pastry sous chef

Calo Inc.

<div>
 
 About Calo
 
 
 
 Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated individuals driving this mission by providing better, faster, and more affordable access to food through technology.
 
 
 
 Role Overview
 
 
 
 We are looking for a
 
 Sous Chef
 
 to join our Central Kitchen team in Bahrain. You will work closely with the Head Chef to oversee daily production operations, ensuring consistency, efficiency, and high food quality at scale.
 
 
 This role is ideal for someone with strong experience in
 
 high-volume production kitchens
 
 , meal prep, and process-driven environments.
 
 
 
 
 Main Responsibilities
 
 
 
 
 <ul>
 <li>
 Support the Head Chef in managing daily central kitchen operations and production flow
 </li>
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 Supervise and coordinate kitchen teams across different sections to ensure efficiency and consistency
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 Ensure all meals are prepared, portioned, and packed according to company standards
 </li>
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 Monitor food quality, portion control, and adherence to standardized recipes
 </li>
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 Optimize production processes to improve speed, consistency, and cost efficiency
 </li>
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 Train and mentor kitchen staff on production techniques, hygiene, and SOPs
 </li>
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 Ensure mise en place and batch preparation are completed on schedule
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 Oversee inventory, stock levels, ordering, and waste control
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 Maintain strict compliance with hygiene, sanitation, and food safety standards
 </li>
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 Step in to lead operations in the absence of the Head Chef
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 Foster a structured, disciplined, and positive team environment
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 6&ndash;8 years of culinary experience, including at least 2 years as a Sous Chef or strong Jr. Sous Chef
 </li>
 <li>
 Experience in central kitchens, cloud kitchens, or high-volume food production environments
 </li>
 <li>
 Strong understanding of batch cooking, meal prep, and large-scale operations
 </li>
 <li>
 Culinary degree or equivalent qualification (preferred)
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 Currently based in Bahrain
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 Strong communication skills in English
 
 
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 </ul>
 
 
 Knowledge &amp; Competencies
 
 
 
 
 <ul>
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 Proven ability to manage high-volume kitchen operations under pressure
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 Strong knowledge of food safety, hygiene, and production standards
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 Experience in menu planning, costing, and portion control at scale
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 Excellent organizational and time management skills
 </li>
 <li>
 Familiarity with kitchen systems, inventory management, and reporting tools
 
 
 </li>
 </ul>
 
 
 Personality &amp; Attributes
 
 
 
 
 <ul>
 <li>
 Calm, structured, and process-driven leader
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 <li>
 Detail-oriented with a focus on consistency and efficiency
 </li>
 <li>
 Strong communicator and team leader
 </li>
 <li>
 Passionate about food quality and operational excellence
 </li>
 </ul>
</div>

Sous Chef

CAPERS CAFE

**Exciting Opportunity for an Experienced Chef**We are seeking a highly skilled and dedicated chef to join our team. The ideal candidate will have extensive experience in the preparation of breads, pastries, and desserts, and be adept at working in a fast-paced, high-pressure kitchen environment. Additionally, a strong ability to create and develop innovative recipes is essential.**Key Requirements:**- **Extensive Experience** in the culinary field, particularly in baking and pastry preparation- Expertise in crafting **bread**, **pastries**, and **desserts**- Ability to **work efficiently under pressure** while maintaining exceptional quality and attention to detail- Strong **creativity** in recipe development and a passion for culinary innovation- A collaborative **team player**, contributing positively to a dynamic kitchen environment- Ready to **join immediately** and make an immediate impactIf you meet these qualifications and are looking to advance your culinary career in a professional, rewarding environment, we invite you to apply.Job Types: Full-time, Part-time, Permanent, Contract Contract length: 12 monthsPay: From BD300.000 per month

Pastry Chef

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 😊
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 Be a reliable and motivated member of the Food Operations team and a role model for others
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 Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
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 Always deliver &lsquo;fair share&rsquo; in team tasks and support colleagues whose workload may temporarily be heavy
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 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
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 Coach &amp; train 2 &ndash; 4 Food Operations Team Members, as assigned on a rotating six month schedule
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 <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.
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 On-board and supervise assigned &lsquo;coachee&rsquo; team members, ensuring execution of agreed development or performance improvement actions
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 Give praise to high performers on your shifts and show recognition on the spot
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 Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
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 Be aware of planned team meetings and learning sessions and attend as required
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 Volunteer to participate in company campaigns like Travel with Purpose or TM committees
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 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
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 Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts
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 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>
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 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>
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 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>
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 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>
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 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>
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 Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts.
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 Decorating and plating desserts according to appropriate designs and standards.
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 Maintaining cleanliness, safety, and hygiene in the pastry kitchen.
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 Coordinating with the head chef to receive instructions and organize the work process.
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 Monitoring the inventory and ensuring the availability of necessary ingredients and equipment&rsquo;s.
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 Updating menus and suggesting new pastry items to attract guests.
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 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)
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 Strong coaching skills
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 Ability and desire to motivate teams
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 Excellent communication skills
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 NVQ Level 3
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 Achieved Basic Food Hygiene Certificate
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 Supervisory experience
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 Positive attitude
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 Ability to work under pressure
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 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)

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>
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 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>
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 Must be able to work in any section of a kitchen.
 </li>
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 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>
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 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>
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 Very strong management skills in a multicultural and dynamic environment.
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 Very strong communication, problem solving, decision making, and interpersonal skills.
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 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
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 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

Al Ghalia

Position SummaryResponsible for assisting in the preparation and cooking of food items according to standard recipes and instructions from senior chefs. Maintains cleanliness and organization of work stations while following food safety and hygiene standards. Supports the kitchen team in ensuring timely service and consistent food quality. Assists in basic training and guidance of junior kitchen staff as required.Specific Job Responsibilities are, but not limited to, the following:<ul><li>Establishes and maintains effective employee relations.</li><li>Informs on a daily basis the Chef de Partie on all relevant information on operational and personal matters</li><li>Sees to it that all food items for the bakery are prepared on time and meet quality and quantity standards</li><li>Prepares on daily basis food requisitions as assigned</li><li>Maintaining of cleanliness in all assigned areas, including refrigerators and freezers</li><li>Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control</li><li>Ensure that cost control policies and procedures are followed</li><li>Attends training sessions</li><li>Reports any equipment on the section which needs repair or maintenance</li><li>Ensures freshness and suitability of products used by the section and that they are stored properly</li><li>Follow all recipes as prescribed by the Executive Chef</li><li>Comply with all of the company&rsquo;s operational policies and procedures</li><li>Assemble cake for the next day order</li><li>Review function sheets daily in preparation for the production</li><li>Prepare Starbucks and coffee shops order</li><li>Checks fridges for possible items that is nearly expiration</li><li>Clean and store properly eggs and other perishable items</li><li>Ensures smooth running of the section during Demi Chef De parties absences</li><li>Performs duties common to position and other duties as maybe assigned</li></ul>Critical skills and competencies required for this post:<ul><li>Must have at least 2 years work experience of same role</li><li>Present high standard of personal appearance and hygiene at all times</li><li>Good English language skills required</li><li>Physically Fit and Healthy</li><li>Ability to work unsupervised</li><li>Ability to identify common kitchen equipment</li><li>Must possess a positive and professional attitude</li><li>Being able to work under pressure</li><li>Good time management skills.</li><li>Must be able to prepare and Comply with food safety standards, programs and regulations</li></ul>Work Location: In person

Commis - Pastry

Petiole Foods

We are actively hiring for two roles to support our current operations and allow us to move forward more effectively.1. Chef de Partie &ndash; Pastry, we are looking for a chef who can execute simple pastries and baked items with consistency and accuracy.Salary: 350-500 BHDKey requirements:<ul><li>Strong understanding of basic pastry and baking techniques</li><li>Ability to follow and execute recipes provided by management</li><li>Consistency in production and attention to detail</li><li>Organized and efficient in daily kitchen operations</li></ul>2. Pastry Cook &ndash; Donuts, We are looking for a pastry cook focused on donut production.Salary: 250 BHDKey requirements:<ul><li>Familiarity with dough fermentation, proofing, shaping, frying, and glazing</li><li>Ability to follow recipes and maintain consistency</li><li>Understanding of production workflow and efficiency</li><li>Ability to handle donut production within the given system</li></ul>Work Location: In person

Position SummaryResponsible for assisting in the preparation and cooking of food items according to standard recipes and instructions from senior chefs. Maintains cleanliness and organization of work stations while following food safety and hygiene standards. Supports the kitchen team in ensuring timely service and consistent food quality. Assists in basic training and guidance of junior kitchen staff as required.Specific Job Responsibilities are, but not limited to, the following:<ul><li>Logging and minimizing wastages and spoilages in his shift.</li><li>Assists the Shift Leader for the smooth and efficient running of food production.</li><li>Responsible for receiving and storing raw materials in his section ordered by the Sous Chef taking into consideration its quality and quantity.</li><li>Cleans and sanitizes all equipment in his section. Making sure they are in working order.</li><li>Follows established internal rules and procedures.</li><li>Ensures minimum waste, maximizing resources, hence assuring overall department profitability.</li><li>Checks all mise en places in quality and quantity.</li><li>Maintaining high standards of hygiene.</li><li>Preparing for the mise-en-place in your current section.</li><li>Checks expiry dates and reports to the Shift Leader.</li><li>Perform other job-related duties and special projects as assigned.</li><li>Segregation of high risk &ndash; ready to eat food from raw food.</li><li>Follows the correct storage of hot range mise en place.</li><li>Makes sure that all food items in his section are properly labeled.</li><li>Follows food safety and personal hygiene.</li><li>Makes shift endorsements and reports.</li><li>Cleans, sanitizes and refills his section before handing over to the next shift.</li><li>To make sure that all food items are served hygienically.</li><li>To ensure that hot food is served hot and cold food is served cold.</li><li>Food must be prepared based on time of order &amp; pick up time.</li><li>To make sure that all chiller are clean and switched on before the start of each shift.</li><li>To be a team player and have a good working attitude towards superiors.</li><li>Monitoring that each staff is responsible enough for maintaining the sanitation of their own storage facilities.</li><li>Reports any temperature problems to the Shift Leader.</li></ul>Critical skills and competencies required for this post:<ul><li>Must have at least 2 years work experience of same role</li><li>Present high standard of personal appearance and hygiene at all times</li><li>Good English language skills required</li><li>Physically Fit and Healthy</li><li>Ability to work unsupervised</li><li>Ability to identify common kitchen equipment</li><li>Must possess a positive and professional attitude</li><li>Being able to work under pressure</li><li>Good time management skills.</li><li>Must be able to prepare and Comply with food safety standards, programs and regulations</li></ul>Work Location: In person

Commis

Explore 14+ Pastry sous chef in Manama this May. Find roles across top companies and apply now to boost your career.

14 pastry sous chef jobs In Manama

Sous Chef

Pastry Chef

Chef de Partie (Pastry)

Chef De Partie

Commis - Pastry

Pastry Chef

Commis