وظائف مهندس صناعات غذائية

<p>In a world of possibilities, pursue one with endless opportunities. Imagine Next! At Parsons, you can imagine a career where you thrive, work with exceptional people, and be yourself. Guided by our leadership vision of valuing people, embracing agility, and fostering growth, we cultivate an innovative culture that empowers you to achieve your full potential. Unleash your talent and redefine what s possible.</p><p>Parsons is seeking a highly organized and detail-oriented Support Staff / Admin to join our team!</p><p>In this role, you will be responsible for providing administrative and clerical support to ensure the smooth and efficient operation of office procedures and systems.</p><p><strong>What You'll Be Doing:</strong></p><ul><li>Providing general administrative support, including scheduling meetings, preparing reports, and handling correspondence.</li><li>Managing office supplies and ensuring that office equipment is well-maintained.</li><li>Maintaining filing and document control systems (both physical and digital) for the effective organization and retrieval of information.</li><li>Assisting in the preparation, distribution, and filing of project-related documents, reports, and correspondence.</li><li>Coordinating office activities and ensuring tasks are completed on time, in alignment with project deadlines.</li><li>Using Microsoft Office applications to produce documents, presentations, spreadsheets, and reports.</li><li>Assisting with the maintenance and operation of the electronic document management systems (EDMS), ensuring proper tracking and management of project documents.</li><li>Organizing project-related documentation and ensuring documents are easily accessible when required.</li></ul><p><strong>What Desired Skills You'll Bring:</strong></p><ul><li>Strong attention to detail with a solid track record of maintaining accurate records and documentation.</li><li>Ability to handle multiple tasks, prioritize effectively, and meet deadlines under pressure.</li><li>Strong problem-solving and organizational skills to manage and track documents efficiently.</li><li>Ability to maintain a positive and proactive attitude while working in a fast-paced environment.</li><li>Strong interpersonal skills and the ability to work collaboratively with various team members.</li></ul><p>Parsons equally employs representation at all job levels no matter the race, color, religion, sex (including pregnancy), national origin, age, disability or genetic information. We truly invest and care about our employee s wellbeing and provide endless growth opportunities as the sky is the limit, so aim for the stars!</p><p>Imagine next and join the Parsons quest APPLY TODAY!</p><p>Parsons is aware of fraudulent recruitment practices. To learn more about recruitment fraud and how to report it, please refer to https://www.parsons.com/fraudulent-recruitment/</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma and/or specialized training from an accredited University, as approved by the Engineer.</li><li>At least 10 years of relevant experience, including a minimum of 5 years using EDMS (preferably Primavera Contract Management).</li><li>Extensive experience in document control throughout the project lifecycle, from initiation to close-out phases, using computer-based systems (Primavera Contract Management/EDMS).</li><li>Strong proficiency in Microsoft Office applications (Word, Excel, PowerPoint, Outlook).</li><li>Fluent in English, both written and spoken, with excellent communication skills.</li><li>Computer literate with strong administrative and organizational skills.</li><li>Preferably, at least 3 years of experience working in the Gulf region.</li><li>Fluency in Arabic (both written and spoken) is highly desirable.</li></ul>

<p>Ensure Implementation of Project QA/QC requirements at project site and suppliers / subcontractor's works complying to project specification and other technical requirements.</p><p>Organize Pre-Activity Review meetings, attend Quality Walk through and QA/QC Weekly meetings.</p><p>Undertake surveillance of on-site and off-site Structural / Piping / Pipeline shop and Field fabrication / Equipment Erection and associated inspection &amp; testing activities, Surface Preparation &amp; Painting activities, identify potential or actual non-conformances and direct contractor in taking necessary Correction, corrective and preventive actions.</p><p>Initiate or ensure initiation of NCRs for the recurrent surveillance observations and non-conformities and coordinate / follow-up for RCA / Correction / Corrective /Preventive action proposals and timely close out.</p><p>Monitor the progressive compilation of Material Test Certificates and Construction Records and their traceability.</p><p>Monitor and verify the implementation of Preservation Management System.</p><p>Ensure the Contractors maintain, update, and publish the IMTE Registers on regular basis and calibration records maintained.</p><p>Ensure appropriate Systems / Processes / Procedures / Computer data base established by Contractor to maintain the Inspection and Test status during pre-fabrication, field erection, testing and statistical analysis of the data.</p><p>Monitor the KPIs, Special processes and personnel performance.</p><p>Participate in Project QHSE audits and Pre-Qualification Audits of Vend.rs / Suppliers / Sub-Contractors. Conduct ITP / QCP / MS / Process / Activity level compliance audits / Checks.</p><p>Monitor Contactor/Sub-Contractor/Third party inspectors &amp; Engineers and Subordinates, performance, provides necessary support / guidance and reports to functional supervisor.</p><p>Implement and enforce the elements of Company Quality Management System requirements applicable to your function.</p><p>Exposed to Construction Site and Prevailing Climatic Conditions at least 50% of time.</p><p>Ensure own safety and the safety of others who may be affected by Company business, whether the activity is under direct control or not.</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in mechanical engineering (or Equivalent) from a recognized university.</p><p>IRCA Certified QMS Lead Auditor.</p><p>Welding Inspector Certification (CSWIP 3.1 / AWS-CWI), Painting Inspector Certification (BGAS Grade-2 / NACE Level-2) and NDT Leve-2 Certification in RT, MT, UT and PT (ASNT/ACCP) is a must. Equivalent International Certifications acceptable.</p><p>Having IIW-Welding Engineer / NDT level-3 and Certification in advanced NDT (PAUT, TOFD, Auto UT etc.,) will be an advantage.</p><p>Professional membership / affiliations with recognized chartered or other professional institutions like ASNT / AWS / TWI / NACE / ASQ-CMQ&amp;OE, MCQI-CQP or similar is desirable.</p><p>15 years' experience in the construction of major Green field or Brown-field Process Plants in Oil &amp; Gas industry including large scale solar (Photovoltaic) projects.</p><p>Worked with major EPIC Contractors / End User in similar position in major projects with overall responsibility for the Quality of Piping / Mechanical discipline Construction and Commissioning activities. Sound working knowledge on QA/QC aspects, testing requirements and acceptance criteria related various Piping systems and Rotating / Stating Equipment and managing overall discipline's QA/QC aspects in major Oil and Gas Projects.</p>

<p><strong>Position&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; : UI Designer</strong></p><p>Education Background&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; : Bachelor’s degree in computer science, Graphic / visual designer, or related field</p><p>Language Known&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; : English</p><p>Location Qatar&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; : Qatar</p><p>&nbsp;</p><p><strong>Roblox interfaces and implementation</strong></p><p>UI designer who can create clear, attractive interfaces and prepare them for use in Roblox Studio. Your work should make the game easy to understand and enjoyable to navigate, with a consistent visual style across menus, screens, and interactions.</p><p>You should be comfortable thinking through how an interface works as well as how it looks, including layouts, navigation, readability, and different screen sizes.</p><p>&nbsp;</p><p>Job Descriptions</p><p>·&nbsp;&nbsp;&nbsp; Design game interfaces, including menus, HUDs, shops, inventories, settings, notifications, and other player-facing screens.</p><p>·&nbsp;&nbsp;&nbsp; Create wireframes, mockups, and prototypes that communicate layout and interaction clearly.</p><p>·&nbsp;&nbsp;&nbsp; Develop a consistent UI style, including typography, colors, icons, buttons, spacing, and visual hierarchy.</p><p>·&nbsp;&nbsp;&nbsp; Design for desktops and mobile, accounting for touch controls, smaller screens, and readable text.</p><p>·&nbsp;&nbsp;&nbsp; Prepare and export assets with sensible dimensions, naming, and file organization.</p><p>·&nbsp;&nbsp;&nbsp; Import assets into Roblox Studio and assemble interface layouts.</p><p>·&nbsp;&nbsp;&nbsp; Define interface states, such as selected, pressed, disabled, loading, empty, and error states.</p><p>·&nbsp;&nbsp;&nbsp; Work with the engineer to implement designs accurately and resolve practical limitations.</p><p>·&nbsp;&nbsp;&nbsp; Review interfaces in-game and adjust them based on testing and feedback.</p><p>&nbsp;</p><p>Skills</p><p>·&nbsp;&nbsp;&nbsp; Strong proficiency in Figma or Photoshop.</p><p>·&nbsp;&nbsp;&nbsp; A portfolio showing polished UI work and thoughtful layout decisions.</p><p>·&nbsp;&nbsp;&nbsp; Experience importing UI assets and building layouts in Roblox Studio.</p><p>·&nbsp;&nbsp;&nbsp; A strong understanding of visual hierarchy, typography, spacing, contrast, and consistency.</p><p>·&nbsp;&nbsp;&nbsp; The ability to create interfaces that are readable and easy to use across different devices.</p><p>·&nbsp;&nbsp;&nbsp; An understanding of how to prepare assets for clean scaling and efficient use in-game.</p><p>·&nbsp;&nbsp;&nbsp; The ability to explain design decisions, accept feedback, and revise work without losing consistency.</p><p>·&nbsp;&nbsp;&nbsp; Organized working files and clear handoffs to developers.</p><p>&nbsp;</p><p>Useful additional experience</p><p>Experience with UI animation, interaction design, icon creation, illustration, or basic Luau scripting would be a plus. Previous work on Roblox games or mobile game interfaces is also helpful.</p>

<p>Prepare ingredients for cooking, including portioning, chopping, and storing food before use Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption Prepare and cook food according to recipes Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards Ensure food storage areas are clean Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption Follow and ensure compliance with food safety and handling policies and procedures Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests Ensure the quality of the food items and notify manager if a product does not meet specifications Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management Report maintenance issues immediately to appropriate personnel (ie, management or maintenance) Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations Ability to work under demanding and strenuous situations Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away</p>

<p>Prepare ingredients for cooking, including portioning, chopping, and storing food before use Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption Prepare and cook food according to recipes Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards Ensure food storage areas are clean Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption Follow and ensure compliance with food safety and handling policies and procedures Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests Ensure the quality of the food items and notify manager if a product does not meet specifications Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management Report maintenance issues immediately to appropriate personnel (ie, management or maintenance) Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations Ability to work under demanding and strenuous situations Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away</p>

<p>We are looking for a motivated and enthusiastic Business Development Intern to support our business development and lead generation activities. This internship is ideal for students or fresh graduates who are interested in gaining practical exposure to B2B sales, client engagement, market research, and business growth.</p><p><br></p><p><br></p><p><strong>Key Responsibilities</strong></p><ul><li>Support lead generation and business development activities.</li><li>Research potential clients, industries, and new business opportunities.</li><li>Assist with client outreach, follow-ups, and relationship-building activities.</li><li>Support the preparation of proposals, presentations, and other business documents.</li><li>Maintain and update client, prospect, and lead information accurately.</li><li>Assist in tracking business opportunities and follow-up actions.</li><li>Coordinate with internal teams to support business development initiatives.</li><li>Gain hands-on exposure to B2B sales processes and client communication.</li></ul><p><br></p><p><br></p><p>Requirements</p><ul><li>Student or fresh graduate in Business, Marketing, Sales, or a related field.</li><li>Strong communication and interpersonal skills.</li><li>Interest in sales, lead generation, and business development.</li><li>Proactive, confident, and willing to learn.</li><li>Good organizational and coordination skills.</li><li>Ability to work effectively as part of a team.</li><li>Basic knowledge of Microsoft Office applications is preferred.</li><li>Available to join immediately with Valid Qatar ID</li></ul><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span></span><ul><li><p><span><span><span>Oversee the mechanical design, installation, and maintenance of equipment for sewage, water treatment, and infrastructure projects</span></span></span></p><br></li><li><p><span><span><span>Review technical drawings, specifications, and BOQs related to pumps, piping, valves, and heavy mechanical systems</span></span></span></p><br></li><li><p><span><span><span>Conduct site inspections to ensure mechanical works comply with project standards, safety regulations, and client requirements</span></span></span></p><br></li><li><p><span><span><span>Coordinate with project managers, contractors, and subcontractors to ensure timely execution of mechanical tasks</span></span></span></p><br></li><li><p><span><span><span>Troubleshoot mechanical issues on-site and provide technical solutions to maintain project timelines</span></span></span></p><br></li><li><p><span><span><span>Prepare progress reports, method statements, and technical documentation for water and sewage infrastructure activities</span></span></span></p><br></li></ul><br><span>Requirements</span><ul><li><p><span><span><span>Bachelor’s Degree in Mechanical Engineering or equivalent</span></span></span></p><br></li><li><p><span><span><span>Minimum 5 years of experience in mechanical engineering, specifically within Sewage, Infrastructure, and Water projects</span></span></span></p><br></li><li><p><span><span><span>Proven experience with pumping stations, water treatment plants, and pipeline infrastructure</span></span></span></p><br></li><li><p><span><span><span>Proficiency in AutoCAD and other relevant engineering software</span></span></span></p><br></li><li><p><span><span><span>Strong understanding of international mechanical codes and standards for water/wastewater industries</span></span></span></p><br></li><li><p><span><span><span>Ability to work on-site and manage multiple tasks within a short-term project duration</span></span></span></p><br></li><li><p><span><span><span>Strong English communication skills; ability to coordinate with multidisciplinary teams</span></span></span></p><br></li></ul><br> </div>

<p>CertiMinds is a technology talent consultancy based in Qatar, helping businesses access high-quality technology professionals. We identify high-potential talent, develop them to meet specific company requirements, and deploy them into roles where they can deliver real impact. </p><br><p>We're hiring a Business Development & Sales Associate to help us grow our client base. This is an excellent opportunity for someone who enjoys speaking with people, building relationships, and contributing beyond a traditional sales role.</p><br><ol><li><p>Conduct outbound calls to prospective clients</p></li><li><p>Build relationships with decision-makers across different industries</p></li><li><p>Arrange client meetings</p></li><li><p>Follow up with leads and maintain communication</p></li><li><p>Help improve internal operational processes</p><br></li></ol><p><strong>Desired Candidate Profile</strong></p><ol><li><p>Confident speaking on the phone and enjoys meeting new people</p></li><li><p>Strong communication and interpersonal skills (Arabic is an advantage)</p></li><li><p>Previous sales or business development experience is a plus but not essential</p></li><li><p>Wants to grow with an early-stage company rather than just fill a role</p></li></ol><br><p><strong>Why Join Us</strong> This isn't just another sales job. As we expand, there will be opportunities to take on greater responsibility and increased salary based on performance.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region.</p><br><br>Job Description<br><br><p><strong><strong>How your day looks like?</strong></strong></p><br><ul><li>Prepare ingredients for cooking, including portioning, chopping, and storing food before use</li><li>Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment</li><li>Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption</li><li>Prepare and cook food according to recipes</li><li>Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance</li><li>Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards</li><li>Ensure food storage areas are clean</li><li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines</li><li>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption</li><li>Follow and ensure compliance with food safety and handling policies and procedures</li><li>Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests</li><li>Ensure the quality of the food items and notify manager if a product does not meet specifications</li><li>Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management</li><li>Report maintenance issues immediately to appropriate personnel (ie, management or maintenance)</li><li>Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations</li><li>Ability to work under demanding and strenuous situations</li><li>Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul> <li>Facilitate the development and execution of end-users/investor/tenants projects in terms of the electrical engineering aspects (through Technical Submission Review and Approval process) including modifications/upgrade of existing facilities in Off-plot Common Corridor area, On-Plot, Ports, Community and Support Services Areas during the design and construction phases of the projects.</li> </ul><br><ul> <li>Identify, develop, evaluate and optimize infrastructure project electrical aspects/concepts including reviewing Project Development Proposal (PDP), developing statements of requirement (SORs) and preparation of Project Initiation Note (PIN) for new capital projects to be executed under Technical Directorate.</li> <li>Also prepare and issue Work Change Request (WCR) if required in close coordination with Engineering / asset holder during the execution of the project.</li> <li>Review and approve End-Users/tenants/investors technical submissions for off-plot, on-plot and port expansion developments technical submittals related to Electrical items of work in line with industrial Cities Master Plan and applicable Guidelines, Standards and Regulations.</li> <li>Review and endorse Scope of Work (SOW) and technical submittals for all Engineering projects executed by Technical Directorate to ensure Industrial Cities requirements with regard to interfaces, tie-in connections, materials specifications, pre-commissioning and commissioning etc. are complied.</li> <li>Also, Interact with Project Department regarding implementation of Electrical system associated with various projects in order to identify synergies between projects and for optimization.</li> <li>Review and approve Building Permit Technical submittals including MS &amp; JSA, related to Electrical items of work to be in line with Industrial Cities' Master Plan and applicable Guidelines, Standards and Regulations.</li> <li>Actively participate in Mechanical completion walkthrough for projects to ensure facility is constructed as per the Scope of work and approved drawings/documents and in Operational handover / Final handover walkthrough.</li> <li>Coordinate/interface with Departments, Consultants, Contractors, End Users to finalize the technical requirements/interface with other Projects, pre-commissioning, commissioning activities for the Project.</li> <li>Coordinates the works and schedule of various ECS and EPIC contractors working for and End Users to resolve interface and conflict issues.</li> <li>Carry out site inspections to ensure Electrical parts of the facility is built in compliance with the building permit approval.</li> <li>Also, site visits to resolve conflicting issues between Tenant and Operation and Maintenance Department during utility tie-in connections and crossings.</li> <li>Technically contribute to the development and maintenance of Development Engineering's guidelines and procedures for use by major industries and EPIC contractors working in the Industrial Cities.</li> <li>This is to ensure guidelines and procedures as clearly developed and Interests are protected.</li> <li>Check and approve the applications for Consolidated Permit to Work (e-CPW) for all electrical-related activities executed by EPIC Contractors of End-Users / Tenants / Investors to ensure compliance with requirements.</li> <li>Ensure that the technical requirements and space optimizations stated in Industrial Cities Regulations and Guidelines are adhered by major industries and EPIC contractors working in the Industrial Cities by participating in design reviews, SAFOP studies (SAFAN, SYSOP &amp; OPTAN) and HAZOP.</li> </ul><br><p>* Internationally recognized Bachelor Degree in Electrical Engineering.* Minimum 10 years of broad design experience within the Oil &amp; Gas and/or Petrochemical industry (preferably with 8-10 years with Consulting/Engineering Firm).<br>* Exposure and experience in project lifecycle and project management with high supervisory skills.* Exposure to international experience and an appreciation of cultural sensitivities.<br>* Strong "team player" attitude and comfort in working with a broad range of external parties.* Excellent oral and written English, combined with strong presentation and influencing skills.<br>* Ability to work with limited supervision, exercising a high degree of self-motivation and discipline.* Ability to work using strong organizational and time-management skills.<br>* Must have ability to take quick decisions when dealing with complex issues with creative thinking to resolve problems.* Strong working knowledge of MS Office applications (including MS Project), SAP, and other integrated Electrical Design/Application Software.</p><br><br><ul> <li><strong>Salary:</strong><ul> <li>Day Rate in QAR Plus Allowance</li> </ul></li> <li><strong>Work Schedule:</strong><ul> <li>9 Hours / 6 Days</li> </ul></li> </ul> <ul> <li><strong>Duration:</strong> <ul> <li>2 Years, with possible extension</li> </ul> </li> <li><strong>Location:</strong> <ul> <li>Qatar</li> </ul> </li> </ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>JOB SUMMARY</strong></p><br><p>The Commis I – Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.</p><br><p>The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.</p><br><p>This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.</p><br><p><strong>KEY RESPONSIBILITIES</strong></p><br><p><strong>1. Food Preparation &amp; Production</strong></p><br><ul><li><p>Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards.</p><br></li><li><p>Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor.</p><br></li><li><p>Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production.</p><br></li><li><p>Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canapés, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned.</p><br></li><li><p>Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards.</p><br></li><li><p>Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment.</p><br></li><li><p>Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards.</p><br></li><li><p>Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use.</p><br></li><li><p>Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned.</p><br></li><li><p>Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements.</p><br></li><li><p>Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards.</p><br></li><li><p>Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation.</p><br></li><li><p>Follow production schedules and complete assigned preparation tasks within the required timeframe.</p><br></li><li><p>Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests.</p><br></li></ul><p><strong>2. Cold Food Preparation</strong></p><br><ul><li><p>Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications.</p><br></li><li><p>Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required.</p><br></li><li><p>Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable.</p><br></li><li><p>Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes.</p><br></li><li><p>Assist with fruit preparation, carving, garnishing, and decorative food presentation where required.</p><br></li><li><p>Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements.</p><br></li><li><p>Maintain appropriate food temperatures throughout preparation, storage, display, and service.</p><br></li><li><p>Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures.</p><br></li><li><p>Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination.</p><br></li><li><p>Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor.</p><br></li></ul><p><strong>3. Mise en Place &amp; Kitchen Organization</strong></p><br><ul><li><p>Complete daily mise en place requirements accurately and within established production timelines.</p><br></li><li><p>Organize ingredients and prepared items systematically to support efficient service.</p><br></li><li><p>Maintain sufficient mise en place throughout service and replenish items as directed.</p><br></li><li><p>Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items.</p><br></li><li><p>Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas.</p><br></li><li><p>Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information.</p><br></li><li><p>Follow the hotel's FIFO (First In, First Out)</p><br></li><li><p>Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients.</p><br></li><li><p>Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef.</p><br></li><li><p>Maintain a clean, organized, and fully operational workstation throughout the shift.</p><br></li></ul><p><strong>4. Food Safety, Hygiene &amp; Sanitation</strong></p><br><ul><li><p>Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures.</p><br></li><li><p>Maintain high standards of personal hygiene and food handling practices at all times.</p><br></li><li><p>Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces.</p><br></li><li><p>Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required.</p><br></li><li><p>Ensure all food is stored, prepared, handled, and served at safe temperatures.</p><br></li><li><p>Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required.</p><br></li><li><p>Prevent cross-contamination by following approved food handling and sanitation procedures.</p><br></li><li><p>Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use.</p><br></li><li><p>Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor.</p><br></li><li><p>Follow procedures for allergen management and prevent accidental cross-contact.</p><br></li><li><p>Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures.</p><br></li><li><p>Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy.</p><br></li></ul><p><strong>5. Quality &amp; Presentation Standards</strong></p><br><ul><li><p>Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation.</p><br></li><li><p>Follow approved recipes and presentation specifications consistently.</p><br></li><li><p>Check the quality and condition of ingredients before use.</p><br></li><li><p>Remove and report any food product that does not meet the required quality or safety standards.</p><br></li><li><p>Maintain consistency of portion sizes to support food cost control and guest satisfaction.</p><br></li><li><p>Ensure buffet and display items are replenished and presented neatly during service.</p><br></li><li><p>Assist with final presentation and garnishing under the direction of the Chef de Partie.</p><br></li><li><p>Maintain awareness of guest expectations and hotel culinary standards.</p><br></li><li><p>Accept and act on feedback from senior culinary team members to improve food quality and technical skills.</p><br></li></ul><p><strong>6. Equipment &amp; Safe Working Practices</strong></p><br><ul><li><p>Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly.</p><br></li><li><p>Inspect equipment before use and report any malfunction, damage, or safety concern immediately.</p><br></li><li><p>Follow manufacturer instructions and departmental procedures when operating kitchen equipment.</p><br></li><li><p>Keep knives and sharp equipment clean, secure, and stored appropriately when not in use.</p><br></li><li><p>Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment.</p><br></li><li><p>Maintain dry and clean floors and work areas to minimize slip and trip hazards.</p><br></li><li><p>Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized.</p><br></li><li><p>Follow all fire, emergency, occupational health and safety procedures.</p><br></li><li><p>Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor.</p><br></li></ul><p><strong>7. Cleaning &amp; Kitchen Stewardship</strong></p><br><ul><li><p>Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service.</p><br></li><li><p>Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas.</p><br></li><li><p>Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products.</p><br></li><li><p>Ensure food containers are clean, covered, labeled, dated, and stored correctly.</p><br></li><li><p>Maintain proper separation between raw, cooked, and ready-to-eat food products.</p><br></li><li><p>Return ingredients, utensils, and equipment to their designated locations after use.</p><br></li><li><p>Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware.</p><br></li><li><p>Participate in scheduled deep cleaning and periodic hygiene inspections as assigned.</p><br></li><li><p>Maintain a professional and organized working environment throughout the shift.</p><br></li></ul><p><strong>8. Food Cost &amp; Waste Control</strong></p><br><ul><li><p>Follow established portion-control standards and approved recipes to support food cost objectives.</p><br></li><li><p>Minimize unnecessary food waste through proper preparation, storage, and handling.</p><br></li><li><p>Use ingredients responsibly and avoid overproduction.</p><br></li><li><p>Report excessive waste, damaged products, or unusual consumption to the Chef de Partie.</p><br></li><li><p>Support accurate stock rotation and proper storage to reduce spoilage.</p><br></li><li><p>Assist with daily and periodic stock counts as assigned.</p><br></li><li><p>Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage.</p><br></li></ul><p>9. Teamwork &amp; Communication</p><br><ul><li><p>Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations.</p><br></li><li><p>Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements.</p><br></li><li><p>Support other kitchen sections when required, subject to operational needs and appropriate supervision.</p><br></li><li><p>Assist colleagues during peak service periods and high-volume operations.</p><br></li><li><p>Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments.</p><br></li><li><p>Participate in daily briefings, training sessions, meetings, and departmental activities as required.</p><br></li><li><p>Accept constructive feedback and demonstrate willingness to learn and develop culinary skills.</p><br></li><li><p>Maintain professional communication and conduct at all times.</p><br></li></ul><p><strong>SERVICE CULTURE</strong></p><br><p>In addition to the responsibilities outlined above, the incumbent is expected to actively demonstrate the principles of the company's Count on Me! Service Culture by being:</p><br> </div>

<p><strong>Job Objective</strong></p><p>The Food Safety Officer is responsible for overseeing and ensuring the safety and quality of food products throughout the production and distribution process for the Catering locations. This includes ensuring that food safety management systems are in place, conducting inspections, training staff, and ensuring compliance with local, national, and international food safety regulations. The role involves monitoring practices to prevent contamination, foodborne illnesses, and other safety risks.</p><p><br></p><p><strong>Duties & Responsibilities:</strong></p><ul><li><p>Ensuring that the food production, catering and food services are complying with statutory and company HSE&Q standards, policies and procedures</p></li></ul><p>- Educating staff to use the correct HSE&Q and HACCP standards in the operations<br>- Investigating incidents and accidents and writing reports<br>- Ensuring that corrective measures are implemented</p><ul><li><p>Maintenance and coordination of a company food safety program to maintain statutory compliance to the prescribed legal requirements in accordance with the country rules, Company and client guidelines.</p></li><li><p>Coordinating and assisting with technical training and overall competency to management and employees with regards to the operational aspects of the food safety program, pest control, environmental, operational methods and personnel practices, and maintenance for food safety and hygiene /cleaning practices.</p></li><li><p>To complete food supplier audits (against the HACCP systems implemented) identifying corrective actions required and escalation of major concerns and ensure action there of as required.</p></li><li><p>To liaise with Local Authority Inspectors and enforcement officials as required.</p></li><li><p>Co-ordinate the ongoing development requirements of the department’s food safety program and compliance including carrying out internal audits</p></li><li><p>Nurture good working relationships both within and across departments under the food safety program.</p></li><li><p>Ensure that all registers and records and documentation relating to the role are properly maintained.</p></li><li><p>Work closely with other safety roles within the company</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or Degree in food technology, hotel management or a similar field.</li><li>Carrying out audits and investigations<br/> - Report writing skills<br/> - Ability to communicate fluency in English is essential<br/> - HACCP qualifications & training<br/> - NEBOSH qualifications & training</li><li>Organization, time management, independent work skills, analytical, communication, attention to detail</li></ul>

<p><strong>Job Purpose:</strong> The Executive Chef is responsible for overseeing the planning, execution, and management of all culinary operations within the catering environment. This role ensures consistent food quality, operational efficiency, food safety compliance, and cost control across large scale production, catering, and distribution. The Executive Chef provides strategic leadership to culinary teams and manages high volume food production for multiple outlets, clients, and special events. </p><p><strong>Key Responsibilities:</strong></p><p><strong>Culinary Operations Management</strong></p><ul><li><p>Lead and manage the culinary operations within the catering environment, ensuring high-quality, safe, and consistent food production for multiple service points, clients, and events.</p></li><li><p>Oversee large-scale food preparation, batch cooking, and production planning to meet daily operational requirements.</p></li><li><p>Ensure consistency in recipes, portion control, presentation, and taste across all menus and outlets.</p></li><li><p>Develop and implement standardized operating procedures to improve efficiency, productivity, food quality and drive continuous improvement initiatives to reduce food waste and optimize production workflows.</p></li></ul><p><strong>Budgeting, Cost Control, Menu Planning and Development</strong></p><ul><li><p>Develop and manage departmental budgets, analysing cost trends, ensuring cost-effective operations while maintaining high food quality standards.</p></li><li><p>Create menus for daily production, staff dining, and large-scale catering and VVIP events.</p></li></ul><p><strong>Food Safety, Compliance / Team Leadership and Staff Management</strong></p><ul><li><p>Ensure full compliance with food safety standards, including HACCP, local authority regulations, and company policies. Ensure all culinary staff are trained in food safety, allergen control, and proper food handling procedures.</p></li><li><p>Lead, supervise, and mentor culinary staff, including conducting performance evaluation, providing coaching, training and professional development.</p></li></ul><p><strong>Client & Stakeholder Satisfaction / Reporting and Documentation</strong></p><ul><li><p>Ensure high levels of client satisfaction through consistent food quality, service reliability, responsiveness. Address feedback and operational issues promptly, implementing improvements where required.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor’s degree in Hospitality Management, Culinary Arts, or Catering Management.</p></li><li><p>Minimum 12 years of experience, including at least 5 years in a senior leadership role within a five-star hotel, central kitchen, or large-scale catering operation.</p></li><li><p>Able to communicate effectively in English and Arabic languages.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Commis Chef is responsible for supporting daily kitchen operations by assisting with food preparation, basic cooking, portioning, and plating. The role requires following recipes and instructions from senior chefs while maintaining high standards of food quality, hygiene, safety, and cleanliness.<br><br></span><br><span>Requirements<b>Responsibilities<br></b><br></span><ul><li><span>Assist with food preparation, cutting, chopping, portioning, and basic cooking activities.</span><br></li><li><span>Prepare ingredients and menu items according to standard recipes and instructions from senior chefs.</span><br></li><li><span>Support Chef de Partie and other senior kitchen staff during daily operations.</span><br></li><li><span>Maintain proper portion sizes, presentation, and quality standards.</span><br></li><li><span>Ensure workstations, utensils, equipment, and kitchen areas are clean and sanitized.</span><br></li><li><span>Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times.</span><br></li><li><span>Store ingredients and prepared food correctly according to food safety requirements.</span><br></li><li><span>Assist with stock rotation, labeling, and proper storage of food items.</span><br></li><li><span>Coordinate with kitchen team members to ensure smooth and timely food preparation.</span><br></li><li><span>Report any equipment issues, shortages, or food quality concerns to the senior chef.</span><br></li></ul><span><span>Requirements</span></span><br><ul><li><span>Minimum 1–2 years of experience as a Commis Chef, preferably in hotels or restaurants.</span><br></li><li><span>Experience in food preparation, basic cooking, portioning, and plating.</span><br></li><li><span>Good knowledge of food safety, hygiene, and HACCP standards.</span><br></li><li><span>Ability to follow recipes and instructions from senior chefs.</span><br></li><li><span>Good English communication and teamwork skills.</span><br></li><li><span>Good grooming, personal hygiene, and a professional attitude.</span><br></li><li><span>Ability to work efficiently in a fast-paced kitchen environment.</span><br></li><li><span>Must have a valid Qatar ID.</span><br></li><li><span>Must have a valid Food Handler Certificate.</span><br></li></ul><br> </div>