1445 Chefs jobs in Manama

• Assist in the preparation and cooking of various dishes according to established recipes and standards.
• Learn and practice various cooking techniques, including chopping, sautéing, grilling, and baking.
• Maintain a clean and organized workstation, ensuring adherence to all food safety and sanitation regulations.
• Monitor inventory levels of ingredients and report any shortages to the Head Chef.
• Participate in daily kitchen operations, including mise en place, service execution, and post-service cleanup.
• Assist with receiving and storing food supplies, ensuring proper rotation and quality control.
• Gain knowledge of different ingredients, their uses, and seasonality.
• Support the culinary team in executing banquets, events, and regular menu service.
• Follow instructions from senior chefs and contribute positively to the kitchen team dynamic.
• Undertake training and development activities as required by the apprenticeship program.

• A genuine passion for cooking and a strong desire to build a career in the culinary arts.
• Previous experience in a kitchen environment (e.g., as a kitchen assistant) is advantageous but not essential.
• Ability to work effectively as part of a team in a demanding environment.
• Good communication skills and a willingness to learn.
• Basic understanding of food safety principles.
• Must be physically fit and able to stand for extended periods and lift moderate weights.
• Punctual, reliable, and possesses a strong work ethic.
• Completion of secondary education is preferred.

• Assist in the preparation and cooking of various menu items according to established recipes and quality standards.
• Learn and practice advanced culinary techniques and methods.
• Maintain a clean and organized workstation, adhering to strict food safety and sanitation protocols.
• Properly store and handle ingredients to minimize waste and ensure freshness.
• Support senior chefs in menu planning, costing, and inventory management.
• Plating and garnishing dishes to meet presentation standards.
• Operate and maintain kitchen equipment safely and efficiently.
• Collaborate effectively with kitchen staff to ensure smooth service operations.
• Contribute to a positive and professional kitchen atmosphere.

• High school diploma or equivalent.
• Passion for culinary arts and a strong desire to learn.
• Basic knowledge of cooking techniques and kitchen operations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical stamina to stand for extended periods and lift moderately heavy items.
• Excellent attention to detail and ability to follow instructions precisely.
• Good teamwork and communication skills.
• A proactive and positive attitude towards learning and contributing.

• Assist in the preparation of ingredients, including chopping vegetables, portioning meats, and measuring spices.
• Learn and execute basic cooking techniques under supervision, such as sautéing, grilling, and baking.
• Maintain a clean and organized workstation, adhering to strict food safety and sanitation standards.
• Help with plating and garnishing dishes for presentation.
• Monitor cooking processes and assist in adjusting temperatures and timings.
• Learn about different food types, their storage, and handling requirements.
• Wash dishes, pots, pans, and kitchen equipment.
• Assist in inventory management and stock rotation.
• Support the kitchen staff during peak service hours.
• Learn about menu planning and recipe development.
• Follow all company policies and procedures related to food safety and hygiene.
• Participate in training sessions and actively seek to improve culinary skills.

• Passion for cooking and a strong desire to learn the culinary arts.
• High school diploma or equivalent.
• Ability to follow instructions precisely and work effectively as part of a team.
• Good physical stamina and the ability to stand for extended periods.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Basic understanding of food hygiene and safety principles is a plus.
• Eagerness to take on new challenges and learn new skills.
• Positive attitude and strong work ethic.
• Must be punctual and reliable.
• Ability to lift and carry moderately heavy items.

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 currently hiring for a number of Chef De Partie to lead the entire culinary operation which includes planning, organization, training, and leadership of all BOH operations for a number of restaurants in Bahrain. The Chef De Partie will work collaboratively with sous Chef and Head Chef to ensure successful running of the restaurant.

Some of the key responsibilities:

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

Requirements:

• High school diploma or equivalent.

• Qualification from a culinary school.

• Past experience working in a similar role.

• Ability to work well in a team.

• Excellent listening and communication skills.

• Knowledge of best practices for safety and sanitation.

• Passion for delivering great food and service.

• Multitasking and organizational ability.

• Available to work shifts during weekends and holidays.

• Assist the Executive Chef in menu planning, development, and implementation across various dining outlets.
• Oversee daily kitchen operations, ensuring smooth service and adherence to recipes and presentation standards.
• Lead, train, and mentor junior chefs and kitchen staff, fostering a culture of continuous learning and improvement.
• Manage inventory, ordering, and supplier relations to ensure high-quality ingredients and cost control.
• Maintain strict adherence to food safety, sanitation, and hygiene regulations (HACCP).
• Monitor and manage food costs, labor costs, and kitchen expenses to meet budgetary goals.
• Contribute to innovative menu items and culinary concepts, staying abreast of industry trends.
• Ensure efficient and effective utilization of kitchen resources and equipment.
• Conduct regular performance evaluations for kitchen staff.
• Collaborate with other departments to ensure seamless guest experiences.
• Troubleshoot operational challenges and implement corrective actions swiftly.
• Maintain a high level of professional conduct and teamwork.

• Culinary degree or equivalent professional certification.
• Minimum of 6 years of progressive experience in high-volume, quality-focused kitchens, with at least 2 years in a Sous Chef or similar leadership role.
• Extensive knowledge of international cuisines, cooking techniques, and presentation styles.
• Proven leadership and team management abilities.
• Strong understanding of food cost control, inventory management, and P&L responsibilities.
• Excellent knowledge of food safety and sanitation standards.
• Creative flair and a passion for culinary excellence.
• Exceptional organizational and time management skills.
• Ability to communicate effectively and collaborate in a remote setting.
• Proficiency in English; knowledge of other languages is a plus.
• Adaptability and resilience in a fast-paced culinary environment.

• Assist the Head Chef in all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Supervise and train junior kitchen staff, fostering a positive and collaborative work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations.
• Contribute to menu planning and recipe development, introducing innovative dishes and seasonal specials.
• Manage inventory, stock rotation, and cost control to minimize waste and maximize profitability.
• Maintain exceptional standards of food quality and consistency across all menu items.
• Operate and maintain all kitchen equipment in a safe and efficient manner.
• Collaborate with the front-of-house team to ensure seamless service delivery.
• Undertake other duties as assigned by the Head Chef.

• Proven experience as a Sous Chef or in a similar senior culinary role.
• Culinary degree or equivalent professional certification is highly desirable.
• In-depth knowledge of various cooking techniques, ingredients, and cuisines.
• Strong leadership, communication, and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time management abilities.
• Proficiency in food safety and HACCP principles.
• A creative flair and passion for exceptional food.
• Flexibility to work various shifts, including weekends and holidays.