demi chef de partie - middle eastern & moroccan cuisine

chef/culinary instructor

assistant restaurant manager Jobs in Manama

assistant restaurant manager

chef de partie

commis chef (japanese cuisine) Jobs in Manama

commis chef (japanese cuisine)

demi chef de partie - middle eastern & moroccan cuisine Jobs in Manama

commis chef japanese cuisine

Al Ghalia

<p>Job Opening: Commis Chef &ndash; Japanese Cuisine</p><p><b>Location:</b> Kingdom of Bahrain</p><p>We are seeking a passionate and detail-oriented <b>Commis Chef</b> to join our fine dining team. This role focuses on <b>Japanese specialties</b>, blending tradition with modern presentation in a high-end setting.</p><p>Key Responsibilities</p><ul><li><b>Japanese cuisine support</b> &ndash; Contribute to sushi prep, broths, marinades, and plating techniques.</li><li><b>Ingredient preparation</b> &ndash; Daily mise en place including chopping, marinating, and sauce preparation.</li><li><b>Kitchen operations</b> &ndash; Maintain smooth workflow under senior chefs&rsquo; guidance.</li><li><b>Food safety</b> &ndash; Ensure hygiene standards and organized workstations.</li><li><b>Team collaboration</b> &ndash; Work closely with colleagues to deliver consistent, high-quality dishes.</li></ul><p>Candidate Profile</p><ul><li>Prior <b>experience</b> in Japanese cuisine.</li><li>Strong interest in <b>culinary arts</b> and willingness to learn fine dining standards.</li><li>Ability to thrive in a fast-paced, high-pressure environment.</li><li>Knowledge of <b>basic food safety</b> and HACCP practices.</li><li>Positive attitude, reliability, and a passion for Southeast Asian flavors.</li></ul><p>Job Type: Full-time</p><p>Pay: From BD150.000 per month</p><p>Language:</p><ul><li>English (Preferred)</li></ul><p>Work Location: In person</p>

Commis Chef (Japanese Cuisine)

Raffles Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
  </li>
  <li>
   To report for duty punctually wearing the correct uniform and name badges at all times
  </li>
  <li>
   Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
  </li>
  <li>
   Take orders from his/her Chef de Partie and carry them out in the correct manner
  </li>
  <li>
   Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
  </li>
  <li>
   Maintain good employee relations and motivate colleagues
  </li>
  <li>
   Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
  </li>
  <li>
   Responsible for completing the daily checklist regarding mise-en-place and food storage.
  </li>
  <li>
   Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
  </li>
  <li>
   Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
  </li>
  <li>
   Check the main information board regarding changes in any Banquets or other information re the organization.
  </li>
  <li>
   Keep the section clean and tidy.
  </li>
  <li>
   Pass all information to next shift
  </li>
  <li>
   Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
  </li>
  <li>
   Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
  </li>
  <li>
   Assist the Chef de cuisine in composing new recipes and menu ideas.
  </li>
  <li>
   Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
  </li>
  <li>
   The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Reading, writing and oral proficiency in the English language.
  </li>
  <li>
   Good communication and customer contact skills.
  </li>
  <li>
   Team Player
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 1-year experience in similar role
   <br/>
   <br/>
  </li>
 </ul>
 Additional Information
 <br/>
 <br/>
 <ul>
  <li>
   Opportunity to join the first Raffles in Bahrain
  </li>
  <li>
   Employee benefit card offering discounted rates in Accor worldwide
  </li>
  <li>
   Learning programs through our Academies
  </li>
  <li>
   Opportunity to develop your talent and grow within your property and across the world!
  </li>
  <li>
   Ability to make a difference through our Corporate Social Responsibility activities.
  </li>
 </ul>
</div>


Demi Chef de Partie - Middle Eastern & Moroccan cuisine

Em Sherif Group

<div>
 <p>
  We are looking for talented and experienced culinary professionals to join our team for the following positions:
 </p>
 <p>
  🔹 Service Chef (with Seafood experience)
 </p>
 <p>
  <br/>
 </p>
 <p>
  If you are passionate about culinary excellence and have a
  <strong>
   strong background in seafood
  </strong>
  cuisine, we would love to hear from you.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Key Requirements:
  </strong>
 </p>
 <p>
  &bull; Proven experience in a similar role
 </p>
 <p>
  &bull; Strong expertise in
  <strong>
   seafood cuisine (mandatory)
  </strong>
 </p>
 <p>
  &bull; Ability to lead and manage kitchen operations efficiently
 </p>
 <p>
  &bull; High attention to quality, presentation, and consistency
 </p>
 <p>
  &bull; Ability to perform in a fast-paced, high-standard environment
 </p>
 <p>
  <br/>
 </p>
 <p>
  Candidates with experience in fine dining and Mediterranean or Lebanese cuisine are highly preferred.
 </p>
 <p>
  📍 Location:
  <strong>
   Bahrain
  </strong>
 </p>
</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"><b>Chef/Culinary Instructor, Manama, Bahrain</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
If you're a <b>culinary instructor</b> 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.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
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.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<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>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<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>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<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>
<p><b>Location:</b> Manama, Bahrain</p></div></div></div>

Chef/Culinary Instructor

Celebrity Cruises

<div>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <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>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   <u>
    Qualifications and Skills
   </u>
  </strong>
 </p>
 <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>
 <p>
 </p>
</div>


Chef De Partie

<div>Overview:
<div>
The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements.</div><div><br>
</div><div>Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes.</div><div><br>
</div><div>The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.
</div>Responsibilities:
<ul><li>Manages and directs functions directly related to Galley operations</li><li>
Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely</li><li>
Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486</li><li>
Maintains all equipment: accountability, serviceability, turn-in and stockage levels</li><li>
Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety</li><li>
Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010</li><li>
Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted</li><li>
Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle</li><li>
Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons</li><li>
Monitors and schedules routine and emergency maintenance of portable Galley container equipment</li><li>
Performs other duties and assignments as required</li></ul>
Qualifications:
<div><b>
MINIMUM QUALIFICATIONS: </b>Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.</div><ul><li>
High school diploma or equivalent required; Associate degree in a culinary or food management field preferred. Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.</li></ul><div><b>
Experience:</b></div><ul><li>
Ten years of relevant experience with increasing levels of responsibility working in military food service.</li><li>
Must have minimum of three years management experience managing a galley or dining facility of similar size.</li><li>
Experience working with Foreign Nationals required.</li><li>
Previous Navy galley experience is highly desirable.</li></ul><div><b>
Skills:</b></div><ul><li>
Must be computer literate and proficient in MS Office software. Must have proof of U.S. Citizenship and a valid state driver&rsquo;s license and must be eligible for access throughout the project geographic scope. Must be able to read and speak English.</li></ul><div><b>
SUPERVISORY/BUDGET RESPONSIBILITIES:</b></div><ul><li>
Manages a galley of 12+/- employees.</li></ul><div><b>
SUPERVISON:</b></div><ul><li>
General guidance and direction.</li><li>
Reports directly to the Program Manager.</li></ul><h4 class="jobSectionHeader"><b>
At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients. #LI-RB1</b></h4></div>

Galley Manager