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chef (qc ) quality controller Jobs in Manama

chef (qc ) quality controller

executive sous chef

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>
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 Determines production schedules and staff requirements necessary to ensure timely delivery of services.
 </li>
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 Estimates amounts and costs of required supplies, such as food and ingredients.
 </li>
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 Inspects supplies, equipment, and work areas to ensure conformance to established standards.
 </li>
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 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>
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 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>
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 Analyses recipes to assign prices to menu items, based on food, labor, and overhead costs.
 </li>
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 Arranges for equipment purchases and repairs.
 </li>
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 Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
 </li>
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 Meets guests&rsquo; needs by suggestive selling of menu to fit in with their circumstances.
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 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
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 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
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 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>
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 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
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 Checks the quantity and quality of received products.
 </li>
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 Records production and operational data on specified forms.
 </li>
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 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>
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 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>
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 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>
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 Ensures compliance with business operations laws
 </li>
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 Ensures compliance with hospitality operations laws
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 Ensures compliance to all applicable laws, and corporate standards and guidelines
 
 
 </li>
 </ul>
 
 
 
 
 
 ASSOCIATE RELATIONS
 
 
 
 <ul>
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 Fosters and develops effective associate relations throughout the hotel
 
 
 </li>
 </ul>
 
 
 
 
 
 HEALTH &amp; SAFETY
 
 
 
 <ul>
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 Ensures that all potential and real hazards are reduced immediately
 </li>
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 Fully understands the hotel&rsquo;s fire, emergency and bomb procedures
 </li>
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 Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates
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 Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening
 </li>
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 Ensures that the highest standards of personal hygiene, dress, uniforms and appearance
 
 
 </li>
 </ul>
 
 MISCELLANEOUS
 
 
 
 <ul>
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 Attends meetings and trainings required by the Department Head or Hotel Management.
 </li>
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 Attends meetings and training as required.
 </li>
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 Continuously seeks to endeavor and improve the hotel&rsquo;s efficient operation and knowledge of own job function.
 </li>
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 Ensures all requests and correspondence (e.g. from Department Head) are dealt with in a timely and accurate manner.
 </li>
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 Attends any property meetings that are relevant to the position.
 </li>
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 Is knowledgeable about corporate loyalty / Incentive Programmes.
 </li>
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 Assists colleagues to perform similar or related jobs when necessary.
 </li>
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 Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently.
 </li>
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 Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel&rsquo;s stakeholders.
 </li>
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 Maintains own working area, materials and company property clean, tidy and in good shape.
 </li>
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 Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG
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 Is well updated on, and possesses solid knowledge of the following:
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 Hotel fire, bomb and emergency procedures
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 Hotel health and safety policies and procedures
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 Wyndham Hotels standards of operation and departmental procedures
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 Current licensing relating to own responsibility, and to the hotel
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 Accepted methods of payment by the hotel
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 Corporate clients generating high business volume
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 Degree or diploma or equivalent
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 Graduate courses in cooking and safety information
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 Minimum of 10 years working experience as a chef
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 </ul>
</div>

Executive Sous Chef

Jumeirah Group

<div><div>Chef de Partie - Culinary - Jumeirah Gulf of Bahrain - (2500002O)</div><div></div><div> 
About Jumeirah &amp; the Hotel:
Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different&trade; brand promise.
Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience.
Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities.
As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.
Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.
Jumeirah Bahrain Gulf is an idyllic getaway situated majestically on the shores of the Gulf and takes its architectural inspiration from the gentle movements of the sea. The resort&rsquo;s cluster of villas and elegantly designed rooms, along with the award-winning Talise Spa, offers a sanctuary for travelers looking to recharge and embark on a journey for wellbeing. Bahrain presents itself as a destination for the ultimate Middle Eastern experience, with its rich heritage of beautiful forts and charming bazaars blending perfectly with an inspirational vision for the future. The resort harmonises Jumeirah&rsquo;s promise of unparalleled hospitality with the wonder of the destination, providing a true beachside escape in the heart of culture. Set to exceed all guest expectations, the resort and spa is an oasis for nature-loving friends, families and couples hoping to disconnect from the chaos of everyday life.
About the Job:
An opportunity has arisen for a dynamic Chef de Partie role to join Jumeirah Gulf of Bahrain Family. You will ensure smooth running of the section and see that all areas of section maintain the property Standards.
The main duties and responsibilities of this role:<ul><li>
Organize shifting in the section with regards to mis-en-place production and its service.</li><li>
Give tasks to Demi Chefs and Commis and check that they are carried out in the correct manner.</li><li>
Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his / her section.</li><li>
Maintain good colleagues&rsquo; relations and motivate colleagues.</li><li>
Ensure that training on a one-to-one basis has been carried out and comprehended. 
About You: The ideal candidate for this position will have the following experience and qualifications:</li><li>
Completed kitchen apprentice or chefs training courses for at least one year.</li><li>
A minimum of 1 year experience in similar role.</li><li>
A minimum of 2 years&rsquo; experience working in 5-star international luxury environment.</li><li>
Multi-Culture environment experience 
About the Benefits:</li><li>
We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain. In addition, we offer reduced hotel rates across our properties globally, excellent leave and health care package, flights home, accommodation allowance, life insurance, 50% discount off Jumeirah F&amp;B Outlets and reduced hotel rates.</li></ul><div> 
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Oct 22, 2025, 8:02:53 AM</div></div>

Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

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

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

A Holding Co WLL

The Bakery and Pastry Chef is responsible for overseeing, designing and executing all aspects of the pastry and bakery production. You will lead the team, manage production, innovate menu items, control costs and ensure high quality, presentation and sanitation standards are always maintained.Key Responsibilities<ul><li>Lead and manage the pastry &amp; bakery section: production of breads, rolls, laminated doughs, cakes, cookies, tarts, plated desserts, etc.</li><li>Develop and design new recipes, seasonal dessert and bakery menus that align with brand identity and food trends.</li><li>Ensure that all pastry/bakery items meet quality standards of taste, appearance, consistency and portion control.</li><li>Oversee inventory, ordering, stock rotation, ingredient usage, cost control and waste reduction for the pastry/bakery area.</li><li>Train, mentor and develop pastry and bakery team members; supervise staff working in the department.</li><li>Maintain high levels of sanitation, hygiene, safety, and equipment maintenance in the pastry/bakery area.</li><li>Collaborate with the culinary leadership (Executive Chef, Sous Chef, F&amp;B) to align pastry/bakery output with overall guest experience and service strategy.</li><li>Plan for special functions/events (banquets, buffets, custom orders) and ensure pastry/bakery deliverables meet requirements and timeline.</li><li>Monitor emerging trends in pastry and bakery arts and integrate fresh techniques or products to keep the offer competitive.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience (often 3&ndash;10+ years, depending on role size) as Pastry Chef, Bakery Chef or similar role in hotel, fine-dining, high-volume bakery or resort environment.</li><li>Professional culinary or pastry arts qualification or certification is preferred.</li><li>Deep knowledge of classic and contemporary pastry techniques (laminated doughs, artisan breads, plated desserts, confectionery etc.).</li><li>Strong creativity in recipe development, plating and presentation; ability to innovate while maintaining brand consistency.</li><li>Excellent leadership, team-management, communication and organizational skills.</li><li>Good financial acumen: ability to manage food cost, labor cost, waste control and budget monitoring.</li><li>Strong attention to detail, ability to work under pressure in a fast-paced kitchen environment</li><li>Knowledge of food safety standards, hygiene, sanitation, equipment operation and maintenance.</li><li>Flexibility regarding working hours &ndash; early mornings, weekends and holidays may be required given bakery production timelines.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>What is your salary expectation?</li></ul>

Patries and Bakeries

Raffles

<div>Company Description 
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; 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. 
Job Description 
We are seeking a talented and visionary Sous Chef to join our culinary team in Raffles Bahrain As the Sous Chef, you will lead our kitchen operations, oversee menu development, and ensure the highest standards of culinary excellence in our establishment.<ul><li>
Supervise and coordinate all kitchen operations, including food preparation, production, and presentation</li><li>
Develop innovative and enticing menus in collaboration with the restaurant management team</li><li>
Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen environment</li><li>
Manage inventory, food costs, and budget to optimize profitability while maintaining quality</li><li>
Lead, mentor, and inspire the culinary team, fostering a collaborative and professional work environment</li><li>
Collaborate with the front-of-house team to ensure seamless service and customer satisfaction</li><li>
Stay current with culinary trends and incorporate new techniques and flavors into menu offerings</li><li>
Participate in food tastings, special events, and promotional activities as needed</li><li>
Continuously improve kitchen processes and procedures to enhance efficiency and quality.</li></ul> 

Qualifications 
<ul><li>
Minimum of 3 years of experience as a Sous Chef or in a similar leadership role</li><li>
Culinary degree or equivalent professional training from a recognized institution</li><li>
Proven track record of menu development, kitchen management, and team leadership</li><li>
Strong knowledge of food safety and hygiene standards, including HACCP principles</li><li>
Excellent understanding of budgeting, forecasting, menu costing, and inventory management</li><li>
Demonstrated ability to train and develop culinary team members</li><li>
Outstanding organizational and time management skills</li><li>
Creativity and innovation in culinary techniques and flavor combinations</li><li>
Excellent communication skills, both verbal and written</li><li>
Ability to work effectively in a fast-paced, high-pressure environment</li><li>
Proficiency in kitchen management software and Microsoft Office suite</li><li>
Flexibility to work varying shifts, including weekends and holidays</li></ul> 

Additional Information 
<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>

Sous Chef – Middle Eastern & Moroccan cuisine

Explore 73+ Executive sous chef in Manama this November. Find roles across top companies and apply now to boost your career.

73 executive sous chef jobs IN Manama

Executive Sous Chef

Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

Sous Chef

Sous Chef

EXECUTIVE CHEF

Patries and Bakeries

Sous Chef – Middle Eastern & Moroccan cuisine