What Jobs are available for Catering in Bahrain?

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe Westin City Centre Bahrain, Sheikh Khalifa Bin Salman Highway, Manama, Bahrain, Bahrain

ScheduleFull Time

Located Remotely?N

Position Type Non-Management

POSITION SUMMARY

Our jobs aren't just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.

No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: Less than 1 year related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

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.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

As a Commi 1, you will play a key role in our kitchen operations by assisting chefs in food preparation, cooking, and maintaining the highest standards of hygiene and quality. This position is perfect for individuals passionate about culinary arts and eager to grow within a dynamic, multi-brand kitchen environment.

Job Type: Full-time

Pay: BD BD per month

Responsible to create exceptional cuisine for the cold kitchen section well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.

Duties and Responsibilities:

• Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.

Prepares all cold food according to recipes, guidelines and standards set by the kitchen.

Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count).

Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.

Visually inspects, selects and uses only food items of the highest standard in the preparation of food production items.

Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.

Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.

Prepares daily requisitions for supplies and food items for production.

Prepare all dishes following recipes and yield guides.

Properly label and date all products to ensure safekeeping and sanitation.

Effectively communicate with other outlets and manager in order to full fill and address any issues or needs.

Plan, prepare and set up to provide quality service and product to all outlets requiring items from kitchen.

Collaborate with the manager in development and implementation of new items.

Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.

Maintain complete knowledge of and comply with all departmental policies, procedures and standards.

Maintain complete knowledge of correct maintenance and use of equipment.

Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.

Establish and oversee the production of bulk foods for supported outlets.

Responsible for assisting staff in maintaining the overall cleanliness and equipment maintenance of their areas.

Assist staff in overseeing weekly and monthly inventories, and ordering of food and supplies.

Assists in monitoring training of new employees to help them achieve higher status.

Assists manager in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.

Strong communication, leadership, and conflict resolution skills.

Perform all other job related duties as requested by the management.

Job Type: Full-time

Pay: BD BD per month

Ability to commute/relocate:

• Tubli: Reliably commute or planning to relocate before starting work (Required)

• Preparing cold dishes: This includes salads, cold appetizers, chilled soups, pâtés, and terrines.
• Charcuterie: Creating and preparing cold meat products like charcuterie boards.
• Food storage: Managing and maintaining the cold food storage area (the larder).
• Buffet displays: Organizing and setting up large buffet displays with cold items.

Job Type: Permanent

Experience:

• pantry chef: 3 years (Required)

Head Baker

Manama, Bahrain

Job Type: Full-time

Experience: 3-5 years as a baker, preferably in a restaurant or high-volume bakery setting.

Availability: Immediate start preferred. Must currently be located in Bahrain.

About Us:

We are a dynamic and celebrated restaurant known for its commitment to fresh, high-quality ingredients and a unique dining experience. We are looking for a passionate and skilled Head Baker to join our team and lead our baking operations.

Role and Responsibilities:

As our Head Baker, you will be responsible for overseeing all aspects of our bakery production. This includes, but is not limited to:

• Developing and creating new bread and pastry recipes.
• Managing and training junior baking staff.
• Ensuring the highest standards of quality, hygiene, and consistency in all products.
• Managing inventory, ordering supplies, and minimizing waste.
• Collaborating with the Executive Chef to create seasonal and special menus.
• Maintaining a clean and organized work environment.

Requirements:

• Minimum 3-5 years of experience as a baker in a professional kitchen environment.
• Proven experience in a restaurant or high-volume setting is a must.
• Strong knowledge of various baking techniques, including bread, pastries, and desserts.
• Creative and innovative mindset with a passion for developing new recipes.
• Excellent leadership and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Must be currently residing in Bahrain.
• Availability to join immediately.

What We Offer:

• A competitive salary based on experience.
• A collaborative and supportive work environment.
• Opportunities for professional growth and creative freedom.
• The chance to be a key player in a respected culinary team.

How to Apply:

If you are a talented and experienced baker who is ready to take on a leadership role, we want to hear from you. Please submit your CV and a cover letter detailing your experience and why you are the perfect fit for this role.

Job Types: Full-time, Permanent

Location:

• Manama (Required)

Cake Decorator

We are looking for a creative and detail-oriented Cake Decorator to join our team. The role involves preparing, designing, and decorating cakes and other baked goods to meet customer requests and maintain high presentation standards.

Responsibilities:

• Decorate cakes, cupcakes, and pastries using icing, fondant, piping, and other techniques.
• Create custom designs based on client orders, themes, and special occasions.
• Ensure cakes are visually appealing, consistent in quality, and completed on time.
• Maintain cleanliness and organization of the workstation and decorating tools.
• Assist with baking and preparing cake bases as needed.
• Stay updated on new decorating trends and techniques.

Requirements:

• Proven experience as a cake decorator or baker with decorating skills.
• Knowledge of various decorating techniques, tools, and ingredients.
• Strong attention to detail and creativity.
• Good time management to handle multiple orders.
• Ability to work in a fast-paced environment, including weekends or holidays if required.

If interested, please apply.

Job Type: Full-time

Experience:

• Cake Decoration: 2 years (Preferred)

The Wok Section Commis II Chef assists in preparing and cooking Asian dishes, primarily focusing on wok-based recipes. They ensure the freshness and quality of ingredients, following established standards and recipes. The role involves maintaining cleanliness and organization of the wok station and adhering to hygiene regulations. They support senior chefs in daily kitchen operations and food presentation. Additionally, they gain experience and develop skills to progress within the culinary team.

Job Type: Full-time

Overview The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-4

• The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons. Responsibilities Manages and directs functions directly related to Galley operations Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486 Maintains all equipment: accountability, serviceability, turn-in and stockage levels Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.
• C and 2-1.2.
• D, Chapter 1 of NAVMED P-5010, Food Safety Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010 Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons Monitors and schedules routine and emergency maintenance of portable Galley container equipment Performs other duties and assignments as required Qualifications MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required. High school diploma or equivalent required; Associate degree in a culinary or food management field preferred. Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired. Experience: Ten years of relevant experience with increasing levels of responsibility working in military food service. Must have minimum of three years management experience managing a galley or dining facility of similar size. Experience working with Foreign Nationals required. Previous Navy galley experience is highly desirable. Skills: Must be computer literate and proficient in MS Office software. Must have proof of U.S. Citizenship and a valid state driver's license and must be eligible for access throughout the project geographic scope. Must be able to read and speak English. SUPERVISORY/BUDGET RESPONSIBILITIES: Manages a galley of 12+/- employees. SUPERVISON: General guidance and direction. Reports directly to the Program Manager. We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.

We are hiring Pizza Chef.

Job Requirements:

• Work experience as a Pizza Chef or similar role in a restaurant.
• Hands-on experience with preparing and baking pizza doughs.
• Familiarity with professional kitchen equipment and brick or stone oven.
• Understanding of food hygiene.
• Good time-management skills.

• Team spirit.

• Ready to join immediately.

Job Type: Full-time

Pay: BD BD per month