restaurant supervisor

area manager (f&b)

chef de partie - bakery

restaurant manager

restaurant manager –all-day dining (saraya) Jobs in Bahra

restaurant manager –all-day dining (saraya)

chef de cuisine – banquet & in-villa dining

Raffles

<div>Company Description 
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; 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. 
Job Description 
<ul><li>
Perform duties efficiently to achieve required outcome</li><li>
 Assist Executive Chef/Executive Sous Chef in the supervision of all colleagues engaged in the kitchen.</li><li>
 Attend daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter</li><li>
Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef&rsquo;s meeting and some other issues.</li><li>
Establish culinary standards for the speciality of each kitchen which includes banqueting that caters to a number of guests.</li><li>
Plan menus and compile recipes for food tasting to be approved by Executive Chef/Executive Sous Chef.</li><li>
Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book</li><li>
Check any spoilage and ensure regular turnover of food items and inform the Executive Chef/Executive Sous Chef.</li><li>
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards</li><li>
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.</li><li>
Ensure the personal hygiene of colleague is up to the standard</li><li>
Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.</li><li>
Ensures that all points mentioned in the log book has been carried out. i.e. mis en place and other instructions to complete the operation</li><li>
Maintain, record and follow up documentation, checklists for control purposes.</li><li>
 Any other duties as may reasonably be requested by the management.</li></ul> 

Qualifications 
<ul><li>
Proven experience as a Chef de Cuisine in a luxury hotel or high-end catering environment.</li><li>
Strong leadership skills with the ability to lead a team to success through a caring and coaching approach</li><li>
Creative flair and passion for delivering exceptional culinary experiences.</li><li>
Excellent attention to detail</li><li>
Highly organised and can thrive in a fast-paced, high-pressure environment.</li><li>
Excellent knowledge and practise of food hygiene standards</li></ul> 

Additional Information 
Opportunity to join the first Raffles in Bahrain<ul><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities.</li></ul></div> <div id='job-id'>Job Id: sMnI9ucdoWPmCVULeq/Y4/lK6TRFiv+k+kCn7ZS2+t4bX38VQZXKwtiA0YrUJI3xUweoG0yqQbz+ut5MkJWfonizwlVYaAM/fFP3sgsBcLuBmkxiEQyyNplx1DR2jbw5PqPhGASeFAKsIrheyHMGpoDsEy1gxLGj6Kn8D2EBgg==</div>

Chef de Cuisine – Banquet & In-Villa Dining

Accor

<div><div>Company Description</div> 
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; 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.<div> 
Job Description</div> 
<ul><li>
Perform duties efficiently to achieve required outcome</li><li>
 Assist Executive Chef/Executive Sous Chef in the supervision of all colleagues engaged in the kitchen.</li><li>
 Attend daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter</li><li>
Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef&rsquo;s meeting and some other issues.</li><li>
Establish culinary standards for the speciality of each kitchen which includes banqueting that caters to a number of guests.</li><li>
Plan menus and compile recipes for food tasting to be approved by Executive Chef/Executive Sous Chef.</li><li>
Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book</li><li>
Check any spoilage and ensure regular turnover of food items and inform the Executive Chef/Executive Sous Chef.</li><li>
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards</li><li>
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.</li><li>
Ensure the personal hygiene of colleague is up to the standard</li><li>
Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.</li><li>
Ensures that all points mentioned in the log book has been carried out. i.e. mis en place and other instructions to complete the operation</li><li>
Maintain, record and follow up documentation, checklists for control purposes.</li><li>
 Any other duties as may reasonably be requested by the management.</li></ul><div> 
Qualifications</div> 
<ul><li>
Proven experience as a Chef de Cuisine in a luxury hotel or high-end catering environment.</li><li>
Strong leadership skills with the ability to lead a team to success through a caring and coaching approach</li><li>
Creative flair and passion for delivering exceptional culinary experiences.</li><li>
Excellent attention to detail</li><li>
Highly organised and can thrive in a fast-paced, high-pressure environment.</li><li>
Excellent knowledge and practise of food hygiene standards</li></ul><div> 
Additional Information</div> 
Opportunity to join the first Raffles in Bahrain<ul><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities.</li></ul></div> <div id='job-id'>Job Id: Yo9OtYSK0d0kosDIsk0DZHkswGsV14SKRa3jtrUC8dAZ/N5bEkzN+8XwK1z+DgeTTWPj1ru5F0q8khDV0cjfkGhIpmT6ipggojCNu3ebpGJQDvt7oeAwZaeIF0SKDqODsLCJAmbM0Lo4Q3/2PKh+erSFszrrE5wp5ISMGiwaKobd6fZZGGnjSZFFY2OWFHxs7stl0GOQc1+lsuKBZihPMBu20JHKIytG1k0R</div>

Villa mamas Restaurant

We're Hiring: Chef de Partie &ndash; Hot Kitchen.Join the Opening Team of DAWA&rsquo;s New Seafood Restaurant in Bahrain!Are you passionate about hot kitchen cuisine with a flair for seafood? Be part of an exciting pre-opening team for DAWA &ndash; a premium seafood restaurant by Villa Mamas Group.We are looking for a talented and experienced Chef de Partie &ndash; Hot Kitchen with (minimum 5 years of experience) to help bring our culinary vision to life.Key Duties &amp; Responsibilities:Hot Kitchen Operations:<ul><li>Handle daily food preparation and cooking tasks in the hot kitchen section, ensuring all items meet the restaurant&rsquo;s quality and presentation standards.</li><li>Execute hot dishes according to established recipes and specifications, especially in seafood-based cuisine.</li><li>Coordinate with the Sous Chef on daily operations, special functions, and production planning.</li><li>Supervise and support junior chefs and commis working in the hot kitchen.</li><li>Ensure consistent and timely service during all meal periods.</li><li>Maintain high standards of taste, texture, and temperature in all hot food items.</li></ul>Production &amp; Quality Control<ul><li>Accurately estimate daily production needs and manage stock levels accordingly.</li><li>Inspect quality of raw and cooked items and ensure proper storage and labeling.</li><li>Maintain full knowledge of all hot kitchen menu items and plating standards.</li><li>Maintain cleanliness and organization of the hot kitchen area at all times.</li><li>Ensure correct operation and maintenance of all hot kitchen equipment.</li></ul>Hygiene &amp; Food Safety<ul><li>Adhere to food safety and hygiene standards, including HACCP practices.</li><li>Ensure proper handling, storage, and labeling of hot food items.</li><li>Regularly check expiry dates, FIFO procedures, and kitchen sanitation.</li><li>Lead by example in personal hygiene, uniform standards, and station cleanliness.</li></ul>Leadership &amp; Communication<ul><li>Guide, train, and support junior staff in the hot kitchen, promoting efficiency and consistency.</li><li>Foster a respectful and positive working environment through clear communication and teamwork.</li><li>Participate in daily briefings and provide feedback to the Sous Chef or Executive Chef.</li><li>Maintain effective collaboration with other kitchen sections and service teams.</li></ul>Additional Responsibilities<ul><li>Assist in menu development for hot kitchen items, especially seafood-focused dishes.</li><li>Monitor and control food wastage, portioning, and kitchen operating costs.</li><li>Assist in planning and execution of daily mise en place and special events.</li><li>Report any issues, shortages, or incidents promptly to management.</li><li>Perform any additional tasks assigned by the Sous Chef or Executive Chef.</li></ul>Job Type: Full-time <div id='job-id'>Job Id: Qv2VXHe8l8YguhEf0+zhHeNYKknIJ94INznBd4EjNo0MTTNWAaYWaQ5gi12Zc4jAAza5GGldTqGPhQXFiR/V1jm3frT6NybCXd+P++ddxsRKiUV/IUCsi0V/JcPJSHuB</div>

Chef de Partie – Hot Kitchen

We're Hiring: Demi Chef de Partie &ndash; Cold KitchenJoin the Opening Team of DAWA&rsquo;s New Seafood Restaurant in Bahrain!Are you skilled in preparing cold kitchen dishes with a focus on seafood? Join the pre-opening team at DAWA, a premium seafood restaurant by Villa Mamas Group.We are looking for a dedicated Demi Chef de Partie &ndash; Cold Kitchen with 4 to 5 years of experience to craft fresh and delicious cold seafood preparations.Key Duties &amp; ResponsibilitiesCold Kitchen Operations<ul><li>Prepare and present a variety of cold dishes including seafood salads, appetizers, and raw bar items.</li><li>Follow recipes and presentation standards to maintain quality and consistency.</li><li>Assist in daily mise en place and ensure readiness for service.</li><li>Maintain freshness and quality of all cold kitchen ingredients.</li></ul>Hygiene &amp; Food Safety<ul><li>Adhere strictly to HACCP and food safety protocols.</li><li>Ensure proper storage, labeling, and rotation of cold kitchen items.</li><li>Keep the cold kitchen area clean, organized, and sanitary at all times.</li></ul>Teamwork &amp; Communication<ul><li>Support the Cold Kitchen Chef and work closely with other kitchen sections.</li><li>Assist junior staff with training and guidance.</li><li>Participate in daily briefings and communicate effectively within the team.</li></ul>Additional Responsibilities<ul><li>Assist in menu development for cold kitchen seafood dishes.</li><li>Control wastage and maintain cost-efficient operations.</li><li>Perform other duties as assigned by senior chefs.</li></ul>Requirements<ul><li>Minimum 4 to 5 years&rsquo; experience in cold kitchen operations, preferably with seafood focus.</li><li>Experience in fine dining or upscale restaurant environments is a plus.</li><li>Strong knowledge of food safety and hygiene standards.</li><li>Attention to detail and ability to work in a fast-paced kitchen.</li></ul>Job Types: Full-time, Permanent <div id='job-id'>Job Id: KHwkU73IuGfIJ7iTkrfzT3drL001b7/Pi8Q4MEXdj/coM0sT6hvbKC2PcPL7b+cFFLwp157JHOA1CfviWgCTfN79nSMav85GVeKXWcymxSg02mnACFTw374bphzqdASuEtwT6zZP</div>

Demi Chef de Partie – Cold Kitchen

Hilton

<div>
 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.
 
 
 
 What will I be doing?
 
 
 
 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:
 
 
 <ul>
 <li>
 Ensure all food preparation meets standards
 </li>
 <li>
 Prepare and present high quality food
 </li>
 <li>
 Supervise staff
 </li>
 <li>
 Keep all working areas clean and tidy and ensure no cross contamination
 </li>
 <li>
 Prepare all mis-en-place for all relevant menus
 </li>
 <li>
 Assist in positive outcomes from guest queries in a timely and efficient manner
 </li>
 <li>
 Ensure food stuffs are of a good quality and stored correctly
 </li>
 <li>
 Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
 </li>
 <li>
 Assist other departments wherever necessary and maintain good working relationships
 </li>
 <li>
 Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
 </li>
 <li>
 Report maintenance, hygiene and hazard issues
 </li>
 <li>
 Comply with hotel security, fire regulations and all health and safety and food safety legislation
 </li>
 <li>
 Be environmentally aware
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 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:
 
 
 <ul>
 <li>
 A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
 </li>
 <li>
 Strong experience in Arabic and Indian cuisine
 </li>
 <li>
 A current, valid, and relevant trade commercial cookery qualification (proof may be required)
 </li>
 <li>
 Strong coaching skills
 </li>
 <li>
 Ability and desire to motivate teams
 </li>
 <li>
 Excellent communication skills
 </li>
 <li>
 NVQ Level 3
 </li>
 <li>
 Achieved Basic Food Hygiene Certificate
 </li>
 <li>
 Supervisory experience
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Ability to work on own or in teams
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Previous kitchen experience in similar role
 </li>
 <li>
 Intermediate Food Hygiene
 </li>
 <li>
 Knowledge of current food trends
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 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!
 
 
 
 Work Locations
 
 
 
 Hilton Bahrain City Centre Hotel &amp; Residences
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>
 <div id='job-id'>Job Id: g0yi7soNV+3oIHEwXC3PUQoAVvCtFOwKimh6m/jWoHiIUXIRD84BMLY9+6MjurePia4LHg46zcvKGoVFXn4ZkDqHYbjO/8SaTU4AUiOiGrRMFi0PKjfnghGr47JP4nIUqHGrt0pTI++uD61rh3OAW+k6mUAssOnOB3YwS5QtLcAkmsXzsT5xWrnaLiRRGjw7xptjvGBZf5ddl3JX5bzm3hUh1liQ</div>

Chef de Partie - In Room Dining

We're Hiring: Chef de Partie &ndash; Grill Section (Seafood)Join the Opening Team of DAWA&rsquo;s New Seafood Restaurant in Bahrain!Are you an expert in grilling seafood with a passion for delivering perfect flavors? Join the exciting pre-opening team at DAWA &ndash; a premium seafood restaurant by Villa Mamas Group.We are looking for a skilled and experienced Chef de Partie &ndash; Grill Section with a minimum of 5 years&rsquo; experience in seafood grilling to bring our culinary vision to life.Key Duties &amp; ResponsibilitiesGrill Section Operations<ul><li>Prepare and expertly grill various types of seafood, ensuring perfect taste, texture, and presentation.</li><li>Follow established recipes and specifications tailored to seafood grilling techniques.</li><li>Coordinate daily operations with the Sous Chef and kitchen team.</li><li>Supervise and support junior grill chefs and commis.</li><li>Ensure consistent, timely service and quality during all meal periods.</li></ul>Production &amp; Quality Control<ul><li>Estimate daily production needs and manage seafood stock levels carefully.</li><li>Inspect quality of raw seafood and grilled items; ensure proper storage and handling.</li><li>Maintain deep knowledge of all grilled seafood menu items and plating standards.</li><li>Keep the grill station clean, organized, and properly maintained.</li><li>Operate and care for all grilling equipment safely and efficiently.</li></ul>Hygiene &amp; Food Safety<ul><li>Strictly adhere to HACCP and food safety guidelines.</li><li>Ensure proper handling, storage, and labeling of seafood products.</li><li>Regularly check expiry dates and maintain proper FIFO rotation.</li><li>Set a personal example of hygiene, uniform standards, and station cleanliness.</li></ul>Leadership &amp; Communication<ul><li>Train, guide, and motivate junior grill staff for consistent quality.</li><li>Foster a professional, respectful, and collaborative work environment.</li><li>Participate in daily briefings and communicate effectively with Sous Chef and Executive Chef.</li><li>Collaborate with other kitchen sections to ensure seamless service.</li></ul>Additional Responsibilities<ul><li>Assist in developing new grilled seafood dishes for the menu.</li><li>Monitor and control food wastage, portioning, and kitchen costs.</li><li>Assist in mise en place preparation and special events involving the grill section.</li><li>Report any issues or shortages promptly to management.</li><li>Perform other duties as assigned by senior chefs.</li></ul>Job Type: Full-time <div id='job-id'>Job Id: 33U1MFh8TCaAmKwxP8VJ7DjbCfEtDSfoIz71mDbEQy+/GM4ydi81dNHEHktvwlXHHqtAuUgLmDbtAf3OcbceJCyEWGjeL2Om8m7xNGjjBLQ+4ylMNWnUQ2zAIScwRELFFbkWTCfjBTR4Hw==</div>

Chef De Partie - Grill Section (seafood)

Wyndham Hotels & Resorts

<div>To ensure and guarantee a smooth and organized kitchen operation. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Corporate policies and procedures, and according to local requirements and regulations.
MAIN TASKS<ul><li>The Chef de Partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about his or her specialty, as well as culinary functions in general.</li><li>He/She must also be very organized and comfortable working in a high-pressure environment and must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.</li><li>A Chef de Partie&rsquo;s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.</li><li>Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.</li><li>Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.</li><li>Monitors sanitation practices to ensure that employees follow standards and regulations.</li><li>Order or requisition food and other supplies needed to ensure efficient operation.</li><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li><li>Checks the quantity and quality of received products.</li><li>Undertakes additional duties assigned by the Executive Chef or Senior Sous chef.</li></ul>
COST CONTROL AND PROFITABILITY
MAIN TASKS<ul><li>Deals with spoilage, breakage and accident efficiently in accordance to the required standard.</li><li>Abides by the instructions given by Superiors.</li></ul>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Product Development</h3>
Product management<h3 class="jobSectionHeader">
Soft skills</h3>
Cost Management, Team Player</div>
<div><h2 class="jobSectionHeader">Values</h2>
Accountability, Customer focus, Leadership</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Staff accommodation, Staff transportation</div></div> <div id='job-id'>Job Id: IzNOASrUIzXl7oUv9axJLPJbbjYlHOkHU2oYu3MXYkwqcC9t9d2xtY1tLNlzYRyFyIFMjBHootRk/FgY+RGUSVR5EQdHdKuBWI56LJi74yBMJ4Eu/lozGFfXrewgT1bUnUAEt3roxdpf6kfrl3I/FLUoJNciHIZ33E0VfMZsgHv6HLO/9W2NwTzqVvyMCftML5CuQiZYHJCHCwqsa1NNH8TQU4iV8A==</div>

Chef De Partie - Continental

Explore 599+ Chef de cuisine – banquet & in-villa dining in Bahra this August. Find roles across top companies and apply now to boost your career.

599 chef de cuisine – banquet & in-villa dining jobs IN Bahra

Chef de Cuisine – Banquet & In-Villa Dining

Chef de Cuisine – Banquet & In-Villa Dining

Chef de Partie – Hot Kitchen

Demi Chef de Partie – Cold Kitchen

Chef de Partie - In Room Dining

Chef De Partie - Grill Section (seafood)

Chef De Partie - Continental