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senior new product development (npd) chef Jobs in Bahrain

senior new product development (npd) chef

chef de partie - pastry

development engineer (new product) Jobs in Bahrain

development engineer (new product)

head of products

senior new product development npd chef

Calo Inc.

<div>
 <strong>
  About Calo
  <br/>
  <br/>
 </strong>
 Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers. 💚
 <br/>
 <br/>
 Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.
 <br/>
 <br/>
 We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
 <br/>
 <br/>
 Role Overview
 <br/>
 <br/>
 To function as a New Product Development (NPD) Chef for Calo and contribute to long-term food product development that aligns with the organizational goals and objectives. e.g. new product development and the expansion of existing product lines. You&rsquo;ll be working with the NPD team to formulate and test new recipes and to improve existing recipes.
 <br/>
 <br/>
 Main Responsibilities:
 <br/>
 <br/>
 <ul>
  <li>
   Product Development:
  </li>
  <ul>
   <li>
    Design and develop new Asian meal options that meet nutritional standards and cater to various dietary preferences (e.g., vegan, gluten-free, low-carb, High Protein, Balanced)
   </li>
   <li>
    Formulate traditional Asian recipes that balance flavor, texture, and nutritional value while adhering to cost and production constraints
   </li>
   <li>
    Oversee the creation and Modification of dishes, ensuring alignment with health and wellness trends in conjunction with the R&amp;D team
   </li>
  </ul>
  <li>
   Market Research and Trend Analysis:
  </li>
  <ul>
   <li>
    Stay abreast of the latest trends in South Asian healthy eating, dietary needs, and consumer preferences
   </li>
   <li>
    Analyze customer feedback and market data to continuously improve and innovate meal offerings
   </li>
  </ul>
  <li>
   Collaboration and Coordination:
  </li>
  <ul>
   <li>
    Collaborate with nutritionists and dietitians to ensure meal options are nutritionally balanced and meet dietary guidelines
   </li>
   <li>
    Coordinate with suppliers and procurement teams to source high-quality, health-conscious ingredients
   </li>
  </ul>
  <li>
   Documentation and Reporting:
  </li>
  <ul>
   <li>
    Maintain detailed records of recipe development, ingredient sourcing, product testing
   </li>
   <li>
    Ensure all recipe methods and yields are accurate
   </li>
  </ul>
  <li>
   Quality and Compliance:
  </li>
  <ul>
   <li>
    Ensure that all new meal products meet company quality standards and comply with relevant health and safety regulations
   </li>
   <li>
    Implement and monitor quality control procedures to maintain high standards of food safety and product consistency
   </li>
  </ul>
  <li>
   Innovation and Creativity:
  </li>
  <ul>
   <li>
    Foster a culture of culinary creativity and innovation within the team, experimenting with new ingredients, cooking techniques, and presentation styles
   </li>
   <li>
    Develop unique and appealing meal options that enhance the subscription service&rsquo;s value proposition and attract new customers
   </li>
  </ul>
  <li>
   Scaling:
  </li>
  <ul>
   <li>
    Scale the Asian Dishes effectively with very little variance in flavor profile, taste and texture of the original recipe
   </li>
   <li>
    Document all scaling standards and with a picture process for the training team to build training documents
   </li>
   <li>
    Train the Training team on all the South Asian scaled dishes
    <br/>
   </li>
  </ul>
 </ul>
 Ideal Candidate:
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Culinary Arts degree or equivalent qualification
  </li>
  <li>
   Minimum of 9-12 years experience in Asian Cuisine
  </li>
  <li>
   Must be a proficient communicator in English. Fluency in Arabic will be an advantage
  </li>
  <li>
   Previous experience in Bulk cooking, food manufacturing facility is a plus
  </li>
  <li>
   Obsessed with customer&rsquo;s feedback and satisfaction
   <br/>
   <br/>
  </li>
 </ul>
 Knowledge &amp; Competency
 <br/>
 <br/>
 <ul>
  <li>
   Has had team-leading experiences and would be able to train the kitchen team
  </li>
  <li>
   Up-to-date with culinary trends and optimized kitchen processes
  </li>
  <li>
   Strong time-management skills
  </li>
  <li>
   Capable of delegating &amp; managing multiple task
  </li>
  <li>
   Working knowledge of various computer software programs (MS Office, restaurant management software, POS, MMS )
  </li>
  <li>
   Advanced knowledge of healthy cooking techniques and nutritional requirements
  </li>
  <li>
   Demonstrated expertise in developing and launching innovative meal products
  </li>
  <li>
   Strong creative and problem-solving skills, with a keen eye for detail
  </li>
  <li>
   Proven ability to conduct audits and optimize operational processes
  </li>
  <li>
   Ability to work effectively in a collaborative team environment
  </li>
  <li>
   Proficiency in food safety, quality standards, and regulatory compliance
  </li>
  <li>
   Excellent communication, presentation, and project management skills
   <br/>
   <br/>
  </li>
 </ul>
 Personality
 <br/>
 <br/>
 <ul>
  <li>
   Strong communicator
  </li>
  <li>
   Ability to work both independently and in a team
  </li>
  <li>
   Eager to learn
  </li>
  <li>
   Friendly and pleasant personality that can lead with empathy and patience
   <br/>
   <br/>
  </li>
 </ul>
 Perks that come with this role:
 <br/>
 <br/>
 <ul>
  <li>
   The chance to build something extraordinary from the ground up
  </li>
  <li>
   Access to our mouthwatering meal subscriptions
  </li>
  <li>
   Competitive benefits and stock options
  </li>
  <li>
   Working with driven and extremely passionate colleagues in a growth-oriented culture
   <br/>
   <br/>
  </li>
 </ul>
 Powered by JazzHR
 <br/>
 <br/>
 YMxIjjF7pc
</div>


Senior New Product Development (NPD) Chef

CALO

<div><p><b>About Calo</b><br>
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.</p><p>
Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts.</p><p>
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.</p><p><b>
Role Overview</b></p><p>
To function as a New Product Development (NPD) Chef for Calo and contribute to long-term food product development that aligns with the organizational goals and objectives. e.g. new product development and the expansion of existing product lines. You&rsquo;ll be working with the NPD team to formulate and test new recipes and to improve existing recipes.</p><p><b>
Main Responsibilities:</b></p><ul><li><b>
Product Development:</b><ul><li>
Design and develop new Asian meal options that meet nutritional standards and cater to various dietary preferences (e.g., vegan, gluten-free, low-carb, High Protein, Balanced).</li><li>
Formulate traditional Asian recipes that balance flavor, texture, and nutritional value while adhering to cost and production constraints.</li><li>
Oversee the creation and Modification of dishes, ensuring alignment with health and wellness trends in conjunction with the R&amp;D team.</li></ul></li><li><b>
Market Research and Trend Analysis:</b><ul><li>
Stay abreast of the latest trends in South Asian healthy eating, dietary needs, and consumer preferences.</li><li>
Analyze customer feedback and market data to continuously improve and innovate meal offerings.</li></ul></li><li><b>
Collaboration and Coordination:</b><ul><li>
Collaborate with nutritionists and dietitians to ensure meal options are nutritionally balanced and meet dietary guidelines.</li><li>
Coordinate with suppliers and procurement teams to source high-quality, health-conscious ingredients.</li></ul></li><li><b>
Documentation and Reporting:</b><ul><li>
Maintain detailed records of recipe development, ingredient sourcing, product testing.</li><li>
Ensure all recipe methods and yields are accurate.</li></ul></li><li><b>
Quality and Compliance:</b><ul><li>
Ensure that all new meal products meet company quality standards and comply with relevant health and safety regulations.</li><li>
Implement and monitor quality control procedures to maintain high standards of food safety and product consistency.</li></ul></li><li><b>
Innovation and Creativity:</b><ul><li>
Foster a culture of culinary creativity and innovation within the team, experimenting with new ingredients, cooking techniques, and presentation styles.</li><li>
Develop unique and appealing meal options that enhance the subscription service&rsquo;s value proposition and attract new customers.</li></ul></li><li><b>
Scaling:</b><ul><li>
Scale the Asian Dishes effectively with very little variance in flavor profile, taste and texture of the original recipe.</li><li>
Document all scaling standards and with a picture process for the training team to build training documents.</li><li>
Train the Training team on all the South Asian scaled dishes.</li></ul></li></ul><p><b>
Ideal Candidate:</b></p><p><b>
Qualifications</b></p><ul><li>
Culinary Arts degree or equivalent qualification</li><li>
Minimum of 9-12 years experience in Asian Cuisine.</li><li>
Must be a proficient communicator in English. Fluency in Arabic will be an advantage.</li><li>
Previous experience in Bulk cooking, food manufacturing facility is a plus</li><li>
Obsessed with customer&rsquo;s feedback and satisfaction</li></ul><p><b>
Knowledge &amp; Competency</b></p><ul><li>
Has had team-leading experiences and would be able to train the kitchen team</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li><li>
Strong time-management skills</li><li>
Capable of delegating &amp; managing multiple task</li><li>
Working knowledge of various computer software programs (MS Office, restaurant management software, POS, MMS )</li><li>
Advanced knowledge of healthy cooking techniques and nutritional requirements.</li><li>
Demonstrated expertise in developing and launching innovative meal products.</li><li>
Strong creative and problem-solving skills, with a keen eye for detail.</li><li>
Proven ability to conduct audits and optimize operational processes.</li><li>
Ability to work effectively in a collaborative team environment.</li><li>
Proficiency in food safety, quality standards, and regulatory compliance.</li><li>
Excellent communication, presentation, and project management skills.</li></ul><p><b>
Personality</b></p><ul><li>
Strong communicator</li><li>
Ability to work both independently and in a team</li><li>
Eager to learn</li><li>
Friendly and pleasant personality that can lead with empathy and patience</li></ul><p><b>
Perks that come with this role:</b></p><ul><li>
The chance to build something extraordinary from the ground up</li><li>
Access to our mouthwatering meal subscriptions</li><li>
Competitive benefits and stock options</li><li>
Working with driven and extremely passionate colleagues in a growth-oriented culture</li></ul><p>
</p><p>YMxIjjF7pc</p></div>

Gulf Hotel Bahrain Convention and Spa

<p><b>Key Responsibilities:</b></p><ul><li>Assist in the preparation and presentation of high-quality dishes inspired by Asian and fusion cuisines.</li><li>Ensure all ingredients are properly measured, prepped, and stored according to restaurant standards.</li><li>Maintain consistency, quality, and taste across all menu items.</li><li>Support senior chefs in daily kitchen operations, including mise en place, cooking, and plating.</li><li>Follow recipes, portion controls, and presentation specifications as set by the Head Chef.</li><li>Ensure cleanliness, hygiene, and organization in all kitchen areas at all times.</li><li>Monitor stock levels and communicate shortages or needs to the Chef de Partie or Sous Chef.</li><li>Adhere to food safety, HACCP, and hygiene regulations.</li><li>Contribute to menu innovation by assisting with testing new recipes and flavors.</li><li>Work collaboratively with the kitchen team to maintain smooth and efficient service.</li></ul><p><b>Requirements:</b></p><ul><li>Proven experience as a Commis I or in a similar role, preferably in Asian or fusion cuisine.</li><li>Strong knowledge of Asian ingredients, flavors, and cooking techniques.</li><li>Excellent teamwork, time management, and multitasking skills.</li><li>Ability to work under pressure while maintaining attention to detail.</li><li>Passion for culinary creativity and continuous learning.</li></ul><p>Job Type: Full-time</p>

Commis 1

Azadea

<div><div>Kitchen Sous Chef(Job Number: KIT000159)</div><div>
Description</div><div><div>
<div>
<div><div><p><b>ABOUT THE COMPANY</b></p></div><div><br>
<p>
AZADEA Group is a premier lifestyle retail company that owns and operates more than 40 leading international franchise concepts in fashion and accessories, food and beverage, home furnishings, sporting goods, multimedia and beauty and cosmetics across the Middle East and Africa spread across 13 countries overseeing more than 700 stores.</p></div></div><div><br>
<div>
<p><b>JOB PURPOSE</b></p></div><div><br>
<p>
The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products. He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.</p></div></div><div><br>
<div>
<p><b>RESPONSIBILITIES</b></p></div><br>
<div>
<ul><li>Coordinate, organize, and oversee meal production to exceed customer expectations. Ensure dishes meet quality, presentation, and timeliness standards, taking immediate actions to prevent unsatisfactory outcomes.</li>
<li>Provide operational support by executing various routine tasks within established systems. Liaise with suppliers, receive goods, check expiry dates, verify specifications, ensure proper storage, conduct monthly inventories, and sign acknowledgment receipts as needed.</li>
<li>Monitor production and set par levels to maintain acceptable wastage and variance levels.</li>
<li>Follow the organization&rsquo;s HS&amp;E policies, procedures, and mandatory instructions. Implement security, fire, and safety protocols according to established rules and regulations. Report incidents to the appropriate hierarchy as necessary.</li>
<li>Oversee station employees to ensure consistent compliance with standard recipes, portion sizes, cooking methods, quality standards, kitchen rules, hygiene regulations, and organizational policies.</li>
<li>Assist in supervisory tasks by planning and assigning tasks, setting deadlines, monitoring quality, and conveying team requests to higher-ups. Ensure the team meets defined objectives and standards, providing guidance on best practices and procedures.</li>
<li>Provide routine sales support services and actively promote additional products while working in the butcher shop.</li>
<li>Conduct research and propose innovative recipe ideas to senior management to help achieve or surpass established targets.</li>
<li>Train team members on all key responsibilities in the kitchen, such as new menu alignment, and ensure compliance with statutory regulations.</li>
</ul></div></div><br>
</div></div></div><div>Qualifications</div><div><div>
<div>
<div><div><p><b>LANGUAGE &amp; TECHNICAL SKILLS</b></p></div><div><br>
<p><b>
Language Proficiency</b></p>
<ul>
<li>Fluency in English.
</li><li>Fluency in Arabic is a plus.</li>
</ul>
<p><b>Specific Skills</b></p>
<ul>
<li>Technical training certification is a plus.</li>
</ul>
<p><b>Food Level Safety</b></p>
<ul>
<li>Level three.</li></ul></div><br>
</div><br>
<div><div><p><b>EDUCATION</b></p></div><div><br>
<p>
Technical degree in Hospitality Management, or a related field.</p></div></div><div><br>
<div>
<p><b>EXPERIENCE</b></p></div><div><br>
<p>
Two to four years of experience in F&amp;B Operations, or a similar role.</p>
</div>
</div><br>
</div></div><div><div><div><div><p><b>BEHAVIORAL COMPETENCIES</b></p></div><div><br>
<p><b>
Cultivates Innovation</b></p>
<p>
Creates new and better ways for the organization to be successful. For example, constantly looks for new ideas and innovative ways of doing things; makes the effort to get involved in new areas. Offers original ideas and promising new solutions.</p>
<p><b>
Plans and Aligns</b></p>
<p>
Plans and prioritizes work to meet commitments aligned with organizational goals. For example, adopts a sequence of activities that allows for optimal efficiency and effective coordination with others. Makes skillful use of resources and support to deliver efficient, high-quality work.</p>
<p><b>
Drives Results</b></p>
<p>
Consistently achieves results, even under tough circumstances. For example, holds self to high standards of performance; sets some challenging goals; wants to achieve meaningful results; pursues initiatives/efforts to successful completion and closure. Focuses on key goals, even during setbacks and obstacles.</p>
<p><b>
Collaborates</b></p>
<p>
Builds partnerships and works collaboratively with others to meet shared objectives. For example, finds many ways to add value to the team; probes to draw out richer input from others; is a valued resource who goes out of the way to help others.</p>
<p><b>
Self-Development</b></p>
<p>
Actively seeks new ways to grow and be challenged using both formal and informal development channels. For example, demonstrates strong commitment to own development by continuously updating knowledge, skills, and abilities. Shows strong enthusiasm for seeking learning opportunities.</p>
</div>
</div><br>
</div></div><div><div><div><div><p><b>Azadea Group is an Equal Employment Employer &ndash; </b><i>All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.</i></p></div><br>
</div><br>
</div></div></div><div></div><div>Organization: Eataly</div><div>
Primary Location: Bahrain-MARASSI GALLERIA</div><div>
Schedule: Full-time</div><div>
Unposting Date: Dec 24, 2025, 3:59:00 PM</div></div>

Kitchen Sous Chef

Raffles Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 We are seeking a talented and visionary Sous Chef to join our culinary team in Raffles Bahrain As the Sous Chef, you will lead our kitchen operations, oversee menu development, and ensure the highest standards of culinary excellence in our establishment.
 <br/>
 <br/>
 <ul>
  <li>
   Supervise and coordinate all kitchen operations, including food preparation, production, and presentation
  </li>
  <li>
   Develop innovative and enticing menus in collaboration with the restaurant management team
  </li>
  <li>
   Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen environment
  </li>
  <li>
   Manage inventory, food costs, and budget to optimize profitability while maintaining quality
  </li>
  <li>
   Lead, mentor, and inspire the culinary team, fostering a collaborative and professional work environment
  </li>
  <li>
   Collaborate with the front-of-house team to ensure seamless service and customer satisfaction
  </li>
  <li>
   Stay current with culinary trends and incorporate new techniques and flavors into menu offerings
  </li>
  <li>
   Participate in food tastings, special events, and promotional activities as needed
  </li>
  <li>
   Continuously improve kitchen processes and procedures to enhance efficiency and quality.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum of 3 years of experience as a Sous Chef or in a similar leadership role
  </li>
  <li>
   Culinary degree or equivalent professional training from a recognized institution
  </li>
  <li>
   Proven track record of menu development, kitchen management, and team leadership
  </li>
  <li>
   Strong knowledge of food safety and hygiene standards, including HACCP principles
  </li>
  <li>
   Excellent understanding of budgeting, forecasting, menu costing, and inventory management
  </li>
  <li>
   Demonstrated ability to train and develop culinary team members
  </li>
  <li>
   Outstanding organizational and time management skills
  </li>
  <li>
   Creativity and innovation in culinary techniques and flavor combinations
  </li>
  <li>
   Excellent communication skills, both verbal and written
  </li>
  <li>
   Ability to work effectively in a fast-paced, high-pressure environment
  </li>
  <li>
   Proficiency in kitchen management software and Microsoft Office suite
  </li>
  <li>
   Flexibility to work varying shifts, including weekends and holidays
   <br/>
   <br/>
  </li>
 </ul>
 Additional Information
 <br/>
 <br/>
 <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>


Sous Chef –  Middle Eastern & Moroccan cuisine

Raffles

<div><b>Company Description</b><p><br>
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; 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.</p><b><br>
Job Description</b><p><br>
We are seeking a talented and visionary Sous Chef to join our culinary team in Raffles Bahrain As the Sous Chef, you will lead our kitchen operations, oversee menu development, and ensure the highest standards of culinary excellence in our establishment.</p><ul><li>
Supervise and coordinate all kitchen operations, including food preparation, production, and presentation</li><li>
Develop innovative and enticing menus in collaboration with the restaurant management team</li><li>
Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen environment</li><li>
Manage inventory, food costs, and budget to optimize profitability while maintaining quality</li><li>
Lead, mentor, and inspire the culinary team, fostering a collaborative and professional work environment</li><li>
Collaborate with the front-of-house team to ensure seamless service and customer satisfaction</li><li>
Stay current with culinary trends and incorporate new techniques and flavors into menu offerings</li><li>
Participate in food tastings, special events, and promotional activities as needed</li><li>
Continuously improve kitchen processes and procedures to enhance efficiency and quality.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Minimum of 3 years of experience as a Sous Chef or in a similar leadership role</li><li>
Culinary degree or equivalent professional training from a recognized institution</li><li>
Proven track record of menu development, kitchen management, and team leadership</li><li>
Strong knowledge of food safety and hygiene standards, including HACCP principles</li><li>
Excellent understanding of budgeting, forecasting, menu costing, and inventory management</li><li>
Demonstrated ability to train and develop culinary team members</li><li>
Outstanding organizational and time management skills</li><li>
Creativity and innovation in culinary techniques and flavor combinations</li><li>
Excellent communication skills, both verbal and written</li><li>
Ability to work effectively in a fast-paced, high-pressure environment</li><li>
Proficiency in kitchen management software and Microsoft Office suite</li><li>
Flexibility to work varying shifts, including weekends and holidays</li></ul><br>
<b>
Additional Information</b><br>
<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>

Sous Chef – Middle Eastern & Moroccan cuisine

Trendfull Cafes & Restaurants

<p>The <b>(DCDP)</b> plays a vital role in supporting the kitchen operations by preparing, cooking, and presenting high-quality dishes in accordance with the restaurant&rsquo;s standards. The role demands a balance of creativity, consistency, and technical culinary skill.<br/>Whether in a <b>fine dining restaurant, pastry and dessert kitchen, or specialty coffee shop</b>, the DCDP ensures food excellence, hygiene compliance, and smooth coordination within the culinary team.</p><p><b>Key Responsibilities:1. General Responsibilities (Applicable to All Outlets):</b></p><ul><li>Prepare and present dishes according to standard recipes and plating guides.</li><li>Assist the Chef de Partie in managing the assigned kitchen section efficiently.</li><li>Ensure mise en place is complete before each service period.</li><li>Maintain high standards of food quality, presentation, and portion control.</li><li>Monitor and minimize food wastage through proper storage and rotation (FIFO).</li><li>Ensure all food safety, hygiene, and sanitation procedures are strictly followed.</li><li>Report equipment faults or maintenance issues promptly.</li><li>Support colleagues and maintain a positive, team-oriented work environment.</li><li>Participate in menu development and tasting sessions when required.</li><li>Adhere to all health &amp; safety and HACCP guidelines.</li></ul><p><b>2. Fine Dining Responsibilities:</b></p><ul><li>Execute dishes with precision, focusing on presentation, texture, and flavor balance.</li><li>Follow and uphold fine dining service timings and plating standards.</li><li>Assist in the preparation of tasting menus and seasonal specials.</li><li>Collaborate closely with the Chef de Partie and Sous Chef to maintain consistency and innovation.</li><li>Manage premium ingredients carefully, ensuring zero compromise on quality.</li></ul><p><b>3. Pastry &amp; Bakery Responsibilities:</b></p><ul><li>Prepare and bake pastries, desserts, breads, and cakes as per recipes and production plans.</li><li>Decorate and finish desserts with creativity and precision.</li><li>Ensure correct temperature control during baking and storage.</li><li>Assist in developing new dessert concepts and seasonal menus.</li><li>Maintain accurate records of ingredient usage and production quantities.</li></ul><p><b>4. Coffee Shop Responsibilities:</b></p><ul><li>Prepare light meals, sandwiches, breakfast items, and baked goods efficiently.</li><li>Support barista operations by coordinating food orders and service.</li><li>Maintain display counters and ensure food is fresh and attractively presented.</li><li>Manage daily production lists and restocking for busy service periods.</li><li>Contribute ideas for new items suitable for the caf&eacute; menu.</li></ul><p><b>Skills &amp; Competencies:</b></p><ul><li>MUST be located in Bahrain</li><li>Strong knowledge of culinary techniques and kitchen operations.</li><li>Excellent understanding of food hygiene and safety standards (HACCP).</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Creativity and passion for food presentation and innovation.</li><li>Good communication and teamwork skills.</li><li>Time management and attention to detail.</li><li>Flexibility to work different shifts, weekends, and holidays.</li><li>For pastry: knowledge of dough handling, chocolate work, sugar art, or pastry decoration.</li><li>For fine dining: refined plating, portion control, and understanding of luxury ingredients.</li><li>For coffee shops: quick service, efficiency, and familiarity with casual dining menus.</li></ul><p><b>Qualifications &amp; Experience:</b></p><ul><li>Diploma or Certificate in Culinary Arts or related field.</li><li>Minimum <b>2&ndash;3 years</b> of experience in a similar role within a hotel, fine dining, pastry kitchen, or caf&eacute;.</li><li>Previous experience with international cuisine or specialty pastry is an advantage.</li><li>Food handler&rsquo;s certificate or equivalent required.</li></ul><p>Job Type: Full-time</p><p>Pay: BD300.000 - BD400.000 per month</p><p>Application Question(s):</p><ul><li>Are you Located in Bahrain?</li><li>How many years of experience in fine dining?</li></ul>

Demi/deputy Chef de Partie (DCDP)- Local Hire Only

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Senior New Product Development (NPD) Chef

Senior New Product Development (NPD) Chef

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Kitchen Sous Chef

Sous Chef – Middle Eastern & Moroccan cuisine

Sous Chef – Middle Eastern & Moroccan cuisine

Demi/deputy Chef de Partie (DCDP)- Local Hire Only