administrative assistant (bahraini national)

barista

pastry chef

bartender

restaurant manager

restaurant supervisor

chef de partie

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

Accor

<div>
 
 Company Description
 
 
 
 Mantis, part of the Luxury &amp; Lifestyle division of Accor, is a leading, conservation-focused hotel group with eco-lodges, waterways and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.
 
 
 Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.
 
 
 
 Job Description
 
 
 
 
 Demi Chef De Partie
 
 
 
 At
 
 Hawar Resort by Mantis
 
 , this role becomes your culinary canvas, where each dish is an opportunity to craft a memorable dining experience. As a
 
 Demi Chef de Partie
 
 , you are not simply a chef&mdash;you are a culinary architect who contributes to shaping exceptional moments for our guests. Through your leadership, creativity, and unwavering commitment to excellence, you will play a key role in establishing the resort as a distinguished gastronomic destination within Bahrain&rsquo;s natural and luxurious setting.
 
 
 
 What Is In It For You
 
 
 
 <ul>
 <li>
 Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
 </li>
 <li>
 Ignite your skills with our cutting-edge Academies for rapid professional growth.
 </li>
 <li>
 Cultivate your talents and watch your career flourish, locally and globally.
 </li>
 <li>
 Drive change through impactful Corporate Social Responsibility activities.
 </li>
 <li>
 Immerse yourself in a vibrant work environment with extraordinary colleagues.
 </li>
 <li>
 Join us on a direct path to success as we skyrocket to new heights!
 
 
 </li>
 </ul>
 
 Key Responsibilities
 
 
 
 
 Station Mastery:
 
 Oversee and manage assigned kitchen stations, demonstrating strong technical proficiency and ensuring the consistent preparation and presentation of high-quality dishes.
 
 
 
 Menu Contribution:
 
 Collaborate with senior chefs in menu planning and development, contributing creativity, innovation, and practical input to enhance overall culinary offerings.
 
 
 
 Team Leadership:
 
 Provide guidance, training, and support to Commis and kitchen team members, fostering a positive, collaborative, and performance-oriented work environment.
 
 
 
 Quality Assurance:
 
 Take a leading role in quality control, ensuring all dishes consistently meet established standards of taste, presentation, temperature, and consistency.
 
 
 
 Continuous Development:
 
 Actively engage in ongoing learning and professional development, staying current with culinary trends, techniques, and industry best practices.
 
 
 
 Hygiene and Safety Compliance:
 
 Uphold strict adherence to food safety, hygiene, and sanitation standards, maintaining full compliance with all health and safety regulations.
 
 
 
 Qualifications
 
 
 
 
 Proven Experience:
 
 Previous experience in a professional kitchen environment within an upscale hotel or resort, demonstrating solid technical skills and consistency in execution.
 
 
 
 Leadership, Communication &amp; Interpersonal Skills:
 
 Strong ability to lead, train, and develop junior kitchen team members while maintaining effective communication and teamwork.
 
 
 
 Menu Innovation:
 
 Demonstrated creativity and precision in contributing to menu development and dish execution.
 
 
 
 Quality Assurance:
 
 Detail-oriented with a proven track record of delivering consistent standards in taste, presentation, temperature accuracy, and service timing.
 
 
 
 HACCP &amp; Health and Safety Knowledge:
 
 Sound understanding of food safety, hygiene, and health &amp; safety regulations in a commercial kitchen environment.
 
 
 
 Flexibility:
 
 Willingness to work a rotating shift schedule, including evenings, weekends, and public holidays, in line with resort operational requirements.
 
 
 Additional Information
 
 
 
 Our commitment to Diversity &amp; Inclusion:
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
 
 
 
 Why work for Accor?
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
 
 
 
 About Mantis Collection:
 
 Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian&rsquo;s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.
 
 
 Do what you love, care for the world, dare to challenge the status quo!
 
 #BELIMITLESS
 
</div>

Demi Chef De Partie

<div>
 
 Company Description
 
 
 
 Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escap,e or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.
 
 
 
 Job Description
 
 
 
 As a key member of the kitchen team, you will consistently deliver professional and friendly service while ensuring high standards in food preparation and presentation. You will collaborate with colleagues, maintain open communication with Outlet Chefs, and actively contribute ideas for improvement. Responsibilities include maintaining proper product rotation, ensuring cleanliness and equipment maintenance, and adhering to kitchen policies and food safety standards. Additionally, you will stay informed about menu items, daily specials, and promotions while performing any other assigned duties.
 
 
 
 What Is In It For You
 
 
 
 <ul>
 <li>
 Engage in conservation efforts and help preserve wildlife.
 </li>
 <li>
 Enjoy sustainable adventures with exclusive rewards.
 </li>
 <li>
 Celebrate locality and heritage in a vibrant community.
 </li>
 <li>
 Advance your career with global development opportunities.
 </li>
 <li>
 Drive change through impactful social initiatives.
 </li>
 <li>
 Collaborate with a passionate, innovative team.
 
 
 </li>
 </ul>
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Food Preparation: Ensure consistency in preparing all food items for &agrave; la carte and buffet menus following hotel recipes and standards.
 </li>
 <li>
 Team Collaboration: Actively contribute ideas, opinions, and suggestions during daily shift briefings.
 </li>
 <li>
 Standards &amp; Expectations: Ensure all kitchen colleagues are aware of and adhere to set standards and expectations.
 </li>
 <li>
 Communication: Maintain open communication with Outlet Chefs regarding guest feedback.
 </li>
 <li>
 Continuous Improvement: Strive to enhance food preparation and presentation techniques.
 </li>
 <li>
 Product Rotation: Maintain proper rotation of products in chillers to minimize wastage and spoilage.
 </li>
 <li>
 Menu Knowledge: Have thorough knowledge of all menu items, daily specials, and promotions.
 </li>
 <li>
 Work Area Maintenance: Ensure cleanliness and proper maintenance of all work areas, utensils, and equipment.
 </li>
 <li>
 Guest Service: Consistently deliver professional, friendly, and proactive service while supporting colleagues.
 </li>
 <li>
 Compliance: Follow kitchen policies, procedures, and service standards.
 </li>
 <li>
 Food Safety: Adhere to all safety and sanitation policies when handling food and beverages.
 </li>
 <li>
 Additional Duties: Perform any other tasks as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Proven Experience: Previous experience in a professional kitchen environment within an upscale hotel or resort, demonstrating solid technical skills and consistency in execution.
 </li>
 <li>
 Leadership, Communication &amp; Interpersonal Skills: Strong ability to lead, train, and develop junior kitchen team members while maintaining effective communication and teamwork.
 </li>
 <li>
 Menu Innovation: Demonstrated creativity and precision in contributing to menu development and dish execution.
 </li>
 <li>
 Quality Assurance: Detail-oriented with a proven track record of delivering consistent standards in taste, presentation, temperature accuracy, and service timing.
 </li>
 <li>
 HACCP &amp; Health and Safety Knowledge: Sound understanding of food safety, hygiene, and health &amp; safety regulations in a commercial kitchen environment.
 </li>
 <li>
 Flexibility: Willingness to work a rotating shift schedule, including evenings, weekends, and public holidays, in line with resort operational requirements.
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Our commitment to Diversity &amp; Inclusion:
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
 
 
 
 Why work for Accor?
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
 
 
 
 About Mantis Collection:
 
 Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian&rsquo;s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.
 
 
 Do what you love, care for the world, dare to challenge the status quo!
 
 #BELIMITLES
 
</div>

Jumeirah

<div>
 
 About Jumeirah
 
 
 
 Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 31 exceptional properties across 13 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world&rsquo;s most discerning travellers.
 
 
 
 About Jumeirah Gulf Of Bahrain
 
 
 
 Located on the pristine beaches of Bahrain&rsquo;s West Coast, the resort features stunning ocean views, verdant greenery, and meandering waterways with modern, spacious rooms and suites as well as an exclusive Gulf Summer House, located directly on the beach. Guests can enjoy a variety of water sports activities, the resort&rsquo;s five pools, and book treatments at Jumeirah&rsquo;s signature Talise Spa.
 
 
 
 About The Job
 
 
 
 An exciting opportunity has arisen for
 
 
 Demi Chef De Partie
 
 
 to join Jumeirah Gulf of Bahrain.
 
 
 
 The Main Duties And Responsibilities Of This Role Include
 
 
 
 <ul>
 <li>
 Take orders from the Chef de Partie and execute them accurately following instructions and recommendations, ensuring tasks are completed as per daily requirements.
 </li>
 <li>
 Write daily requisitions for wine, dry store, food, and kitchen transfers, seeking approval from Executive Chef / Executive Sous Chef to maintain high stock rotation in the section.
 </li>
 <li>
 Work according to specifications regarding portion size, quantity, and quality as specified in the recipe index provided by the Chef de Partie.
 </li>
 <li>
 Ensure the highest standards and consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques.
 </li>
 <li>
 Organize mise-en-place production and service shifts in collaboration with the Chef de Partie to ensure efficient kitchen operations.
 </li>
 <li>
 Adhere strictly to food safety and hygiene procedures and regulations to maintain a clean and safe working environment.
 
 
 </li>
 </ul>
 
 About You
 
 
 
 The ideal candidate for this position will have the following experience and qualifications:
 
 
 <ul>
 <li>
 2 years&rsquo; experience in the kitchen
 </li>
 <li>
 Diploma or certification from an accredited Culinary School
 </li>
 <li>
 Demonstrated passion for quality and cooking
 
 
 </li>
 </ul>
 
 About The Benefits
 
 
 
 At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow.
 
 
 
 Benefits Include
 
 
 
 <ul>
 <li>
 Supportive and inclusive work environment
 </li>
 <li>
 Access to Learning &amp; Development programmes and clear career pathways
 </li>
 <li>
 Opportunities for internal mobility within our global network
 </li>
 <li>
 Colleague discounts on food, beverage, and hotel stays worldwide
 </li>
 <li>
 Health care and insurance benefits
 </li>
 <li>
 Locally competitive salary and incentive structure
 
 
 </li>
 </ul>
 
 Primary Location
 
 
 
 Bahrain-Manama
 
 
 
 Organization
 
 
 
 MEASA Region [Main]
 
 
 
 Job Posting
 
 
 
 Feb 10, 2026, 1:52:50 PM
</div>

Demi Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

Petiole Foods

We are actively hiring for two roles to support our current operations and allow us to move forward more effectively.1. Chef de Partie &ndash; Pastry, we are looking for a chef who can execute simple pastries and baked items with consistency and accuracy.Salary: 350-500 BHDKey requirements:<ul><li>Strong understanding of basic pastry and baking techniques</li><li>Ability to follow and execute recipes provided by management</li><li>Consistency in production and attention to detail</li><li>Organized and efficient in daily kitchen operations</li></ul>2. Pastry Cook &ndash; Donuts, We are looking for a pastry cook focused on donut production.Salary: 250 BHDKey requirements:<ul><li>Familiarity with dough fermentation, proofing, shaping, frying, and glazing</li><li>Ability to follow recipes and maintain consistency</li><li>Understanding of production workflow and efficiency</li><li>Ability to handle donut production within the given system</li></ul>Work Location: In person

Pastry Chef

Projects Access and Scaffolding

Job Opening: Bakery ChefLocation: Bahrain. Industry: 5-Star Resort / Hospitality.We are currently seeking a skilled and creative Bakery Chef to join our team at a prestigious 5-star resort. The ideal candidate will have a passion for baking and the ability to produce high-quality breads, pastries, and desserts in a fast-paced hospitality environment.Key Responsibilities:<ul><li>Prepare and present a wide range of bakery items including breads, pastries, cakes, and desserts</li><li>Ensure consistency in taste, quality, and presentation</li><li>Maintain hygiene and food safety standards (HACCP)</li><li>Manage daily production and assist in menu development</li><li>Monitor stock levels and minimize wastage</li><li>Train and supervise junior kitchen staff.</li></ul>Requirements:<ul><li>3&ndash;5 years of experience in a 4-star or 5-star hotel/resort</li><li>Strong knowledge of baking techniques and pastry production</li><li>Creativity and attention to detail</li><li>Ability to work flexible shifts, including early mornings</li><li>Good communication and teamwork skills</li></ul>What We Offer:<ul><li>Competitive salary package</li><li>Accommodation &amp; transportation</li><li>Career growth in a luxury hospitality environment.</li></ul>Please note that we are only looking for Bakery Chef. Interested candidates may apply with their updated CVWork Location: In person

Bakery Chef

Explore 18+ Chef de partie in Bahrain this May. Find roles across top companies and apply now to boost your career.

18 chef de partie jobs In Bahrain

Chef De Partie

Chef De Partie

Demi Chef De Partie

Chef De Partie

Demi Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

Pastry Chef

Bakery Chef