reservations and effectively controls the flow of guests in the SBU to ensure maximum turnover and profitability.</li><li>Maintains a high standard of personal grooming and demeanor (body language, facial expressions).</li><li>Notifies Managers of any special guests&rsquo; requests.</li><li>Full awareness of the Company&rsquo;s Fire Safety Procedures and Health and Safety regulations.</li><li>Ability to switch roles quickly, by serving guests respectfully, swiftly and effectively and moving to complete other tasks.</li><li>Any other tasks as assigned by the SBU&rsquo;s Manager.</li></ul>Critical skills and competencies required for this postGood general education.Hotel and Catering qualifications desirable.At least 2 years experience in a Hotel, Casual or Fine Dining Environment.Food and Service knowledge &ndash; eg Sequence of Fine Dining ServiceHeight Parameters: 5&rsquo;6Personable and organized.Ability to work both independently and in a team.Ability to prioritize tasks.Establish and maintain effective relationships with colleagues and guests.Excellent English &ndash; written and spoken.Self motivated and detail oriented.Work Location: In person

Host

Position SummaryTo achieve and maintain service excellence and guest satisfaction. Works closely with Front of House (FOH) and Back of House ( BOH) team. Is able to communicate clearly and effectively with guests and team members at all times.Specific Job Responsibilities are, but not limited to, the following:<ul><li>To follow the instructions and direction of management and supervisors.</li><li>Is trained to deliver an excellent standard of customer service and maintains that standard.</li><li>Has completed basic food hygiene, works in a safe and hygienic manner at all times.</li><li>Has full working knowledge of all menu items, and can describe them and clearly and effectively.</li><li>Can perform independently in their designated area of work.</li><li>Engages warmly and professionally with guests and team members at all times.</li><li>Can deal effectively with guest comments or complaints.</li><li>Communicates any known issues to managers immediately.</li><li>Ensures that all side duties and cleaning schedules are completed as directed.</li><li>Maintains cleanliness and hygiene of the restaurant and its environment.</li><li>Completes own probationary and appraisal paper work as required.</li><li>Understands and can explain the Brand.</li><li>Supports the waiters and supervisors within service.</li></ul>Qualifications:<ul><li>Essential: Tertiary Education</li><li>Desirable: Diploma in Food &amp; Beverage</li></ul>Experience:<ul><li>Essential: Minimum of 1 year&rsquo;s experience within hospitality</li></ul>Skills:<ul><li>English Level 2 as a minimum. Can hold a conversation in English with confidence.</li><li>Listens to understand and acts accordingly</li><li>Is organized in their duties</li><li>Have good time management skills. Reports for duty, meetings and training on time.</li></ul>Work Location: In person

Food Runner

&middot; Logging and minimizing wastages and spoilages in his shift.&middot; Assists the Shift Leader for the smooth and efficient running of food production.&middot; Responsible for receiving and storing raw materials in his section ordered by the Sous Chef taking into consideration its quality and quantity.&middot; Cleans and sanitizes all equipment in his section. Making sure they are in working order.&middot; Follows established internal rules and procedures.&middot; Ensures minimum waste, maximizing resources, hence assuring overall department profitability.&middot; Checks all mise en places in quality and quantity.&middot; Maintaining high standards of hygiene&middot; Preparing for the mise-en-place in your current section.&middot; Checks expiry dates and reports to the Shift Leader.&middot; Perform other job-related duties and special projects as assigned.&middot; Segregation of high risk &ndash; ready to eat food from raw food.&middot; Follows the correct storage of hot range mise en place.&middot; Makes sure that all food items in his section are properly labeled.&middot; Follows food safety and personal hygiene.&middot; Makes shift endorsements and reports.&middot; Cleans, sanitizes and refills his section before handing over to the next shift.&middot; To make sure that all food items are served hygienically.&middot; To ensure that hot food is served hot and cold food is served cold.Work Location: In person

Commis

Join Al Ghalia and explore 6   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.