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chef de partie - in room dining

Hilton

<div>Chef de Partie - In Room Dining
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 . 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!</div> <div id='job-id'>Job Id: 8zW0FtZbAHWk1OS8iFc9euq5H+SZkCUwsEDwpwH6VLZvkaNWW97qdFzQI5Y8zrylXF9j21lFJ5HHvCnbVXJdrBvpiRgR0vpX811sA7uwqNhxg3b6WN/4oSxk7aSo4IWR1dAtfg==</div>

Chef de Partie - In Room Dining

Villa mamas Restaurant

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: tXbGFoq2Mmf5IYP1wQlI+Tlhz9KPpzFjOhKMFaJ4Jo++JFYJtJwW/D+7JjrVIremb8WkibKOr1WPlAuLl437gPss5+9rqAOvnAnexsDVrSwOUyUVexRccE18pMku7A9mhNQOWvYh</div>

Demi Chef de Partie – Cold Kitchen

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: NXgGVu2BQsnTpygW0dQ5DFR/8y9BWHVkNgnO270wKXmQtW8g0R1zGQ+h3FaiwTXKMcRZtM5nVfnRiczYjNtc11L9iOxZx8qPnKnv2ZM32AswYT/RPdfpPuNzdVDImL50PEi7JopqJrGzbQ==</div>

Chef De Partie - Grill Section (seafood)

Al Ghalia WLL

Sous Chef - Hot SectionLilou Artisan Patisserie Bahrain is seeking a highly skilled and experienced Sous Chef to lead our busy Hot Section. If you are a passionate culinary professional with a proven track record in high-volume production and an in-depth understanding of diverse menus, we encourage you to apply!About Lilou Artisan Patisserie:Lilou Artisan Patisserie is renowned for its commitment to culinary excellence, offering a sophisticated and diverse menu that delights our discerning clientele. We pride ourselves on using the freshest, highest-quality ingredients to create memorable dining experiences.The Role:As the Sous Chef for the Hot Section, you will be a pivotal leader in our kitchen, responsible for the efficient and consistent execution of all hot dishes on our menu. This is a hands-on role requiring exceptional culinary skills, strong leadership, and a meticulous approach to food safety and quality.Key Responsibilities:<ul><li>Large Batch Production: Expertly manage and execute the production of large batches of various hot dishes, ensuring consistent quality, taste, and presentation for high-volume service.</li><li>Menu Mastery: Possess an in-depth understanding and proficiency in preparing all hot section items.</li><li>Team Leadership &amp; Training: Supervise, train, and mentor a team of commis chefs and cooks, fostering a positive and productive work environment.</li><li>Quality Control: Ensure all dishes meet Lilou's high standards for taste, presentation, and portion control.</li><li>Inventory &amp; Cost Control: Assist in managing inventory, minimizing waste, and contributing to cost-effective kitchen operations.</li><li>Food Safety &amp; Hygiene: Uphold the strictest standards of food safety, hygiene, and sanitation in line with Bahraini regulations and company policies.</li><li>Collaboration: Work closely with the Head Chef and other kitchen sections to ensure seamless service flow.</li><li>Innovation: Contribute to menu development and improvement, bringing new ideas and techniques to the hot section.</li><li>Problem-Solving: Proactively address any operational issues, ensuring smooth and efficient service.</li></ul>Candidate Requirements:<ul><li>Proven Experience: Minimum of [X] years of experience as a Sous Chef or Senior Chef de Partie in a high-volume, quality-driven restaurant or hotel kitchen, specifically within the hot section.</li><li>Large Batch Expertise: Demonstrated professional experience in managing and executing large-batch cooking for high-capacity service.</li><li>Menu Knowledge: MANDATORY: Thorough familiarity and practical experience with the dishes and culinary style featured on the Lilou Artisan Patisserie Menu. (Please review the menu before applying).</li><li>Leadership Skills: Strong leadership, communication, and interpersonal skills with the ability to motivate and train a diverse team.</li><li>Culinary Excellence: Exceptional culinary skills, a deep understanding of various cooking techniques, and a passion for creating outstanding hot dishes.</li><li>Organization &amp; Time Management: Excellent organizational skills and the ability to work efficiently under pressure in a fast-paced environment.</li><li>Food Safety Certification: Valid food hygiene and safety certifications are highly desirable.</li><li>Problem-Solving: Proactive approach to problem-solving and decision-making.</li><li>Flexibility: Ability to work flexible hours, including evenings, weekends, and holidays.</li></ul>What Lilou Offers:<ul><li>A competitive salary and benefits package.</li><li>Opportunity to work with a prestigious and well-respected brand in Bahrain.</li><li>A dynamic and supportive work environment.</li><li>Opportunities for professional growth and development.</li></ul>To Apply:If you are a dedicated and experienced Sous Chef who thrives in a fast-paced, high-volume environment and meets the requirements outlined above, we invite you to apply! Please submit your updated CV and a cover letter outlining your relevant experience, particularly your expertise in large batch cooking and your familiarity with the Lilou Artisan Patisserie Menu, to blue@alghalia.com.Only shortlisted candidates who demonstrate a clear understanding of our menu and high-volume operations will be contacted for an interview.Job Type: Full-timePay: BD300.000 - BD500.000 per monthApplication Question(s):<ul><li>Do you know HACCP?</li></ul> <div id='job-id'>Job Id: R70YcjDo/uhdw4ScW6voRbKNvb4oIr0zIOVvM6boydcxEdKO4CnhKRZBfgeRz/f7fODR328h95PLQgVoNAme9bZrGxAG4J2EMGApPexFwlR+iODaMvEnuz3wFQ==</div>

Sous Chef (Hot Section)

<div>Commis III - In Room Dining
A Commis III is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets. 
What will I be doing? 
As a Commis III, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis III will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Ensure consistent great food production, in line with the high quality standards expected by Hilton</li><li>
Prepares all food items according to standard recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.</li><li>
Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.</li><li>
Keeps all refrigeration, storage, and working areas clean, working condition in order to comply with Health Department regulations.</li><li>
Provide support to the Kitchen brigade</li><li>
Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.</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 other departments wherever necessary and maintain good working relationships</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>
Awareness departmental targets and strive to achieve them as part of the team</li><li>
Meet all health and hygiene requirements</li><li>
Be environmentally aware</li></ul>
What are we looking for? 
A Commis III 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>
Previous experience as a Commis III or Apprentice Chef</li><li>
NVQ Level 1</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Ability to work under pressure</li><li>
Proven ability to work with a team and to follow instruction</li><li>
A passion to learn and a drive to succeed in a culinary/hospitality career</li><li>
Proof of completion in a basic food hygiene course</li><li>
A passion for food and the culinary arts</li><li>
Completion of an accredited commercial cookery course or trade apprenticeship</li><li>
Experience multi-tasking and working in an environment with rigorous standards</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
NVQ Level 2</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 . 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!</div> <div id='job-id'>Job Id: ijFzA5efIUoSDRpLSOuZJf5iPzW7vA7D36Je/lOZFiKkmxZp7Qv49Ezl2dl4ewm8jUzwRude4xKiAS6tn72zCyD+8Q78YTt287Tse5iIup+pFhXkgcZ0qeErssI/QYX9</div>

Commis III - In Room Dining

<div>Commis I - In Room Dining
A Commis I affects every Guest experience through food production and food presentation at our restaurants, bars, room service, banquets, and in-hotel cafes. 
 
What will I be doing?
As a Commis I, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks:
<ul><li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li>
<li>Perform tasks within a timely manner</li>
<li>Contribute to Kitchen revenue through effective food cost control</li>
<li>Provide support to the Kitchen brigade</li>
<li>Meet all health and hygiene requirements</li>
</ul>What are we looking for?
A Commis I 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>To maintain a high customer service focus by approaching your job with customers always in mind</li>
<li>To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues</li>
<li>To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn skills and knowledge in order To improve your personal performance</li>
<li>To be flexible, responding quickly and positively to changing requirements</li>
<li>To maintain high team focus by showing co-operation and support to colleagues in pursuit of the department goals</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 . 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!</div> <div id='job-id'>Job Id: 6vFavWhRegWD4FpoZSRVqH4MeS6813T6zk+8wTdHQ306ECAh/AIOyCIIQtnjDKwnwepouk9pXWPW/Wvxa3BVaEi6598Lkt4pBO2hJhGLVjOrjT/OQy6G1801I5dXjQ==</div>

Commis I - In Room Dining

Propel Consult

KEY RESPONSIBILITIES, ACCOUNTABILITIES AND ACTIVITIESGeneral - Oversee and is responsible for preparing, producing, monitoring and consistently maintaining the highest food standards and quality in his/ her designated section to participate in daily briefings with the Production Manager, Executive Sous Chef,- ensure smooth kitchen operation.- To ensure all daily orders are checked and staff delegated to perform the tasks needed. Constant follow-up to be carried out.- Ensure all food and beverage items are stored as per the Company&rsquo;s Food Safety Standards and HACCP requirements.- Reports any issues to the Executive Sous Chef for remedial action.- Follows up to ensure the issues are resolved to ensure the operations continue to run smoothly- Assist the Executive Sous Chef in conducting monthly stocktaking inventory.- Monitor the food production and records leftover/ spoilage using the provided forms.- Help in maintaining the recipes in an up-to-date filing system and ensures confidentiality of same o Establish regular food cost analysis of menu items (new or existing) and submit it to the Executive Sous Chef.- Ensure that all employees have a complete understanding of and adhere to the Company&rsquo;s policy related to fire, hygiene and health and safety.- Assist the Executive Sous Chef in meeting the Company&rsquo;s operating standards and ensure guest satisfaction o Responsible for the safe use, control and maintenance of all equipment in his/ her designated section and must report any issue for remedy- Ensure that the kitchen is well prepared and ready for any local government authority&rsquo;s spot checks- Build and maintain strong working relationships with Brand approved supplier.- Ensure that the Company&rsquo;s Grooming Standards are maintained (proper uniform e.g. safety shoes, apron, hairnet, gloves etc.)- Maximize employee morale by taking an active interest in their welfare, safety and development.- Be responsible for the performance and welfare of his/ her designated section, conducting performance appraisals and providing feedback to management.- Establish the staff rosters of your designated section to ensure maximum efficiency.- Assist in the recruitment of talented staff as directed by the Executive Sous Chef.- Be responsible for the actions and discipline of all staff under his responsibility, in line with the Company&rsquo;s HR Policies and Procedures- Mentor staff under his responsibility.- Suggest staff training needs to the Executive Sous Chef through specific training courses or on-the-job coaching in order to provide the best results and using all available resources to the maximum levels.BACKGROUND, QUALIFICATIONS &amp; EXPERIENCEQualifications- BS Degree in Culinary Science or related certificate preferred, or excellent strong culinary experience- 6-8 years kitchen experience in culinary/ kitchen management experience. Previous Central Kitchen,- Hotel, Restaurant experience is desirable Thorough knowledge and understanding of kitchen equipment use and operation- Very passionate about his/her work, self-motivated and creative problem solver- Extensive food and beverage knowledge- Intermediate Food Hygiene CertificateSkills- Excellent interpersonal and communication skills- Team-working skills: ability to work alone or as part of a team- Excellent leadership skills and business orientation- Excellent organizational skills and time management skills- Self-motivated and detail-oriented- Ability to remain calm during busy periods- Flexibility and creativityJob Type: Full-timePay: BD2,000.000 - BD3,000.000 per month <div id='job-id'>Job Id: t2xNUPJQWPNzcUR3hWcMnok5EDW1HB0ARfPKFShThmWZfMXUtACmgBPrjrmgkxI9lzpQoxKCjzXzQBVHcsQoiKXXiHAFZRI6+6sSuOxElA==</div>

Head Chef

Explore 339+ Chef de partie - in room dining in bahrain this August. Find roles across top companies and apply now to boost your career.