chef de partie - pastry Jobs in Manama Bahrain

chef de partie - pastry

chef/culinary instructor Jobs in Manama Bahrain

chef/culinary instructor

demi chef de partie - brasero atlantico Jobs in Manama Bahrain

demi chef de partie - brasero atlantico

restaurant manager Jobs in Manama Bahrain

restaurant manager

arabic chef

head chef

Swiss-Belresidences Juffair

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

Head Chef/Sous Chef

Trendfull Cafes & Restaurants

The (DCDP) plays a vital role in supporting the kitchen operations by preparing, cooking, and presenting high-quality dishes in accordance with the restaurant&rsquo;s standards. The role demands a balance of creativity, consistency, and technical culinary skill. Whether in a fine dining restaurant, pastry and dessert kitchen, or specialty coffee shop, the DCDP ensures food excellence, hygiene compliance, and smooth coordination within the culinary team.Key Responsibilities:1. General Responsibilities (Applicable to All Outlets):<ul><li>Prepare and present dishes according to standard recipes and plating guides.</li><li>Assist the Chef de Partie in managing the assigned kitchen section efficiently.</li><li>Ensure mise en place is complete before each service period.</li><li>Maintain high standards of food quality, presentation, and portion control.</li><li>Monitor and minimize food wastage through proper storage and rotation (FIFO).</li><li>Ensure all food safety, hygiene, and sanitation procedures are strictly followed.</li><li>Report equipment faults or maintenance issues promptly.</li><li>Support colleagues and maintain a positive, team-oriented work environment.</li><li>Participate in menu development and tasting sessions when required.</li><li>Adhere to all health &amp; safety and HACCP guidelines.</li></ul>2. Fine Dining Responsibilities:<ul><li>Execute dishes with precision, focusing on presentation, texture, and flavor balance.</li><li>Follow and uphold fine dining service timings and plating standards.</li><li>Assist in the preparation of tasting menus and seasonal specials.</li><li>Collaborate closely with the Chef de Partie and Sous Chef to maintain consistency and innovation.</li><li>Manage premium ingredients carefully, ensuring zero compromise on quality.</li></ul>3. Pastry &amp; Bakery Responsibilities:<ul><li>Prepare and bake pastries, desserts, breads, and cakes as per recipes and production plans.</li><li>Decorate and finish desserts with creativity and precision.</li><li>Ensure correct temperature control during baking and storage.</li><li>Assist in developing new dessert concepts and seasonal menus.</li><li>Maintain accurate records of ingredient usage and production quantities.</li></ul>4. Coffee Shop Responsibilities:<ul><li>Prepare light meals, sandwiches, breakfast items, and baked goods efficiently.</li><li>Support barista operations by coordinating food orders and service.</li><li>Maintain display counters and ensure food is fresh and attractively presented.</li><li>Manage daily production lists and restocking for busy service periods.</li><li>Contribute ideas for new items suitable for the caf&eacute; menu.</li></ul>Skills &amp; Competencies:<ul><li>MUST be located in Bahrain</li><li>Strong knowledge of culinary techniques and kitchen operations.</li><li>Excellent understanding of food hygiene and safety standards (HACCP).</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Creativity and passion for food presentation and innovation.</li><li>Good communication and teamwork skills.</li><li>Time management and attention to detail.</li><li>Flexibility to work different shifts, weekends, and holidays.</li><li>For pastry: knowledge of dough handling, chocolate work, sugar art, or pastry decoration.</li><li>For fine dining: refined plating, portion control, and understanding of luxury ingredients.</li><li>For coffee shops: quick service, efficiency, and familiarity with casual dining menus.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Certificate in Culinary Arts or related field.</li><li>Minimum 2&ndash;3 years of experience in a similar role within a hotel, fine dining, pastry kitchen, or caf&eacute;.</li><li>Previous experience with international cuisine or specialty pastry is an advantage.</li><li>Food handler&rsquo;s certificate or equivalent required.</li></ul>Job Type: Full-timePay: BD300.000 - BD400.000 per monthApplication Question(s):<ul><li>Are you Located in Bahrain?</li><li>How many years of experience in fine dining?</li></ul>

Demi/deputy Chef de Partie (DCDP)- Local Hire Only

Calo Inc.

<div>
 
 About Calo
 
 
 
 Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers. 💚
 
 
 Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
 
 
 We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
 
 
 Role Overview
 
 
 To function as a New Product Development (NPD) Chef for Calo and contribute to long-term food product development that aligns with the organizational goals and objectives. e.g. new product development and the expansion of existing product lines. You&rsquo;ll be working with the NPD team to formulate and test new recipes and to improve existing recipes.
 
 
 Main Responsibilities:
 
 
 <ul>
 <li>
 Product Development:
 </li>
 <ul>
 <li>
 Design and develop new Asian meal options that meet nutritional standards and cater to various dietary preferences (e.g., vegan, gluten-free, low-carb, High Protein, Balanced)
 </li>
 <li>
 Formulate traditional Asian recipes that balance flavor, texture, and nutritional value while adhering to cost and production constraints
 </li>
 <li>
 Oversee the creation and Modification of dishes, ensuring alignment with health and wellness trends in conjunction with the R&amp;D team
 </li>
 </ul>
 <li>
 Market Research and Trend Analysis:
 </li>
 <ul>
 <li>
 Stay abreast of the latest trends in South Asian healthy eating, dietary needs, and consumer preferences
 </li>
 <li>
 Analyze customer feedback and market data to continuously improve and innovate meal offerings
 </li>
 </ul>
 <li>
 Collaboration and Coordination:
 </li>
 <ul>
 <li>
 Collaborate with nutritionists and dietitians to ensure meal options are nutritionally balanced and meet dietary guidelines
 </li>
 <li>
 Coordinate with suppliers and procurement teams to source high-quality, health-conscious ingredients
 </li>
 </ul>
 <li>
 Documentation and Reporting:
 </li>
 <ul>
 <li>
 Maintain detailed records of recipe development, ingredient sourcing, product testing
 </li>
 <li>
 Ensure all recipe methods and yields are accurate
 </li>
 </ul>
 <li>
 Quality and Compliance:
 </li>
 <ul>
 <li>
 Ensure that all new meal products meet company quality standards and comply with relevant health and safety regulations
 </li>
 <li>
 Implement and monitor quality control procedures to maintain high standards of food safety and product consistency
 </li>
 </ul>
 <li>
 Innovation and Creativity:
 </li>
 <ul>
 <li>
 Foster a culture of culinary creativity and innovation within the team, experimenting with new ingredients, cooking techniques, and presentation styles
 </li>
 <li>
 Develop unique and appealing meal options that enhance the subscription service&rsquo;s value proposition and attract new customers
 </li>
 </ul>
 <li>
 Scaling:
 </li>
 <ul>
 <li>
 Scale the Asian Dishes effectively with very little variance in flavor profile, taste and texture of the original recipe
 </li>
 <li>
 Document all scaling standards and with a picture process for the training team to build training documents
 </li>
 <li>
 Train the Training team on all the South Asian scaled dishes
 
 </li>
 </ul>
 </ul>
 Ideal Candidate:
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Culinary Arts degree or equivalent qualification
 </li>
 <li>
 Minimum of 9-12 years experience in Asian Cuisine
 </li>
 <li>
 Must be a proficient communicator in English. Fluency in Arabic will be an advantage
 </li>
 <li>
 Previous experience in Bulk cooking, food manufacturing facility is a plus
 </li>
 <li>
 Obsessed with customer&rsquo;s feedback and satisfaction
 
 
 </li>
 </ul>
 Knowledge &amp; Competency
 
 
 <ul>
 <li>
 Has had team-leading experiences and would be able to train the kitchen team
 </li>
 <li>
 Up-to-date with culinary trends and optimized kitchen processes
 </li>
 <li>
 Strong time-management skills
 </li>
 <li>
 Capable of delegating &amp; managing multiple task
 </li>
 <li>
 Working knowledge of various computer software programs (MS Office, restaurant management software, POS, MMS )
 </li>
 <li>
 Advanced knowledge of healthy cooking techniques and nutritional requirements
 </li>
 <li>
 Demonstrated expertise in developing and launching innovative meal products
 </li>
 <li>
 Strong creative and problem-solving skills, with a keen eye for detail
 </li>
 <li>
 Proven ability to conduct audits and optimize operational processes
 </li>
 <li>
 Ability to work effectively in a collaborative team environment
 </li>
 <li>
 Proficiency in food safety, quality standards, and regulatory compliance
 </li>
 <li>
 Excellent communication, presentation, and project management skills
 
 
 </li>
 </ul>
 Personality
 
 
 <ul>
 <li>
 Strong communicator
 </li>
 <li>
 Ability to work both independently and in a team
 </li>
 <li>
 Eager to learn
 </li>
 <li>
 Friendly and pleasant personality that can lead with empathy and patience
 
 
 </li>
 </ul>
 Perks that come with this role:
 
 
 <ul>
 <li>
 The chance to build something extraordinary from the ground up
 </li>
 <li>
 Access to our mouthwatering meal subscriptions
 </li>
 <li>
 Competitive benefits and stock options
 </li>
 <li>
 Working with driven and extremely passionate colleagues in a growth-oriented culture
 
 
 </li>
 </ul>
 Powered by JazzHR
 
 
 YMxIjjF7pc
</div>

Senior New Product Development (NPD) Chef

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
Role Overview
To function as a New Product Development (NPD) Chef for Calo and contribute to long-term food product development that aligns with the organizational goals and objectives. e.g. new product development and the expansion of existing product lines. You&rsquo;ll be working with the NPD team to formulate and test new recipes and to improve existing recipes.
Main Responsibilities:<ul><li>
Product Development:<ul><li>
Design and develop new Asian meal options that meet nutritional standards and cater to various dietary preferences (e.g., vegan, gluten-free, low-carb, High Protein, Balanced).</li><li>
Formulate traditional Asian recipes that balance flavor, texture, and nutritional value while adhering to cost and production constraints.</li><li>
Oversee the creation and Modification of dishes, ensuring alignment with health and wellness trends in conjunction with the R&amp;D team.</li></ul></li><li>
Market Research and Trend Analysis:<ul><li>
Stay abreast of the latest trends in South Asian healthy eating, dietary needs, and consumer preferences.</li><li>
Analyze customer feedback and market data to continuously improve and innovate meal offerings.</li></ul></li><li>
Collaboration and Coordination:<ul><li>
Collaborate with nutritionists and dietitians to ensure meal options are nutritionally balanced and meet dietary guidelines.</li><li>
Coordinate with suppliers and procurement teams to source high-quality, health-conscious ingredients.</li></ul></li><li>
Documentation and Reporting:<ul><li>
Maintain detailed records of recipe development, ingredient sourcing, product testing.</li><li>
Ensure all recipe methods and yields are accurate.</li></ul></li><li>
Quality and Compliance:<ul><li>
Ensure that all new meal products meet company quality standards and comply with relevant health and safety regulations.</li><li>
Implement and monitor quality control procedures to maintain high standards of food safety and product consistency.</li></ul></li><li>
Innovation and Creativity:<ul><li>
Foster a culture of culinary creativity and innovation within the team, experimenting with new ingredients, cooking techniques, and presentation styles.</li><li>
Develop unique and appealing meal options that enhance the subscription service&rsquo;s value proposition and attract new customers.</li></ul></li><li>
Scaling:<ul><li>
Scale the Asian Dishes effectively with very little variance in flavor profile, taste and texture of the original recipe.</li><li>
Document all scaling standards and with a picture process for the training team to build training documents.</li><li>
Train the Training team on all the South Asian scaled dishes.</li></ul></li></ul>
Ideal Candidate:
Qualifications<ul><li>
Culinary Arts degree or equivalent qualification</li><li>
Minimum of 9-12 years experience in Asian Cuisine.</li><li>
Must be a proficient communicator in English. Fluency in Arabic will be an advantage.</li><li>
Previous experience in Bulk cooking, food manufacturing facility is a plus</li><li>
Obsessed with customer&rsquo;s feedback and satisfaction</li></ul>
Knowledge &amp; Competency<ul><li>
Has had team-leading experiences and would be able to train the kitchen team</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li><li>
Strong time-management skills</li><li>
Capable of delegating &amp; managing multiple task</li><li>
Working knowledge of various computer software programs (MS Office, restaurant management software, POS, MMS )</li><li>
Advanced knowledge of healthy cooking techniques and nutritional requirements.</li><li>
Demonstrated expertise in developing and launching innovative meal products.</li><li>
Strong creative and problem-solving skills, with a keen eye for detail.</li><li>
Proven ability to conduct audits and optimize operational processes.</li><li>
Ability to work effectively in a collaborative team environment.</li><li>
Proficiency in food safety, quality standards, and regulatory compliance.</li><li>
Excellent communication, presentation, and project management skills.</li></ul>
Personality<ul><li>
Strong communicator</li><li>
Ability to work both independently and in a team</li><li>
Eager to learn</li><li>
Friendly and pleasant personality that can lead with empathy and patience</li></ul>
Perks that come with this role:<ul><li>
The chance to build something extraordinary from the ground up</li><li>
Access to our mouthwatering meal subscriptions</li><li>
Competitive benefits and stock options</li><li>
Working with driven and extremely passionate colleagues in a growth-oriented culture</li></ul>
YMxIjjF7pc</div>

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25156949
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
 
 
 Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
 
 
 
 Preferred Qualification
 
 
 
 Education: High school diploma or G.E.D. equivalent.
 
 
 Related Work Experience: At least 1 year of related work experience.
 
 
 Supervisory Experience: No supervisory experience.
 
 
 License or Certification: None
 
 
 
 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.
 
 
 
 When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, 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>

Demi Chef De Partie - Brasero Atlantico

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

DIVA HOTEL

We are looking for a Arabic Chef to join our Kitchen Team.Responsibilities:<ul><li>Prepare and cook a variety of authentic Arabic dishes.</li><li>Ensure all food is prepared to the highest standards of quality and presentation.</li><li>Manage kitchen inventory and order supplies as needed.</li><li>Maintain cleanliness and organization in the kitchen.</li><li>Collaborate with other kitchen staff to ensure smooth operations.</li></ul>Qualifications:<ul><li>Proven experience as an Arabic Chef or relevant position.</li><li>Strong knowledge of Arabic cuisine and cooking techniques.</li><li>Ability to work in a fast-paced environment.</li></ul>How to Apply:Interested candidates are invited to submit their resume to hr@divahotelbahrain.comJob Type: Full-timePay: BD300.000 - BD350.000 per month

ARABIC CHEF

Explore 41+ Head chef in Manama Bahrain this November. Find roles across top companies and apply now to boost your career.

41 head chef jobs IN Manama Bahrain

Head Chef/Sous Chef

Demi/deputy Chef de Partie (DCDP)- Local Hire Only

Senior New Product Development (NPD) Chef

Senior New Product Development (NPD) Chef

Demi Chef De Partie - Brasero Atlantico

Patries and Bakeries

ARABIC CHEF