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sous chef

Calo Inc.

<div>
 <strong>
  About Calo
  <br/>
  <br/>
 </strong>
 Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
 <br/>
 <br/>
 Role overview
 <br/>
 <br/>
 We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.
 <br/>
 <br/>
 Main Responsibilities
 <br/>
 <br/>
 <ul>
  <li>
   Support the Head Chef in overseeing daily kitchen operations and smooth service execution
  </li>
  <li>
   Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency
  </li>
  <li>
   Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH
  </li>
  <li>
   Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards
  </li>
  <li>
   Assist in menu development, seasonal specials, and recipe refinement. Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience
  </li>
  <li>
   Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards
  </li>
  <li>
   Ensure mise en place is completed ahead of each service
  </li>
  <li>
   Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency
  </li>
  <li>
   Maintain strict compliance with hygiene, sanitation, and food safety regulations
  </li>
  <li>
   Foster a positive and professional team culture in a fast-paced kitchen environment
   <br/>
   <br/>
  </li>
 </ul>
 Ideal Candidate
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant
  </li>
  <li>
   Strong background in plating, modern presentation styles, and &agrave; la carte menu execution
  </li>
  <li>
   A culinary degree or equivalent qualification is preferred
  </li>
  <li>
   Currently based in the GCC region.
  </li>
  <li>
   Willing to relocate to Bahrain
  </li>
  <li>
   Strong communication skills in English
   <br/>
   <br/>
  </li>
 </ul>
 Knowledge and competency
 <br/>
 <br/>
 <ul>
  <li>
   Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure
  </li>
  <li>
   Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques
  </li>
  <li>
   Experience with menu planning, costing, and portion control
  </li>
  <li>
   Excellent time management and organizational skills, particularly during high-volume service
  </li>
  <li>
   Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting
   <br/>
   <br/>
  </li>
 </ul>
 Personality
 <br/>
 <br/>
 <ul>
  <li>
   Calm, confident leader who thrives under pressure
  </li>
  <li>
   Passionate about food and guest satisfaction
  </li>
  <li>
   Strong communicator with the ability to inspire and guide the team
  </li>
  <li>
   Creative yet disciplined, with a keen eye for detail in both flavor and presentation
   <br/>
   <br/>
  </li>
 </ul>
 Powered by JazzHR
 <br/>
 <br/>
 5fLAaGUXEN
</div>


Sous Chef

CALO

<div><p><b>About </b><b>Calo</b></p><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><p><b>
Role overview</b></p><p>
We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.</p><p><b>
Main Responsibilities</b></p><ul><li>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</li><li>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</li><li>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</li><li>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</li><li>
Assist in menu development, seasonal specials, and recipe refinement.<br>
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</li><li>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</li><li>
Ensure mise en place is completed ahead of each service.</li><li>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</li><li>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</li><li>
Foster a positive and professional team culture in a fast-paced kitchen environment.</li></ul><p><b>
Ideal Candidate</b></p><p><b>
Qualifications</b></p><ul><li>
6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant.</li><li>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</li><li>
A culinary degree or equivalent qualification is preferred.</li><li>
Currently based in the GCC region.</li><li>
Willing to relocate to Bahrain</li><li>
Strong communication skills in English.</li></ul><p><b>
Knowledge and competency</b></p><ul><li>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</li><li>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</li><li>
Experience with menu planning, costing, and portion control.</li><li>
Excellent time management and organizational skills, particularly during high-volume service.</li><li>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</li></ul><p><b>
Personality</b></p><ul><li>
Calm, confident leader who thrives under pressure.</li><li>
Passionate about food and guest satisfaction.</li><li>
Strong communicator with the ability to inspire and guide the team.</li><li>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</li></ul><p>
</p><p>5fLAaGUXEN</p></div>

Downtown Rotana

<div>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
 <br/>
 <br/>
 As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as-
 <br/>
 <br/>
 <ul>
  <li>
   Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel&rsquo;s SOPs and standardized menu guidelines
  </li>
  <li>
   Monitor regular standards of production to ensure highest level of quality
  </li>
  <li>
   Monitor all aspects pertaining to the control of the hotel&rsquo;s food cost
  </li>
  <li>
   Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
  </li>
  <li>
   Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
  </li>
  <li>
   Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Skills
  <br/>
  <br/>
 </strong>
 <strong>
  Education, Qualifications &amp; Experiences
  <br/>
  <br/>
 </strong>
 You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
 <br/>
 <br/>
 <strong>
  Knowledge &amp; Competencies
  <br/>
  <br/>
 </strong>
 The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, &lsquo;hands on&rsquo; and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies-
 <br/>
 <br/>
 Understanding Hotel Operations
 <br/>
 <br/>
 Effective Communication
 <br/>
 <br/>
 Planning for Business
 <br/>
 <br/>
 Supervising People
 <br/>
 <br/>
 Understanding Differences
 <br/>
 <br/>
 Supervising Operations
 <br/>
 <br/>
 Teamwork
 <br/>
 <br/>
 Adaptability
 <br/>
 <br/>
 Customer Focus
 <br/>
 <br/>
 Drive for Results
</div>


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

Wyndham Hotels & Resorts EMEA

<div>
 <strong>
  Scope And General Purpose Of Job
  <br/>
  <br/>
 </strong>
 Overall ensure and guarantee a smooth and organized kitchen operation. Assist where necessary to ensure optimum service to guests. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Corporate policies and procedures, and according to local requirements and regulations.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Develops standardized methodologies and recipes for cycle menu for consistency and efficiency.
  </li>
  <li>
   Determines production schedules and staff requirements necessary to ensure timely delivery of services.
  </li>
  <li>
   Estimates amounts and costs of required supplies, such as food and ingredients.
  </li>
  <li>
   Inspects supplies, equipment, and work areas to ensure conformance to established standards.
  </li>
  <li>
   Notifies superior of any special guest requests/queries.
  </li>
  <li>
   Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  </li>
  <li>
   Monitors sanitation practices to ensure that employees follow standards and regulations.
  </li>
  <li>
   Order or requisition food and other supplies needed to ensure efficient operation.
  </li>
  <li>
   Analyses recipes to assign prices to menu items, based on food, labor, and overhead costs.
  </li>
  <li>
   Arranges for equipment purchases and repairs.
  </li>
  <li>
   Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  </li>
  <li>
   Meets guests&rsquo; needs by suggestive selling of menu to fit in with their circumstances.
  </li>
  <li>
   Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  </li>
  <li>
   Supervises and coordinates activities of cooks and workers engaged in food preparation.
  </li>
  <li>
   Collaborates with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  </li>
  <li>
   Checks the quality of raw and cooked food products to ensure that standards are met.
  </li>
  <li>
   Checks the quantity and quality of received products.
  </li>
  <li>
   Records production and operational data on specified forms.
  </li>
  <li>
   Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
  </li>
  <li>
   Undertakes additional duties assigned by the Executive Chef.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CosT CONTROL AND PROFITABILITY
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
  </li>
  <li>
   Estimates amounts and costs of required supplies, such as food and ingredients.
  </li>
  <li>
   Analyses recipes to assign prices to menu items, based on food, labour, and overhead costs.
  </li>
  <li>
   Meets with sales representatives in order to negotiate prices and order supplies.
  </li>
  <li>
   Coordinates planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  LAWS, REGULATIONS &amp; POLICIES
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ensures compliance with business operations laws
  </li>
  <li>
   Ensures compliance with hospitality operations laws
  </li>
  <li>
   Ensures compliance to all applicable laws, and corporate standards and guidelines
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <br/>
  <br/>
 </strong>
 <strong>
  ASSOCIATE RELATIONS
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Fosters and develops effective associate relations throughout the hotel
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <br/>
  <br/>
 </strong>
 <strong>
  HEALTH &amp; SAFETY
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ensures that all potential and real hazards are reduced immediately
  </li>
  <li>
   Fully understands the hotel&rsquo;s fire, emergency and bomb procedures
  </li>
  <li>
   Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates
  </li>
  <li>
   Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening
  </li>
  <li>
   Ensures that the highest standards of personal hygiene, dress, uniforms and appearance
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  MISCELLANEOUS
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Attends meetings and trainings required by the Department Head or Hotel Management.
  </li>
  <li>
   Attends meetings and training as required.
  </li>
  <li>
   Continuously seeks to endeavor and improve the hotel&rsquo;s efficient operation and knowledge of own job function.
  </li>
  <li>
   Ensures all requests and correspondence (e.g. from Department Head) are dealt with in a timely and accurate manner.
  </li>
  <li>
   Attends any property meetings that are relevant to the position.
  </li>
  <li>
   Is knowledgeable about corporate loyalty / Incentive Programmes.
  </li>
  <li>
   Assists colleagues to perform similar or related jobs when necessary.
  </li>
  <li>
   Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently.
  </li>
  <li>
   Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel&rsquo;s stakeholders.
  </li>
  <li>
   Maintains own working area, materials and company property clean, tidy and in good shape.
  </li>
  <li>
   Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG
  </li>
  <li>
   Is well updated on, and possesses solid knowledge of the following:
  </li>
  <li>
   Hotel fire, bomb and emergency procedures
  </li>
  <li>
   Hotel health and safety policies and procedures
  </li>
  <li>
   Wyndham Hotels standards of operation and departmental procedures
  </li>
  <li>
   Current licensing relating to own responsibility, and to the hotel
  </li>
  <li>
   Accepted methods of payment by the hotel
  </li>
  <li>
   Corporate clients generating high business volume
  </li>
  <li>
   Degree or diploma or equivalent
  </li>
  <li>
   Graduate courses in cooking and safety information
  </li>
  <li>
   Minimum of 10 years working experience as a chef
  </li>
 </ul>
</div>


Executive Sous Chef

Projects Access and Scaffolding

<p>A well reputed Bahraini family is seeking an experienced and dedicated Family Chef to manage all culinary operations within their private residence. This is a unique opportunity for a professional who can deliver exceptional, world-class cuisine while demonstrating the highest levels of discretion and service.</p><p>Key Requirements &amp; Qualifications:</p><p>Experience: A minimum of 5-7 years of professional culinary experience as a Chef, Sous Chef, or Head Cook, preferably gained in high-end private households, 5-star hotels, or fine dining establishments.</p><p>Language: Fluency in Arabic is a must. Excellent command of English is also required to manage small gatherings and follow specific dietary instructions.</p><p>Culinary Scope: Proven expertise across a diverse range of international cuisines, including Gulf/Middle Eastern and classic European/Western dishes.</p><p>Dietary Knowledge: Experience in accommodating specific dietary needs, allergies, and sophisticated health-conscious meal planning (e.g., Keto, low-carb, vegan, etc.).</p><p>Management: Strong skills in kitchen management, including inventory, budget control, and maintaining impeccable hygiene and safety standards (HACCP).</p><p>Professionalism: A high degree of professionalism, maturity, flexibility, and absolute discretion regarding the family's privacy.</p><p>Responsibilities:</p><p>The Private Family Chef will be responsible for:</p><p>Planning, preparing, and cooking daily meals (breakfast, lunch, and dinner) for the family and any guests, often with short notice.</p><p>Consulting with the family to understand preferences, upcoming events, and specific dietary needs.</p><p>Managing all kitchen operations, including cleaning, organizing, and ensuring the highest standards of presentation and sanitation.</p><p>Procuring high-quality, fresh ingredients from local and international suppliers.</p><p>Managing the kitchen budget, controlling waste, and handling inventory/stock rotation.</p><p>Catering to intimate gatherings and larger formal events hosted by the family.</p><p>Interested and qualified candidates are invited to submit their detailed CV/Resume, a portfolio or list of their culinary specialties to shibu.phillip@gmail.com</p><p>Job Type: Full-time</p>

Family Chef

Jumeirah Group

<div><div>Chef de Partie - Culinary - Jumeirah Gulf of Bahrain - (2500002O)</div><div></div><div><p><b><br>
About Jumeirah &amp; the Hotel:</b></p><p>
Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different&trade; brand promise.</p><p>
Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience.</p><p>
Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities.</p><p>
As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.</p><p>
Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.</p><p><b>
Jumeirah Bahrain Gulf </b>is an idyllic getaway situated majestically on the shores of the Gulf and takes its architectural inspiration from the gentle movements of the sea. The resort&rsquo;s cluster of villas and elegantly designed rooms, along with the award-winning Talise Spa, offers a sanctuary for travelers looking to recharge and embark on a journey for wellbeing. Bahrain presents itself as a destination for the ultimate Middle Eastern experience, with its rich heritage of beautiful forts and charming bazaars blending perfectly with an inspirational vision for the future. The resort harmonises Jumeirah&rsquo;s promise of unparalleled hospitality with the wonder of the destination, providing a true beachside escape in the heart of culture. Set to exceed all guest expectations, the resort and spa is an oasis for nature-loving friends, families and couples hoping to disconnect from the chaos of everyday life.</p><p><b>
About the Job:</b></p><p>
An opportunity has arisen for a dynamic Chef de Partie role to join Jumeirah Gulf of Bahrain Family. You will ensure smooth running of the section and see that all areas of section maintain the property Standards.</p><p>
The main duties and responsibilities of this role:</p><ul><li>
Organize shifting in the section with regards to mis-en-place production and its service.</li><li>
Give tasks to Demi Chefs and Commis and check that they are carried out in the correct manner.</li><li>
Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his / her section.</li><li>
Maintain good colleagues&rsquo; relations and motivate colleagues.</li><li><p>
Ensure that training on a one-to-one basis has been carried out and comprehended.</p><p></p><p><b><br>
About You:</b> The ideal candidate for this position will have the following experience and qualifications:</p></li><li>
Completed kitchen apprentice or chefs training courses for at least one year.</li><li>
A minimum of 1 year experience in similar role.</li><li>
A minimum of 2 years&rsquo; experience working in 5-star international luxury environment.</li><li><p>
Multi-Culture environment experience</p><p></p><p><b><br>
About the Benefits:</b></p></li><li><p>
We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain. In addition, we offer reduced hotel rates across our properties globally, excellent leave and health care package, flights home, accommodation allowance, life insurance, 50% discount off Jumeirah F&amp;B Outlets and reduced hotel rates.</p></li></ul><div><br>
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Oct 22, 2025, 8:02:53 AM</div></div>

Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

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