1 933 Chef Trainee jobs in Bahrain

• Assist the Head Chef in all aspects of kitchen management and operations.
• Prepare and cook high-quality dishes according to established recipes and standards.
• Oversee kitchen staff during service periods, providing guidance and support.
• Manage inventory, conduct stock takes, and ensure proper storage of ingredients.
• Maintain cleanliness and organization of the kitchen and all equipment.
• Implement and enforce food safety and sanitation regulations.
• Contribute to menu development and recipe testing.
• Control food costs and minimize waste.
• Ensure consistent quality and presentation of all food items.
• Assist with training and development of junior kitchen staff.

• A culinary certificate or degree from a recognized institution.
• A minimum of 4 years of experience in a professional kitchen, with at least 1-2 years in a supervisory role such as Junior Sous Chef or Chef de Partie.
• Proficiency in various cooking techniques and cuisines.
• Strong knowledge of food safety and sanitation standards.
• Good communication and leadership skills.
• Ability to work effectively under pressure and as part of a team.
• Organizational skills and attention to detail.
• Flexibility in working hours, including evenings and weekends.

“Apparel Group is a global fashion and lifestyle retail conglomerate residing at the crossroads of the modern economy – Dubai, United Arab Emirates. Today, the Apparel Group caters to thousands of eager shoppers through its more than 1750+ stores and 75+ brands across all platforms employing 17,000 multicultural staff covering four continents.

Apparel group has carved its strong presence not only in the UAE, Kuwait, Bahrain, Oman, and Saudi Arabia but opened thriving gateways to market in India, South Africa, Singapore, Indonesia, Thailand and Malaysia. Additionally, clear strategies are in place to enter emerging markets such as Hungary, Pakistan, Egypt and Philippines. Apparel Group provides customers the experience of shopping from the comfort of their own home with ease and convenience via our E-Commerce site 6thStreet.com.

Apparel Group operates brands from around the world, originating from USA, Canada, Europe, Australia, Asia and includes leading names in Fashion, Footwear & Lifestyle such as Tommy Hilfiger, Charles & Keith, Skechers, Aldo, Nine West, Aeropostale, Jamie’s Italian, among others. Other key brands include Tim Hortons, Cold Stone Creamery, Inglot, and Rituals.

The Apparel Group owes its amazing growth to the vision and guidance of its dynamic Chairman, Nilesh Ved, who has taken the company from strength to strength since its inception in the last two decades.

• Job Identification: 4478
• Job Category: Restaurant
• Posting Date: 09/25/2024, 02:09 PM
• Job Schedule: Full time
• Location: Office No - 801, Seef District, BH

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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.

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 an Executive Sous Chef you are responsible to assist the Executive Chef in the day to day operation, taking over all responsibilities during his absence while striving for the highest possible guest satisfaction and your role will include key responsibilities such as-

• Work with the Executive Chef on managing all functions of the food production and quality improvement
• Assist the Executive Chef in designing, implementing and overseeing special events and special food promotions
• Monitor regular standards of production to ensure highest level of quality in all kitchens
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
• Monitor local competitors and compare their operation with the hotels food production operation
• Monitor all aspects pertaining to the control of the hotel’s food cost
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Other
• Industries Hospitality

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• Assist the Executive Chef in all aspects of kitchen operations, including menu planning, recipe development, and food preparation.
• Supervise and manage the daily activities of the kitchen brigade, ensuring adherence to quality standards, hygiene protocols, and safety regulations.
• Oversee the preparation of a wide variety of dishes, ensuring consistency, presentation, and flavor profile excellence.
• Manage inventory, including food purchasing, receiving, and storage, to control costs and minimize waste.
• Conduct regular quality checks on ingredients and finished products.
• Train and mentor junior chefs and kitchen staff, fostering a culture of learning, collaboration, and high performance.
• Contribute to menu engineering and cost control initiatives to maximize profitability without compromising on quality.
• Ensure all kitchen equipment is properly maintained and cleaned, adhering to health and safety standards.
• Collaborate with other departments, such as F&B management and service staff, to ensure seamless guest experiences.
• Maintain a clean and organized work environment, promoting best practices in hygiene and sanitation.

• Culinary degree or equivalent certification from a reputable culinary institute.
• Minimum of 5 years of progressive experience in high-end hotel or restaurant kitchens, with at least 2 years in a supervisory or sous chef role.
• Extensive knowledge of various cuisines, cooking techniques, and plating styles.
• Proven ability to manage and lead a diverse culinary team.
• Strong understanding of food safety, sanitation, and hygiene standards (e.g., HACCP).
• Excellent organizational, time management, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment and adapt to changing demands.
• Creative flair and passion for culinary excellence.
• Good communication and interpersonal skills.
• Flexibility to work flexible hours, including evenings, weekends, and holidays.

• Assist the Executive Chef in managing all kitchen operations.
• Supervise and train kitchen staff, ensuring adherence to recipes and standards.
• Contribute to menu planning, recipe development, and costing.
• Ensure consistent quality of food preparation and presentation.
• Maintain high standards of hygiene, sanitation, and food safety in the kitchen.
• Manage inventory, order supplies, and control food costs.
• Oversee the smooth operation of the kitchen during service periods.
• Assist in the development and implementation of new culinary initiatives.
• Ensure all equipment is maintained and functioning correctly.
• Collaborate with management to achieve departmental goals.

• Assisting the Head Chef in planning and executing menus for various outlets, events, and banquets.
• Supervising and mentoring junior kitchen staff, ensuring proper techniques and standards are maintained.
• Managing inventory, including ordering supplies, receiving goods, and ensuring proper storage to minimize waste.
• Maintaining impeccable hygiene and sanitation standards throughout the kitchen, adhering to all local health codes.
• Controlling food costs and contributing to budget management without compromising quality.
• Developing new dishes and recipes, showcasing innovative culinary approaches.
• Ensuring efficient workflow and communication within the kitchen team.
• Troubleshooting any operational issues that may arise.
• Conducting regular performance evaluations for kitchen staff.
• Contributing to a culture of continuous improvement and culinary excellence.