Junior Sous Chef

Advanced Search; Manama; On-site; BHD 7,300 - 10,000; Full time

Job summary

Mövenpick Hotel Bahrain in Manama, Bahrain, is seeking an enthusiastic Junior Sous Chef to support daily food preparation, uphold high quality standards, and help lead kitchen operations across restaurants and banquets.

You will work closely with the Executive Chef and kitchen leadership to develop menus, ensure guest satisfaction, and mentor junior staff while adhering to operational standards.

Qualifications

• 3–5 years’ experience in a professional kitchen.
• 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.

Responsibilities

• Assist in planning and directing food preparation activities while supervising junior kitchen staff and supporting their professional development.
• 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.
• Maintain proper food temperatures, storage, and quality standards.
• Participate in menu development and seasonal offerings.
• Assist with inventory management, stock rotation, and cost control to minimize waste.
• Maintain a clean, organized, sanitized, and well-stocked workstation.
• Uphold food safety, hygiene, sanitation, and HACCP regulations.
• Communicate with chefs and other departments to ensure seamless service.
• Support staff scheduling, training, and performance development.

Skills

Leadership

Communication

Team leadership

Food safety

Organisational skills

Education

Food hygiene certification Level 3

Tools

Opera system

Job description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.

We're looking for an enthusiastic and detail-oriented Junior Sous Chef to join our culinary team at Mövenpick Hotel Bahrain in Manama, Kingdom of Bahrain. In this role, you'll 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 hotel's 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 hotel's 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

• 3–5 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