Junior Sous Chef (Main Kitchen)

Were looking for an enthusiastic and detail-oriented Junior Sous Chef to join our culinary team at Mövenpick Hotel Bahrain in Manama Kingdom of this role youll work closely with the Executive Chef and kitchen leadership to support daily food preparation maintain exceptional quality standards and assist in leading kitchen operations across the hotels restaurants and banquet facilities. This is an excellent opportunity to develop your culinary expertise strengthen your leadership skills and grow within the renowned hospitality standards of Mövenpick where creativity teamwork and excellence are at the heart of every dining experience.

• Assist in planning and directing food preparation activities while supervising junior kitchen staff and supporting their professional development.
• Properly measure portion and prepare all food items according to established recipes quality standards and hotel procedures.
• Cook all menu items to proper specifications in a timely manner ensuring consistency presentation and guest satisfaction.
• Operate and maintain kitchen equipment safely and efficiently including knives slicers ovens grills steamers and other commercial kitchen equipment.
• Ensure proper food temperatures are maintained food is stored correctly and all ingredients meet freshness and quality standards.
• Support menu development initiatives by contributing creative ideas that align with the hotels culinary concepts and seasonal offerings.
• Assist with inventory management stock rotation supply ordering and cost control while minimizing waste.
• Maintain a clean organized sanitized and well-stocked workstation in accordance with hotel standards.
• Uphold and enforce all food safety hygiene sanitation and HACCP regulations to ensure a safe and compliant kitchen environment.
• Perform opening closing and side duties as assigned while ensuring smooth day-to-day kitchen operations.
• Communicate effectively with chefs kitchen staff and other hotel departments to ensure seamless service during restaurant and banquet operations.
• Support staff scheduling training and performance development while fostering a collaborative and positive team culture.

Qualifications :

• 35 years experience in a professional kitchen
• Previous supervisory or team leadership experience
• Food hygiene certification (Level 3 preferred)
• Strong knowledge of menu development and food costing
• Excellent leadership communication and training skills
• Strong organisational skills and ability to manage a high-pressure kitchen environment

Additional Information :

experience is an asset
Prior experience working with Opera or a related system
Strong interpersonal and problem solving abilities
Fluency in English additional languages are a plus

Remote Work :

No

Employment Type :

Full-time