kitchen manager

Opaa Food Management, Inc.

<div><h3 class="jobSectionHeader"><b>Position Summary</b></h3><p>
The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations.</p><p></p><p><br>
Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. <b>Please apply, and a Hiring Manager will discuss pay with you in more detail.</b></p><p></p><h3 class="jobSectionHeader"><b><br>
Functions of the Job</b></h3><h4 class="jobSectionHeader"><b>
Essential Functions Production</b></h4><ul><li>
Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.</li><li>
Promote customer service by investigating and resolving food quality and service complaints.</li><li>
Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.</li></ul><h4 class="jobSectionHeader"><b>
Supervisory</b></h4><ul><li>
Conduct daily safety and production meeting with kitchen staff.</li><li>
Demonstrate and promote Opaas Core Values of Act in the Best Interest of the Students, Schools, and Communities We Serve, Be Honest, Have a Passion to Serve Others, and Commit to Continuous Improvement. Report concerns to the DNS immediately.</li><li>
Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.</li><li>
Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.</li><li>
Ensure overall cleanliness and organization of the kitchen and storage areas.</li></ul><h4 class="jobSectionHeader"><b>
Compliance</b></h4><ul><li>
Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.</li><li>
Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.</li><li>
Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.</li><li>
Maintain compliance with all HACCP processes and procedures.</li><li>
Maintain compliance with HHFKA and CACFP Meal Patterns.</li><li>
Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.</li></ul><h4 class="jobSectionHeader"><b>
Administrative</b></h4><ul><li>
Coordinate and submit food and supply orders to Boss.</li><li>
Ensure production records are complete and accurate daily, per student grade groups.</li><li>
Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.</li><li>
Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.</li><li>
Enter participation counts into Boss daily.</li><li>
Ensure accurate and timely completion of all required logs.</li><li>
Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.</li><li>
Maintain open lines of communication with the building principal. Conduct a weekly update meeting.</li><li>
Conduct Daily Dish meetings. Organize and use the production board to plan and monitor the flow of service.</li><li>
Attend and actively participate in all weekly Kitchen Manager meetings with DNS.</li><li>
All other duties as assigned by Opaa! Food Management.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Physical/Visual Activities or Demands</b></h3><p>
Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.</p><ul><li>
While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.</li><li>
The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.</li><li>
Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Working Conditions</b></h3><p>
Working conditions commonly associated with the performance of the functions of this job.</p><ul><li>
Inside and outside working conditions.</li><li>
Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.</li><li>
Occasionally exposed to toxic or caustic chemicals and extreme cold.</li><li>
The noise level is usually loud.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Position Qualifications</b></h3><p><b>
Education:</b></p><p>
High School Diploma, GED, or Relevant Experience Required</p><p><b>
Language Skills:</b></p><p>
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.</p><p><b>
Mathematical Skills:</b></p><p>
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.</p><p><b>
Reasoning Ability:</b></p><p>
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.</p><p><b>
Machines, Tools, Equipment and Work Aids:</b></p><p>
Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.</p><h4 class="jobSectionHeader"><b>
License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state</b></h4><p></p><p><br>
Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.</p><br>
<br>
Brand: Opaa!
<br>
Address: 400 North Pennsylvania Mangum, OK - 73554
<br>
Property Description: OK0065 - Mangum Public Schools
<br>
Property Number: OK0065</div>

Kitchen Manager

Doodle Bugs! Children’s Learning Academy

<div>Compensation: $18.50 - $20.00 per hour<br>
Type of Work Available: Full-Time (40 hours)<br>
Schedule: Monday-Friday, 7:15am-3:45pm<br>
Location: 100 North French Rd Amherst NY 14228<br>
100% paid training!<br>
<br>
Qualifications:<br>
<ul><li>High School Diploma or GED</li>
<li>1 year of relevant experience preferred</li>
</ul>When you join our team, we are committed to providing you with:<br>
<ul><li>A positive work culture that promotes collaboration, communication, and empowerment</li>
<li>Opportunities for meaningful classroom engagement and interaction with children</li>
<li>Fully stocked resources and supplies and a large, commercial grade kitchen</li>
<li>Innovative software and technology to help manage your day</li>
<li>Ongoing professional development opportunities such as emergency management training</li>
<li>Leadership and career growth opportunities</li>
</ul>
<br>
Doodle Bugs! Children&rsquo;s Learning Academy is an industry-leading Early Childhood Education learning center. With humble beginnings of 24 preschool students, we have expanded to serve over 2000 families across New York, Pennsylvania, and Florida. We are dedicated to making the Doodle Bugs! experience accessible to more children in the future. Join us in creating a world of Happy Children, Happy Parents, and Happy Teachers!<br>
<br>
Don't let qualifications hold you back &ndash; research shows that many candidates underestimate their abilities. We provide extensive training for 90% of the required technical skills. We are committed to creating an equitable and inclusive workplace and encourage applicants of all backgrounds to apply. Take the leap and apply today!</div>

Daycare Kitchen Manager

The Craftsman Eagle River

<p><b>The Craftsman American Tavern &ndash; Eagle River, Wisconsin</b></p><p><b>Salary: $50,000 annually</b></p><p><b>Schedule Highlights</b></p><ul><li>Structured, predictable scheduling</li><li>Approximately 45&ndash;52 hours per week during peak season</li><li>Approximately 32&ndash;35 hours per week during the off-season</li><li>Four-day workweek during the off-season</li><li>Every other Sunday lunch shift (11:00 AM&ndash;5:00 PM) during the summer season</li><li>Two weeks paid time off during the off-season</li></ul><p><b>Why Eagle River?</b></p><p>Located in Wisconsin&rsquo;s Northwoods, Eagle River offers a slower pace of life with beautiful lakes, forests, trails, and year-round outdoor recreation, while still providing the amenities needed for everyday living.</p><p><b>About The Position</b></p><p>The Craftsman American Tavern is seeking a hands-on Evening Kitchen Manager / Lead Cook to join our leadership team. We are an established restaurant with a strong seasonal customer base that takes pride in quality ingredients, attention to detail, and delivering an elevated dining experience within the pub fare category.</p><p>This is not a desk-management position. The Evening Kitchen Manager / Lead Cook is the leader of our dinner service and will be actively working the grill, directing the flow of the kitchen, and ensuring every plate that leaves the window meets Craftsman standards.</p><p><b>Additional Compensation</b></p><p>If you cover a daytime line cook or grill cook shift outside of your regular management schedule, you will receive the applicable hourly wage for that shift in addition to your salary.</p><p>Job Type: Full-time</p><p>Pay: $50,000.00 per year</p>

Evening Kitchen Manager / Lead Cook

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26074626<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Al Corniche Street, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<br>
<p></p><div><div><p><b>POSITION SUMMARY</b></p><p><br>
</p><p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p><p><br>
</p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. Address guests&rsquo; service needs. 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. 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.</p><p><br>
</p><p>PREFERRED QUALIFICATION</p>
<p>Education: Technical, Trade, or Vocational School Degree.</p>
<p>Related Work Experience: 4 to 6 years of related work experience.</p>
<p>Supervisory Experience: At least 2 years of supervisory experience.</p>
<p>License or Certification: None</p><p></p><p><br>
</p></div><div></div><p><i>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.</i></p><p></p><p>
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. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Sous Chef

ACT International

<div><div><div><div><b>Posted date</b></div> <div>23rd June, 2026</div> <div><b>Last date to apply</b></div> <div>28th June, 2026</div>
</div><br>
<div><div><b>Country</b></div> <div>Pakistan</div> <div><b>Locations</b></div> <div>Quetta</div>
</div><br>
<div><div><b>Category</b></div> <div>Development Sector
</div></div><br>
<div><div><b>Type</b></div> <div>Contractual</div> <div><b>Position</b></div> <div>1</div>
</div><br>
<div><div><b>Experience</b></div> <div>4 years </div><div><b>Maximum Age</b></div> <div>35 years</div></div></div></div>
<br><p></p><div><p><b>JOB PURPOSE:</b></p>
<p>
The Kitchen Supervisor will be responsible for overseeing all kitchen operations under the School Meal Project funded by World Food Programme. The role ensures safe, hygienic, and timely preparation and distribution of school meals in accordance with WFP standards, food safety protocols, and project guidelines. The position also ensures efficient kitchen management, staff supervision, and quality control of food services provided to school children..</p>
<p><b>
Description:</b></p>
<p>
1. Kitchen Operations Management</p>
<ul>
<li>Supervise daily kitchen activities including food preparation, cooking, packaging, and distribution.</li>
<li>Ensure meals are prepared on time and in accordance with approved menus and nutritional standards.</li>
<li>Monitor kitchen workflow to ensure efficiency and smooth operations.</li>
</ul>
<p>2. Food Safety and Hygiene Compliance</p>
<ul>
<li>Ensure strict compliance with food safety, hygiene, and sanitation standards.</li>
<li>Maintain cleanliness of kitchen premises, utensils, and storage areas.</li>
<li>Ensure safe handling, storage, and usage of food items in line with WFP and organizational guidelines.</li>
<li>Conduct regular checks to prevent contamination and food wastage.</li>
</ul>
<p>3. Staff Supervision and Management</p>
<ul>
<li>Supervise cooks, kitchen helpers, and support staff.</li>
<li>Assign daily tasks and ensure proper execution of duties.</li>
<li>Train kitchen staff on hygiene practices, food handling, and safety procedures.</li>
<li>Monitor attendance, performance, and discipline of kitchen staff.</li>
</ul>
<p>4. Inventory and Stock Management</p>
<ul>
<li>Manage kitchen inventory including food supplies, cooking materials, and utensils.</li>
<li>Maintain accurate records of stock received, used, and remaining.</li>
<li>Coordinate with procurement/logistics teams for timely replenishment of supplies.</li>
<li>Prevent wastage and ensure proper utilization of resources.</li>
</ul>
<p>5. Quality Control</p>
<ul>
<li>Ensure meals meet quality, taste, and nutritional standards defined by the project.</li>
<li>Conduct regular checks of raw materials and cooked food quality.</li>
<li>Report any issues related to food quality or supply to the project management.</li>
</ul>
<p>6. Coordination and Reporting</p>
<ul>
<li>Coordinate with school administration and project staff for smooth meal distribution.</li>
<li>Prepare daily, weekly, and monthly reports on kitchen operations, stock usage, and meal preparation.</li>
<li>Report operational issues, shortages, or incidents to the supervisor promptly.</li>
</ul>
<p>7. Health, Safety, and Compliance</p>
<ul>
<li>Ensure compliance with occupational health and safety standards in the kitchen.</li>
<li>Maintain fire safety and emergency preparedness protocols.</li>
<li>Ensure proper waste disposal in accordance with environmental guidelines.</li>
</ul>
<p>8. Other Responsibilities</p>
<ul>
<li>Support project team in monitoring and evaluation activities related to school meals.</li>
<li>Perform any additional duties assigned by the Project Manager.</li>
</ul>
<p><b>Required Qualifications</b></p>
<ul>
<li>Minimum Intermediate or Bachelor&rsquo;s degree preferred.</li>
<li>Certification in Food Safety, Culinary Arts, or Hospitality Management will be an advantage.</li>
<li>Minimum 2&ndash;4 years of experience in kitchen supervision, catering, or institutional food services.</li>
</ul>
<p><b>Required Skills and Competencies</b></p>
<ul>
<li>Strong knowledge of food safety and hygiene standards.</li>
<li>Leadership and team management skills.</li>
<li>Ability to work in field-based and school environments.</li>
<li>Strong organizational and time management skills.</li>
<li>Attention to detail and commitment to quality.</li>
<li>Basic record keeping and reporting skills.</li>
<li>Ability to work under pressure and meet deadlines.</li>
</ul>
<p><b>Working Conditions</b></p>
<ul>
<li>Field-based work in school environments.</li>
<li>Early morning working hours may be required depending on meal schedules.</li>
<li>Exposure to kitchen heat and food handling environments.</li>
</ul>
<p>The organization maintains a strict <b>zero-tolerance policy</b> toward all forms of sexual exploitation and abuse<b> (PSEA)</b> and the organization&rsquo;s Code of Conduct.</p></div><p></p>

Kitchen Supervisor

Coury Hospitality

Why Work at Hotel Carmichael?
<br>At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
<br><br>
EXECUTIVE SOUS CHEF
<br><b>Reports to:</b> Executive Chef
<br><b>Directs:</b> Line Level Culinary Stewards
<br><b>Status:</b> Exempt
<br><br>
<b>SUMMARY:</b><br>
Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.
<br><br>
<b>RESPONSIBILITIES:</b><br>
<ul>
<li>Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments.</li>
<li>Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.</li>
<li>Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.</li>
<li>Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.</li>
<li>Train and update kitchen employees with regard to all applicable policies and procedures.</li>
<li>Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.</li>
<li>Discuss daily food cost reports with key kitchen and F&B staff.</li>
<li>Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.</li>
<li>Troubleshoot unexpected or unusual situations in the kitchens.</li>
<li>Frequently review finished products for quality prior to leaving kitchens.</li>
<li>Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.</li>
<li>Follows and enforces all applicable safety procedures specified for kitchen and food services areas.</li>
<li>Organize and facilitate departmental meetings, training and goals setting.</li>
<li>Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.</li>
<li>Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.</li>
<li>Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.</li>
</ul>
QUALIFICATIONS & ATTRIBUTES
<br><ul>
<li>Proficient in the English language (bilingual a plus – Spanish)</li>
<li>Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.</li>
<li>Culinary education and/or appropriate level of on the job training and hotel culinary experience</li>
<li>At least 3 years high-volume cooking experience</li>
<li>In-depth skills and knowledge of all kitchen operations</li>
<li>Proficient in general computer knowledge</li>
<li>A true desire to exceed guest expectations in a fast-paced customer service environment</li>
<li>Capable of producing a consistent product in a timely manner</li>
<li>Strong leadership, organizational, interpersonal and communication skills involved in culinary training.</li>
<li>Self-starter who brings solutions and new ideas.</li>
</ul>
<b>PYSICAL DEMANDS:</b><br>
<ul>
<li>Ability to work from a standing position for extended periods of time.</li>
<li>Ability to perform reaching, stooping and/or crouching motions repeatedly.</li>
<li>Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.</li>
<li>Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.</li>
<li>Must have the sense of smell and taste needed to ensure quality food preparation.</li>
</ul>
<b>WORK ENVIORMENT:</b><br>
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.
<br><br>
<b>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</b><br>
Closed toe, non-canvas and non-skid soled shoes.

Hotel Carmichael- Chef, Executive Sous

Jumeirah Group

<div><div>Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort &amp; Spa - (2600001L)</div><div></div><div><p><b><br>
About Jumeirah</b></p><p>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 29 exceptional properties across 11 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world&rsquo;s most discerning travellers.</p><p></p><p><b><br>
About Jumeirah Gulf of Bahrain</b></p><p>
Located on the pristine beaches of Bahrain&rsquo;s West Coast, the resort features stunning ocean views, verdant greenery, and meandering waterways with modern, spacious rooms and suites as well as an exclusive Gulf Summer House, located directly on the beach. Guests can enjoy a variety of water sports activities, the resort&rsquo;s five pools, and book treatments at Jumeirah&rsquo;s signature Talise Spa.</p><p><b>
About the Job:</b></p><p>
We are currently seeking for a <b><i>Sous Chef</i></b> - <b><i>Main Kitchen</i></b> to join Jumeirah Gulf of Bahrain! You will support in ensuring smooth and efficient operation at the front office.</p><p><b>
Experience: </b>5 - 8 years in a similar role within the luxury industry.</p><p><b>
Essential</b>: Bachelor&rsquo;s Degree in Hospitality, Culinary, Food &amp; Beverage or another relevant field.</p><p><b>
Purpose:</b></p><p>
You will be assisting the Executive Sous Chef to set standards and maintain them to the Jumeirah Standards.</p><p>
Your main responsibilities are:</p><ul><li>
Establish Culinary Standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.</li><li>
Plan menus and compile recipes for food tasting to be approved by the Executive Sous Chef.</li><li>
Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.</li><li>
Check any spoilage and ensure regular turnover of food items and inform the Executive Sous Chef.</li><li>
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.</li><li>
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.</li></ul><p><b>
About the Benefits:</b></p><ul><li>We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain</li><li>Supportive and inclusive work environment</li><li>Access to Learning &amp; Development programmers and clear career pathways</li><li>Opportunities for internal mobility within our global network</li><li>Colleague discounts on food, beverage, and hotel stays worldwide</li><li>Health care and insurance benefits</li><li>Locally competitive salary and incentive structure</li><li>Locally relevant benefits as determined by the property</li></ul><div><br>
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Jun 22, 2026, 9:13:55 AM</div></div>

Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort & Spa

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