43 Sous Chef jobs in Bahrain

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.
**What will I be doing?**
A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Manage all aspects of the kitchen including operational, quality and administrative functions
+ Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
+ Assist in positive outcomes from guest queries in a timely and efficient manner
+ Ensure foods are of good quality and stored correctly
+ Contribute to menu creation by responding and incorporating Guest feedback
+ Ensure the consistent production of high quality food through all hotel food outlets
+ Manage customer relations when necessary, in the absence of the Executive Chef
+ Ensure resources support the business needs through the effective management of working rotations
+ Support brand standards through the training and assessment of the Team
+ Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
+ Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
+ Assist other departments wherever necessary and maintain good working relationships
+ Comply with hotel security, fire regulations and all health and safety and food safety legislation
+ Report maintenance, hygiene and hazard issues
+ Be environmentally aware
**What are we looking for?**
A Sous Chef 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:
+ Relevant qualifications for this role
+ Excellent planning and organizing skills
+ Ability multi-task and meet deadlines
+ Strong supervisory skills
+ A current, valid, and relevant trade qualification (proof may be required)
+ A creative approach to the production of food
+ Positive attitude
+ Good communication skills
+ 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
+ Passion for producing high quality food
+ Knowledge of current food trends
+ Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Sous Chef_
**Location:** _null_
**Requisition ID:** _HOT0BWKG_
**EOE/AA/Disabled/Veterans**

The sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews

**Job Types**: Full-time, Permanent

**Salary**: BD30.000 - BD35.000 per month

Application Question(s):

- Do you have an experience of any 4 star ot 5 star hotel?

**Education**:

- High school or equivalent (preferred)
**Experience**:

- Chef: 2 years (preferred)

**Language**:

- English or Arabic (required)

Kitopi is the world’s leading tech-powered multi-brand restaurant. With a mission to satisfy the world’s appetite, Kitopi operates a portfolio of both invested and franchised F&B brands, serving as enablers in the food market by helping brands to grow and scale, both in the delivery and dine-in space.

Launched in Dubai, UAE in January 2018, Kitopi has grown to become one of the greatest success stories in the cloud kitchen and food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest technology-focused investment fund, Softbank Group Corp’s Vision Fund 2. This investment catapulted Kitopi to the prestigious Unicorn status, making it the fastest Unicorn to have emerged from the MENA region.

With over 4,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar, and runs its engineering hub in Krakow, Poland, its robotics hub in Denmark, and its global customer experience center in Dubai, UAE.

As a Sous Chef, you will be responsible for managing your section and ensuring the standards, food consistency, recipes, and safety are in accordance with the company policies and requirements in our central kitchen. You will also be responsible for additional support in purchasing, stock rotation, storage, receiving, and labelling.

**What You’ll Do**:

- Ensure that all food items in his / her section are prepared, cooked and served in a safe and hygienic manner and in accordance with the company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence.
- Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of the workflow and to prevent any subsequent delays in operational flow of work.
- Ensure that assigned staff receive and follow given recipes and methods, wastage is kept to a minimum and in case of uplift changes, items are utilized appropriately.
- Assist in the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish so as to help maintain the requirement of the clients.
- Check and ensure that the dish is correct in weight, presentation and items are prepared as per brand specifications, and food products are coded and dated with color labels.
- Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
- Maintains purchasing, receiving and food storage standards.
- Ensure that staff maintain discipline, are well-trained and are rotated between sections to become familiar with all aspects of the production.
- While handling daily operational activities, find solutions to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
- Supervise the staff in the implementation of work procedures in his/her section, report any non-conformance to the seniors if it cannot be immediately corrected and propose solutions.

**What Are We Looking For?**:

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
- 5 years experience in the culinary, food and beverage, or related professional area.
- Demonstrate a strong understanding of two or more of the following cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Both hot and cold section.
- Should have excellent communication skills, management skills as well as good planning, organizing and analytical skills.

**Recruitment Process and Timeline**

**Benefits**
- Extensive learning opportunities - we offer many hard and soft skills training to help you improve and challenge yourself
- You'll be involved in customized workshops run by Kitopi Academy
- You’ll have a chance to work in an international, diverse, and inclusive environment
- You’ll be part of one of the most caring communities out there.
- Finding a chance to become a shareowner with our ESOP plan (T&C Applies)
- Free and unlimited access to a nutritionist because we care about you
- No Dress Code!
- Extended maternity and parental leave
- The infamous team activities and social events are bursting with fun
- Inclusive Private Health Insurance
- Up to 50% discount from Kitopi brands
- 30 calendar days annual leave
- Work from anywhere policy (T&C Applies)

**So, what does it really mean to work at Kitopi?**

We are constantly striving to make Kitopi the best place to work in the world, by empowering you to be the best version of yourself every day. Our company values act as our guiding principles to help ensure that everyone feels safe, included, and like they truly belong.

Along with offices in all the markets we operate in, we also believe in a “work from anywhere” policy - you get to choose the e

“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 Info

• 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

#J-18808-Ljbffr

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Our client is seeking a highly skilled and creative Executive Sous Chef to join their esteemed culinary team. This role offers a blend of on-site and remote work, providing flexibility while ensuring hands-on leadership in the kitchen. The Executive Sous Chef will work closely with the Head Chef in all aspects of kitchen operations, from menu development and food preparation to staff training and inventory management. You will be instrumental in maintaining the highest standards of food quality, presentation, and consistency, ensuring an exceptional dining experience for guests.

Key responsibilities include assisting in the creation of innovative seasonal menus, sourcing high-quality ingredients, and overseeing the execution of dishes during service. The ideal candidate will possess strong leadership abilities, a passion for culinary excellence, and a meticulous attention to detail. You should have a comprehensive understanding of various cooking techniques, food safety regulations, and kitchen hygiene practices. The ability to motivate and mentor junior kitchen staff, foster a collaborative team environment, and manage multiple tasks efficiently is essential. While the role involves significant on-site duties, there will be opportunities for remote work related to menu planning, supplier research, and administrative tasks, requiring excellent organizational and communication skills.

Responsibilities:

• Assist in the development and implementation of new menu items and recipes.
• Oversee daily food preparation and execution to ensure quality and consistency.
• Train and mentor kitchen staff, promoting professional development and a positive work culture.
• Manage inventory, including ordering supplies and controlling food costs.
• Ensure compliance with all health, safety, and sanitation regulations.
• Collaborate with the Head Chef on menu planning, special events, and promotions.
• Maintain impeccable standards of cleanliness and organization in the kitchen.
• Contribute to creative food presentation and plating techniques.
• Conduct quality checks and provide feedback to the culinary team.
• Manage kitchen operations in the absence of the Head Chef.

This position is ideal for a seasoned culinary professional looking to elevate their career in a prestigious establishment. The hybrid nature of the role allows for focused work on strategic initiatives off-site, while maintaining vital presence and leadership within the kitchen environment. We value innovation, dedication, and a commitment to delivering an unparalleled gastronomic journey. Your expertise will be key to upholding our reputation for culinary distinction. The job location is Riffa, Southern, BH .

An upscale dining establishment in Nuwaidrat, Southern, BH is looking for a creative and detail-oriented Executive Sous Chef to support the Head Chef in all culinary operations. This role demands a passion for food, exceptional organizational skills, and the ability to thrive in a fast-paced kitchen environment. You will be responsible for assisting in menu development, ensuring the highest standards of food quality and presentation, and supervising kitchen staff. Duties include inventory management, cost control, maintaining strict hygiene and safety protocols, and ensuring efficient kitchen workflow. The ideal candidate will have a minimum of 5 years of progressive culinary experience, with at least 2 years in a supervisory capacity. Proficiency in various cooking techniques and a strong understanding of international cuisine are essential. You must be able to work effectively under pressure, manage multiple tasks, and contribute to a positive and collaborative team atmosphere. Excellent communication and leadership skills are a must. This is a fantastic opportunity to grow your culinary career within a renowned establishment known for its commitment to gastronomic excellence. The successful candidate will play a key role in maintaining the restaurant's reputation for outstanding food and service. Previous experience in fine dining or high-volume catering is highly desirable.

Our client is seeking a talented and experienced Executive Sous Chef to join their esteemed culinary team. This critical role supports the Head Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and service. You will be instrumental in menu development, food preparation, staff training, and maintaining a safe and hygienic working environment. The ideal candidate possesses a passion for fine dining, a strong understanding of various culinary techniques, and excellent leadership skills. You will assist in managing inventory, controlling food costs, and ensuring efficient ordering of supplies. This role requires hands-on experience in a high-volume, quality-focused kitchen environment. You will be responsible for supervising and motivating the kitchen brigade, ensuring consistent execution of dishes during service. A keen eye for detail, creativity, and the ability to work under pressure are essential. You will play a key role in maintaining relationships with suppliers and ensuring the quality of ingredients. This is a physically demanding role requiring long hours, but offers the rewarding opportunity to contribute to a celebrated dining establishment and develop your culinary career. You will also be involved in conducting regular kitchen audits, ensuring compliance with health and safety regulations, and implementing best practices in food safety management. The Executive Sous Chef will be expected to step in for the Head Chef in their absence, demonstrating strong leadership and decision-making capabilities. The ability to train and mentor junior chefs, fostering a culture of learning and excellence, is also a vital part of the role. Passion for innovative cuisine and a commitment to exceptional guest experiences are paramount.

Responsibilities:

• Assist the Head Chef in daily kitchen operations.
• Participate in menu planning and development.
• Oversee food preparation and cooking processes.
• Ensure consistent quality and presentation of dishes.
• Train and supervise kitchen staff.
• Manage inventory and control food costs.
• Maintain high standards of hygiene and food safety.
• Order supplies and manage supplier relationships.
• Implement kitchen best practices.
• Step in for the Head Chef as needed.

Qualifications:

• Culinary degree or equivalent professional certification.
• Minimum of 5 years of experience in a sous chef or similar senior kitchen role.
• Proven experience in high-volume, fine-dining establishments.
• Strong knowledge of various cooking techniques and international cuisines.
• Excellent leadership, communication, and team management skills.
• Proficiency in inventory management and cost control.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure and manage multiple tasks.
• Creative flair and passion for culinary innovation.
• Strong work ethic and dedication.

This role is based in **A'ali, Northern, BH**.

Our client, a prestigious hospitality group, is seeking a highly skilled and passionate Executive Sous Chef to join their dynamic culinary team in **Riffa, Southern, BH**. This is an exciting opportunity for a talented chef to contribute to the creation of exquisite dining experiences in a fast-paced, high-volume environment. The Executive Sous Chef will play a crucial role in supporting the Head Chef in all aspects of kitchen operations, menu development, staff training, and maintaining the highest standards of food quality and safety. Key Responsibilities include:

• Assisting the Head Chef in planning and executing menus, ensuring creativity, quality, and profitability.
• Supervising and mentoring kitchen staff, fostering a collaborative and high-performing team atmosphere.
• Managing inventory, food costs, and procurement of ingredients to ensure efficiency and minimize waste.
• Maintaining strict adherence to health, safety, and sanitation regulations, including HACCP standards.
• Conducting regular performance evaluations and providing constructive feedback to culinary team members.
• Ensuring consistency and excellence in all dishes prepared, from fine dining to casual offerings.
• Collaborating with the front-of-house team to ensure seamless service and guest satisfaction.
• Participating in the recruitment and onboarding process for new kitchen staff.
• Staying abreast of industry trends and culinary innovations to enhance menu offerings.

Qualifications:

• Proven experience as a Sous Chef or in a similar senior culinary role, preferably within a high-end restaurant or hotel.
• A strong foundation in classical and contemporary culinary techniques.
• Exceptional leadership and team management skills.
• Excellent understanding of food costing, inventory management, and budget control.
• Proficiency in HACCP and other food safety protocols.
• A diploma from a recognized culinary institution is highly preferred.
• Creative flair with a passion for delivering exceptional food.
• Strong communication and interpersonal skills.
• Ability to work effectively under pressure in a demanding environment.

This role requires a dedicated and experienced culinary professional who is eager to elevate their career within a leading hospitality establishment located in **Riffa, Southern, BH**.