executive sous chef

Marriott International

<div>Additional Information 
Job Number25120693 
Job CategoryFood and Beverage &amp; Culinary 
LocationCourtyard Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></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 Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun. 
 
 
<div>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div> <div id='job-id'>Job Id: a/Hc0DxVLhO4mCRiOaQQY7QOCxz4QHRwLqXlugpZA+F8/mFGHZ1r4ZHwVfKyma4FuX5gGqYeYWBu9+pvPpUZ7He8QcujBx92UqAjAAM3/ov/6cHyLXf0gos6VBox7ZIm1x75jMt6AXTvc9BD6bqA1UKbAwIkihonOWlVwh4IhAtJuwEwpKrO7wS99FkNCzxSJuzcrdJJHw==</div>

Executive Sous Chef

Schulte Hospitality Group

<div><div>Schulte Companies is seeking a dynamic, service-oriented Executive Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!</div>
<div>What's in it for you? When you join Schulte Companies, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:</div>
<div></div><ul><li>Work Today, Get Paid today, with Daily Pay!</li>
<li>Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!</li>
<li>Multiple Health Insurance and Life Insurance options</li>
<li>401k Plan + Company Match
</li><li>Paid Time Off</li>
<li>Holiday Pay</li>
<li>Pet Insurance
</li><li>Employee Assistance Program</li>
<li>Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!</li>
</ul><div></div><div>Our Company: Schulte Companies is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.</div>
<div></div><div>JOB DUTIES AND RESPONSIBILITIES
</div><ul><li>Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.
</li><li>Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
</li><li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
</li><li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations.
</li><li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
</li><li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
</li><li>Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.</li>
<li>Perform various other duties as assigned to meet business objectives</li>
</ul><div>EDUCATION AND EXPERIENCE</div>
<ul><li>Bachelor's degree preferred</li>
<li>Minimum of three (3) years of experience in a culinary leadership role</li>
<li>Food safety certification preferred</li>
</ul><div></div><div>KNOWLEDGE, SKILLS AND ABILITIES</div>
<ul><li>Ability to multi-task
</li><li>Team player
</li><li>Ability to exceed expectations of guests
</li></ul><div></div><ul><li>The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. This position is tipped eligible. Specific compensation and benefit details will be discussed during the interview process.</li></ul>
<div></div><ul><li>Schulte Companies is an Equal Opportunity Employer.</li></ul>
 
Compensation: 60000</div> <div id='job-id'>Job Id: j09Yzu7iGry2hO4QinLeNeHPLcmOvnJae6riRrsosFLAaR/wqFk3nhkn2p835OT/2vw3jvn0BS86Fcduy0+S6tcDkwnUu8twd/edG8ja+C45wGqqqI9vAT9MNZj/icdzhsINvfkP/1HtMoq82fZ3YqHdqbbLQiBSeY0ct2i1efoApDKp2ARCT11/0HfZQnUbSw45UTCuuGTqBGa/dw==</div>

Executive Sous Chef - Quirk Hotel

Bab Al Nojoum

Sous Chef is the second-in-command in the kitchen, reporting directly to the Executive Chef. This role is responsible for supervising kitchen staff, ensuring food quality and consistency, maintaining kitchen hygiene, and assisting in menu planning, inventory control, and staff training. The Sous Chef plays a vital role in maintaining smooth kitchen operations and delivering an exceptional dining experience.Job Type: Full-timeApplication Deadline: 15/07/2025 <div id='job-id'>Job Id: IKSDWTbrMzsLynhgH3u7DX67BCXE5GlrA4EhpZ94ydahpueqdg4MP8uSo05hZUCsOytBzCCukfcLScpbA1eGkOrbvh9rZZZPL2EP18j1IA==</div>

Sous Chef

F1 Arcade

<div>SOUS CHEF
F1 Arcade is the world's first official Formula 1 social entertainment venue, where high-octane excitement meets exceptional hospitality! Each meticulously designed venue features up to 90 state of the art full motion F1 racing simulators, a world-class food menu and open kitchen, an enormous cocktail and champagne bar, along with private and semi-private event spaces, perfect for all group sizes. Whether or not you're a racing fan, this is a social gaming experience like no other. 
Role Overview
We're seeking a talented Sous Chef to join our team at F1 Arcade, where you'll play a crucial role in delivering unforgettable guest experiences. Your primary focus will be to lead, inspire, and build strong culinary teams through thoughtful hiring, development, and engagement strategies.
You'll maintain impeccable culinary and operational standards, ensuring consistency and excellence in every dish. From managing shifts and overseeing inventory to fostering a culture of creativity and collaboration in the kitchen, your expertise will be instrumental to our venue's success.
If you're passionate about culinary leadership and thrive in a dynamic, fast-paced environment, we'd love to hear from you!
Specifics of the role
Salary: $70,000
Location: Denver
Hours of work: Varied
Reporting to: Head Chef 
 
What's in it for you?
<ul><li>Accelerate Your Career: Enjoy a competitive annual salary package of $70,000+ coupled with performance-based bonuses that reward your contributions and drive.</li><li>
Fuel Your Well-Being: Access comprehensive medical, dental, and vision plans for you and your team, ensuring your health and happiness on and off the track.</li><li>
Balance and Flexibility: Prioritize your well-being with generous holiday allowances, paid time off, and a supportive work environment that values your personal and professional growth.</li><li>
Chart Your Course to Success: With our ambitious expansion plans, the sky's the limit. Join us now and seize the opportunity to shape the future of entertainment with future 401K options, company stock, and more.</li><li>
Ready to join the race to success? Apply now and be a part of the F1 Arcade revolution! Buckle up, because your dream job is just around the corner.</li></ul> 
Key responsibilities of a Sous Chef are:<ul><li>
Oversee all aspects of food preparation in accordance with standardized recipes.</li><li>
Develop and mentor culinary team members through coaching and feedback.</li><li>
Coordinate and participate in food plating and presentation to meet established criteria.</li><li>
Maintain high food quality standards and ensure timely service delivery.</li><li>
Control costs through effective food purchasing and labor management.</li><li>
Manage kitchen operations in the absence of the Executive Chef, including training and coaching.</li><li>
Monitor equipment functionality and safety standards.</li><li>
Cultivate vendor relationships to secure high-quality ingredients and products.</li><li>
Adhere to local health regulations and food safety protocols.</li></ul> 
The ideal Sous Chef will have the following skills:
<ul><li>Experience in menu development, costing, and event order distribution.</li><li>
Demonstrate the three core values :</li></ul>
Pursuit of Excellence
Positive Energy
Conscious Integrity<ul><li>
Advanced culinary knowledge and technique.</li><li>
Strong interpersonal and communication skills.</li><li>
Ability to manage a diverse work environment with emotional intelligence and self-awareness.</li><li>
Ensure compliance with food safety regulations and maintain cleanliness standards.</li><li>
Collaborate closely with the Executive Chef and Director of Operations.</li><li>
Culinary Arts degree preferred.</li><li>
3+ years' experience in kitchen management within a 4-5 star hotel, independent restaurant, or entertainment venue.</li><li>
ServSafe certification, Allergen Certification, CPR.</li><li>
Ability to lift up to 50 lbs. and stand, sit, or walk for extended periods.</li></ul></div> <div id='job-id'>Job Id: lbIBgqURBzmDeKk6k21lGwpLP70JHNkI5EJr851oVruWtQLlxzvUfsfPjTATN/r9wlj0fLR7bNge4BiT3f1Nq7FD6sKej3i/t9mrWzSh/piV5mhJxA==</div>

Sous Chef- Denver

Food Nation Catering Services L.L.C

We are seeking a skilled and passionate Sous Chef to join our culinary team in Sharjah. The Sous Chef will assist the Head Chef in overseeing kitchen operations, ensuring quality food preparation, and maintaining high standards of hygiene and safety. This role demands a creative and hands-on approach, with strong leadership and time management skills to support a fast-paced kitchen environment.Key Responsibilities:<ul><li>Assist the Head Chef in daily kitchen operations, including food preparation and cooking.</li><li>Supervise kitchen staff and ensure efficient workflow during meal services.</li><li>Ensure high-quality and consistency in food presentation and taste.</li><li>Develop and test new recipes, ensuring the use of fresh and high-quality ingredients.</li><li>Monitor inventory levels and coordinate with the purchasing team for ordering supplies.</li><li>Maintain cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations, including ADAFSA, and other compliance standards.</li><li>Train, mentor, and guide junior kitchen staff, providing constructive feedback.</li><li>Assist in menu planning, costing, and budgeting.</li><li>Manage kitchen operations in the absence of the Head Chef.</li><li>Act as the point of contact between the company and the client, ensuring client satisfaction and addressing any concerns.</li><li>Utilize a hands-on and proactive approach in managing kitchen activities.</li><li>Oversee kitchen cost control, recipe management, and production of meals in large quantities while maintaining quality.</li><li>Work in compliance with sanitation principles, food preparation guidelines, and nutritional standards.</li></ul>Sous Chef Requirements:<ul><li>Proven experience as a Sous Chef or relevant role in a busy fine dining restaurant or hotel kitchen.</li><li>Strong knowledge of various cooking techniques, ingredients, and equipment.</li><li>Ability to work under pressure and manage time efficiently in a high-pressure environment.</li><li>Excellent leadership, communication, and team management skills.</li><li>Strong organizational skills and attention to detail.</li><li>In-depth understanding of food safety regulations and standards.</li><li>Culinary degree or relevant certification preferred.</li><li>Experience in corporate catering and familiarity with large-scale production.</li><li>Proven ability to lead a team and manage kitchen operations.</li><li>Flexible working hours, including weekends and evenings, when necessary.</li></ul>Job Types: Full-time, PermanentPay: AED5,500.00 per monthAbility to commute/relocate:<ul><li>Sharjah: Reliably commute or planning to relocate before starting work (Required)</li></ul>Experience:<ul><li>Sous Chef: 5 years (Required)</li></ul>Language:<ul><li>Arabic (Required)</li></ul>Application Deadline: 31/07/2025 Expected Start Date: 04/08/2025 <div id='job-id'>Job Id: fHma7PdJoaNBJ6Cv33MWjkM/iaTeFZPVKXDAegbhvOk5DIWZiKB6YzWUlpVl+1cVkkVUke+r9a4+xnShTGvSrNjjrA4/d8Bp6sQVTecSkA==</div>

VOLUME CAFE

Job Title: Sous Chef Location: Doha, Qatar Experience: Minimum 6 years Industry: Food &amp; Beverage / Hospitality / RestaurantJob Summary:We are seeking a skilled and experienced Sous Chef with a minimum of 6 years in the culinary field to support our Head Chef in overseeing kitchen operations. The ideal candidate will have a strong culinary background, excellent leadership abilities, and a commitment to maintaining high standards in food quality, safety, and hygiene.Key Responsibilities:<ul><li>Assist the Head Chef in managing day-to-day kitchen operations.</li><li>Supervise and guide kitchen staff, ensuring consistency and quality in food preparation and presentation.</li><li>Take charge of the kitchen in the absence of the Head Chef.</li><li>Ensure all dishes are prepared according to recipes and quality standards.</li><li>Maintain high standards of hygiene and safety in compliance with food regulations.</li><li>Support in planning menus, portion sizes, and food cost control.</li><li>Assist in inventory control, stock rotation, and ordering supplies.</li><li>Train and mentor junior kitchen staff to improve performance and efficiency.</li><li>Monitor food wastage and implement strategies to reduce costs.</li><li>Coordinate with the front-of-house team to ensure smooth kitchen-to-table service.</li></ul>Requirements:<ul><li>Minimum 6 years of experience in a professional kitchen, with at least 2 years in a supervisory or sous chef role.</li><li>Strong culinary skills and knowledge of multiple cuisines.</li><li>Excellent leadership and team management abilities.</li><li>Good understanding of kitchen operations, food costing, and inventory control.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Knowledge of food safety and hygiene standards.</li><li>Culinary diploma or relevant certification preferred.</li><li>Strong communication and organizational skills.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you available to join immediately?</li><li>Do you have food handler certificate</li></ul> <div id='job-id'>Job Id: LPoIv+lLSSJ1FuB6TkT+fumtU0vSJ1+Laxf3NTT6znMf2QnG1qnOenrjlmFHMotEGgbKMx1Hqy03yiisXGix10sipTOnoz5ppmzMMPbF0Q==</div>

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>

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