Chef De Partie

Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escap,e or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.

As a key member of the kitchen team, you will consistently deliver professional and friendly service while ensuring high standards in food preparation and presentation. You will collaborate with colleagues, maintain open communication with Outlet Chefs, and actively contribute ideas for improvement. Responsibilities include maintaining proper product rotation, ensuring cleanliness and equipment maintenance, and adhering to kitchen policies and food safety standards. Additionally, you will stay informed about menu items, daily specials, and promotions while performing any other assigned duties.

What is in it for you:

• Engage in conservation efforts and help preserve wildlife.
• Enjoy sustainable adventures with exclusive rewards.
• Celebrate locality and heritage in a vibrant community.
• Advance your career with global development opportunities.
• Drive change through impactful social initiatives.
• Collaborate with a passionate, innovative team.

Key Responsibilities:

• Food Preparation: Ensure consistency in preparing all food items for à la carte and buffet menus following hotel recipes and standards.
• Team Collaboration: Actively contribute ideas, opinions, and suggestions during daily shift briefings.
• Standards & Expectations: Ensure all kitchen colleagues are aware of and adhere to set standards and expectations.
• Communication: Maintain open communication with Outlet Chefs regarding guest feedback.
• Continuous Improvement: Strive to enhance food preparation and presentation techniques.
•  Product Rotation: Maintain proper rotation of products in chillers to minimize wastage and spoilage.
• Menu Knowledge: Have thorough knowledge of all menu items, daily specials, and promotions.
• Work Area Maintenance: Ensure cleanliness and proper maintenance of all work areas, utensils, and equipment.
• Guest Service: Consistently deliver professional, friendly, and proactive service while supporting colleagues.
• Compliance: Follow kitchen policies, procedures, and service standards.
• Food Safety: Adhere to all safety and sanitation policies when handling food and beverages.
• Additional Duties: Perform any other tasks as assigned.
• https://careers.accor.com/global/en/job/chef-de-partie-in-hawar-resort-by-mantis-hawar-islands-bahrain-jid-79059