pastry sous chef

Nomad Urban Eatery 

Pastry ChefReports ToExecutive Chef / Head Chef / Kitchen ManagerJob SummaryThe Pastry Chef is responsible for preparing, baking, and presenting high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining consistency, food safety standards, and cost control. The role requires creativity, attention to detail, and the ability to manage daily pastry operations efficiently.Key Responsibilities Production &amp; Quality<ul><li>Prepare and bake a variety of pastries, cakes, desserts, breads, and specialty items according to recipes and standards.</li><li>Ensure consistency in taste, presentation, and portion control.</li><li>Develop seasonal dessert menus and innovative pastry offerings.</li><li>Decorate cakes and desserts to a high professional standard.</li><li>Monitor product quality and freshness throughout service.</li></ul>Kitchen Operations<ul><li>Organize daily pastry production schedules.</li><li>Maintain a clean, organized, and efficient pastry kitchen.</li><li>Ensure proper storage, labeling, and rotation of ingredients (FIFO).</li><li>Monitor inventory levels and communicate purchasing requirements.</li><li>Minimize waste and maintain food cost targets.</li></ul>Food Safety &amp; Compliance<ul><li>Follow all food safety, hygiene, and sanitation regulations.</li><li>Ensure compliance with HACCP and local health regulations.</li><li>Maintain cleanliness of equipment, workstations, and storage areas.</li><li>Conduct regular quality checks on ingredients and finished products.</li></ul>Teamwork &amp; Leadership<ul><li>Train and mentor junior pastry staff and kitchen assistants.</li><li>Support the kitchen team during busy service periods.</li><li>Foster a positive and collaborative working environment.</li><li>Assist in performance evaluations and staff development when required.</li></ul>Cost Control<ul><li>Monitor ingredient usage and control wastage.</li><li>Assist in recipe costing and menu pricing.</li><li>Ensure efficient use of equipment and resources.</li></ul>Qualifications &amp; Requirements<ul><li>Diploma or certification in Pastry Arts, Culinary Arts, or a related field.</li><li>Minimum 3&ndash;5 years of experience as a Pastry Chef or Senior Pastry Cook.</li><li>Strong knowledge of baking techniques, dessert preparation, and cake decoration.</li><li>Experience with menu development and recipe standardization.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong organizational and time-management skills.</li></ul>Skills &amp; Competencies<ul><li>Creativity and attention to detail.</li><li>Leadership and team management.</li><li>Excellent communication skills.</li><li>Problem-solving and decision-making abilities.</li><li>Strong knowledge of ingredients, baking methods, and dessert trends.</li><li>Ability to multitask and meet deadlines.</li></ul>Working Conditions<ul><li>Flexible working hours, including weekends and public holidays.</li><li>Prolonged standing and physical activity.</li><li>Exposure to hot ovens, kitchen equipment, and fast-paced environments.</li></ul>Key Performance Indicators (KPIs)<ul><li>Product quality and consistency.</li><li>Food cost and waste control.</li><li>Compliance with food safety standards.</li><li>Customer satisfaction and feedback.</li><li>Timely completion of production schedules.</li><li>Team performance and kitchen organization.</li></ul>Work Location: In person

Pastry Chef

Bonapal W.L.L.

We are seeking a Commis &ndash; Pastry &amp; Bakery to support daily pastry and bakery production while maintaining quality, hygiene, and consistency standards.Responsibilities:<ul><li>Assist in preparing pastries, desserts, breads, and bakery items</li><li>Follow recipes and instructions from the Pastry Chef</li><li>Maintain the cleanliness and organization of the pastry section</li><li>Ensure food safety and hygiene standards are followed</li><li>Support production and service requirements</li></ul>Requirements:<ul><li>Previous pastry/bakery or commis experience preferred</li><li>Basic knowledge of baking and dessert preparation</li><li>Ability to work in a fast-paced kitchen</li><li>Willingness to learn and work as part of a team</li><li>Locally available in Bahrain</li><li>Valid transferable visa preferred (LMRA compliant)</li></ul>Job Type: Full-timePay: BD120.000 - BD280.000 per monthApplication Question(s):<ul><li>Are you currently working in Bahrain?</li><li>Do you have experience working as a Commi?</li></ul>Work Location: In person

Commis (Pastry & Bakery Section)

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
 </li>
 <li>
 Take orders from his/her Chef de Partie and carry them out in the correct manner
 </li>
 <li>
 Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
 </li>
 <li>
 Maintain good employee relations and motivate colleagues
 </li>
 <li>
 Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
 </li>
 <li>
 Responsible for completing the daily checklist regarding mise-en-place and food storage.
 </li>
 <li>
 Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
 </li>
 <li>
 Check the main information board regarding changes in any Banquets or other information re the organization.
 </li>
 <li>
 Keep the section clean and tidy.
 </li>
 <li>
 Pass all information to next shift
 </li>
 <li>
 Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
 </li>
 <li>
 Assist the Chef de cuisine in composing new recipes and menu ideas.
 </li>
 <li>
 Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
 </li>
 <li>
 The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Reading, writing and oral proficiency in the English language.
 </li>
 <li>
 Good communication and customer contact skills.
 </li>
 <li>
 Team Player
 
 
 </li>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Minimum 1-year experience in similar role
 
 
 </li>
 </ul>
 Additional Information
 
 
 <ul>
 <li>
 Opportunity to join the first Raffles in Bahrain
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities.
 </li>
 </ul>
</div>

Demi Chef de Partie - Middle Eastern & Moroccan cuisine

Elite Resort and Spa

Looking for an Hotel Experienced Sous Chef who can work hands on to join our team.. Candidates with previous experience in below job responsibilities can apply with your updated CV.Only shortlisted candidates will be called for Interview.Job Responsibilities:<ul><li>Handling Day to Day operations</li><li>Staff Handling and Leadership</li><li>Quality control</li><li>Food Cost Management</li><li>Handling Administrative tasks</li><li>Responsible for entire kitchen including Banquets.</li></ul>Pay: BD400.000 - BD450.000 per monthWork Location: In person

sous chef

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

Marriott International

<div>Additional Information 
Job Number26076075 
Job CategoryFood and Beverage &amp; Culinary 
LocationBuilding 173, Road 2803, Manama, Bahrain, Bahrain 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and 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. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
#LI-NS1</div><div> 
</div>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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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></div></div>

Demi Chef de Partie - IRD / Plums

Jumeirah Group

<div><div>Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort &amp; Spa - (2600001L)</div><div></div><div> 
About Jumeirah
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. 
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:
We are currently seeking for a Sous Chef - Main Kitchen to join Jumeirah Gulf of Bahrain! You will support in ensuring smooth and efficient operation at the front office.
Experience: 5 - 8 years in a similar role within the luxury industry.
Essential: Bachelor&rsquo;s Degree in Hospitality, Culinary, Food &amp; Beverage or another relevant field.
Purpose:
You will be assisting the Executive Sous Chef to set standards and maintain them to the Jumeirah Standards.
Your main responsibilities are:<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>
About the Benefits:<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> 
</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

Explore 10+ Pastry sous chef in Manama this July. Find roles across top companies and apply now to boost your career.