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demi chef de partie – cold kitchen

Villa mamas Restaurant

We're Hiring: Demi Chef de Partie &ndash; Cold KitchenJoin the Opening Team of DAWA&rsquo;s New Seafood Restaurant in Bahrain!Are you skilled in preparing cold kitchen dishes with a focus on seafood? Join the pre-opening team at DAWA, a premium seafood restaurant by Villa Mamas Group.We are looking for a dedicated Demi Chef de Partie &ndash; Cold Kitchen with 4 to 5 years of experience to craft fresh and delicious cold seafood preparations.Key Duties &amp; ResponsibilitiesCold Kitchen Operations<ul><li>Prepare and present a variety of cold dishes including seafood salads, appetizers, and raw bar items.</li><li>Follow recipes and presentation standards to maintain quality and consistency.</li><li>Assist in daily mise en place and ensure readiness for service.</li><li>Maintain freshness and quality of all cold kitchen ingredients.</li></ul>Hygiene &amp; Food Safety<ul><li>Adhere strictly to HACCP and food safety protocols.</li><li>Ensure proper storage, labeling, and rotation of cold kitchen items.</li><li>Keep the cold kitchen area clean, organized, and sanitary at all times.</li></ul>Teamwork &amp; Communication<ul><li>Support the Cold Kitchen Chef and work closely with other kitchen sections.</li><li>Assist junior staff with training and guidance.</li><li>Participate in daily briefings and communicate effectively within the team.</li></ul>Additional Responsibilities<ul><li>Assist in menu development for cold kitchen seafood dishes.</li><li>Control wastage and maintain cost-efficient operations.</li><li>Perform other duties as assigned by senior chefs.</li></ul>Requirements<ul><li>Minimum 4 to 5 years&rsquo; experience in cold kitchen operations, preferably with seafood focus.</li><li>Experience in fine dining or upscale restaurant environments is a plus.</li><li>Strong knowledge of food safety and hygiene standards.</li><li>Attention to detail and ability to work in a fast-paced kitchen.</li></ul>Job Types: Full-time, Permanent <div id='job-id'>Job Id: tXbGFoq2Mmf5IYP1wQlI+Tlhz9KPpzFjOhKMFaJ4Jo++JFYJtJwW/D+7JjrVIremb8WkibKOr1WPlAuLl437gPss5+9rqAOvnAnexsDVrSwOUyUVexRccE18pMku7A9mhNQOWvYh</div>

Demi Chef de Partie – Cold Kitchen

Hilton

<div>Chef de Partie - In Room Dining
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li><li>
Strong experience in Arabic and Indian cuisine</li><li>
A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li><li>
Strong coaching skills</li><li>
Ability and desire to motivate teams</li><li>
Excellent communication skills</li><li>
NVQ Level 3</li><li>
Achieved Basic Food Hygiene Certificate</li><li>
Supervisory experience</li><li>
Positive attitude</li><li>
Ability to work under pressure</li><li>
Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Intermediate Food Hygiene</li><li>
Knowledge of current food trends</li></ul>
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div> <div id='job-id'>Job Id: 8zW0FtZbAHWk1OS8iFc9euq5H+SZkCUwsEDwpwH6VLZvkaNWW97qdFzQI5Y8zrylXF9j21lFJ5HHvCnbVXJdrBvpiRgR0vpX811sA7uwqNhxg3b6WN/4oSxk7aSo4IWR1dAtfg==</div>

Chef de Partie - In Room Dining

We're Hiring: Chef de Partie &ndash; Grill Section (Seafood)Join the Opening Team of DAWA&rsquo;s New Seafood Restaurant in Bahrain!Are you an expert in grilling seafood with a passion for delivering perfect flavors? Join the exciting pre-opening team at DAWA &ndash; a premium seafood restaurant by Villa Mamas Group.We are looking for a skilled and experienced Chef de Partie &ndash; Grill Section with a minimum of 5 years&rsquo; experience in seafood grilling to bring our culinary vision to life.Key Duties &amp; ResponsibilitiesGrill Section Operations<ul><li>Prepare and expertly grill various types of seafood, ensuring perfect taste, texture, and presentation.</li><li>Follow established recipes and specifications tailored to seafood grilling techniques.</li><li>Coordinate daily operations with the Sous Chef and kitchen team.</li><li>Supervise and support junior grill chefs and commis.</li><li>Ensure consistent, timely service and quality during all meal periods.</li></ul>Production &amp; Quality Control<ul><li>Estimate daily production needs and manage seafood stock levels carefully.</li><li>Inspect quality of raw seafood and grilled items; ensure proper storage and handling.</li><li>Maintain deep knowledge of all grilled seafood menu items and plating standards.</li><li>Keep the grill station clean, organized, and properly maintained.</li><li>Operate and care for all grilling equipment safely and efficiently.</li></ul>Hygiene &amp; Food Safety<ul><li>Strictly adhere to HACCP and food safety guidelines.</li><li>Ensure proper handling, storage, and labeling of seafood products.</li><li>Regularly check expiry dates and maintain proper FIFO rotation.</li><li>Set a personal example of hygiene, uniform standards, and station cleanliness.</li></ul>Leadership &amp; Communication<ul><li>Train, guide, and motivate junior grill staff for consistent quality.</li><li>Foster a professional, respectful, and collaborative work environment.</li><li>Participate in daily briefings and communicate effectively with Sous Chef and Executive Chef.</li><li>Collaborate with other kitchen sections to ensure seamless service.</li></ul>Additional Responsibilities<ul><li>Assist in developing new grilled seafood dishes for the menu.</li><li>Monitor and control food wastage, portioning, and kitchen costs.</li><li>Assist in mise en place preparation and special events involving the grill section.</li><li>Report any issues or shortages promptly to management.</li><li>Perform other duties as assigned by senior chefs.</li></ul>Job Type: Full-time <div id='job-id'>Job Id: NXgGVu2BQsnTpygW0dQ5DFR/8y9BWHVkNgnO270wKXmQtW8g0R1zGQ+h3FaiwTXKMcRZtM5nVfnRiczYjNtc11L9iOxZx8qPnKnv2ZM32AswYT/RPdfpPuNzdVDImL50PEi7JopqJrGzbQ==</div>

Chef De Partie - Grill Section (seafood)

Al Ghalia WLL

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

Sous Chef (Hot Section)

Propel Consult

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

Head Chef

CALO

<div>About Calo
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
Role overview
To function as the link between the central food team and the local production teams, and own the recipe guideline updates and dashboard updates where required. You will be accountable for giving the kitchen the correct information through documentation and processes in order to deliver a consistent food experience.
The successful Food Operation Associate is a reliable professional with excellent record-keeping abilities. The goal is to ensure a great and consistent product experience for our customers. This role sits between the Food and Operations teams to communicate, coordinate, and apply.
Main Responsibilities<ul><li>
Receive the monthly plans brief from the brand team and gather feedback from the local business unit regarding sourcing and capacity</li><li>
Maintain a list of required equipment developed by the Scaling Chefs to be shared with all country operations ahead of new launches</li><li>
Be the single point of contact between local Production &amp; Supply chain teams (and regional team if information is required) for new menu item launches</li><li>
Coordinate with the business units on scheduling training sessions with the scaling and training chefs</li><li>
Respond to daily operations questions on menu portioning guidelines and cooking methods</li><li>
Receive all recommendations from the kitchens, and create a tracker for all experiments regarding cooking method changes</li><li>
Receive the feedback from the local business units on new/alternative ingredients and capture it as part of the tracker above.</li><li>
Work with the central scaling chef and within nutritional specs to approve alternative ingredients due to unavailability</li><li>
Ensure the dashboard is up to date</li></ul>
Ideal Candidate
Qualifications<ul><li>
A fresh graduate with relevant training experience or a candidate with 1 year of experience in administration or documentation.</li><li>
An experience within the food industry is a plus</li><li>
Must be proficient with Microsoft Excel and Office</li><li>
Able to communicate proficiently in both verbal and written English</li></ul>
Knowledge and competency<ul><li>
Outstanding communication and interpersonal abilities</li><li>
Reliable and trustworthy</li><li>
A well-spoken strong communicator</li><li>
Pleasant personality and able to lead with empathy and patience.</li></ul>
hlz6D2Ns5P</div> <div id='job-id'>Job Id: 8eu/uTpV567LDVo3f92R6tKA/wgZghBN4NCHSO0E1REHXVcVZmet25bJ6hgZDe9Wp8AtaMAwYReHpxMAuKbxO+hReSZAl4LIvb3333V8Spx1ZmeMMYUawZ8IY3hEZPV+pv9ugFO1Q974JeSTOyEz</div>

Food Operation Associate

Four Seasons Hotels and Resorts

<div>
 
 About Four Seasons
 
 
 
 Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
 At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
 
 
 
 About the location:
 
 
 
 On an exclusive island in the heart of the Kingdom&rsquo;s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.
 
 
 
 Job Overview
 
 
 
 Responsible for supervision of cleanliness and sanitation in F&amp;B and Service areas and stores, to ensure the employees adhere to HACCP regulations. Maintain and manage the good condition of the F&amp;B equipment as well as plan, purchase, store, issuing and check the breakage of all the small kitchen equipment, F&amp;B silver, china and glass inventory. Participate on the budgeting process and check the cost of responsible accounts.
 
 
 
 Responsibilities And Duties
 
 
 
 <ul>
 <li>
 Support all F&amp;B departments to be supplied by operating equipment and cleaning supplies, Concentrates on the physical operation of the department and be responsible for the smooth running of the whole operation.
 </li>
 <li>
 Take all necessary actions to reduce the loss of silverware/flatware, glass and chinaware.
 </li>
 <li>
 Meet with the Chef of the day to check their requirements for the day and the next day interns of the event preparation.
 </li>
 <li>
 Supervise and coordinate all the activities of staff working in the stewarding department, meet the employees and give all necessary instructions according to the events of the day.
 </li>
 <li>
 Conduct walk-through to prevent the maintenance work and coordinate with Engineering.
 </li>
 <li>
 Ensure that all the stewards involved in the Food and Beverage operation are trained in Food Safety including HACCP and Health and Safety, conduct the year HACCP audit.
 </li>
 <li>
 Implement and maintain a waste management/recycling strategy to ensure that the highest level of achievement is obtained in environmental commitments and compliance with local laws/, communication with the waste company.
 </li>
 <li>
 Ensure that cleaning schedules and procedures have been implemented and followed throughout the F&amp;B and Service areas in the property, check more specifically the proper use of chemicals and washing accessories.
 </li>
 <li>
 Manage the purchase orders, receiving, storing and issuing of the F&amp;B operating and cleaning equipment, responsible for the OPEX budget and cost control, OPEX inventory, annual requirements, par stock check.
 </li>
 <li>
 Supporting the F&amp;B projects and catering events.
 </li>
 <li>
 Communicate with the F&amp;B team and external suppliers and companies, check the related contracts.
 </li>
 <li>
 Provide the data for payroll system.
 </li>
 <li>
 Provide the daily HR and operating agenda within the stewarding team and outsourcing company employees.
 </li>
 <li>
 Participate on the training program.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 High school degree, ideally in hospitality.
 </li>
 <li>
 English and Czech communication skills.
 </li>
 <li>
 Teamwork, adaptability, drive for result, ability to lead and support team.
 </li>
 <li>
 Planning for business, customer focus.
 </li>
 <li>
 Supervising people and operations.
 </li>
 <li>
 Previous experience in the F&amp;B department, ideally in FS hotel.
 </li>
 </ul>
</div>
 <div id='job-id'>Job Id: xHp3s31BiY3DnKG07kdxNhnUeQuyN/Ld1GBDkyNCznVlHZCGQtLD1Fl+DS5myVcbAb3Aj7qWnfqSJ5JCvHev56emKze8csFWaOeFHqcx12G0qHML137nCEf0OsBm4mDgRfcSiC1+NggA/AdX29Up0SlyzuPg0udEGFAE8BuXOUPA0Aw7F8lJhPcHlFyzkbW8fk14SY3BQgWlJSISbYgMWzqScQ==</div>

Executive Steward

Explore 23+ Demi chef de partie – cold kitchen in bahrain-city this August. Find roles across top companies and apply now to boost your career.