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demi chef de partie (cold kitchen) Jobs in Bahrain

demi chef de partie (cold kitchen)

pastry chef

solution engineer

new product development chef

Calo Inc.

<div>
 
 About Calo
 
 
 
 Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
 
 
 
 Role Overview
 
 
 
 To function as a New Product Development (NPD) Pastry Chef for Calo and support the development and improvement of dessert and pastry products across our menu and retail offerings. You will work closely with the NPD team to develop, test, and refine pastry recipes, support new product launches, and improve existing products while ensuring consistency, quality, and scalability.
 
 
 
 Main Responsibilities
 
 
 
 
 Product Development
 
 
 
 <ul>
 <li>
 Assist in designing and developing new pastry and dessert products that align with Calo&rsquo;s nutritional standards and brand positioning.
 </li>
 <li>
 Support the formulation and testing of pastry recipes, focusing on taste, texture, and presentation.
 </li>
 <li>
 Modify and improve existing dessert products based on feedback, operational needs, and cost considerations.
 </li>
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 Work with the NPD and R&amp;D teams to trial recipes before handover to production.
 
 
 </li>
 </ul>
 
 Market Awareness &amp; Trends
 
 
 
 <ul>
 <li>
 Stay updated on pastry and dessert trends, including healthier alternatives and evolving consumer preferences.
 </li>
 <li>
 Use customer feedback and internal tastings to support product improvements and iterations.
 
 
 </li>
 </ul>
 
 Collaboration &amp; Coordination
 
 
 
 <ul>
 <li>
 Collaborate with nutritionists and dietitians to ensure pastry products meet nutritional guidelines.
 </li>
 <li>
 Coordinate with procurement and operations teams to ensure ingredients and methods are feasible for scale.
 </li>
 <li>
 Support kitchen and production teams during trials and test runs.
 
 
 </li>
 </ul>
 
 Documentation &amp; Reporting
 
 
 
 <ul>
 <li>
 Maintain accurate documentation for recipes, methods, yields, and ingredients.
 </li>
 <li>
 Ensure all recipe instructions are clear, practical, and production-ready.
 
 
 </li>
 </ul>
 
 Quality &amp; Compliance
 
 
 
 <ul>
 <li>
 Ensure pastry products meet Calo&rsquo;s quality, hygiene, and food safety standards.
 </li>
 <li>
 Follow and support quality control processes to maintain consistency across batches.
 
 
 </li>
 </ul>
 
 Creativity &amp; Innovation
 
 
 
 <ul>
 <li>
 Contribute ideas for new desserts, flavor combinations, and formats.
 </li>
 <li>
 Experiment with ingredients, techniques, and presentations under the guidance of the NPD team.
 
 
 </li>
 </ul>
 
 Scaling &amp; Training Support
 
 
 
 <ul>
 <li>
 Support the scaling of pastry products with minimal variance in taste and appearance.
 </li>
 <li>
 Assist in documenting processes and visuals for training materials.
 </li>
 <li>
 Support training sessions for kitchen or production teams when required.
 
 
 </li>
 </ul>
 
 Ideal Candidate
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Culinary Arts degree or equivalent qualification.
 </li>
 <li>
 A pastry or baking background is required.
 </li>
 <li>
 Proficient in English; Arabic is an advantage.
 
 
 </li>
 </ul>
 
 Knowledge and Competency
 
 
 
 <ul>
 <li>
 Strong foundation in pastry techniques and dessert preparation.
 </li>
 <li>
 Good understanding of textures, consistency, and the basic functionality of ingredients.
 </li>
 <li>
 Ability to follow and improve existing recipes.
 </li>
 <li>
 Organized, detail-oriented, and able to manage multiple tasks.
 </li>
 <li>
 Comfortable working with understanding feedback and making adjustments.
 </li>
 <li>
 Working knowledge of food safety and hygiene standards.
 </li>
 <li>
 Basic computer skills (MS Office, kitchen systems).
 
 
 </li>
 </ul>
 
 Personality
 
 
 
 <ul>
 <li>
 Curious and eager to learn
 </li>
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 Hands-on and detail-oriented
 </li>
 <li>
 Team player with a positive attitude
 </li>
 <li>
 Open to feedback and experimentation
 </li>
 <li>
 Calm, friendly, and professional in a fast-paced environment
 </li>
 </ul>
</div>

New Product Development chef

Al Ghalia

Ability to make french breadsTo support the Chef de Partie or Sous Chef in the daily operation and oversee his/ herresponsibilities during absenceo To have knowledge of the opening, closing requirements and product knowledge for thedesignated sectiono To control cost by minimizing spoilage, waste and exercising strict portion controlo To make sure that all food items are prepared on time and meet quality and quantity standardso To inform the Chef de Partie on all relevant information related to operational and personalmatters on a daily basiso To establish and maintain effective employee relationso To prepare all kitchen mise en place and food requisitions on daily basis as assignedo To maintain the daily inventory for production purposeso To participate in ensuring that all fridges, cold rooms, counter tops, shelves, cooking stations andall equipment assigned are kept in order and clean at all timeso To follow the instructions and recommendations from the Chef De Partie to complete the dailytaskso To follow all recipes as prescribed by the Executive Chefo To make careful use of safety equipment, such as gloves, aprons, shoes etc. Return it to itsdesignated storage area after use, and report any discrepancy to your direct superioro To ensure freshness and suitability of products used by the section. Check all the expiry date ofraw materialso To attend training sessions on hygiene and grooming standardso To carry out many different tasks simultaneously in a brief amount of timeo To ensure product knowledge is maintained and communicated to all relevant kitchen personnelo To be responsible for completing the mise en place to the highest quality as per standards set bythe superiorso To store ingredients in dedicated containers, making sure that they are best preserved andlabeled according to standardo To comply with all the company&rsquo;s policies and procedureso To ensure all statutory regulations are adhered to, such as food hygiene policieso To receive and check daily store delivery and delivery from the suppliero To report all accidents, dangerous occurrences, or hazards, no matter how minor, to thesupervisor or Heads of Departmento To comply with time and attendance policieso To participate and serve guests during Outdoor Caterings as and when assignedo To perform any other duties as assigned by the Executive Chef, Senior Sous Chef, Sous Chef orChef de PartieJob Type: Full-time

DCDP (Demi Chef de Partie) - Bakers

Hilton

<div>
 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>
 <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>
 <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!
 
 
 
 Work Locations
 
 
 
 Hilton Garden Inn Bahrain Bay
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Garden Inn
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef de Partie (Pastry)

Jumeirah Group

<div><div>Demi Chef de Partie - Culinary - Jumeirah Gulf of Bahrain - (2600000P)</div><div></div><div> 
About Jumeirah
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 31 exceptional properties across 13 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. 
About Jumeirah Gulf of Bahrain
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. 
About the Job
An exciting opportunity has arisen for Demi Chef De Partie to join Jumeirah Gulf of Bahrain.
The main duties and responsibilities of this role include:<ul><li>
Take orders from the Chef de Partie and execute them accurately following instructions and recommendations, ensuring tasks are completed as per daily requirements.</li><li>
Write daily requisitions for wine, dry store, food, and kitchen transfers, seeking approval from Executive Chef / Executive Sous Chef to maintain high stock rotation in the section.</li><li>
Work according to specifications regarding portion size, quantity, and quality as specified in the recipe index provided by the Chef de Partie.</li><li>
Ensure the highest standards and consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques.</li><li>
Organize mise-en-place production and service shifts in collaboration with the Chef de Partie to ensure efficient kitchen operations.</li><li>
Adhere strictly to food safety and hygiene procedures and regulations to maintain a clean and safe working environment.</li></ul>
About You
The ideal candidate for this position will have the following experience and qualifications:<ul><li>
2 years&rsquo; experience in the kitchen</li><li>
Diploma or certification from an accredited Culinary School</li><li>
Demonstrated passion for quality and cooking</li></ul>
About the Benefits
At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow.
Benefits include:<ul><li>
Supportive and inclusive work environment</li><li>
Access to Learning &amp; Development programmes 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></ul><div>
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Feb 10, 2026, 3:52:50 AM</div></div>

Demi Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

Bonapal W.L.L.

Bonapal is looking for passionate, talented, and driven culinary professionals to join our expanding team. If you thrive in a high-energy environment and have a craft-driven approach to food, we want to hear from you.We are currently seeking candidates for the following positions:<ul><li>Pastry Chef: A creative visionary to lead our dessert and bakery program. Must have expertise in fine pastries, plating, and menu development.</li><li>Sous Chef: A strong leader to manage kitchen operations, mentor staff, and ensure every plate meets our exacting standards.</li><li>Junior Sous Chef: An ambitious professional ready to take the next step in leadership while maintaining hands-on excellence on the line.</li></ul>What We&rsquo;re Looking For:<ul><li>Proven experience in high-volume or fine-dining environments.</li><li>Strong technical skills and a deep understanding of food safety/HACCP.</li><li>A collaborative spirit and a &quot;lead-by-example&quot; attitude.</li><li>Innovation, consistency, and a passion for excellence.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Are you currently residing in Bahrain?</li><li>Do you have experience working as a Pastry Chef/Sous Chef?</li></ul>

Pastry Chef

A Holding Co WLL

The Brand Manager is the guardian of the brand across all touchpoints. This role ensures brand consistency, commercial alignment, and execution excellence across operations, marketing, product, and guest experience. The Brand Manager translates brand vision into clear systems, standards, and performance.Scope of Role<ul><li>Brand strategy, positioning, and guardianship</li><li>Cross-functional alignment (Operations, Marketing, Culinary, Supply Chain)</li><li>Product, menu, and concept governance</li><li>Guest experience and brand standards</li><li>Performance monitoring and continuous improvement</li></ul>Key Performance Measures<ul><li>Brand consistency scores across locations</li><li>Guest feedback, reviews, and brand sentiment</li><li>Successful execution of campaigns and launches</li><li>Menu and product performance</li><li>Alignment between brand intent and operational delivery</li></ul>Brand Governance Responsibilities<ul><li>Own and enforce brand standards, tone of voice, and visual identity</li><li>Approve brand-facing materials and initiatives</li><li>Ensure all locations operate within brand guidelines</li><li>Act as final escalation point for brand deviations</li></ul>Core Responsibilities<ul><li>Brand Strategy &amp; Standards</li><li>Define and maintain brand positioning and guidelines</li><li>Ensure consistent brand execution across all locations</li><li>Translate brand vision into operationally executable standards</li><li>Review and refine brand systems as the business scales</li></ul>Product &amp; Menu Alignment<ul><li>Oversee menu structure, naming, and positioning with Head Chef</li><li>Approve new product launches and limited-time offers</li><li>Ensure product storytelling aligns with brand narrative</li><li>Monitor menu performance and guest response</li></ul>Cross-Functional Leadership<ul><li>Align Marketing, Operations, and Culinary teams under one brand vision</li><li>Support Store Managers in delivering brand standards daily</li><li>Resolve conflicts between brand intent and operational reality</li><li>Act as brand decision-maker during operational trade-offs</li></ul>Guest Experience &amp; Feedback<ul><li>Monitor reviews, social feedback, and guest insights</li><li>Identify recurring issues affecting brand perception</li><li>Drive corrective actions with relevant teams</li><li>Champion guest-first thinking across the business</li></ul>Performance &amp; Continuous Improvement<ul><li>Track brand KPIs and execution quality</li><li>Lead quarterly brand reviews</li><li>Identify opportunities for refinement and growth</li><li>Support scalability and franchising readiness</li></ul>Required Knowledge &amp; Skills<ul><li>Strong brand and commercial acumen</li><li>Experience in F&amp;B or hospitality brand management</li><li>Ability to balance creativity with operational discipline</li><li>Strong leadership and stakeholder management</li><li>Data-driven decision making</li></ul>Training &amp; Development<ul><li>Brand systems and governance training</li><li>Leadership and strategic planning development</li><li>Ongoing market and trend exposure</li></ul>Authority &amp; Escalation<ul><li>Final authority on brand standards and brand execution systems</li><li>Approve or reject brand-facing initiatives and materials</li><li>Escalate strategic risks, repeated brand breaches, or reputational issues to Ownership</li></ul>Job Type: Full-time

Brand Manager

Gulf Hotel Bahrain Convention and Spa

Key Responsibilities:<ul><li>Assist in the preparation and presentation of authentic Iranian dishes, ensuring high quality and consistency.</li><li>Prepare, measure, and handle ingredients such as rice, herbs, spices, meats, and sauces according to Iranian culinary standards.</li><li>Support senior chefs in daily kitchen operations including mise en place, cooking, grilling, stewing, and plating.</li><li>Follow standardized recipes, portion control, and presentation guidelines as set by the Head Chef.</li><li>Maintain consistency in taste, texture, and presentation of all Iranian menu items.</li><li>Ensure cleanliness, organization, and hygiene of workstations and kitchen equipment at all times.</li><li>Monitor stock levels and report shortages or spoilage to the Chef de Partie or Sous Chef.</li><li>Adhere strictly to food safety, HACCP, and hygiene regulations.</li><li>Assist in testing and developing new Iranian dishes and seasonal menu items.</li><li>Work closely with the kitchen team to ensure smooth, efficient, and timely service.</li></ul>Requirements:<ul><li>Proven experience as a Commis II or Commis III, preferably in Iranian, Middle Eastern, or similar cuisine.</li><li>Good knowledge of Iranian ingredients, spices, cooking methods, and traditional preparation techniques.</li><li>Strong teamwork, communication, and time-management skills.</li><li>Ability to work efficiently under pressure while maintaining attention to detail.</li><li>Passion for Iranian cuisine, culinary excellence, and continuous learning.</li></ul>Job Type: Full-time

Commis 1 - Iranian Cuisine

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