48 Sous Chef jobs in Manama

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**

**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, a high-end establishment renowned for its exquisite culinary creations and exceptional dining experience, is seeking a skilled and dedicated Senior Sous Chef to join its dynamic kitchen team in Saar. As a Senior Sous Chef, you will play a pivotal role in maintaining the restaurant's reputation for culinary excellence, working closely with the Executive Chef to oversee daily kitchen operations, menu development, and staff management. You will be instrumental in ensuring the highest standards of food quality, preparation, and presentation are consistently met. This role requires a deep understanding of various cooking techniques, flavor profiles, and food safety regulations.

Key Responsibilities:

• Assist the Executive Chef in planning and executing menus, including seasonal specials and catering events.
• Supervise and mentor junior kitchen staff, fostering a positive and collaborative work environment.
• Manage inventory, including ordering supplies, receiving deliveries, and conducting stock takes to minimize waste and control costs.
• Ensure all dishes are prepared and presented according to the restaurant's specifications and quality standards.
• Maintain impeccable hygiene and sanitation practices in the kitchen, adhering to all health and safety regulations.
• Conduct regular training sessions for kitchen staff on culinary techniques, food safety, and operational procedures.
• Oversee the operation of the kitchen in the absence of the Executive Chef.
• Contribute to menu engineering and recipe costing.
• Uphold the restaurant's commitment to exceptional customer service through outstanding food quality.

Qualifications:

• Proven experience as a Sous Chef or Senior Chef de Partie in a similar fine-dining or high-volume establishment.
• Culinary degree or equivalent professional qualification.
• Extensive knowledge of French, International, and local cuisines.
• Proficiency in advanced cooking techniques, plating, and presentation.
• Strong leadership and team management skills, with the ability to motivate and inspire a team.
• Excellent organizational and time management abilities.
• Familiarity with cost control, inventory management, and food safety standards (HACCP).
• Ability to work under pressure in a fast-paced environment.
• Creative flair and a passion for gastronomy.
• Excellent communication skills.

This is a demanding yet rewarding position for a talented chef looking to make a significant impact. You will have the opportunity to work with premium ingredients and hone your culinary artistry. The team is passionate and dedicated to delivering an unforgettable dining experience. We are looking for an individual who is not only a skilled chef but also a natural leader. Your expertise will directly contribute to the success and continued acclaim of our establishment. The **Saar** location offers a vibrant setting for this culinary role. Join a team that values innovation, quality, and professional growth. We believe in empowering our chefs to explore their creativity while adhering to the highest professional standards. This role demands dedication, precision, and a relentless pursuit of perfection. The successful candidate will demonstrate exceptional attention to detail and a commitment to excellence in every aspect of their work. Your contribution will be vital to maintaining our culinary reputation and ensuring guest satisfaction.

Our client, a prestigious catering and event management company operating in Riffa, Southern, BH , is seeking a highly skilled and experienced Executive Sous Chef to join their dynamic culinary team. The ideal candidate will possess a passion for exceptional food preparation, creative menu development, and meticulous kitchen management. This role requires a proactive individual who can contribute to the smooth operation of large-scale events and daily catering services. You will work closely with the Head Chef to oversee all aspects of food production, from sourcing high-quality ingredients to ensuring consistent presentation and adherence to stringent hygiene standards.

Key Responsibilities:

• Assist the Head Chef in planning and executing menus for a diverse range of events, including corporate functions, private parties, and banquets.
• Supervise and train kitchen staff, fostering a collaborative and high-performance environment.
• Manage inventory, order supplies, and control food costs to optimize profitability.
• Ensure all dishes are prepared to the highest culinary standards, maintaining consistency in taste, quality, and presentation.
• Implement and enforce strict food safety and hygiene protocols, adhering to all health regulations.
• Contribute to the development of new recipes and culinary techniques.
• Manage kitchen operations in the absence of the Head Chef.
• Monitor kitchen equipment maintenance and report any issues promptly.
• Collaborate with the event planning team to ensure seamless execution of catering services.

Qualifications:

• Proven experience as a Sous Chef or equivalent in a high-volume catering or fine-dining establishment.
• A culinary degree or professional certification is highly desirable.
• Excellent knowledge of various cooking techniques, cuisines, and food presentation.
• Strong leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.
• A thorough understanding of food safety and sanitation regulations.
• Creativity and a passion for culinary innovation.
• Flexibility to work varied hours, including evenings, weekends, and holidays as required by event schedules.

This is an exceptional opportunity for a talented chef looking to advance their career in a challenging and rewarding environment. Join a team dedicated to delivering unforgettable culinary experiences in Riffa, Southern, BH .

Our client, a prestigious culinary establishment, is looking for a talented and passionate Executive Sous Chef to join their kitchen brigade in Seef, Capital, BH . This is a hybrid role, requiring presence in the kitchen for operational duties and collaborative planning, with potential for remote work on menu development and administrative tasks. You will play a pivotal role in overseeing daily kitchen operations, ensuring the highest standards of food quality, presentation, and safety. This position requires strong leadership skills, creativity, and a deep understanding of culinary arts.

Responsibilities:

• Assist the Executive Chef in managing all aspects of the kitchen, including menu planning, food preparation, and staff supervision.
• Oversee daily kitchen operations, ensuring efficiency and adherence to quality standards.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Develop new menu items and specials, contributing creative and innovative culinary ideas.
• Ensure compliance with all food safety and sanitation regulations (HACCP).
• Manage inventory, control food costs, and order supplies as needed.
• Conduct quality control checks on ingredients and finished dishes.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Maintain a clean and organized kitchen environment.
• Handle customer feedback and resolve any culinary-related issues promptly.

Qualifications:

• Proven experience as a Sous Chef or in a similar senior culinary role.
• Culinary degree or equivalent professional training.
• Extensive knowledge of various cooking techniques and cuisines.
• Strong leadership, communication, and team management skills.
• Proficiency in inventory management and cost control.
• Creative and innovative approach to menu development.
• Excellent understanding of food safety and hygiene standards.
• Ability to work effectively under pressure in a fast-paced environment.
• Flexibility to work varied shifts, including weekends and holidays.
• A passion for delivering exceptional dining experiences.

This hybrid role offers a dynamic work environment where you can contribute to creating memorable culinary experiences. You will have the opportunity to grow your career and make a significant impact on our renowned establishment. Be part of a team dedicated to excellence in the heart of Seef, Capital, BH . The blend of on-site collaboration and potential for remote focus on planning and development makes this a unique opportunity.

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 .

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**.

Our client, a prestigious establishment in the hospitality sector, is seeking an accomplished Executive Sous Chef to join their culinary team in Budaiya, Northern, BH . This role is crucial in supporting the Head Chef in overseeing all kitchen operations, ensuring the highest standards of food quality, preparation, and presentation. The ideal candidate will be a creative culinary artist with strong leadership skills, extensive experience in fine dining, and a passion for delivering exceptional gastronomic experiences.

Key Responsibilities:

• Assist the Head Chef in menu planning, development, and execution, ensuring creativity and adherence to quality standards.
• Supervise and manage the daily operations of the kitchen, including food preparation, cooking, and plating.
• Ensure all dishes are prepared according to established recipes and presentation guidelines.
• Maintain strict hygiene and sanitation standards throughout the kitchen, adhering to all health and safety regulations.
• Manage inventory, order supplies, and control food costs to optimize profitability.
• Train, mentor, and schedule kitchen staff, fostering a positive and productive work environment.
• Monitor food quality and consistency, conducting taste tests and making adjustments as needed.
• Collaborate with F&B management to develop and implement special menus and promotions.
• Ensure all kitchen equipment is maintained in good working order and report any issues promptly.
• Contribute to the creative development of new dishes and culinary concepts.
• Deputize for the Head Chef in their absence, managing all kitchen operations effectively.
• Maintain excellent communication with all kitchen and front-of-house staff.

Qualifications:

• Culinary degree or equivalent professional qualification from a reputable institution.
• Minimum of 5 years of progressive experience as a Sous Chef or Senior Chef de Partie in a high-volume, fine-dining establishment.
• Demonstrated expertise in various cooking techniques and cuisines.
• Strong leadership, team management, and communication skills.
• Excellent understanding of food safety, sanitation, and hygiene standards (e.g., HACCP certification).
• Proven ability to manage food costs, inventory, and purchasing.
• Creative flair and a passion for culinary innovation.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational and multitasking abilities.
• Flexibility to work shifts, including evenings, weekends, and holidays.
• A keen eye for detail and a commitment to excellence in every dish.

This is an exciting opportunity to contribute to a renowned culinary destination. If you are a passionate and skilled chef ready to take your career to the next level, we want to hear from you.

Our client, a prestigious establishment in Manama, Capital, BH , is seeking a talented and passionate Executive Sous Chef to join their culinary team. This role is instrumental in supporting the Head Chef in all kitchen operations, ensuring the highest standards of food quality, presentation, and safety. The ideal candidate will be a creative culinary artist with strong leadership skills, a meticulous eye for detail, and a dedication to excellence.

Responsibilities:

• Assisting the Head Chef in menu planning, development, and costing.
• Overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Managing and training kitchen staff, ensuring adherence to recipes and standards.
• Maintaining impeccable standards of hygiene, sanitation, and food safety in the kitchen.
• Monitoring inventory levels, ordering supplies, and managing food costs effectively.
• Ensuring consistency in food quality and presentation across all dishes.
• Collaborating with the Head Chef to control budgets and manage expenses.
• Deputizing for the Head Chef in their absence.
• Participating in regular kitchen meetings and contributing to team development.
• Keeping abreast of culinary trends and innovations.

Qualifications:

• Professional culinary degree or equivalent certification from a reputable institution.
• Minimum of 5 years of progressive experience in high-volume kitchens, with at least 2 years in a sous chef or similar leadership role.
• Demonstrated expertise in various cooking techniques and cuisines.
• Strong knowledge of food safety regulations and HACCP principles.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creative flair and a passion for delivering exceptional culinary experiences.
• Proficiency in kitchen management software is a plus.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

This is an exceptional opportunity for a skilled chef to grow their career in a world-class dining environment. We offer a competitive salary, benefits, and the chance to work alongside a highly respected culinary team.