Demi Chef De Partie

Mantis, part of the Luxury & Lifestyle division of Accor, 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 escape 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.

Demi Chef De Partie

At Hawar Resort by Mantis, this role becomes your culinary canvas, where each dish is an opportunity to craft a memorable dining experience. As a Demi Chef de Partie, you are not simply a chef—you are a culinary architect who contributes to shaping exceptional moments for our guests. Through your leadership, creativity, and unwavering commitment to excellence, you will play a key role in establishing the resort as a distinguished gastronomic destination within Bahrain’s natural and luxurious setting.

What is in it for you:

• Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
• Ignite your skills with our cutting-edge Academies for rapid professional growth.
• Cultivate your talents and watch your career flourish, locally and globally.
• Drive change through impactful Corporate Social Responsibility activities.
• Immerse yourself in a vibrant work environment with extraordinary colleagues.
• Join us on a direct path to success as we skyrocket to new heights!

Key Responsibilities:

Station Mastery: Oversee and manage assigned kitchen stations, demonstrating strong technical proficiency and ensuring the consistent preparation and presentation of high-quality dishes.

Menu Contribution: Collaborate with senior chefs in menu planning and development, contributing creativity, innovation, and practical input to enhance overall culinary offerings.

Team Leadership: Provide guidance, training, and support to Commis and kitchen team members, fostering a positive, collaborative, and performance-oriented work environment.

Quality Assurance: Take a leading role in quality control, ensuring all dishes consistently meet established standards of taste, presentation, temperature, and consistency.

Continuous Development: Actively engage in ongoing learning and professional development, staying current with culinary trends, techniques, and industry best practices.

Hygiene and Safety Compliance: Uphold strict adherence to food safety, hygiene, and sanitation standards, maintaining full compliance with all health and safety regulations.