244 Sous Chef jobs in Bahrain

About Calo

Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong à la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.

• Support the Head Chef in overseeing daily kitchen operations and smooth service execution
• Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency
• Step into the Head Chef’s role during their absence, including leading service and coordinating with FOH
• Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo’s brand standards
• Assist in menu development, seasonal specials, and recipe refinement. Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience
• Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards
• Ensure mise en place is completed ahead of each service
• Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency
• Maintain strict compliance with hygiene, sanitation, and food safety regulations
• Foster a positive and professional team culture in a fast-paced kitchen environment

• 6–8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, à la carte, or fine casual dining restaurant
• Strong background in plating, modern presentation styles, and à la carte menu execution
• A culinary degree or equivalent qualification is preferred
• Currently based in the GCC region.
• Willing to relocate to Bahrain
• Strong communication skills in English

• Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure
• Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques
• Experience with menu planning, costing, and portion control
• Excellent time management and organizational skills, particularly during high-volume service
• Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting

• Calm, confident leader who thrives under pressure
• Passionate about food and guest satisfaction
• Strong communicator with the ability to inspire and guide the team
• Creative yet disciplined, with a keen eye for detail in both flavor and presentation

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We're a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong à la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.

Main Responsibilities

• Support the Head Chef in overseeing daily kitchen operations and smooth service execution.
• Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.
• Step into the Head Chef's role during their absence, including leading service and coordinating with FOH.
• Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo's brand standards.
• Assist in menu development, seasonal specials, and recipe refinement.
  
  Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.
• Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.
• Ensure mise en place is completed ahead of each service.
• Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.
• Maintain strict compliance with hygiene, sanitation, and food safety regulations.
• Foster a positive and professional team culture in a fast-paced kitchen environment.

Ideal Candidate

Qualifications

• 6–8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, à la carte, or fine casual dining restaurant.
• Strong background in plating, modern presentation styles, and à la carte menu execution.
• A culinary degree or equivalent qualification is preferred.
• Currently based in the GCC region.
• Willing to relocate to Bahrain
• Strong communication skills in English.

Knowledge and competency

• Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.
• Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.
• Experience with menu planning, costing, and portion control.
• Excellent time management and organizational skills, particularly during high-volume service.
• Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.

Personality

• Calm, confident leader who thrives under pressure.
• Passionate about food and guest satisfaction.
• Strong communicator with the ability to inspire and guide the team.
• Creative yet disciplined, with a keen eye for detail in both flavor and presentation.

5fLAaGUXEN

About Calo
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We're a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong à la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.

Main Responsibilities

• Support the Head Chef in overseeing daily kitchen operations and smooth service execution
• Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency
• Step into the Head Chef's role during their absence, including leading service and coordinating with FOH
• Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo's brand standards
• Assist in menu development, seasonal specials, and recipe refinement. Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience
• Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards
• Ensure mise en place is completed ahead of each service
• Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency
• Maintain strict compliance with hygiene, sanitation, and food safety regulations
• Foster a positive and professional team culture in a fast-paced kitchen environment

Ideal Candidate

Qualifications

• 6–8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, à la carte, or fine casual dining restaurant
• Strong background in plating, modern presentation styles, and à la carte menu execution
• A culinary degree or equivalent qualification is preferred
• Currently based in the GCC region.
• Willing to relocate to Bahrain
• Strong communication skills in English

Knowledge and competency

• Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure
• Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques
• Experience with menu planning, costing, and portion control
• Excellent time management and organizational skills, particularly during high-volume service
• Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting

Personality

• Calm, confident leader who thrives under pressure
• Passionate about food and guest satisfaction
• Strong communicator with the ability to inspire and guide the team
• Creative yet disciplined, with a keen eye for detail in both flavor and presentation

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5fLAaGUXEN

Onyx Rotana Bahrain

Role Description

This is a full-time on-site role for a Sous Chef at Onyx Rotana, located in Manama. The Sous Chef will assist in managing the kitchen operations, oversee meal preparation, ensure high-quality food standards, and monitor inventory levels. They will collaborate with the Executive Chef to develop new menu items, train kitchen staff, and maintain a clean and safe kitchen environment. Additionally, the Sous Chef will be responsible for ensuring compliance with health and safety regulations.

Qualifications

• Culinary skills, including meal preparation and high-quality food standards
• Experience in kitchen management and inventory control
• Ability to develop new menu items and collaborate with the Executive Chef
• Strong organizational and multitasking skills
• Knowledge of health and safety regulations
• Excellent leadership and team management abilities
• Attention to detail and commitment to cleanliness
• Relevant culinary certifications or degrees are a plus
• Previous experience in a similar role is beneficial

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 a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as-

• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel's food cost
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote health & safety

Skills
Education, Qualifications & Experiences
You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies
The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, 'hands on' and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results

We are seeking a dynamic and experienced Sous Chef to work in our culinary team in Bahrain. The ideal candidate will bring creativity, leadership, and a passion for exceptional cuisine to deliver outstanding dining experiences in our prestigious hospitality establishment.

Key Responsibilities:

• · Assist daily kitchen operations to ensure high standards of food quality and hygiene.
• ·Assist in training kitchen staff to foster a collaborative and efficient working environment.
• · Coordinate with suppliers to procure fresh and high-quality ingredients while controlling food costs.
• · Ensure compliance with health and safety regulations across all kitchen activities.
• · Collaborate with management to plan and implement special events and catering services.
• · Monitor inventory and maintain optimal stock levels to minimize waste.

Requirements:

• · Minimum 2 years' experience in a senior culinary role within a 4–5-star property.
• · Proven experience as a Senior Chef in a fast-paced hospitality environment and high-volume kitchen operations including standalone businesses. British/Irish restaurants is a plus.
• · Exceptional culinary skills with a deep understanding of international cuisines and contemporary trends.
• · Strong leadership and team management abilities with excellent communication skills.
• · Ability to work under pressure while maintaining high standards of quality and presentation.
• · Knowledge of food safety legislation and health regulations (HACCP certification)
• · Creative mindset and passion for continuous learning and experimentation in the culinary field.
• · Flexibility to work various shifts, including weekends and holidays.
• · Relevant culinary qualifications or certifications are highly desirable.
• · Communicate effectively in English, both spoken and written.

Please send your CV to Only suitable candidates will be contacted.

About the Company:

Steeped in Irish family history, the very first McGettigan's Pub was opened in Ireland in 1964 on Queen Street in Dublin, by company founder Jim McGettigan. McGettigan's has grown into a global hospitality brand, seamlessly blending traditional Irish charm with a contemporary edge.

Job Type: Full-time

We are hiring Sous Chef.

Responsibilities:

• Collaborates with the head chef to direct food preparation.
• Produces high-quality plates, considering both design and taste.
• Oversees and supervises the kitchen staff.
• Assists with menu planning, inventory, and supply management.
• Keeps stations clean and complies with food safety standards.
• Monitors and maintains kitchen equipment.
• Offers suggestions and creative ideas that can improve upon the kitchen's performance.

Job Requirements:

• Cooking skills
• Leadership skills
• Time-management skills
• Problem-solving skills
• Team spirit.
• High school diploma or equivalent is required
• Formal culinary training is preferred

• Proven experience is required.

• Ready to join immediately.

Job Type: Full-time

• Assist the Head Chef in all aspects of kitchen management.
• Oversee daily food preparation and ensure adherence to recipes and quality standards.
• Lead and motivate kitchen staff, providing guidance and training.
• Manage kitchen operations during shifts, ensuring smooth and efficient service.
• Contribute to menu planning, development, and costing.
• Maintain high standards of food hygiene, safety, and sanitation.
• Monitor inventory levels and assist with stock control and ordering.
• Control food costs and minimize waste.
• Ensure all equipment is properly maintained and cleaned.
• Collaborate with front-of-house staff to ensure seamless dining experiences.

• Culinary degree or equivalent professional certification.
• Minimum of 5 years of progressive experience in professional kitchens, with at least 2 years in a supervisory role (e.g., Chef de Partie, Sous Chef).
• Demonstrated expertise in various cooking techniques and cuisines.
• Strong leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Knowledge of food safety regulations (e.g., HACCP).
• Excellent organizational and time management skills.
• Creativity and passion for food innovation and presentation.
• Experience with inventory management and cost control.
• Flexibility to work varied shifts, including evenings and weekends.