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chef (qc ) quality controller

sous chef

Downtown Rotana

<div>
 
 Job Description
 
 
 
 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.
 
 
 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-
 
 
 <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
 
 
 </li>
 </ul>
 
 Skills
 
 
 
 
 Education, Qualifications &amp; Experiences
 
 
 
 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.
 
 
 
 Knowledge &amp; Competencies
 
 
 
 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-
 
 
 Understanding Hotel Operations
 
 
 Effective Communication
 
 
 Planning for Business
 
 
 Supervising People
 
 
 Understanding Differences
 
 
 Supervising Operations
 
 
 Teamwork
 
 
 Adaptability
 
 
 Customer Focus
 
 
 Drive for Results
</div>

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 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

Wyndham Hotels & Resorts EMEA

<div>
 
 Scope And General Purpose Of Job
 
 
 
 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.
 
 
 
 Key Responsibilities
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 CosT CONTROL AND PROFITABILITY
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 LAWS, REGULATIONS &amp; POLICIES
 
 
 
 <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
 
 
 </li>
 </ul>
 
 
 
 
 
 ASSOCIATE RELATIONS
 
 
 
 <ul>
 <li>
 Fosters and develops effective associate relations throughout the hotel
 
 
 </li>
 </ul>
 
 
 
 
 
 HEALTH &amp; SAFETY
 
 
 
 <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
 
 
 </li>
 </ul>
 
 MISCELLANEOUS
 
 
 
 <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

Swiss-Belresidences Juffair

Duties and Responsibilities&middot; Develop and oversee all functions of the Kitchen Division.&middot; Maintain current licenses and permits as prescribed by your jurisdiction for your division.&middot; Assist with the development and implementation the Hotel sales and marketing plan.&middot; Develop the annual budget and targets for areas under your supervision.&middot; Prepare and produce detailed financial reports as required in a timely fashion.&middot; Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.&middot; Regularly monitor market performance, penetration, trends, practices and systems in the Hotel industry to help project future supply and demand, and identify business opportunities.&middot; Develop a knowledge base of existing competitor strategies, and analyse their strengths and weaknesses to successfully direct marketing activities against each.&middot; Build market share by developing short and long-term strategies for the Food &amp; Beverage Division including the identification of business opportunities, promotions and areas where products and services can be improved.&middot; Develop and implement the Food &amp; Beverage marketing plan including the development of menus, promotions and pricing strategies as appropriate.&middot; Coordinate with Food &amp; Beverage to develop cross promotions as appropriate.&middot; Ensure your division is managed to control costs, increase revenues and meet budget goals.&middot; Provide ongoing communication to all areas within your division regarding policies, programmes and procedures.&middot; Ensure all operating procedures are properly implemented within your division.&middot; Review and modify operating manuals within your division as required.&middot; Create menus, specials and promotions.&middot; Ensure all dishes have standardised recipes.&middot; Work with Food &amp; Beverage to develop menus and review catering requirements of events to ensure all event specifications are properly delegated and arranged.&middot; Source and procure ingredients as required.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Ensure all dishes are prepared according to established standards and procedures.&middot; Prepare dishes as required.&middot; Conduct cooking demonstrations for Kitchen Employees as required.&middot; Ensure the strictest guidelines for food safety and handling are practiced.&middot; Conduct regular walkthroughs through all kitchen and food storage areas and coordinate preventive maintenance and general cleaning programmes with Housekeeping and Engineering.&middot; Be readily available to handle guest queries and resolve issues in a timely and professional manner.&middot; Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Monitor department spending and recommend corrective actions as necessary.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Ensure the best candidates fill vacancies by participating in the recruitment of Employees under your supervision.&middot; Develop and constantly review the succession plan within your division and develop cross training and professional development programmes for the advancement of potential Supervisors and Managers.&middot; Conduct regular performance appraisals for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the Hotel and SBI.&middot; Ensure Managers within your division are properly carrying out probationary reviews and performance appraisals as required and review all appraisals for underperforming Employees.&middot; Identify training opportunities and ensure training objectives are met within your division.Job Types: Full-time, Contract

Head Chef/Sous Chef

Jumeirah Group

<div><div>Chef de Partie - Culinary - Jumeirah Gulf of Bahrain - (2500002O)</div><div></div><div> 
About Jumeirah &amp; the Hotel:
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.
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.
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.
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.
Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.
Jumeirah Bahrain Gulf 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.
About the Job:
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.
The main duties and responsibilities of this role:<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>
Ensure that training on a one-to-one basis has been carried out and comprehended. 
About You: The ideal candidate for this position will have the following experience and qualifications:</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>
Multi-Culture environment experience 
About the Benefits:</li><li>
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.</li></ul><div> 
</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

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

Explore 19+ Sous chef in Manama this November. Find roles across top companies and apply now to boost your career.

19 sous chef jobs IN Manama

Sous Chef

Sous Chef

Sous Chef – Middle Eastern & Moroccan cuisine

Executive Sous Chef

Head Chef/Sous Chef

Chef de Partie - Culinary - Jumeirah Gulf of Bahrain

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