chef de partie

pastry chef

controller - catering

cook

restaurant manager

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>
 <li>
 Supervise and coordinate kitchen teams across different sections to ensure efficiency and consistency
 </li>
 <li>
 Ensure all meals are prepared, portioned, and packed according to company standards
 </li>
 <li>
 Monitor food quality, portion control, and adherence to standardized recipes
 </li>
 <li>
 Optimize production processes to improve speed, consistency, and cost efficiency
 </li>
 <li>
 Train and mentor kitchen staff on production techniques, hygiene, and SOPs
 </li>
 <li>
 Ensure mise en place and batch preparation are completed on schedule
 </li>
 <li>
 Oversee inventory, stock levels, ordering, and waste control
 </li>
 <li>
 Maintain strict compliance with hygiene, sanitation, and food safety standards
 </li>
 <li>
 Step in to lead operations in the absence of the Head Chef
 </li>
 <li>
 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)
 </li>
 <li>
 Currently based in Bahrain
 </li>
 <li>
 Strong communication skills in English
 
 
 </li>
 </ul>
 
 
 Knowledge &amp; Competencies
 
 
 
 
 <ul>
 <li>
 Proven ability to manage high-volume kitchen operations under pressure
 </li>
 <li>
 Strong knowledge of food safety, hygiene, and production standards
 </li>
 <li>
 Experience in menu planning, costing, and portion control at scale
 </li>
 <li>
 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
 </li>
 <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

CALO

<div><h4 class="jobSectionHeader">About Calo
</h4>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.<h4 class="jobSectionHeader">
Role Overview</h4>
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.<h4 class="jobSectionHeader">
Main Responsibilities</h4><ul><li>
Support the Head Chef in managing daily central kitchen operations and production flow</li><li>
Supervise and coordinate kitchen teams across different sections to ensure efficiency and consistency</li><li>
Ensure all meals are prepared, portioned, and packed according to company standards</li><li>
Monitor food quality, portion control, and adherence to standardized recipes</li><li>
Optimize production processes to improve speed, consistency, and cost efficiency</li><li>
Train and mentor kitchen staff on production techniques, hygiene, and SOPs</li><li>
Ensure mise en place and batch preparation are completed on schedule</li><li>
Oversee inventory, stock levels, ordering, and waste control</li><li>
Maintain strict compliance with hygiene, sanitation, and food safety standards</li><li>
Step in to lead operations in the absence of the Head Chef</li><li>
Foster a structured, disciplined, and positive team environment</li></ul><h4 class="jobSectionHeader">
Qualifications</h4><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)</li><li>
Currently based in Bahrain
</li><li>Strong communication skills in English</li></ul><h5 class="jobSectionHeader">
Knowledge &amp; Competencies</h5><ul><li>
Proven ability to manage high-volume kitchen operations under pressure</li><li>
Strong knowledge of food safety, hygiene, and production standards</li><li>
Experience in menu planning, costing, and portion control at scale</li><li>
Excellent organizational and time management skills</li><li>
Familiarity with kitchen systems, inventory management, and reporting tools</li></ul><h5 class="jobSectionHeader">
Personality &amp; Attributes</h5><ul><li>
Calm, structured, and process-driven leader</li><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>

A Holding Co WLL

Job Summary: We are seeking a skilled and responsible Sous Chef to lead daily kitchen operations in a fast-paced caf&eacute; environment. The ideal candidate will take ownership of kitchen performance, ensure high-quality food production, and manage the kitchen team to deliver consistent standards.Key Responsibilities:<ul><li>Key Responsibilities:</li><li>Support the Head Chef in managing all bakery operations within the Central Kitchen (CK)</li><li>Oversee daily production of bakery items (bread, pastries, desserts) ensuring consistency and quality</li><li>Ensure all recipes and SOPs are followed accurately across production</li><li>Monitor product quality, taste, presentation, and shelf life</li><li>Plan and manage production schedules based on store demand and forecasts</li><li>Supervise and train bakery staff to maintain high performance and skill development</li><li>Ensure compliance with food safety, hygiene, and municipality (Baladiya) regulations</li><li>Control wastage and optimize ingredient usage to reduce cost</li><li>Coordinate with procurement and warehouse teams for raw materials availability</li><li>Maintain proper storage, labeling, and stock rotation (FIFO) practices</li><li>Support new product development and seasonal menu items</li><li>Handle equipment maintenance follow-ups and ensure proper usage</li></ul>Requirements:<ul><li>Proven experience as Sous Chef or Senior Baker in a high-volume kitchen or central kitchen</li></ul><ul><li>Strong knowledge of bakery production (ciabatta, artisan bread, pastries, etc.)</li></ul><ul><li>Experience in managing teams and supervising production staff</li></ul><ul><li>Good understanding of food safety standards and HACCP</li></ul><ul><li>Ability to work under pressure and meet tight production deadlines</li></ul><ul><li>Strong organizational and leadership skills</li></ul><ul><li>Achieve production targets with minimal wastage</li></ul><ul><li>Ensure zero major food safety violations</li></ul><ul><li>Support expansion by scaling bakery production efficiently</li></ul>Job Type: Full-timeWork Location: In person

Sous Chef (Caffe Style)

JÖĀ BEACH

<div>
 
 This role is ideal for a practical, hands-on chef who understands how to run a fast, profitable kitchen with a focused beach club menu.
 
 
 We are not looking for a complicated fine-dining chef. We need someone who can execute a simple, high-quality, high-margin menu consistently and quickly.
 
 
 The menu will focus on beach club favorites such as:
 
 <ul>
 <li>
 appetizers and sharing plates
 </li>
 <li>
 sliders
 </li>
 <li>
 pasta
 </li>
 <li>
 sushi-style bites
 </li>
 <li>
 salads
 </li>
 <li>
 pizza / pizzetta
 </li>
 <li>
 desserts
 </li>
 <li>
 fast poolside items
 </li>
 </ul>
 
 The right candidate must understand
 
 food costing, recipe cards, portion control, prep planning, supplier pricing, waste control, and kitchen discipline
 
 .
 
 Responsibilities
 <ul>
 <li>
 Lead daily kitchen operations
 </li>
 <li>
 Prepare and execute a focused launch menu
 </li>
 <li>
 Create and follow recipe cards with exact grams
 </li>
 <li>
 Control food cost and wastage
 </li>
 <li>
 Manage kitchen prep lists and par levels
 </li>
 <li>
 Train cooks on portion size, plating, speed, and consistency
 </li>
 <li>
 Work with management on menu pricing and item profitability
 </li>
 <li>
 Coordinate with suppliers and compare prices
 </li>
 <li>
 Maintain hygiene, food safety, and kitchen cleanliness
 </li>
 <li>
 Support pre-opening setup, equipment readiness, and kitchen workflow
 </li>
 <li>
 Ensure food is served fast and consistently during high-volume service
 </li>
 </ul>
 Requirements
 <ul>
 <li>
 Previous experience as Sous Chef, Kitchen Lead, Chef de Partie, or similar
 </li>
 <li>
 Experience in restaurant, lounge, beach club, hotel, or high-volume casual dining
 </li>
 <li>
 Strong understanding of food costing and portion control
 </li>
 <li>
 Ability to create and follow recipe cards
 </li>
 <li>
 Good knowledge of prep systems and kitchen organization
 </li>
 <li>
 Able to work under pressure during busy service
 </li>
 <li>
 Comfortable with simple, high-volume, profitable menu execution
 </li>
 <li>
 Bahrain experience is preferred
 </li>
 <li>
 Arabic or English communication required
 </li>
 </ul>
 Important
 
 We are looking for someone practical and commercially aware.
 
 
 This is not only a cooking role.
 
 
 The candidate must understand that the kitchen must produce good food
 
 and protect profit
 
 .
 
</div>

Kitchen Lead / Sous Chef – Beach Club Opening

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

Eathai restaurant

The Head Chef &ndash; Thai Cuisine is responsible for leading the Thai kitchen operations, ensuring the preparation and presentation of authentic, high-quality Thai dishes. The role includes menu development, kitchen management, cost control, staff supervision, and maintaining food safety and hygiene standards.Key Responsibilities1. Culinary Leadership<ul><li>Plan, develop, and execute authentic Thai menus.</li><li>Ensure consistency in taste, presentation, and portioning of all dishes.</li><li>Introduce seasonal specials and innovative Thai recipes while maintaining authenticity.</li></ul>2. Kitchen Operations Management<ul><li>Oversee daily kitchen operations for Thai section.</li><li>Manage food preparation, cooking, and plating standards.</li><li>Ensure smooth coordination between kitchen sections.</li></ul>3. Team Supervision<ul><li>Lead, train, and supervise Thai kitchen staff (chefs, cooks, helpers).</li><li>Assign duties and monitor performance.</li><li>Conduct training on Thai cooking techniques and hygiene standards.</li></ul>4. Quality Control<ul><li>Maintain strict quality standards for ingredients and finished dishes.</li><li>Ensure proper storage and handling of Thai herbs, spices, and ingredients.</li><li>Taste and approve dishes before service.</li></ul>5. Cost Control &amp; Inventory<ul><li>Monitor food costs and minimize wastage.</li><li>Assist in budgeting and inventory management.</li><li>Control stock usage and ordering of Thai ingredients.</li></ul>6. Hygiene &amp; Safety Compliance<ul><li>Ensure compliance with HACCP and food safety standards.</li><li>Maintain cleanliness and organization of kitchen area.</li><li>Enforce safety procedures at all times.</li></ul>7. Supplier Coordination<ul><li>Work with suppliers for sourcing authentic Thai ingredients.</li><li>Ensure quality and freshness of all imported and local products.</li></ul>8. Menu &amp; Recipe Standardization<ul><li>Create standardized recipes and portion controls.</li><li>Maintain recipe documentation for consistency across outlets.</li></ul>Requirements<ul><li>Proven experience as Head Chef or Sous Chef specializing in Thai cuisine.</li><li>Strong knowledge of traditional and modern Thai cooking techniques.</li><li>Experience in restaurant or multi-outlet kitchen operations.</li><li>Ability to lead and manage a diverse kitchen team.</li><li>Strong understanding of food cost control and kitchen budgeting.</li><li>Knowledge of HACCP and food safety standards.</li><li>Excellent organizational and leadership skills.</li><li>Ability to work under pressure in a fast-paced environment.</li></ul>Preferred Qualifications<ul><li>Culinary diploma or equivalent certification.</li><li>Experience in international or multi-branch restaurant groups.</li><li>Previous GCC region experience (preferred but not mandatory).</li></ul>ADDITIONAL REQUIREMENTS<ul><li>Only candidates with a valid Transferable Visa will be considered</li><li>Local hiring preferred (candidates currently in Bahrain)</li></ul>Job Type: Full-timeWork Location: In person

Head Chef – Thai Cuisine

Explore 22+ Sous chef in Bahrain this May. Find roles across top companies and apply now to boost your career.

22 sous chef jobs In Bahrain

Sous Chef

Sous Chef

Sous Chef (Caffe Style)

Kitchen Lead / Sous Chef – Beach Club Opening

Chef De Partie

Chef De Partie

Head Chef – Thai Cuisine