restaurant manager

chef/culinary instructor

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chef (qc ) quality controller Jobs in Manama

chef (qc ) quality controller

chef

THE PALAVRA RESORT W.L.L

Position SummaryThe Executive Chef is responsible for overseeing all culinary operations, ensuring the highest quality of food preparation, presentation, and service. This role involves menu planning, cost control, staff training, and maintaining hygiene and safety standards in accordance with company policies and industry regulations.Key Responsibilities1. Culinary Operations<ul><li>Plan, develop, and implement innovative menus aligned with market trends and customer preferences.</li><li>Supervise all kitchen operations, including food preparation, cooking, and presentation.</li><li>Ensure consistency in taste, quality, and portion control across all food outlets.</li><li>Oversee special events, banquets, and catering services.</li></ul>2. Leadership &amp; Staff Management<ul><li>Recruit, train, and develop kitchen staff to ensure high performance and teamwork.</li><li>Conduct regular performance evaluations and provide coaching and feedback.</li><li>Create staff schedules to ensure optimal coverage and productivity.</li></ul>3. Cost Control &amp; Inventory Management<ul><li>Manage food and labor costs within budgeted targets.</li><li>Monitor inventory, purchasing, and waste control to ensure cost efficiency.</li><li>Work with suppliers to ensure high-quality ingredients and negotiate favorable terms.</li></ul>4. Quality, Hygiene &amp; Safety<ul><li>Enforce strict adherence to food safety, sanitation, and hygiene standards (HACCP or equivalent).</li><li>Conduct regular kitchen inspections to ensure compliance with local health regulations.</li><li>Ensure proper maintenance and cleanliness of kitchen equipment and facilities.</li></ul>5. Collaboration &amp; Reporting<ul><li>Work closely with management, restaurant teams, and service staff to ensure smooth coordination.</li><li>Participate in menu engineering, pricing, and food cost analysis.</li><li>Prepare regular reports on kitchen performance, expenses, and improvement initiatives</li></ul>Job Type: Full-time

EXECUTIVE CHEF

Downtown Rotana

<div>
 
 Job Description
 
 
 
 We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
 
 
 As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as-
 
 
 <ul>
 <li>
 Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel&rsquo;s SOPs and standardized menu guidelines
 </li>
 <li>
 Monitor regular standards of production to ensure highest level of quality
 </li>
 <li>
 Monitor all aspects pertaining to the control of the hotel&rsquo;s food cost
 </li>
 <li>
 Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
 </li>
 <li>
 Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
 </li>
 <li>
 Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety
 
 
 </li>
 </ul>
 
 Skills
 
 
 
 
 Education, Qualifications &amp; Experiences
 
 
 
 You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
 
 
 
 Knowledge &amp; Competencies
 
 
 
 The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, &lsquo;hands on&rsquo; and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies-
 
 
 Understanding Hotel Operations
 
 
 Effective Communication
 
 
 Planning for Business
 
 
 Supervising People
 
 
 Understanding Differences
 
 
 Supervising Operations
 
 
 Teamwork
 
 
 Adaptability
 
 
 Customer Focus
 
 
 Drive for Results
</div>

Sous Chef

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader">Chef/Culinary Instructor, Manama, Bahrain</h1>
<div>IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

If you're a culinary instructor in Manama, Cozymeal gives you the tools to share Bahraini flavors with curious home cooks through engaging, authentic cooking sessions inspired by Gulf traditions. Teach recipes like fragrant machboos with spiced rice and meat, sweet muhammar with caramelized dates, and crispy luqaimat drizzled with saffron syrup to showcase regional favorites. As a culinary instructor in Manama, you can teach cooking in Manama while creating your ideal schedule, pricing and custom menus. Let Cozymeal handle the marketing, logistics and guest support while you focus on teaching, storytelling and growing a culinary business rooted in hospitality, tradition and bold flavor. Partner with Cozymeal today.

ABOUT COZYMEAL:

Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.

ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

REQUIREMENTS:
<ul>
<li>Based in Manama, Bahrain</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
Location: Manama, Bahrain</div></div></div>

Chef/Culinary Instructor

Wyndham Hotels & Resorts EMEA

<div>
 
 Scope And General Purpose Of Job
 
 
 
 Overall ensure and guarantee a smooth and organized kitchen operation. Assist where necessary to ensure optimum service to guests. 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.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Develops standardized methodologies and recipes for cycle menu for consistency and efficiency.
 </li>
 <li>
 Determines production schedules and staff requirements necessary to ensure timely delivery of services.
 </li>
 <li>
 Estimates amounts and costs of required supplies, such as food and ingredients.
 </li>
 <li>
 Inspects supplies, equipment, and work areas to ensure conformance to established standards.
 </li>
 <li>
 Notifies superior of any special guest requests/queries.
 </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>
 Analyses recipes to assign prices to menu items, based on food, labor, and overhead costs.
 </li>
 <li>
 Arranges for equipment purchases and repairs.
 </li>
 <li>
 Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
 </li>
 <li>
 Meets guests&rsquo; needs by suggestive selling of menu to fit in with their circumstances.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Collaborates with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
 </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>
 Records production and operational data on specified forms.
 </li>
 <li>
 Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
 </li>
 <li>
 Undertakes additional duties assigned by the Executive Chef.
 
 
 </li>
 </ul>
 
 CosT CONTROL AND PROFITABILITY
 
 
 
 <ul>
 <li>
 Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
 </li>
 <li>
 Estimates amounts and costs of required supplies, such as food and ingredients.
 </li>
 <li>
 Analyses recipes to assign prices to menu items, based on food, labour, and overhead costs.
 </li>
 <li>
 Meets with sales representatives in order to negotiate prices and order supplies.
 </li>
 <li>
 Coordinates planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
 
 
 </li>
 </ul>
 
 LAWS, REGULATIONS &amp; POLICIES
 
 
 
 <ul>
 <li>
 Ensures compliance with business operations laws
 </li>
 <li>
 Ensures compliance with hospitality operations laws
 </li>
 <li>
 Ensures compliance to all applicable laws, and corporate standards and guidelines
 
 
 </li>
 </ul>
 
 
 
 
 
 ASSOCIATE RELATIONS
 
 
 
 <ul>
 <li>
 Fosters and develops effective associate relations throughout the hotel
 
 
 </li>
 </ul>
 
 
 
 
 
 HEALTH &amp; SAFETY
 
 
 
 <ul>
 <li>
 Ensures that all potential and real hazards are reduced immediately
 </li>
 <li>
 Fully understands the hotel&rsquo;s fire, emergency and bomb procedures
 </li>
 <li>
 Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates
 </li>
 <li>
 Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening
 </li>
 <li>
 Ensures that the highest standards of personal hygiene, dress, uniforms and appearance
 
 
 </li>
 </ul>
 
 MISCELLANEOUS
 
 
 
 <ul>
 <li>
 Attends meetings and trainings required by the Department Head or Hotel Management.
 </li>
 <li>
 Attends meetings and training as required.
 </li>
 <li>
 Continuously seeks to endeavor and improve the hotel&rsquo;s efficient operation and knowledge of own job function.
 </li>
 <li>
 Ensures all requests and correspondence (e.g. from Department Head) are dealt with in a timely and accurate manner.
 </li>
 <li>
 Attends any property meetings that are relevant to the position.
 </li>
 <li>
 Is knowledgeable about corporate loyalty / Incentive Programmes.
 </li>
 <li>
 Assists colleagues to perform similar or related jobs when necessary.
 </li>
 <li>
 Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently.
 </li>
 <li>
 Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel&rsquo;s stakeholders.
 </li>
 <li>
 Maintains own working area, materials and company property clean, tidy and in good shape.
 </li>
 <li>
 Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG
 </li>
 <li>
 Is well updated on, and possesses solid knowledge of the following:
 </li>
 <li>
 Hotel fire, bomb and emergency procedures
 </li>
 <li>
 Hotel health and safety policies and procedures
 </li>
 <li>
 Wyndham Hotels standards of operation and departmental procedures
 </li>
 <li>
 Current licensing relating to own responsibility, and to the hotel
 </li>
 <li>
 Accepted methods of payment by the hotel
 </li>
 <li>
 Corporate clients generating high business volume
 </li>
 <li>
 Degree or diploma or equivalent
 </li>
 <li>
 Graduate courses in cooking and safety information
 </li>
 <li>
 Minimum of 10 years working experience as a chef
 </li>
 </ul>
</div>

Executive Sous Chef

Swiss-Belresidences Juffair

Duties and Responsibilities&middot; Develop and oversee all functions of the Kitchen Division.&middot; Maintain current licenses and permits as prescribed by your jurisdiction for your division.&middot; Assist with the development and implementation the Hotel sales and marketing plan.&middot; Develop the annual budget and targets for areas under your supervision.&middot; Prepare and produce detailed financial reports as required in a timely fashion.&middot; Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.&middot; Regularly monitor market performance, penetration, trends, practices and systems in the Hotel industry to help project future supply and demand, and identify business opportunities.&middot; Develop a knowledge base of existing competitor strategies, and analyse their strengths and weaknesses to successfully direct marketing activities against each.&middot; Build market share by developing short and long-term strategies for the Food &amp; Beverage Division including the identification of business opportunities, promotions and areas where products and services can be improved.&middot; Develop and implement the Food &amp; Beverage marketing plan including the development of menus, promotions and pricing strategies as appropriate.&middot; Coordinate with Food &amp; Beverage to develop cross promotions as appropriate.&middot; Ensure your division is managed to control costs, increase revenues and meet budget goals.&middot; Provide ongoing communication to all areas within your division regarding policies, programmes and procedures.&middot; Ensure all operating procedures are properly implemented within your division.&middot; Review and modify operating manuals within your division as required.&middot; Create menus, specials and promotions.&middot; Ensure all dishes have standardised recipes.&middot; Work with Food &amp; Beverage to develop menus and review catering requirements of events to ensure all event specifications are properly delegated and arranged.&middot; Source and procure ingredients as required.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Ensure all dishes are prepared according to established standards and procedures.&middot; Prepare dishes as required.&middot; Conduct cooking demonstrations for Kitchen Employees as required.&middot; Ensure the strictest guidelines for food safety and handling are practiced.&middot; Conduct regular walkthroughs through all kitchen and food storage areas and coordinate preventive maintenance and general cleaning programmes with Housekeeping and Engineering.&middot; Be readily available to handle guest queries and resolve issues in a timely and professional manner.&middot; Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Monitor department spending and recommend corrective actions as necessary.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Ensure the best candidates fill vacancies by participating in the recruitment of Employees under your supervision.&middot; Develop and constantly review the succession plan within your division and develop cross training and professional development programmes for the advancement of potential Supervisors and Managers.&middot; Conduct regular performance appraisals for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the Hotel and SBI.&middot; Ensure Managers within your division are properly carrying out probationary reviews and performance appraisals as required and review all appraisals for underperforming Employees.&middot; Identify training opportunities and ensure training objectives are met within your division.Job Types: Full-time, Contract

Head Chef/Sous Chef

Marriott International

<div>Additional Information 
Job Number25167609 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Westin City Centre Bahrain, Sheikh Khalifa Bin Salman Highway, Manama, Bahrain, Bahrain 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Chef de Partie

Explore 27+ Chef in Manama this November. Find roles across top companies and apply now to boost your career.

27 chef jobs IN Manama

EXECUTIVE CHEF

Sous Chef

Chef/Culinary Instructor

Chef/Culinary Instructor

Executive Sous Chef

Head Chef/Sous Chef

Chef de Partie