senior new product development (npd) chef Jobs in Manama

senior new product development (npd) chef

assistant to director of product planning Jobs in Manama

assistant to director of product planning

chef de partie

new product development training manager Jobs in Manama

new product development training manager

product development coordinator Jobs in Manama

product development coordinator

senior new product development npd chef

Calo Inc.

<div>
 
 About Calo
 
 
 
 Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers. 💚
 
 
 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.
 
 
 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.
 
 
 Role Overview
 
 
 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.
 
 
 Main Responsibilities:
 
 
 <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
 
 </li>
 </ul>
 </ul>
 Ideal Candidate:
 
 
 
 Qualifications
 
 
 
 <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>
 Knowledge &amp; Competency
 
 
 <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>
 Personality
 
 
 <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>
 Perks that come with this role:
 
 
 <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>
 Powered by JazzHR
 
 
 YMxIjjF7pc
</div>

Senior New Product Development (NPD) Chef

CALO

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
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.
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.
Role Overview
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.
Main Responsibilities:<ul><li>
Product Development:<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>
Market Research and Trend Analysis:<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>
Collaboration and Coordination:<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>
Documentation and Reporting:<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>
Quality and Compliance:<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>
Innovation and Creativity:<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>
Scaling:<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>
Ideal Candidate:
Qualifications<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>
Knowledge &amp; Competency<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>
Personality<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>
Perks that come with this role:<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>
YMxIjjF7pc</div>

<div>About Calo 
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
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.
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.
Role Overview
This role is responsible for the design, development, implementation, and evaluation of all operational and new product training programs across our CPU&rsquo;s. The Training Manager will ensure all CPUs maintain consistent, high-quality production standards, operational compliance, and a deep understanding of the brand's food philosophy. This professional will lead and mentor the Market Place (MP) training team, acting as the critical link between Product Development and Operations to achieve excellence in food quality and customer satisfaction.
Main Responsibilities<h4 class="jobSectionHeader">
Training Strategy, Design, and Delivery</h4><ul><li>
Design and Develop Training Content: Create, maintain, and continually improve all operational and New Product Development (NPD) training documentation (including SOPs, job aids, recipes, and training modules) for use across all CPUs.</li><li>
Annual Training Calendar: Create, maintain, and implement the annual training calendar based on the NPD launch schedule and identified operational needs.</li><li>
Curriculum Management: Oversee the implementation and standardization of all training across each CPU, ensuring consistent delivery, content fidelity, and effective knowledge transfer.</li><li>
Trainer Development: Lead, mentor, and train the MP trainers on best-in-class instructional design, delivery techniques, Calo standards, food philosophy, auditing protocols, and effective coaching practices.</li></ul><h4 class="jobSectionHeader">
Operational Excellence and Compliance</h4><ul><li>
Auditing and Assessment: Develop and manage all auditing checklists, scoring rubrics, and action plan templates for CPUs and trainers.</li><li>
Compliance Oversight: Oversee and ensure auditing compliance within each CPU by leading the training team in the execution of audits and tracking the follow-up on all action plans. Publish consolidated results on a monthly basis.</li><li>
Performance Evaluation: Establish and maintain systems to track and evaluate the effectiveness of all training programs and operational procedures, making data-driven recommendations for enhancements.</li></ul><h4 class="jobSectionHeader">
Collaboration and Stakeholder Management</h4><ul><li>
Bridge the Gap: Act as the primary liaison between the NPD team and MP operations, translating new product specifications and operational procedures into actionable, standardized training programs.</li><li>
Feedback Loop Management: Implement and maintain a formal workflow for gathering and analyzing customer feedback and operational data to identify training gaps and relay insights to the NPD and R&amp;D teams for continuous product and process improvement.</li><li>
Monthly Performance Reviews: Lead structured monthly review sessions with MP owners to assess training effectiveness, address operational challenges, and align on upcoming menu and product priorities.</li></ul><h4 class="jobSectionHeader">
Documentation and Reporting</h4><ul><li>
Maintain accurate and organized training records and documentation to evaluate and report on each CPU's monthly performance and compliance levels.</li><li>
Implement and maintain tracking logs and workflows for all recipe, yield, and process modifications to ensure all training documentation is current.</li></ul>
Ideal Candidate
Qualifications<ul><li>
Bachelor&rsquo;s degree in Education, Instructional Design, Organizational Development, Culinary Arts, Hospitality Management, or a related field.</li><li>
Minimum of 7+ years of progressive experience in Training and Development, with a minimum of 3 years in a Training Management/Leadership role.</li><li>
Proven experience designing, implementing, and managing training programs in a high-volume food production, manufacturing, or multi-unit hospitality environment (experience with a Central Production Unit (CPU) model is a strong plus).</li><li>
Must be a proficient communicator in English.</li></ul><h4 class="jobSectionHeader">
Knowledge &amp; Competency</h4><ul><li>
Deep expertise in adult learning theory and instructional design methodologies (e.g., ADDIE, SAM).</li><li>
Demonstrated ability to lead, coach, and develop a team of trainers/instructors across different locations.</li><li>
Working knowledge of food safety, quality standards (HACCP, ISO), and regulatory compliance within a food manufacturing context.</li><li>
Strong analytical skills with the ability to use performance data (e.g., audit results, food happiness scores) to identify training needs and measure program effectiveness.</li><li>
Excellent collaboration and stakeholder management skills; capable of managing multiple projects and driving consensus across different departments (NPD, Operations, R&amp;D).</li><li>
Proficiency with various computer software programs, including Learning Management Systems (LMS), MS Office Suite, and/or restaurant/production management software.</li></ul>
Personality<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>
Perks that come with this role:<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>
lKkcoLHsin</div>

New Product Development Training Manager

A Holding Co WLL

The Bakery and Pastry Chef is responsible for overseeing, designing and executing all aspects of the pastry and bakery production. You will lead the team, manage production, innovate menu items, control costs and ensure high quality, presentation and sanitation standards are always maintained.Key Responsibilities<ul><li>Lead and manage the pastry &amp; bakery section: production of breads, rolls, laminated doughs, cakes, cookies, tarts, plated desserts, etc.</li><li>Develop and design new recipes, seasonal dessert and bakery menus that align with brand identity and food trends.</li><li>Ensure that all pastry/bakery items meet quality standards of taste, appearance, consistency and portion control.</li><li>Oversee inventory, ordering, stock rotation, ingredient usage, cost control and waste reduction for the pastry/bakery area.</li><li>Train, mentor and develop pastry and bakery team members; supervise staff working in the department.</li><li>Maintain high levels of sanitation, hygiene, safety, and equipment maintenance in the pastry/bakery area.</li><li>Collaborate with the culinary leadership (Executive Chef, Sous Chef, F&amp;B) to align pastry/bakery output with overall guest experience and service strategy.</li><li>Plan for special functions/events (banquets, buffets, custom orders) and ensure pastry/bakery deliverables meet requirements and timeline.</li><li>Monitor emerging trends in pastry and bakery arts and integrate fresh techniques or products to keep the offer competitive.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience (often 3&ndash;10+ years, depending on role size) as Pastry Chef, Bakery Chef or similar role in hotel, fine-dining, high-volume bakery or resort environment.</li><li>Professional culinary or pastry arts qualification or certification is preferred.</li><li>Deep knowledge of classic and contemporary pastry techniques (laminated doughs, artisan breads, plated desserts, confectionery etc.).</li><li>Strong creativity in recipe development, plating and presentation; ability to innovate while maintaining brand consistency.</li><li>Excellent leadership, team-management, communication and organizational skills.</li><li>Good financial acumen: ability to manage food cost, labor cost, waste control and budget monitoring.</li><li>Strong attention to detail, ability to work under pressure in a fast-paced kitchen environment</li><li>Knowledge of food safety standards, hygiene, sanitation, equipment operation and maintenance.</li><li>Flexibility regarding working hours &ndash; early mornings, weekends and holidays may be required given bakery production timelines.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>What is your salary expectation?</li></ul>

Patries and Bakeries

Raffles

<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 &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. 
Job Description 
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.<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> 

Qualifications 
<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> 

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>

Sous Chef – Middle Eastern & Moroccan cuisine

Trendfull Cafes & Restaurants

The (DCDP) 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. Whether in a fine dining restaurant, pastry and dessert kitchen, or specialty coffee shop, the DCDP ensures food excellence, hygiene compliance, and smooth coordination within the culinary team.Key Responsibilities:1. General Responsibilities (Applicable to All Outlets):<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>2. Fine Dining Responsibilities:<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>3. Pastry &amp; Bakery Responsibilities:<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>4. Coffee Shop Responsibilities:<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>Skills &amp; Competencies:<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>Qualifications &amp; Experience:<ul><li>Diploma or Certificate in Culinary Arts or related field.</li><li>Minimum 2&ndash;3 years 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>Job Type: Full-timePay: BD300.000 - BD400.000 per monthApplication Question(s):<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

MADigital

Full-Time Chef &ndash; Chocolate &amp; Confectionery (FEMALE only) Location: Janabiya, Bahrain Type: Full-Time (5 days/week) Salary: BD 300/month + TransportationWe&rsquo;re looking for a full-time chef who specializes in making chocolates and confections. This role is ideal for someone with experience in batch production of items like fudge, ganache, chocolate, brittle, nut-butters, caramels, and other sweet treats.You&rsquo;ll be responsible for preparing and producing consistent, high-quality confections, helping us develop new flavors, and working with our team to package and scale production.Responsibilities:<ul><li>Prepare and cook sweets, candies, and desserts according to recipes</li><li>Assist in testing and refining new products</li><li>Maintain cleanliness and hygiene in the kitchen</li><li>Manage ingredient inventory and prep</li><li>Ensure consistency and quality in every batch</li><li>Work efficiently during production days</li></ul>Requirements:<ul><li>Prior experience working in a pastry kitchen or with sweets/confectionery</li><li>Knowledge of sugar temperatures and candy-making techniques a big plus</li><li>Good attention to detail and consistency</li><li>Able to work independently and manage time well</li><li>Reliability and cleanliness are a must</li></ul>This is a full-time, hands-on role. Perfect for someone who has already worked in a chocolate-kitchen and is looking to really master their craft and be part of a new, growing, and exciting company that is poised to start operating across several countries!Interested? Send us a message with a bit about your experience and any photos of your work (if you have). We'd love to see what you can do.Job Type: Part-timePay: BD300.000 per monthLocation:<ul><li>Manama (Required)</li></ul>

Chef – Chocolate & Confectionery (FEMALE only)

Explore 379+ Senior new product development npd chef in Manama this November. Find roles across top companies and apply now to boost your career.

379 senior new product development npd chef jobs IN Manama

Senior New Product Development (NPD) Chef

Senior New Product Development (NPD) Chef

New Product Development Training Manager

Patries and Bakeries

Sous Chef – Middle Eastern & Moroccan cuisine

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

Chef – Chocolate & Confectionery (FEMALE only)