20 Sous Chef jobs in Manama

Company Description

Join us at Accor, where life pulses with passion! As a pioneer in responsible hospitality, the Accor Group encompasses more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations across 110 countries. Each brand has its own personality, allowing you to find yourself, but all share a common ambition: to innovate and challenge the status quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. We offer a supportive space to grow, fulfill yourself, explore other professions, and pursue career opportunities within your hotel or elsewhere in the hospitality industry, locally or globally.

Enjoy exclusive benefits specific to the sector and beyond, along with recognition for your daily commitment.

Everything you do with us will offer a deep sense of purpose, creating lasting, memorable, and impactful experiences for customers, colleagues, and the planet.

Job Description

• Ensure consistency in food preparation for all menus according to recipes and standards.
• Communicate effectively with team members and seek guest feedback.
• Ensure all kitchen staff are aware of standards and expectations.
• Develop creative menus and enhance food presentation.
• Follow menu engineering principles and create seasonal or holiday menus.
• Control food costs through efficient menu planning and waste management.

Qualifications

Hotel Management graduate or related course. At least 5 years of experience in a similar role, preferably in 4* or 5* hotels.

Additional Information

• Fluent in Arabic and conversational English.

#J-18808-Ljbffr

Come join our growing team. We are looking to add a few new faces to our team. Experience matters, but passion and enthusiasm are more important.

We're urgently hiring Sous Chef.

The shortlisted applicants will be contacted.

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. 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!

At Sofitel Bahrain, we are currently seeking a highly skilled Sous Chef with expertise in Asian cuisine, having a strong knowledge of Sushi preparation. In this role, you will be entrusted with ensuring the exceptional quality of our culinary offerings as you will play a vital role in the creation and execution of innovative menu items, while also providing guidance and fostering the growth of your team.

What is in it for you:

• Free Accommodation, transportation, visa/work permit , medical health insurance
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit
  
  What you will be doing:
• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Conduct corrective disciplinary action forms and documentation as needed
• Completes daily temperature log books and insures FIFO of all received goods.
• Place work orders for items needing repair
• Other duties as assigned

Qualifications

Your experience and skills include:

• Minimum 2 to 3 years of Asian cuisine experience from a luxury background
• Knowledge of Sushi preparation is a must
• Diploma Certification in a Culinary discipline an asset
• A passion for food, and a desire to further develop culinary and leadership skills
• Ability to work well under pressure in a fast placed environment.
• Ability to work cohesively and collectively as part of a team

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Sous Chef - Sushi

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at

People Looking for Sou Chef Jobs also searched #J-18808-Ljbffr

At Sofitel Bahrain, we are currently seeking a highly skilled Sous Chef with expertise in Asian cuisine, having a strong knowledge of Sushi preparation. In this role, you will be entrusted with ensuring the exceptional quality of our culinary offerings as you will play a vital role in the creation and execution of innovative menu items, while also providing guidance and fostering the growth of your team.

What is in it for you:

• Free Accommodation, transportation, visa/work permit , medical health insurance
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit
  
  What you will be doing:
• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Conduct corrective disciplinary action forms and documentation as needed
• Completes daily temperature log books and insures FIFO of all received goods.
• Place work orders for items needing repair
• Other duties as assigned

Desired Candidate Profile

Qualifications

Your experience and skills include:

• Minimum 2 to 3 years of Asian cuisine experience from a luxury background
• Knowledge of Sushi preparation is a must
• Diploma Certification in a Culinary discipline an asset
• A passion for food, and a desire to further develop culinary and leadership skills
• Ability to work well under pressure in a fast placed environment.
• Ability to work cohesively and collectively as part of a team

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Sous Chef - Sushi

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at

People Looking for Sous Chef - Sushi Jobs also searched #J-18808-Ljbffr

A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

**What will I be doing?**

As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Manage customer relations when necessary, in the absence of the Junior Sous Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards

**What are we looking for?**

A Junior 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:

- Strong Chef de Partie or previous Junior Sous Chef Experience
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent grooming standards
- Excellent planning and organising skills
- Willingness to learn

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

- Relevant qualifications for role
- Ability to work a variety of shifts including weekends, days, afternoons and evenings

**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 Number** 24037552

**Job Category** Food and Beverage & Culinary

**Location** Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** 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 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 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.
- 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.

**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. 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.
- Trains kitchen associates on the fundamentals of good cook

Swiss-Belresidences Juffair, Manama, Kingdom of Bahrain

Key Attributes: Self-motivated, innovative thinker, strong interpersonal and communication skills, leadership, coaching, counseling, analytical, strategic, and financial management skills, with high attention to detail.

Position Overview: In the absence of the Executive Chef, make necessary business decisions to ensure the efficient running of the division and proper handling of service issues. Coordinate tasks and operations of the Kitchen and Stewarding Departments. Develop budgets and targets in collaboration with the Executive Chef. Prepare financial reports and analyze performance to optimize profitability and meet budget goals.

Market and Competitor Analysis: Monitor industry trends, practices, and competitor strategies to identify business opportunities and areas for improvement.

Operational Responsibilities: Manage food costs, ensure adherence to operating procedures, oversee menu creation, assist with purchasing, receiving, and inventory, and ensure food safety standards. Coordinate meeting and banqueting events, maintain hygiene standards, and ensure proper maintenance of kitchen facilities.

Guest Relations and Feedback: Handle guest queries professionally, monitor feedback, and recommend improvements or new services.

Stewarding and Maintenance: Oversee cleaning, sanitation, and maintenance of kitchen and storage areas, and ensure licensing and certification compliance.

Financial and HR Management: Manage department expenses, participate in recruitment, conduct performance appraisals, identify training opportunities, and address employee misconduct as per HR policies. Manage schedules, payroll, and overtime to meet business needs.

Facilities and Safety: Monitor facility conditions, recommend repairs, and ensure adherence to fire, safety, and health regulations.

Additional Duties: Perform other tasks as directed by superiors to meet business needs.

Company Industry: FMCG, Foods, Beverages

Departments: Chefs, F&B, Front Desk

Keywords: Head Chef, Sous Chef

Disclaimer: Naukrigulf.com is a platform connecting jobseekers and employers. Applicants should verify the legitimacy of employers independently. We do NOT endorse payment requests or sharing personal/bank details. For security issues, contact

People Also Search for:

Sou Chef Jobs at Swiss-Belresidences Juffair, Manama, Bahrain

#J-18808-Ljbffr

Job Description

Job Number:

Sous Chef - CLAW Bahrain (Job Number: HOT0BPA1 )

Work Locations

Work Locations : Hilton Bahrain Juffair Area Opposite Najma Club Manama 500200

A Sous Chef will work closely with the Head 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 Head 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!

#J-18808-Ljbffr