Chef de Partie

Eathai Restaurant Co.; Jid Hafs; On-site; BHD 18,000 - 30,000; Full time

Benefits offered by this job

Shared accommodation

Duty meal on shift

Transport between accommodation and a

Job summary

Eathai Restaurant Co. in Bahrain seeks a Chef de Partie to lead a full section in the Seef kitchen. You will own your station from mise en place to service, ensuring recipes, weights, and plate standards are met every shift.

You will train and supervise the commis, manage waste and food cost, and step in for the Sous Chef when required. A hot kitchen, long shifts, and Bahraini visa support are offered.

Qualifications

• Three years or more in a professional kitchen, with time at Demi Chef level or above.
• Able to run a full section alone through a busy service.
• Proven on at least two stations.
• Food safety you practise.
• Good English.
• Fit for a ten-hour day in a hot kitchen.
• Hold Bahrain food handler card or able to get one.
• Thai or SE Asian cuisine knowledge is a strong advantage.
• Transferable Bahrain visa is a plus.

Responsibilities

• Cook your section to the recipe, weight and the plate, every service.
• Set your mise en place, and check the commis have finished theirs before we open.
• Be the last person to see a dish before it leaves your section.
• Order against par, check deliveries, and reject anything short-dated or damaged.
• Keep temperature, cleaning and date-label records for your section.
• Control waste and hold the food cost of your section.
• Train your commis and identify when they are ready to run a station alone.
• Take the kitchen for a shift when the Sous Chef needs you to.

Skills

Kitchen experience

English proficiency

Section leadership

Multi-station experience

Food safety

Job description

Now taking table bookings online for Isa Town and Seef. More

Eathai serves traditional Thai food in Bahrain. Our kitchens are run by Thai chefs, our recipes are not adapted, and every venue is fully halal. We are looking for a Chef de Partie to take a section in our Seef kitchen.

The job

You own a section and everything that leaves it. On a Thai menu the section is the dish — wok, curry, grill, or salad and cold — and the guest judges us on whether it tastes the same today as it did the last time they came. You cook that section through service, you run the commis on it, and you hold its cost and its records.

What you will do

• Cook your section to the recipe, the weight and the plate, every service
• Set your mise en place, and check the commis have finished theirs before we open
• Be the last person to see a dish before it leaves your section
• Order against par, check your own deliveries in, and refuse anything short-dated, damaged or at the wrong temperature
• Keep the temperature, cleaning and date-label records for your section — written when you take the reading, not afterwards
• Control the waste and hold the food cost of your section
• Train your commis, correct them on the spot, and tell us when one is ready to run a station alone
• Take the kitchen for a shift when the Sous Chef needs you to

What we are looking for

• Three years or more in a professional kitchen, with time at Demi Chef level or above
• Able to run a full section alone through a busy service, not only alongside someone
• Proven on at least two stations, not one
• Food safety you practise, not food safety you can talk about
• Able to correct a junior chef without losing your own section
• Good English — enough to read a recipe and a temperature sheet and to give a clear instruction
• Fit for a ten-hour day in a hot kitchen, and holding a Bahrain food handler card or able to get one
• Thai or wider South-East Asian cuisine is a strong advantage, wok, curry or grill section especially
• Already in Bahrain on a transferable visa is a plus, but not required

What we offer

• Shared company accommodation
• A duty meal on every shift
• Transport between accommodation and the venue
• Work permit and residence visa arranged and paid by Eathai
• Health insurance as required in Bahrain
• 10hours a day, 6 days a week, with one full day off
• A Demi Chef under you, so the section is not carried by one man

Eathai pays every recruitment and visa cost. You will never be asked to pay a fee — not to us, not to an agency, not to anyone acting for them. If someone asks you for money in connection with this job, tell us.