chef de partie

complex f&b coordinator

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food & drinks admin / coordinator Jobs in Manama

food & drinks admin / coordinator

sous chef

chef culinary instructor

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Chef/Culinary Instructor, Manama, Bahrain</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
If you're a <b>culinary instructor</b> in Manama, Cozymeal gives you the tools to share Bahraini flavors with curious home cooks through engaging, authentic cooking sessions inspired by Gulf traditions. Teach recipes like fragrant machboos with spiced rice and meat, sweet muhammar with caramelized dates, and crispy luqaimat drizzled with saffron syrup to showcase regional favorites. As a culinary instructor in Manama, you can teach cooking in Manama while creating your ideal schedule, pricing and custom menus. Let Cozymeal handle the marketing, logistics and guest support while you focus on teaching, storytelling and growing a culinary business rooted in hospitality, tradition and bold flavor. Partner with Cozymeal today.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Manama, Bahrain</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Manama, Bahrain</p></div></div></div>

Chef/Culinary Instructor

Dawa By Roaya Saleh

<p>We are currently looking for a <b>Sous Chef</b> who is passionate about seafood cuisine, quality, and creativity, with strong knowledge of HACCP standards, to join our culinary team.</p><p><b>Key Responsibilities</b></p><p>Assist the Head Chef in managing daily kitchen operations while maintaining high-quality standards.</p><p>Develop and execute seafood-focused dishes aligned with DAWA&rsquo;s culinary identity.</p><p>Supervise, train, and guide the kitchen team to ensure consistency, efficiency, and creativity.</p><p>Manage food inventory, cost control, and kitchen organization.</p><p>Ensure strict compliance with HACCP, hygiene, safety, and sanitation standards.</p><p>Support menu development, plating, and seasonal specials.</p><p>Oversee kitchen performance during service to ensure smooth operations at all times.</p><p><b>Requirements</b></p><p>Proven experience as a Sous Chef or Senior Chef de Partie in a seafood or fine dining restaurant.</p><p>Strong knowledge of seafood preparation, storage, and cooking techniques.</p><p>Sound understanding and practical implementation of HACCP standards.</p><p>Excellent leadership, communication, and teamwork skills.</p><p>Creative mindset with a passion for innovative cuisine.</p><p>Ability to work efficiently in a fast-paced and dynamic environment</p><p>Job Types: Full-time, Permanent</p>

Sous Chef

Bonapal W.L.L.

<p>Bonapal is looking for passionate, talented, and driven culinary professionals to join our expanding team. If you thrive in a high-energy environment and have a craft-driven approach to food, we want to hear from you.</p><p>We are currently seeking candidates for the following positions:</p><ul><li>Pastry Chef: A creative visionary to lead our dessert and bakery program. Must have expertise in fine pastries, plating, and menu development.</li><li>Sous Chef: A strong leader to manage kitchen operations, mentor staff, and ensure every plate meets our exacting standards.</li><li>Junior Sous Chef: An ambitious professional ready to take the next step in leadership while maintaining hands-on excellence on the line.</li></ul><p>What We&rsquo;re Looking For:</p><ul><li>Proven experience in high-volume or fine-dining environments.</li><li>Strong technical skills and a deep understanding of food safety/HACCP.</li><li>A collaborative spirit and a &quot;lead-by-example&quot; attitude.</li><li>Innovation, consistency, and a passion for excellence.</li></ul><p>Job Type: Full-time</p><p>Application Question(s):</p><ul><li>Are you currently residing in Bahrain?</li><li>Do you have experience working as a Pastry Chef/Sous Chef?</li></ul>

Pastry Chef

Al Ghalia

<p><b>Position:</b> Sous Chef &ndash; Hot Kitchen</p><p>We are seeking an experienced <b>Sous Chef (Hot Kitchen)</b> with strong expertise in <b>Italian, French, and Arabic cuisines</b>. The ideal candidate will have proven experience managing <b>large kitchen teams</b> and handling <b>high-volume / mass production operations</b>.</p><p><b>Key Requirements:</b></p><ul><li>Extensive experience in hot kitchen operations</li><li>Strong knowledge of Italian, French, or Arabic cuisines</li><li>Proven ability to manage and lead large culinary teams</li><li>Experience in mass production and high-volume catering</li><li>Strong organizational and time-management skills</li><li>Ability to maintain quality, consistency, and food safety standards</li></ul><p>Job Type: Full-time</p>

Sous Chef- Hot Kitchen

Club House Lagoon

<p>Position Title: Chef de Partie / CDP<br/>Summary:</p><p>As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel/Restaurant kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.</p><p>Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.</p><p>Chef de Partie Duties and Responsibilities:</p><ul><li>Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.</li></ul><ul><li>Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.</li></ul><ul><li>Coordinates daily tasks with the Sous Chef.</li></ul><ul><li>Responsible to supervise junior chefs or commis.</li></ul><ul><li>Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.</li></ul><ul><li>Ensure that the production, preparation and presentation of food are of the highest quality at all times.</li></ul><ul><li>Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.</li></ul><ul><li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li></ul><ul><li>Full awareness of all menu items, their recipes, methods of production and presentation standards.</li></ul><ul><li>Follows good preservation standards for the proper handling of all food products at the right temperature.</li></ul><ul><li>Operate and maintain all department equipment and reporting of malfunctioning.</li></ul><ul><li>Ensure effective communication between staff by maintaining a secure and friendly working environment.</li></ul><ul><li>Establishing and maintaining effective inter-departmental working relationships.</li></ul><ul><li>Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.</li></ul><ul><li>Personally responsible for hygiene, safety and correct use of equipment and utensils.</li></ul><ul><li>Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.</li></ul><ul><li>Checks periodically expiry dates and proper storage of food items in the section.</li></ul><ul><li>Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.</li></ul><ul><li>Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.</li></ul><ul><li>Should be able to set an example to others for personal hygiene and cleanliness on and off duty.</li></ul><ul><li>Daily feedback collection and reporting of issues as they arise.</li></ul><ul><li>Assess quality control and adhere to hotels service standards.</li></ul><ul><li>Carry out any other duties as required by management.</li></ul><p>Prerequisites:</p><p>A high standard of spoken and written English.</p><p>Flexible working hours subject to the demands of the business.</p><p>Able to work under pressure.</p><p>Excellent culinary catering talent.</p><p>Should have experience in international cuisines i.e. Lebanese, Arabic, etc.</p><p>Education:</p><p>Hotel Management Graduate or Culinary Degree with minimum 3 years certification.</p><p>Experience:</p><p>At least 3 year's experience for aw ell-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.</p><p>Job Types: Full-time, Permanent</p>

Chef de Partie

Hilton

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 A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
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  What will I be doing?
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 A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
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   Ensure all food preparation meets standards
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   Prepare and present high quality food
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   Supervise staff
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   Keep all working areas clean and tidy and ensure no cross contamination
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   Prepare all mis-en-place for all relevant menus
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   Assist in positive outcomes from guest queries in a timely and efficient manner
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   Ensure food stuffs are of a good quality and stored correctly
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   Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
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   Assist other departments wherever necessary and maintain good working relationships
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   Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
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   Report maintenance, hygiene and hazard issues
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   Comply with hotel security, fire regulations and all health and safety and food safety legislation
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   Be environmentally aware
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  What are we looking for?
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 A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
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   A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
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   A current, valid, and relevant trade commercial cookery qualification (proof may be required)
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   Strong coaching skills
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   Ability and desire to motivate teams
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   Excellent communication skills
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   NVQ Level 3
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   Achieved Basic Food Hygiene Certificate
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   Supervisory experience
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   Positive attitude
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   Ability to work under pressure
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   Ability to work on own or in teams
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 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
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   Previous kitchen experience in similar role
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   Intermediate Food Hygiene
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   Knowledge of current food trends
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  What will it be like to work for Hilton?
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 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
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 Conrad Bahrain
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 Full-time
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 Conrad Hotels &amp; Resorts
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 Culinary
</div>


<div>Overview:
<div>
The Galley Supervisor will oversee all Food Services activities as directed by the Galley Manager. The main areas of concentration will be the oversight of the kitchen operations, food preparation, and inventory levels. The Supervisor will oversee the scheduling and training of employees. In the absence of the Galley Manager, the Galley Supervisor will be the Galley POC.</div>
Responsibilities:
<ul><li>Manage subcontractors with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area, and storage areas IAW with PWS and SOPs. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stock levels.</li><li>
Manage scheduling and training for the sub-contractor workforce to ensure compliance with requirements IAW PWS</li><li>
Direct and ensure that required procedures are followed.</li><li>
Ensure that all employees are always in compliance with all established Safety Policies and Regulations.</li><li>
Performs other duties and assignments as required.</li></ul>
Qualifications:
<ul><li><b>MINIMUM QUALIFICATIONS: </b>Education/Certifications: One year of related experience may be substituted for one year of education if a degree is required.</li><li>
Education: High School Diploma; Associates/Bachelors is preferred.</li><li>
Must have a current US Driver&rsquo;s License.</li><li>
Possess current CPR Certification</li><li>
Current food service sanitation, food protection manager certification and safety training requirements such as ServSafe&reg; Manager or other accredited program - IAW P5010 Chapter1 Section 2-1.2.2.D</li><li>
All contractor chefs must have Certified Culinary Certification issued by the American Culinary Federation. Prior military must be E-6 and above former Mess Management Specialist or Culinary Specialist rating if prior Navy or equivalent MOS for other service.</li><li><b>
Experience:</b></li><li>
At least five years of foodservice experience in a military Food Services or cafeteria-style or multi-entr&eacute;e operations providing complete meal services (breakfast, lunch, and dinner).</li><li>
At least one year of experience as a food service manager or assistant manager. Proficient in the use of Microsoft Office products (i.e. PowerPoint, Word, Excel)</li><li><b>
Skills:</b></li><li>
Must be computer literate and proficient in MS Office software.</li><li>
Must be able to read and speak English.</li><li><b>
SUPERVISORY/BUDGET RESPONSIBILITIES:</b></li><li>
Required to Supervise FN workforce for all Food Services requirements. Not responsible for any Supervisor Budgets.</li><li>
SUPERVISION:</li><li>
General guidance and direction</li></ul><h4 class="jobSectionHeader"><b>
At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.</b></h4></div>

Galley Supervisor

Explore 38+ Chef culinary instructor in Manama this January. Find roles across top companies and apply now to boost your career.

38 chef culinary instructor jobs IN Manama

Chef/Culinary Instructor

Sous Chef

Pastry Chef

Sous Chef- Hot Kitchen

Chef de Partie

Chef de Partie

Galley Supervisor