CDP for Bahrain's Al Ghalia Multi Restaurant Operator

Al Ghalia WLL is a Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels/resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions

Al Ghalia WLL was founded in Bahrain in 1997 and originally named MisFu WLL. The first of the company’s outlets, Mezzaluna, was opened later that same year and Monsoon restaurant followed in 2000, under the name of Al Ghalia.

In 2003, we decided to bring together all our outlets under one name to better reflect the strength of our brand and to facilitate the expansion of our company, not only in the restaurant division but also in the areas of Health & Beauty, Construction and Landscaping.

Today the company owns and operates 8 highly successful outlets and together with the strength of over 30 years knowledge and experience, as well as a solid marketing platform, the company is perfectly positioned for increased, sustainable, and continuous profitable growth in the very near future. 

Duty Tasks

The Sr.Chef de Partie is responsible to assist, under general guidance and supervision of the Head Chef for the daily operation in the assigned kitchen to meet the expected standards. During your time you are fully in charge for the food production. The kitchen team member will assist in the preparation and service of all sections in the kitchen

Report to

Sous Chef, Head Chef

Essential Functions

×    To work on all station of assignment under Sous Chef

×    Set up Station properly and on time for each service period

×    Make sure all food is prepared by recipes designated by the Sous Chef or Head Chef

×    Make sure quality and quantity meets our standard and keep constantly in the highest level

×    Notify Sous Chef or Head Chef of any problems or complaint as when they arise

×    Be able to work in another area when needed

×    Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor

×    Be able to come to any and all kitchen meetings whilst on duty or otherwise

×    Follow clean as you go policy and keep work area clean at all times

×    Do not leave your section without doing the final check

×    All food items for storage must be covered, dated and labeled according HACCP standard

×    Proper food & stock rotation – first in – first out

×    Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment

×    Fill out the appropriate log sheets according our standard on a daily basis

×    Make sure production charts are closely followed and adhered to

×    Fill out the appropriate cleaning charts on a daily basis

×    Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation

×    To observe all Company Food Hygiene and Health and Safety Policy

×    To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each Function

×    To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their Invoice

×    To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design

×    Ensuring Unit kitchen is left clean and tidy at all times

×    To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly

×    Close liaison with the Event Manager with regard to service and timings

×    Be aware of all accidents prevention and help enforce the work habits

×    Follow all kitchen regulations as outlined and directed

×    No employee to be on the property after working hours without signed authorization from a Manager

×    Swipe in and out has to be done in uniform, not before getting changed

×    Overtime will be approved on business demands by the Sous Chef

×    Any Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience, Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

Leadership skill

Qualifications

High school with 7-8 years experience

Or Diploma Culinary Degree with 4-5 years experience

Interested Candidate May send Your CV and Reference to:

APPLY HERE: allan@alghalia.com