67 Junior Chefs jobs in Bahrain

I am seeking
R&D Chefs
to join in a
well-established company in Bahrain
. This opportunity is ideal for a
Chef de Partie or equivalent
who is passionate about
Italian cuisine
and driven to create innovative, high-quality dishes. Experience in
Arabic and French cuisine
would be an advantage.

You can either share your CV at , or you can
DM me or connect with me
directly.

We are looking for a professional Chef de Partie for an Italian restaurant to amaze customers with excellent cooking according to the chefs recipes and specifications.

• The Chef de Partie will be fully responsible of his/her dedicated section including the Health & Safety policies
• Will supervise and train Demi and Commis in their daily tasks ensuring they are aligned with the standards of operations
• Making sure his subordinates follow all internal policies and procedures
• Participates in the development of his subordinates
• To be fully knowledgeable of the Allergens Matrix
• To ensure the restaurant guidelines are well respected
• To have a highly positive and constructive attitude
• Create a peaceful and positive working environment, contribute to teamwork
• To be knowledgeable of the chemicals and other hazardous substances policie(s)
• Check that your line always contains fresh food, check that labels have not expired
• Label all products before putting them in the fridge, with the production and expiry date
• Always have the section clean while working and follow the checklist given from you HC
• Rotation of stock food in the fridge, do the line check before every service
• Make sure you are well trained on all the kitchen equipment Communication
• To give detailed handovers to your colleagues
• To promptly communicate any maintenance issues to the management

• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.

• 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.

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 "The Palace of the Secret Garden." 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

• Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu
• Checks the daily functions to determine the kind of quantity of items to be prepared
• Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement
• Dispenses food only against micros checks or in case of micros failure captain order
• Taste all the food during preparation
• Ensures the food is prepared efficiently and of the highest quality
• Ensures the personnel handle and use the kitchen utensils properly
• Sees that the food leaving the kitchen is taste correctly and is presented correctly
• Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room at all times
• Makes sure that after every function all food items are properly stored to avoid any spoilage
• Other duties and responsibilities which might be assigned from time to time by the Executive Chef

Qualifications

• Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
• Culinary degree or diploma preferred.
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of HACCP and food safety standards.
• Passion for culinary excellence and a commitment to continuous learning and development

Additional Information

Opportunity to join the first Raffles in Bahrain

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference through our Corporate Social Responsibility activities.

Company Description

The Collection of Experiences Hospitality is a team of hospitality professionals with over 25 years of experience, carefully crafting exclusive and unparalleled experiences in the Kingdom of Bahrain. We have curated world-class brands while creating strong and unique brands that embody a lifestyle and culinary artistry that resonates with our clientele.

• Position:
  Chef de Partie – Hot Section
• Location:
  DO TELL
• Employment Type:
  Full-time
• Start Date:
  Immediate Joiners Preferred

About the Role:

We are seeking a passionate and skilled
Chef de Partie (CDP)
to join our culinary team in the
Hot Section
. The ideal candidate will have
minimum 3 years of professional kitchen experience
, strong knowledge of
Japanese cuisine
and awareness of other
international cuisines
, with the ability to deliver high-quality dishes under pressure.

Key Responsibilities:

• Prepare, cook, and present dishes in the
  Hot Section
  to the highest standards.
• Maintain consistency in taste, quality, and presentation across all dishes.
• Support the Sous Chef and Head Chef in daily operations.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Manage mise-en-place for service, ensuring readiness at all times.
• Supervise and guide Commis and Demi Chefs in the section.
• Assist in developing new dishes and menus, bringing creativity and innovation.
• Work collaboratively with the team to deliver smooth and efficient kitchen operations.

Requirements:

• Minimum 3 years of experience as Chef de Partie or similar role.
• Strong background in Hot Kitchen operations.
• Knowledge of Japanese cuisine is essential; exposure to international cuisines is highly preferred.
• Ability to work in a fast-paced, high-volume environment.
• Strong organisational and leadership skills.
• Awareness of HACCP and food safety procedures.
• Flexibility to work evenings, weekends, and holidays.
• Immediate availability is highly preferred.

A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware

What are we looking for?

A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
• A current, valid, and relevant trade commercial cookery qualification (proof may be required)
• Strong coaching skills
• Ability and desire to motivating Team
• Excellent communication skills
• NVQ Level 3
• Achieved Basic Food Hygiene Certificate
• Supervisory experience
• Positive attitude
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Intermediate Food Hygiene
• Knowledge of current food trends

Company Description
Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.

Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday Brunch.

The award-winning European Rimal spa, features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.

Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.

Job Description
We are seeking a skilled and passionate Chef de Partie to join our dynamic kitchen team. The ideal candidate will have a strong culinary background and the ability to create exceptional dishes while maintaining the highest standards of food quality and presentation.

Key Responsibilities

• Prepare, cook, and present high-quality dishes according to hotel standards and recipes, ensuring consistency in taste and presentation.
• Manage assigned kitchen station efficiently, maintaining cleanliness and adhering to health and safety regulations.
• Work collaboratively with kitchen team members, including Sous Chefs and line cooks, to ensure smooth operations and effective communication.
• Assist in training and mentoring junior kitchen staff while contributing to a positive team environment.

Qualifications

• Proven experience as a Chef de Partie or in a similar role, preferably in a 4- or 5-star hotel.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of the latest culinary techniques, food safety standards, and kitchen equipment.
• Ability to work under pressure and manage multiple tasks effectively.
• Creativity and a passion for food and culinary arts.

Additional Information

Why work for Accor?
When you become one of our Heartists, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists program is the benefits program dedicated to Accor Heartists. It provides employees with the opportunity

to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

Job Summary:

We are seeking a dedicated and experienced Chef de Partie to support the Head Chef in managing kitchen operations. You will be responsible for running a specific section of the kitchen, ensuring food quality and hygiene standards, and stepping up to lead the kitchen in the absence of senior chefs.

Key Responsibilities:

• Support the Head Chef in daily kitchen operations
• Take charge of a specific kitchen section (e.g., grill, sauté, pastry)
• Prepare, cook, and present dishes to high standards
• Maintain cleanliness and hygiene in your section
• Ensure food safety and quality control
• Assist with training and supervising junior staff
• Lead the kitchen team when the Head Chef is absent
• Help with stock control and inventory management

Requirements:

• Proven experience as a Chef de Partie or Commis Chef
• Strong knowledge of kitchen operations and food safety practices
• Ability to work efficiently under pressure
• Good communication and teamwork skills
• Culinary training or equivalent experience preferred

To apply, please share your resume

JOB PURPOSE:

• Ensure guest satisfaction of the cuisine
• Operate the kitchen to execute the highest level of culinary experience

Job Main Task:

Ensure guest satisfaction of the cuisine

• Shares information and communicates with the Lounge Leader for all cuisine aspects of the Kitchen
• Take note of F&B-related special requests and dietary preferences of guests l Monitor the buffet areas frequently
• Talk with guests and explain features and cuisine options l Make menu recommendations and suggestions about the menu offerings
• Present brief culinary moments in front of the guests with dishes coming from the hot kitchen
• Ensures menu items match the published menu or cuisine labels l Follow up with the guests to ascertain guests' satisfaction l Communicate any changes of available dishes immediately to the Lounge Leader
• Plan seasonal menu changes and writes menus, recipes

Operate the kitchen to execute the highest level of culinary experience

• Receive delivery of ready-prepared or raw food items and ingredients from the off-site catering
• Ensure the buffet, and a la carte menu is available, ready and set up as per the agreed timings
• Control number of portions on the buffet to ensure quality, presentation and freshness
• Support management and training of kitchen and back-of-house kitchen staff l Ensure cleanliness and food safety processes (HACCP) are followed and implemented l Manage daily orders and check quality of the receiving food products from suppliers and commissary off-site kitchen
• Report wastage at the end of the day l Ensure the set budgets are achieved

QUALIFICATIONS & EXPERIENCE:

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

Minimum Experience: 3 years minimum work experience within a luxury hotel or high-end restaurant