barista

chef de partie

pastry chef

controller - catering

restaurant manager

chef de partie pastry

Hilton

<div>
 Position Purpose
 
 
 To a) support the Head Chef in successfully managing the kitchen &amp; stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.
 
 
 Duties &amp; Key Responsibilities
 
 
 Being a Great Team Member
 
 
 <ul>
 <li>
 Come to work every day with a smile on your face 😊
 </li>
 <li>
 Be a reliable and motivated member of the Food Operations team and a role model for others
 </li>
 <li>
 Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
 </li>
 <li>
 Always deliver &lsquo;fair share&rsquo; in team tasks and support colleagues whose workload may temporarily be heavy
 </li>
 <li>
 Every 6 months, rotate to a new &lsquo;Champion&rsquo; area (e.g. Food Safety, Training, CleanStay, rostering) &ndash; our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this
 </li>
 <li>
 Coach &amp; train 2 &ndash; 4 Food Operations Team Members, as assigned on a rotating six month schedule
 </li>
 <li>
 In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of &lsquo;coachees&rsquo; and suggest development opportunities for them in the coming months.
 </li>
 <li>
 On-board and supervise assigned &lsquo;coachee&rsquo; team members, ensuring execution of agreed development or performance improvement actions
 </li>
 <li>
 Give praise to high performers on your shifts and show recognition on the spot
 </li>
 <li>
 Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
 </li>
 <li>
 Be aware of planned team meetings and learning sessions and attend as required
 </li>
 <li>
 Volunteer to participate in company campaigns like Travel with Purpose or TM committees
 </li>
 <li>
 Execute any duties as assigned by the Chief Host&amp; Food Operations Manager
 
 
 
 </li>
 </ul>
 Chef de Partie Specifics
 
 
 <ul>
 <li>
 Be responsible for the management of the assigned kitchen &amp; stewarding area(s) on your shift and the entire kitchen in the absence of the Food Operations Manager
 </li>
 <li>
 Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts
 </li>
 <li>
 Ensure that all assigned kitchen work areas can deliver the pre-service and service tasks effectively &amp; efficiently, to the required standard, and in line with HACCP standards
 </li>
 <li>
 Visually check the food quality produced during assigned shifts, personally deliver some of the orders to guests and actively ask for feedback
 </li>
 <li>
 Assist the Head Chef in overseeing cleanliness and sanitation in all kitchen &amp; stewarding areas.
 </li>
 <li>
 Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production
 </li>
 <li>
 Train new Food Operations TMs on processes, products and meal production as per guidance of the Food Operations Manager
 </li>
 <li>
 Hold pre and post shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Food Operations Manager
 </li>
 <li>
 Support the Food Operations Manager in planning, offering and conducting regular trainings on food/kitchen hygiene, and menu offerings for F&amp;B and FO Hosts
 </li>
 <li>
 Preparation of different types of dough, batters, fillings, and creams.
 </li>
 <li>
 Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts.
 </li>
 <li>
 Decorating and plating desserts according to appropriate designs and standards.
 </li>
 <li>
 Maintaining cleanliness, safety, and hygiene in the pastry kitchen.
 </li>
 <li>
 Coordinating with the head chef to receive instructions and organize the work process.
 </li>
 <li>
 Monitoring the inventory and ensuring the availability of necessary ingredients and equipment&rsquo;s.
 </li>
 <li>
 Updating menus and suggesting new pastry items to attract guests.
 </li>
 <li>
 Observing and following the established recipes and procedures to maintain consistency in the product quality.
 
 
 
 </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>
 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 Garden Inn Bahrain Bay
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Garden Inn
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef de Partie (Pastry)

A Holding Co WLL

The Commis Chef &ndash; Pastry &amp; Bakery is an entry-level to mid-level culinary position responsible for supporting the pastry and bakery team in the preparation, production, and presentation of all baked goods, pastries, and desserts. This role serves as the foundational support specialist within the kitchen, executing mise en place, basic baking tasks, and maintaining the highest standards of cleanliness and organization .The ideal candidate has a passion for pastry arts, strong attention to detail, and a commitment to learning and growing within a professional kitchen environment.Key Responsibilities<ul><li>Prepare ingredients for baking, including scaling, measuring, sifting, mixing, and portioning according to standardized recipes</li><li>Assist senior chefs in the production of breads, pastries, cakes, desserts, and other baked goods</li><li>Execute basic baking and assembly tasks such as rolling dough, piping, proofing, and baking under the guidance of the Chef de Partie</li><li>Prepare fillings, creams, syrups, and garnishes as required for daily production</li><li>Ensure proper portioning, arrangement, and plating of finished products according to presentation standards</li><li>Assist with the preparation of food for banquets, events, and &agrave; la carte service as needed.</li><li>Follow standardized recipes and specifications to ensure consistent quality, taste, and appearance</li><li>Monitor the quality and quantity of food prepared throughout the shift</li><li>Conduct self-quality checks on all items produced before they leave the workstation</li><li>Ensure all food products are stored properly in designated refrigerators or storage areas using FIFO (First In, First Out) method</li><li>Maintain kitchen logs for food safety program compliance</li><li>Maintain a clean, organized, and hygienic workstation throughout the shift</li><li>Wash and sanitize all kitchen equipment, tools, and work surfaces after each use</li><li>Adhere strictly to HACCP protocols and food safety handling policies</li><li>Ensure proper handling and storage of raw and finished products to prevent cross-contamination</li><li>Report any maintenance defects, accidents, or unsafe working conditions to management immediately</li><li>Maintain high standards of personal hygiene, including proper uniform and grooming</li><li>Assist with receiving, checking, and storing deliveries of ingredients and supplies</li><li>Monitor stock levels and communicate shortages or excess items to the Chef de Partie</li><li>Assist in conducting regular inventory counts and maintaining accurate stock records</li><li>Minimize waste by utilizing ingredients efficiently and properly storing leftovers.</li><li>Work collaboratively with the pastry and bakery brigade to ensure smooth kitchen operations .</li><li>Communicate any assistance needed during busy periods to the Chef de Partie or Sous Chef</li><li>Attend daily briefings and participate in training sessions as required</li><li>Maintain positive working relationships with all kitchen and service staff</li><li>Assist other sections of the kitchen as needed during peak periods</li><li>Actively seek instruction and feedback from senior chefs to develop technical skills</li><li>Participate in new recipe trials and product development initiatives</li><li>Demonstrate a willingness to learn new techniques and expand knowledge of pastry arts</li></ul>Qualifications &amp; RequirementsEducation &amp; Training<ul><li>Culinary degree, diploma, or certification in Pastry Arts, Baking, or Culinary Arts preferred</li><li>Equivalent hands-on experience in a professional pastry or bakery kitchen will be considered</li><li>Valid Food Safety / HACCP certification</li></ul>Experience<ul><li>1&ndash;3 years of experience in a professional pastry or bakery kitchen environment</li><li>Previous experience as an Apprentice or Commis in a hotel, resort, or high-volume bakery is highly desirable</li><li>Experience with high-volume production and &agrave; la carte dessert service is an advantage</li></ul>Technical Skills<ul><li>Solid understanding of basic baking techniques, ingredients, and equipment</li><li>Proficiency in using commercial baking equipment (mixers, ovens, sheeters, proofers)</li><li>Ability to accurately scale and measure ingredients</li><li>Knowledge of proper knife skills and safe handling of kitchen tools</li><li>Understanding of HACCP and food safety principles</li></ul>Personal Attributes<ul><li>Strong attention to detail and commitment to quality</li><li>Ability to work in a fast-paced, high-pressure environment</li><li>Excellent punctuality and reliability</li><li>Positive attitude and willingness to learn</li><li>Strong teamwork and communication skills</li><li>Flexibility to work various shifts, including weekends, early mornings, and public holidays</li></ul>Physical Requirements<ul><li>Ability to stand, walk, and work for extended periods (8&ndash;12 hours per shift)</li><li>Capability to lift, carry, push, and pull items weighing up to 25 kg (55 lbs)</li><li>Comfortable working in hot, humid, and cold kitchen environments</li><li>Ability to bend, stoop, reach, and perform repetitive motions as required</li></ul>Job Type: Full-timeWork Location: In person

Pastry and Bakery

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 AM
</div>

Demi Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

JÖĀ BEACH

<div>
 
 This role is ideal for a practical, hands-on chef who understands how to run a fast, profitable kitchen with a focused beach club menu.
 
 
 We are not looking for a complicated fine-dining chef. We need someone who can execute a simple, high-quality, high-margin menu consistently and quickly.
 
 
 The menu will focus on beach club favorites such as:
 
 <ul>
 <li>
 appetizers and sharing plates
 </li>
 <li>
 sliders
 </li>
 <li>
 pasta
 </li>
 <li>
 sushi-style bites
 </li>
 <li>
 salads
 </li>
 <li>
 pizza / pizzetta
 </li>
 <li>
 desserts
 </li>
 <li>
 fast poolside items
 </li>
 </ul>
 
 The right candidate must understand
 
 food costing, recipe cards, portion control, prep planning, supplier pricing, waste control, and kitchen discipline
 
 .
 
 Responsibilities
 <ul>
 <li>
 Lead daily kitchen operations
 </li>
 <li>
 Prepare and execute a focused launch menu
 </li>
 <li>
 Create and follow recipe cards with exact grams
 </li>
 <li>
 Control food cost and wastage
 </li>
 <li>
 Manage kitchen prep lists and par levels
 </li>
 <li>
 Train cooks on portion size, plating, speed, and consistency
 </li>
 <li>
 Work with management on menu pricing and item profitability
 </li>
 <li>
 Coordinate with suppliers and compare prices
 </li>
 <li>
 Maintain hygiene, food safety, and kitchen cleanliness
 </li>
 <li>
 Support pre-opening setup, equipment readiness, and kitchen workflow
 </li>
 <li>
 Ensure food is served fast and consistently during high-volume service
 </li>
 </ul>
 Requirements
 <ul>
 <li>
 Previous experience as Sous Chef, Kitchen Lead, Chef de Partie, or similar
 </li>
 <li>
 Experience in restaurant, lounge, beach club, hotel, or high-volume casual dining
 </li>
 <li>
 Strong understanding of food costing and portion control
 </li>
 <li>
 Ability to create and follow recipe cards
 </li>
 <li>
 Good knowledge of prep systems and kitchen organization
 </li>
 <li>
 Able to work under pressure during busy service
 </li>
 <li>
 Comfortable with simple, high-volume, profitable menu execution
 </li>
 <li>
 Bahrain experience is preferred
 </li>
 <li>
 Arabic or English communication required
 </li>
 </ul>
 Important
 
 We are looking for someone practical and commercially aware.
 
 
 This is not only a cooking role.
 
 
 The candidate must understand that the kitchen must produce good food
 
 and protect profit
 
 .
 
</div>

Kitchen Lead / Sous Chef – Beach Club Opening

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

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

Explore 26+ Chef de partie pastry in Bahrain this May. Find roles across top companies and apply now to boost your career.

26 chef de partie pastry jobs In Bahrain

Chef de Partie (Pastry)

Pastry and Bakery

Demi Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

Kitchen Lead / Sous Chef – Beach Club Opening

Demi Chef De Partie

Chef De Partie

Chef De Partie