Junior Sous Chef (Main Kitchen)

Mövenpick Hotels & Resorts; Muharraq; On-site; BHD 8,000 - 11,000; Full time

Job summary

Mövenpick Hotel Bahrain in Manama, Kingdom of Bahrain, is seeking an enthusiastic Junior Sous Chef to support daily food preparation and lead kitchen operations across outlets and banquets. You will work closely with the Executive Chef to uphold Mövenpick standards of quality, creativity and teamwork.

Join a renowned hospitality group and contribute to a high-energy kitchen environment, with opportunities for development and leadership in a luxury hotel setting.

Qualifications

• 3–5 years of professional kitchen experience.
• Strong leadership and training abilities.
• Knowledge of menu development and food costing.
• Experience in high-pressure kitchen environments.

Responsibilities

• Assist in planning and directing food preparation with supervision of junior kitchen staff.
• Ensure recipes, portions and quality meet standards.
• Cook items to specifications ensuring presentation and guest satisfaction.
• Operate and maintain kitchen equipment safely.
• Maintain proper food temperatures and inventory control.
• Contribute ideas for menu development and seasonal offerings.
• Support cost control, stock rotation and waste reduction.
• Keep workstation clean, organized and compliant with HACCP.

Skills

Team leadership

Kitchen supervision

Communication

English fluency

Education

Food hygiene certification (Level 3)

Tools

Opera system

Job description

Company 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.

Company 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.

Job Description

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