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assistant restaurant manager Jobs in Manama

assistant restaurant manager

chef de partie - italian cuisine Jobs in Manama

chef de partie - italian cuisine

sous chef

Marriott International

<div>Additional Information 
Job Number25138861 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Executive Sous Chef

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 Chef De Cuisine to join our culinary team in Raffles Bahrain As the Chef De Cuisine, 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 Chef De Cuisine 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 
Opportunity to join the first Raffles in Bahrain<ul><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 – Modern Mediterranean Cuisine

Cluster Inter. Hotels

.Support the Demi Chef de Partie or Commis I in the daily operation and work&bull;Work according to the menu specifications by the Chef de Partie&bull;Keep work area at all times in hygienic conditions according to the rules set by the hotel&bull;Control food stock and food cost in his section&bull;Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites&bull;Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks&bull;Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques&bull;Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.Job Type: Full-timePay: BD140.000 - BD150.000 per month

Commis Chef

HHM Group

We are looking for a skilled and creative Chef to oversee kitchen operations and deliver high-quality, delicious meals. The ideal candidate will be experienced in food preparation, menu planning, and kitchen staff management, with a strong passion for culinary excellence and innovation.Note : Accommodation , Transportation &amp; Duty meals provided by the company.Job Type: Full-timePay: BD200.000 per month

General Chef

Ibis Seef Manama

Your experience and skills includeBasic Culinary skills: Proficiency in knife skills, understanding cooking methods, and familiarity with kitchen equipment.Strong Communication and teamwork abilities: Effectively collaborating with other Kitchen staff and following instructionsAbility to work under pressure: Maintaining a calm and efficient approach in a busy kitchen environmentA willingness to learn and grow: Continuously seeking opportunities to improve their skills and knowledgeWhat you will be doingTo implement the preparation and presentation of all dishes according to set standards, customer satisfaction and high level of sales in line with company policies and regulations under the general guidance of the Chef de Partie, in the implementation of the standard policies and procedures of the food and beverage operation and administration. Responsible for guiding the Commis Chef and in the performance of their jobs in accordance to Hotel policies and procedures. Responsible for the proper maintenance and good working order of all equipment.Preferrable Male Candidate with Arabic cuisine knowledgeJob Types: Full-time, PermanentPay: BD150.000 per monthAbility to commute/relocate:<ul><li>Manama: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Experience:<ul><li>Hotel : 2 years (Preferred)</li></ul>

Commis 1 (Chef)

Mesk Holdings

Job Description:<ul><li>Ensure all stocks are kept under optimum conditions.</li><li>Mis en place</li><li>The Commis is responsible for coordinating the food preparation to the highest possible standard.</li><li>Assists the Chef in planning, menu preparation and controlling the quality of all kitchen outlets.</li><li>To suggest quality and improvement ideas.</li><li>To co-ordinate the work of cooks and other kitchen employees, ensuring that food preparation is economical, technically and hygienically correct in accordance with the established standards and quality.</li><li>Ensure that all dishes are prepared to the correct recipes and standards.</li><li>Ensure all kitchen staff adheres to prescribed rules, regulations and systems to ensure high hygiene standards.</li><li>Ensure over all cleanliness and sanitation of the kitchen premises</li><li>Maintain inventories and ensure effective food costs.</li><li>To personally inspect all food items during breakfast, lunch and dinner periods and to ensure that the presentation as well as the quality and quantity of food is correct and in accordance with the established standards.</li><li>Do overtime when necessary</li></ul>Personnel Skills<ul><li>Good knowledge of food products, national and terminology.</li><li>Good leadership</li><li>Basic knowledge of kitchen administration and food cost.</li><li>Creative and good knowledge of mediterranean cuisine.</li><li>Good computer knowledge and Mircos.</li></ul>Work Remotely<ul><li>No</li></ul>Job Types: Full-time, Permanent

Commis 1

NAD TRADING

We are hiring &quot;Head Pastry Chef&quot;Summary of Position: Take full responsibility for the day-to-day food operation of Bakery in line with Brunch &amp; Cake vision, business plan, company guidelines, quality standards, Food safety and Health &amp; Safety policies. The Head Pastry chef assumes responsibility for delivering high quality pastry goods according to the company Food Bible and recipes.Duties and Responsibilities:&#10003;Promote brand culture and values. &#10003;Manages all day-to-day operations of the pastry and bakery section of the kitchen. &#10003; Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following Brand recipes. &#10003; Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. &#10003; Able to develop, designs, or creates new ideas and items in line with Brand identity. &#10003; Ensure excellent quality throughout the dessert offerings. &#10003; Follows proper handling and right temperature of all food products. &#10003; Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be as per Brand recipes. &#10003; Coordinates activities of cooks and workers engaged in food preparation. &#10003; Supervise and coordinate all pastry and dessert preparation and presentation. &#10003; Checks the quality of raw and cooked food products to ensure that standards are met. &#10003; Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. &#10003; Check quality of material and condition of equipment and devices used for cooking. &#10003; Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. &#10003; Able to recognize superior quality products, presentations and flavors. &#10003; Ensures compliance with all applicable laws and regulations. &#10003; Maintains cleanliness and organization in all work areas. &#10003; Maintain a lean and orderly cooking station and adhere to health and safety standards. &#10003; Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.Job Type: Full-time

Pastry Chef

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