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kitchen & laundry technician

kitchen supervisor

Global Vision Solution

Job Description 33340017Restaurant &amp; Kitchen Supervisor Job SummaryThe Kitchen Supervisor will be responsible for the overall operation and performance of the kitchen staff. This includes setting goals and targets, monitoring progress, and providing feedback and guidance to ensure that the kitchen staff is meeting the standards of the restaurant. The Kitchen Supervisor will maintain a safe and sanitary working environment and implement and enforce safety and sanitation standards.Restaurant &amp; Kitchen Supervisor Duties and Responsibilities&middot; Supervise and manage kitchen staff, including hiring, training, scheduling, and performance reviews&middot; Ensure all kitchen staff are properly trained and are following all food safety and sanitation guidelines&middot; Ensure kitchen operations run smoothly and efficiently&middot; Monitor and maintain adequate kitchen inventory levels&middot; Ensure that recipes and food preparation instructions are followed correctly&middot; Monitor food quality and presentation&middot; Ensure that all equipment is in good working order&middot; Maintain a clean and organized kitchen environment&middot; Assist in menu planning and development&middot; Handle Customer orders&middot; Follow up catering and functions orders&middot; Handle the customer collection / payment and refund if any&middot; Ensure smooth order operation and deliveryRestaurant &amp; Kitchen Supervisor Requirements and Qualifications&middot; High school diploma or equivalent&middot; 1-3 years of kitchen &amp; restaurant management experience&middot; Working knowledge of food safety and sanitation standards&middot; Able to multi-task and work in a fast-paced environment&middot; Excellent communication, problem-solving, and organizational skills&middot; Able to work flexible hours, including evenings and weekends&middot; Food Handler certification (preferred) 33340017Job Types: Full-time, Permanent, Contract Contract length: 12 monthsPay: BD250.000 - BD350.000 per monthAbility to commute/relocate:<ul><li>Manama: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Experience:<ul><li>food process: 2 years (Required)</li></ul>Language:<ul><li>english (Required)</li></ul>Location:<ul><li>Manama (Required)</li></ul>

Restaurant Kitchen Supervior

Ridge Coffee House W.L.L

Ridge Coffee House is seeking a skilled and organized Head Chef to lead our kitchen operations. This role requires someone hands-on who can manage the entire back-of-house, maintain food quality, oversee staff, and ensure smooth daily service.Role OverviewThe Head Chef will be fully responsible for menu execution, food preparation, kitchen staff management, inventory, hygiene, and overall kitchen performance.Key ResponsibilitiesKitchen Management &amp; Operations<ul><li>Supervise daily kitchen activities, prep, cooking, and presentation</li><li>Ensure all dishes are prepared according to recipes, standards, and portion controls</li><li>Oversee kitchen opening and closing procedures</li><li>Maintain a clean, organized, and efficient kitchen environment</li></ul>Menu Execution &amp; Development<ul><li>Execute caf&eacute;-style menu items consistently</li><li>Assist in developing new dishes, specials, and seasonal items</li><li>Train the team on recipes, portioning, and plating</li><li>Maintain high-quality food presentation at all times</li></ul>Staff Leadership<ul><li>Manage, train, and supervise kitchen staff</li><li>Monitor performance and provide continuous coaching</li><li>Create and manage staff schedules in coordination with the Branch Manager</li><li>Assign prep lists and daily duties</li></ul>Inventory &amp; Cost Control<ul><li>Manage stock levels of food, packaging, and supplies</li><li>Conduct weekly inventory counts</li><li>Control wastage and maintain food cost targets</li><li>Place and track orders with suppliers</li><li>Oversee proper storage, labeling, and FIFO rotation</li></ul>Hygiene, Safety &amp; Compliance<ul><li>Ensure full compliance with Bahrain health and safety regulations</li><li>Maintain HACCP-level cleanliness and documentation</li><li>Monitor food handling, temperature control, and sanitation</li><li>Report and manage any kitchen equipment issues</li></ul>Financial &amp; Administrative Responsibilities<ul><li>Monitor kitchen expenses and maintain budget discipline</li><li>Assist with menu costing and pricing</li><li>Support monthly reporting and kitchen KPIs</li></ul>Requirements<ul><li>3&ndash;6 years of experience in a caf&eacute;/restaurant kitchen (at least 1&ndash;2 years in a supervisory role)</li><li>Strong knowledge of food preparation, cooking techniques, and kitchen workflow</li><li>Ability to manage a team and work in a fast-paced environment</li><li>Strong organizational and communication skills</li><li>Understanding of inventory, ordering, and food cost control</li><li>Familiar with food safety and hygiene standards</li><li>Creative, reliable, and able to take ownership</li></ul>Job Type: Full-time

Head Chef - Ridge Coffee House

Ramada by Wyndham Bahrain Adliya

Job Title: Sous ChefDepartment: Kitchen Reports To: Executive Chef / Head ChefJob SummaryThe Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and team performance. The role assists in menu planning, staff supervision, cost control, and smooth service during all meal periods.Key Responsibilities Kitchen Operations<ul><li>Supervise and coordinate kitchen activities to ensure efficient and timely service.</li><li>Assist in planning and creating menus, including daily specials.</li><li>Ensure all dishes are prepared according to standard recipes and quality expectations.</li><li>Maintain excellent presentation and consistency across all food items.</li></ul>Team Leadership<ul><li>Lead and support the kitchen team in daily operations.</li><li>Train, motivate, and guide junior chefs and cooks.</li><li>Assist in scheduling staff and managing shift coverage.</li><li>Promote teamwork and a positive work environment.</li></ul>Quality, Hygiene &amp; Safety<ul><li>Ensure all hygiene, sanitation, and safety standards are strictly followed.</li><li>Oversee proper food handling, storage, and labeling procedures.</li><li>Conduct regular checks on workstations, equipment, and food quality.</li></ul>Inventory &amp; Cost Control<ul><li>Assist in monitoring stock levels and placing orders when needed.</li><li>Minimize food wastage through proper planning and portion control.</li><li>Ensure accurate receiving and storage of deliveries.</li><li>Support in maintaining cost-efficiency and meeting food cost targets.</li></ul>Administrative Duties<ul><li>Assist with menu costing and kitchen reports.</li><li>Support the Executive Chef during absence or leave.</li><li>Handle any guest feedback related to food quality in a professional manner.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience as a Sous Chef or senior-level chef.</li><li>Strong knowledge of culinary techniques, kitchen operations, and food safety.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Creativity and passion for food presentation and development.</li><li>Flexibility to work shifts, weekends, and holidays.</li></ul>Local Hire Only &mdash; Applicants must be currently in Bahrain to apply.Job Type: Full-time

Looking for Sous Chef

Hilton

<div>Chef de Partie (Pastry)
Position Purpose
To a) support the Head Chef in successfully managing the kitchen &amp; stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.
Duties &amp; Key Responsibilities
Being a Great Team Member<ul><li>Come to work every day with a smile on your face
</li><li>Be a reliable and motivated member of the Food Operations team and a role model for others</li><li>Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel</li><li>Always deliver &lsquo;fair share&rsquo; in team tasks and support colleagues whose workload may temporarily be heavy</li></ul><ul><li>
Every 6 months, rotate to a new &lsquo;Champion&rsquo; area (e.g. Food Safety, Training, CleanStay, rostering) &ndash; our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this</li><li>
Coach &amp; train 2 &ndash; 4 Food Operations Team Members, as assigned on a rotating six month schedule</li><li>
In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of &lsquo;coachees&rsquo; and suggest development opportunities for them in the coming months.</li></ul><ul><li>On-board and supervise assigned &lsquo;coachee&rsquo; team members, ensuring execution of agreed development or performance improvement actions</li><li>Give praise to high performers on your shifts and show recognition on the spot</li><li>Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts</li><li>Be aware of planned team meetings and learning sessions and attend as required</li><li>Volunteer to participate in company campaigns like Travel with Purpose or TM committees</li><li>Execute any duties as assigned by the Chief Host&amp; Food Operations Manager</li></ul>
Chef de Partie Specifics<ul><li>Be responsible for the management of the assigned kitchen &amp; stewarding area(s) on your shift and the entire kitchen in the absence of the Food Operations Manager</li><li>Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts</li><li>Ensure that all assigned kitchen work areas can deliver the pre-service and service tasks effectively &amp; efficiently, to the required standard, and in line with HACCP standards</li><li>Visually check the food quality produced during assigned shifts, personally deliver some of the orders to guests and actively ask for feedback</li><li>Assist the Head Chef in overseeing cleanliness and sanitation in all kitchen &amp; stewarding areas.</li><li>Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production</li><li>Train new Food Operations TMs on processes, products and meal production as per guidance of the Food Operations Manager
</li><li>Hold pre and post shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Food Operations Manager</li><li>Support the Food Operations Manager in planning, offering and conducting regular trainings on food/kitchen hygiene, and menu offerings for F&amp;B and FO Hosts</li><li>Preparation of different types of dough, batters, fillings, and creams.</li><li>Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts.</li><li>Decorating and plating desserts according to appropriate designs and standards.</li><li>Maintaining cleanliness, safety, and hygiene in the pastry kitchen.</li><li>Coordinating with the head chef to receive instructions and organize the work process.</li><li>Monitoring the inventory and ensuring the availability of necessary ingredients and equipment&rsquo;s.</li><li>Updating menus and suggesting new pastry items to attract guests.</li><li>Observing and following the established recipes and procedures to maintain consistency in the product quality.</li></ul>
What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie (Pastry)

Plan B Restaurant

We Are Hiring: Chef (Burger Restaurant)Job Overview: We are seeking a talented and experienced Chef to join our team at a vibrant Burger Restaurant located in Hamala.Key Responsibilities:<ul><li>Oversee all kitchen operations, including stock control, food preparation, and maintaining quality standards.</li><li>Ensure sanitation, cleanliness, and compliance with health and safety regulations.</li><li>Train and supervise kitchen staff in cooking methods, plating, portion control, and cost management.</li><li>Develop and innovate menu items to captivate our customers.</li></ul>Requirements:<ul><li>Expertise in preparing burgers and American-style cuisine.</li><li>Proven experience in creating crispy chicken, salads, steaks, French fries, and appetizers.</li><li>At least 3 years of experience in a similar role.</li></ul>Additional Details:<ul><li>Salary range: Based on experience.</li><li>Interviews will be held in Hamala.</li><li>Interested candidates are invited to send their CV directly for consideration.</li></ul>Job Type: Full-timeAbility to commute/relocate:<ul><li>Manama: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>

Chef

Propel Consult

We are seeking an experienced and passionate Sous Chef specialising in Italian cuisine to support the Head Chef in leading our kitchen operations. The ideal candidate will have strong experience in traditional and modern Italian cooking, excellent leadership skills, and the ability to maintain high standards of quality, consistency, and efficiency.Key ResponsibilitiesCulinary Operations<ul><li>Assist the Head Chef in managing daily kitchen operations.</li><li>Oversee food preparation, cooking, and presentation for all Italian dishes.</li><li>Ensure consistency in taste, portioning, and quality across all services.</li><li>Contribute to the development of seasonal menus, specials, and new Italian dishes.</li><li>Maintain high standards of authenticity in pasta, risotto, sauces, grills, and regional Italian specialties.</li></ul>Leadership &amp; Team Management<ul><li>Supervise, train, and guide junior chefs on assigned stations.</li><li>Allocate tasks and ensure smooth workflow during service.</li><li>Lead the kitchen in the absence of the Head Chef.</li><li>Promote teamwork, respect, and a positive working environment.</li></ul>Food Safety &amp; Hygiene<ul><li>Ensure full compliance with HACCP and all kitchen safety standards.</li><li>Monitor cleanliness, sanitation, and organisation of all kitchen areas.</li><li>Conduct regular checks on food storage, temperature control, and stock rotation.</li></ul>Cost Control &amp; Inventory<ul><li>Assist with managing food cost, portion control, and wastage.</li><li>Support with ordering, receiving, and inventory management.</li><li>Work closely with suppliers to ensure quality and authenticity of ingredients.</li></ul>Requirements<ul><li>Proven experience as a Sous Chef or strong Chef de Partie in an Italian restaurant.</li><li>Strong knowledge of traditional Italian cuisine, techniques, and regional dishes.</li><li>Experience with fresh pasta, sauces, wood-fired or grill cooking is an advantage.</li><li>Excellent leadership, communication, and time-management skills.</li><li>Ability to thrive under pressure in a fast-paced environment.</li><li>Knowledge of food safety guidelines, HACCP, and kitchen standards.</li><li>Passion for Italian flavours, creativity, and culinary excellence.</li></ul>Job Types: Full-time, PermanentPay: Up to BD500.000 per month

sous chef

We are looking for a skilled and motivated Chef de Partie to manage a designated kitchen section and ensure high standards of preparation, cooking, and presentation. The ideal candidate will be organised, reliable, and capable of maintaining consistency while working in a fast-paced environment.Key ResponsibilitiesCulinary Operations<ul><li>Manage and oversee a specific kitchen section (Hot, Cold, Grill, Pastry, Garde Manger, etc.).</li><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s standards.</li><li>Maintain consistent quality, taste, and presentation during service.</li><li>Support menu planning, recipe creation, and daily specials when required.</li><li>Ensure all mise en place is completed before service and properly stored after.</li></ul>Teamwork &amp; Leadership<ul><li>Supervise and train Commis chefs on the assigned section.</li><li>Delegate tasks and guide junior staff to maintain smooth workflow.</li><li>Work closely with the Sous Chef and Head Chef to ensure efficient service.</li></ul>Food Safety &amp; Hygiene<ul><li>Follow all HACCP, food safety, and sanitation policies.</li><li>Ensure workstations, equipment, and storage areas are clean and organised.</li><li>Monitor proper food handling, temperature control, and stock rotation.</li></ul>Inventory &amp; Cost Control<ul><li>Assist with stock control, ordering, and inventory management.</li><li>Monitor ingredient usage and help reduce wastage.</li><li>Ensure portion control is followed according to recipes and standards.</li></ul>Requirements<ul><li>Previous experience as a CDP or strong Demi CDP ready for the next step.</li><li>Solid cooking skills and knowledge of kitchen operations.</li><li>Ability to manage a section independently.</li><li>Good communication and teamwork skills.</li><li>Ability to work calmly under pressure.</li><li>Understanding of HACCP and kitchen safety procedures.</li><li>Passion for cooking, creativity, and continuous improvement.</li></ul>What We Offer<ul><li>Competitive salary and benefits.</li><li>Professional and supportive working environment.</li><li>Opportunities for growth (Sous Chef pathway).</li><li>Training and skill development.</li></ul>Job Types: Full-time, PermanentPay: Up to BD400.000 per month

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