Responsibilities
- Prepare and present premium cold dishes such as salads, appetizers, cold platters, and buffet selections.
- Follow established recipes and presentation standards to maintain consistent food quality.
- Uphold strict hygiene, cleanliness, and food safety protocols in line with HACCP regulations.
- Monitor ingredient inventory and support ordering and stock control processes.
- Maintain portion accuracy to reduce food waste and optimize resource use.
- Assist the Sous Chef and Executive Chef in executing daily kitchen tasks efficiently.
- Provide on-the-job training and supervision to junior culinary staff as needed.
- Ensure proper and safe use of kitchen equipment, performing routine checks for functionality.
Work Arrangement
On-site — Sofitel Bahrain Zallaq Thalassa Sea & Spa
Other
- Compliance with HACCP and food safety regulations is mandatory.
- The position includes responsibilities for mentoring and guiding less experienced team members.
- Safe operation and regular maintenance of kitchen equipment are essential.
