26 Chef De Partie A La Carte Restaurant jobs in Bahrain

About Calo

Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We’re a dedicated team providing better, faster, and more affordable ways to access food through technology.

To serve as a Commis Chef in the Calo Kitchen, working alongside the Chef De Partie on meal preparation, maintenance, logistics, safety, and sanitation. Success depends on supporting the kitchen’s efficiency and safety while maintaining high-quality meals for our customers.

• Monitor kitchen equipment and report issues to the Head Chef
• Continuously develop culinary skills to produce high-quality meals
• Measure, mix, and prepare ingredients, sauces, and seasonings
• Assess inventory levels and request resupply as needed
• Dispose of spoiled items and adhere to sanitation and safety standards
• Maintain a positive and professional relationship with coworkers
• Produce high-quality plates in terms of design and taste

• 4-5 years of experience as a Commis Chef or similar role in hospitality and catering
• Expertise in à la carte cooking, fine dining, and multi-cuisine environments
• Proficient in English communication
• Good understanding of food safety, health, and safety regulations
• Experience in a food manufacturing facility is a plus

• Seniority Level: Mid-Senior level
• Employment Type: Full-time
• Job Function: Management and Manufacturing
• Industry: Internet Publishing

• Ensure guest satisfaction of the cuisine

• Operate the kitchen to execute the highest level of culinary experience

Ensure guest satisfaction of the cuisine

Share information and communicate with the Lounge Leader regarding all culinary aspects of the Kitchen.

Note F&B-related special requests and dietary preferences of guests. Monitor the buffet areas frequently.

Engage with guests, explain features and cuisine options, and make menu recommendations.

Present brief culinary demonstrations to guests with dishes from the hot kitchen.

Ensure menu items match the published menu or cuisine labels. Follow up with guests to ascertain satisfaction. Communicate any changes in available dishes immediately to the Lounge Leader.

Plan seasonal menu changes and write menus and recipes.

Receive delivery of prepared or raw food items and ingredients from off-site catering.

Ensure the buffet and à la carte menus are available, ready, and set up as per timings.

Control portions on the buffet to maintain quality, presentation, and freshness.

Support management and training of kitchen and back-of-house staff. Ensure cleanliness and food safety processes (HACCP) are followed.

Manage daily orders and check the quality of received food products from suppliers and off-site kitchens.

Report wastage at day’s end. Ensure set budgets are achieved.

Minimum Qualification: Degree or Professional Diploma in Culinary Arts or completed Culinary School Apprenticeship.

Minimum Experience: 3 years in a luxury hotel or high-end restaurant.

If you meet the criteria and are enthusiastic about this role, we welcome your application. Please prepare the following documents to complete your application.

• Prepare and cook menu items in your designated section of the kitchen, ensuring consistency and quality.
• Manage and oversee the operations of your specific station, including mise en place and equipment.
• Ensure all food is prepared to the highest standards of taste, temperature, and presentation.
• Maintain strict hygiene and sanitation standards in the kitchen, adhering to HACCP principles.
• Monitor stock levels for your section and requisition necessary supplies.
• Assist in training and mentoring junior kitchen staff, such as commis chefs.
• Collaborate with the Head Chef and Sous Chef to ensure smooth kitchen operations.
• Contribute to menu development and recipe testing as required.
• Ensure proper storage and handling of all food items.
• Maintain a clean and organized work area.
• Adhere to all health, safety, and environmental regulations.
• Work effectively as part of a team to achieve culinary excellence.

• Culinary degree or certification from a recognized culinary institution.
• Minimum of 3 years of experience as a Chef de Partie or in a similar kitchen role.
• Proven expertise in a specific culinary section (e.g., Saucier, Garde Manger, Patisserie).
• Strong knowledge of cooking techniques, food preparation, and presentation.
• Understanding of food safety and hygiene standards (HACCP).
• Ability to work effectively in a fast-paced and demanding environment.
• Good communication and teamwork skills.
• Creativity and a passion for culinary arts.
• Flexibility to work various shifts, including weekends and holidays.
• Ability to stand for extended periods and lift moderate weights.

Join to apply for the Demi Chef De Partie role at Apparel Group

Join to apply for the Demi Chef De Partie role at Apparel Group

Get AI-powered advice on this job and more exclusive features.

Job Description

POSITION OBJECTIVE

Represent the company’s high standards of personal presentation and demonstrate efficient time keeping, presentation and work flow.Maintain service of food to assigned task standards/spec/batch cooking.

Key Responsibilities:

• To ensure the mise en place of the section is performed to the high standard required at all times
• To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs
• To maintain the highest standard of cleanliness and up-keep of equipment
• Confidently be able to run at least two sections in the kitchen
• Maintain good working relationships with your colleagues and all departments
• Fully understand opening and closing process and how to write and follow a prep list
• Complete understanding and demonstration of spec knowledge and portion control
• Cordinate and work with Chef de Partie and Commis Chef in every day operations.

• Seniority level Entry level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Retail

Referrals increase your chances of interviewing at Apparel Group by 2x

Manama, Capital Governorate, Bahrain 3 days ago

Manama, Capital Governorate, Bahrain 2 weeks ago

Manama, Capital Governorate, Bahrain 6 days ago

Manama, Capital Governorate, Bahrain 3 days ago

Manama, Capital Governorate, Bahrain 2 weeks ago

Manama, Capital Governorate, Bahrain 3 days ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Grind, Somewhere and Public.

We are looking for experienced DCDP to join the amazing back of house teams at our restaurants throughout the UAE as well as our Central Kitchen sites. As a DCDP you are responsible for the preparation of food, supporting the team of chefs in the kitchen and playing an important role in the overall successful delivery of quality food.

To be considered for this role we require previous experience working in a busy kitchen, whether with a high-volume catering group or a busy independent restaurant. Strong communication skills are important as is a passion for developing a career as a chef. We will provide ongoing opportunities to support this growth.

• Prepare and present a wide range of high-quality desserts, pastries, breads, and other baked goods according to established recipes and standards.
• Oversee a specific station within the pastry kitchen, ensuring efficient workflow and consistent output.
• Mentor and train junior pastry cooks, fostering a positive and collaborative kitchen atmosphere.
• Manage inventory for your station, including ordering ingredients and controlling waste to meet budgetary targets.
• Maintain impeccable hygiene and sanitation standards in accordance with HACCP principles.
• Collaborate with the Executive Pastry Chef on menu development, special event creations, and seasonal offerings.
• Ensure all equipment is properly maintained and used safely.
• Adhere to all company policies and procedures, including health and safety regulations.
• Contribute to a culture of excellence and continuous improvement within the pastry department.

• Minimum of 3-5 years of progressive experience in pastry arts, preferably within a fine-dining or luxury hotel setting.
• Formal culinary or pastry diploma from a recognized institution is highly preferred.
• Proficiency in a wide array of pastry techniques, including but not limited to cake decorating, chocolate work, sugar art, viennoiserie, and ice cream making.
• Strong leadership and communication skills, with the ability to guide and motivate a team.
• Excellent organizational skills and the ability to manage multiple tasks simultaneously in a fast-paced environment.
• A keen eye for detail, presentation, and flavor.
• Passion for innovation and staying abreast of current pastry trends.
• Ability to work flexible hours, including weekends and holidays, as required by business needs.
• Proficiency in English is essential; knowledge of Arabic is a plus.