Admin Assistant Jobs

<p><h4>Position summary</h4> <p>Ensure staff is working together as a team. Inspect grooming and attire of staff and rectify any deficiencies. Communicate with guests, other employees, or departments to ensure guest needs are met. Respond to and try to fulfill any special banquet event arrangements. Set up banquet area/room, ensuring cleanliness and proper set up of furniture/equipment. Inspect and maintain table set-ups for cleanliness, neatness and agreement with group requirements and company standards, and resolve any problems. Document pertinent information in appropriate department logbook.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Develop and maintain positive working relationships with others, and support team to reach common goals. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

<p><h4>Position summary</h4> <p>Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.</p> <p>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist</p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>REMINDER: WE WILL ONLY RESPOND TO YOU IF YOUR CURRENT EXPERIENCE, INDUSTRY AND QUALIFICATIONS MATCH THE REQUIREMENTS OF OUR PRINCIPALS/EMPLOYERS</p><p>Preparation of Marine Project Baseline Schedule as per the Scope of Work, by identfing the activities sequence and the duration for each activity. Preparation of Marine Bid Schedules. Prepare and Submit Monthly Reports such as Monthly Manpower Report, Monthly Projects Completion Report, dock occupancy and jetty occupancy reports. Preparation of Monthly Manpower Planning &amp; forecast. Preparation of Cost Report for Marine Projects. Monitor project progress by task on a daily basis as assigned Highlight to Manager - Planning regarding Project Challenges and Issues. Prepare a Consolidated Report for Project Status Implement and maintain within their area of responsibility and accountability, compliance to all Milaha Health &amp; Safety, Security, Environment and Quality policies, manuals, procedures, laws, regulations and standards. Perform other job-related duties as assigned. For Manpower Pooling.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree in Mechanical Engineering or relevant field</li><li>4-6 years' relevant experience in planning and cost control in shipbuilding and ship repair projects</li></ul><p></p></section>

<p><h4>Position summary</h4> <p>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’</p><p></p>

<p><h4>Position summary</h4> <p>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

<p><h4>Position summary</h4> <p>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

<p><h4>Position summary</h4> <p>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guestsu2019 service needs, assist</p><p></p>

<p><h4>Position summary</h4> <p>Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Set up, stock, and maintain work areas. Input orders into cash register system and collect payment from customer. Take orders, record in MICROS system and prepare food and coffee beverages. Ensure that appliances (e.g., coffee makers) are turned on/off at the appropriate times. Bus coffee cart areas and tables. Clean dishes, utensils, work areas, tables and equipment throughout the day. Obtain change required for expected business level. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.</p> <p>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist</p><p></p>

<p><h4>Position summary</h4> <p>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

Job Summary<br><br>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.<br><br>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.<br><br>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.<br><br>Key Responsibilities<br><br> Food Preparation & Production Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards. Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor. Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production. 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. Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards. Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment. Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards. Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use. Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned. Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements. Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards. Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation. Follow production schedules and complete assigned preparation tasks within the required timeframe. Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests. Cold Food Preparation Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications. Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required. Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable. Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes. Assist with fruit preparation, carving, garnishing, and decorative food presentation where required. Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements. Maintain appropriate food temperatures throughout preparation, storage, display, and service. Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures. Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination. Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor. Mise en Place & Kitchen Organization Complete daily mise en place requirements accurately and within established production timelines. Organize ingredients and prepared items systematically to support efficient service. Maintain sufficient mise en place throughout service and replenish items as directed. Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items. Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas. Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information. Follow the hotel's FIFO (First In, First Out) Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients. Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef. Maintain a clean, organized, and fully operational workstation throughout the shift. Food Safety, Hygiene & Sanitation Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures. Maintain high standards of personal hygiene and food handling practices at all times. Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces. Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required. Ensure all food is stored, prepared, handled, and served at safe temperatures. Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required. Prevent cross-contamination by following approved food handling and sanitation procedures. Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use. Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor. Follow procedures for allergen management and prevent accidental cross-contact. Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures. Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy. Quality & Presentation Standards Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation. Follow approved recipes and presentation specifications consistently. Check the quality and condition of ingredients before use. Remove and report any food product that does not meet the required quality or safety standards. Maintain consistency of portion sizes to support food cost control and guest satisfaction. Ensure buffet and display items are replenished and presented neatly during service. Assist with final presentation and garnishing under the direction of the Chef de Partie. Maintain awareness of guest expectations and hotel culinary standards. Accept and act on feedback from senior culinary team members to improve food quality and technical skills. Equipment & Safe Working Practices Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly. Inspect equipment before use and report any malfunction, damage, or safety concern immediately. Follow manufacturer instructions and departmental procedures when operating kitchen equipment. Keep knives and sharp equipment clean, secure, and stored appropriately when not in use. Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment. Maintain dry and clean floors and work areas to minimize slip and trip hazards. Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized. Follow all fire, emergency, occupational health and safety procedures. Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor. Cleaning & Kitchen Stewardship Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service. Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas. Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products. Ensure food containers are clean, covered, labeled, dated, and stored correctly. Maintain proper separation between raw, cooked, and ready-to-eat food products. Return ingredients, utensils, and equipment to their designated locations after use. Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware. Participate in scheduled deep cleaning and periodic hygiene inspections as assigned. Maintain a professional and organized working environment throughout the shift. Food Cost & Waste Control Follow established portion-control standards and approved recipes to support food cost objectives. Minimize unnecessary food waste through proper preparation, storage, and handling. Use ingredients responsibly and avoid overproduction. Report excessive waste, damaged products, or unusual consumption to the Chef de Partie. Support accurate stock rotation and proper storage to reduce spoilage. Assist with daily and periodic stock counts as assigned. Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage. Teamwork & Communication Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations. Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements. Support other kitchen sections when required, subject to operational needs and appropriate supervision. Assist colleagues during peak service periods and high-volume operations. Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments. Participate in daily briefings, training sessions, meetings, and departmental activities as required. Accept constructive feedback and demonstrate willingness to learn and develop culinary skills. Maintain professional communication and conduct at all times.<br><br>SERVICE CULTURE<br><br>Qualifications & Experience<br><br>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:<br><br>Culinary qualification, vocational training, or relevant food production training is preferred. Previous experience in a hotel, restaurant, catering, or professional kitchen environment is an advantage. Previous experience in a Cold Kitchen, Garde Manger, or similar culinary section is preferred but not essential for an entry-level Commis I position. Basic knowledge of food preparation, knife skills, ingredients, cooking techniques, and kitchen operations. Basic understanding of food safety, hygiene, HACCP principles, and safe food handling. Basic knowledge of cold food preparation and presentation is an advantage. Ability to follow recipes, instructions, portion specifications, and food safety procedures. Basic English communication skills sufficient to understand instructions and communicate with supervisors and colleagues. Good teamwork and interpersonal skills. Strong attention to detail and willingness to learn. Ability to work efficiently in a fast-paced and physically demanding kitchen environment. Ability to work flexible shifts, including weekends, public holidays, early mornings, evenings, and split shifts where operationally required. Physically capable of standing for extended periods and safely handling food products, equipment, and supplies.<br><br>Skills: Teamwork, Detail Oriented, Creativity

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Primary Purpose of the Job</strong><br><p>On assigned shift operate NGL plants with designated feed streams at optimum capacities in safe and efficient manner to produce products on specification by operating the process controls the Central Control Room Panels.</p><br><p>Commission new plants, start-up and shutdown safely and trouble shoot during upsets/trips/Emergencies. Facilitates maintenance activities. Liaise and coordinate with upstream feed suppliers and downstream consumers. Establishes communications during</p><br><p>Emergencies via Hot lines and provide necessary information to concerned parties when required. Monitors F&amp;G/Safety systems and activate manual shutdowns when instructed by supervisor. Involved in clearing Plant Punch lists.</p><br> <br><strong>Required Experience and Skills</strong><br><p>Minimum 5 years’ experience in hydrocarbon industry including experience of Central Control System, Distribution Control Systems.</p><br> <br><strong>Educational Qualifications</strong><br><p>Completion of Secondary School followed by a further 2 years training to OND standard or equivalent.</p><br><p>Should have an aptitude for computerized system training.</p><br><p>Good spoken and written English.</p><br> </div>

<p>We are looking for experienced and responsible Light &amp; Heavy Drivers to join our team. Key Responsibilities: Safely operate light and heavy vehicles in accordance with company policies and traffic regulations. Conduct daily pre-trip vehicle inspections and ensure vehicles are roadworthy. Report mechanical defects, maintenance issues, or service requirements to the Fleet Supervisor. Adhere strictly to local traffic laws, speed limits, and safety regulations. Ensure timely and efficient transportation of personnel, materials, and equipment. Maintain vehicle cleanliness and complete required documentation accurately. Follow all company Health, Safety, and Environment (HSE) requirements.</p><p><strong>Desired Candidate Profile</strong></p><p>Requirements: Valid Light and Heavy Vehicle Driving License - Manual Minimum 2 years of driving experience operating light and heavy vehicles. Good knowledge of local roads, traffic regulations, and vehicle safety practices. Familiarity with various types of light and heavy vehicles. Strong commitment to safe driving and accident prevention. Ability to perform basic vehicle checks and identify maintenance concerns. Good communication skills and professional attitude.</p>

<p>We are hiring experienced Barbeque &amp; Grill Chefs for a leading hospitality company in Qatar. The ideal candidate should have strong expertise in grilling, meat preparation, and maintaining high standards of food quality, hygiene, and presentation. Key Responsibilities Prepare and cook barbeque and grilled meat, seafood, and vegetable dishes. Marinate, season, and grill food according to standard recipes. Maintain consistency in taste, quality, and presentation. Operate grills, ovens, and kitchen equipment safely. Monitor food stock and inform the supervisor about replenishment needs. Follow food safety, hygiene, and sanitation standards. Maintain cleanliness of the grill station and kitchen area. Coordinate with the kitchen team for timely food preparation and service.</p><p><strong>Desired Candidate Profile</strong></p><p>2 5 years of experience as a Barbeque/Grill Chef. Experience in restaurants, hotels, or catering companies . Good knowledge of grilling techniques and meat preparation. Ability to work in a fast-paced kitchen environment. Knowledge of food hygiene and safety standards. Basic English communication skills. Gulf experience will be an added advantage.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Summary:<br>We are seeking a Security Patrolling Supervisor to oversee our security team and ensure the safety and security of our premises. The ideal candidate will be responsible for coordinating patrols, managing security personnel, and implementing security procedures to maintain a safe environment.</p> <p>&nbsp;</p> <p>Key Responsibilities</p> <p>· Supervise and manage security activities within assigned zones.</p> <p>· Conduct regular mobile patrols and monitor assigned locations.</p> <p>· Respond promptly to requests for assistance from security posts.</p> <p>· Identify and report suspicious activities, security incidents, property damage and safety hazards.</p> <p>· Support HSE and emergency response activities when required.</p> <p>· Attend traffic accidents and vehicle breakdowns and assist in managing traffic flow and securing the area.</p> <p>· Maintain communication with the Security Command Center and other security personnel.</p> <p>· Follow established escalation, incident reporting and emergency procedures.</p> <p>· Maintain professional interaction with employees, visitors and members of the public.</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> High school or equivalent </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span>Key Responsibilities:</span><br><span>&nbsp; *&nbsp;&nbsp; Assist technicians in maintenance and repair of JCB and other brand heavy equipment machines.</span><br><span>&nbsp; *&nbsp;&nbsp; Clean, wash, and prepare machines for service and inspection.</span><br><span>&nbsp; *&nbsp;&nbsp; Support dismantling and assembling of machine components.</span><br><span>&nbsp; *&nbsp;&nbsp; Handle tools, equipment, and workshop materials safely.</span><br><span>&nbsp; *&nbsp;&nbsp; Assist with oil changes, filter replacement, greasing, and basic servicing.</span><br><span>&nbsp; * &nbsp;&nbsp;Help in loading, unloading, and moving parts within the workshop.</span><br><span>&nbsp; *&nbsp;&nbsp; Maintain workshop cleanliness and housekeeping standards.</span><br><span>&nbsp; *&nbsp;&nbsp; Follow instructions from Workshop Supervisor and Technicians.</span><br><span>&nbsp; *&nbsp;&nbsp; Ensure safe working practices at all times.</span><br><span>&nbsp; *&nbsp;&nbsp; Perform basic repair and maintenance tasks as assigned.</span><br></span><br><span>Requirements<span>Requirements:</span><br><span>&nbsp; *&nbsp;&nbsp; Basic mechanical knowledge must.</span><br><span>&nbsp; *&nbsp;&nbsp; Experience in construction equipment, automotive, or heavy equipment workshops.</span><br><span>&nbsp; *&nbsp;&nbsp; Physically fit and willing to learn.</span><br><span>&nbsp; *&nbsp;&nbsp; Ability to work independently and as part of a team.</span><br></span><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Primary Purpose of the Job</strong><br><p>Manage the operations of four offshore drilling and workover units, including the monitoring and management of drilling contractors and the resolution of operational problems in cooperation with subordinate Superintendents, to ensure drilling and intervention objectives are achieved safely and efficiently.</p><br> <br><strong>Required Experience and Skills</strong><br><ul><li>Minimum 15 years' experience in offshore drilling and workover operations, including 5 years as an Offshore Drilling Supervisor and 5 years as an Offshore Drilling Superintendent.<br></li><li>Experience in managing offshore drilling, workover and intervention operations, including contractor oversight and operational performance management.<br></li><li>Tendering and contracting experience.</li><li>Proven leadership and people management skills with a keen awareness of cultural sensitivities and a passion for managing HSE.</li><li>Strong communication skills in English (demonstrated verbal and written skills).</li><li><span>High energy and enthusiasm for delivering outstanding performance, with a "can do" attitude and proven track record in drilling and workover operations</span></li></ul> <br><strong>Educational Qualifications</strong><br><p>BSc in Petroleum Engineering or equivalent.</p><br><p>IWCF Certified.</p><br> </div>

<p>A leading facilities management organization is seeking an experienced Facilities Cleaning Supervisor to oversee the delivery of cleaning services across a large commercial facility. The successful candidate will lead cleaning teams, ensure compliance with quality and safety standards, and maintain high levels of customer satisfaction.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Supervise daily cleaning operations and housekeeping staff.</li><li>Allocate manpower and monitor attendance.</li><li>Conduct routine inspections to ensure cleanliness standards are maintained.</li><li>Ensure cleaning schedules are completed efficiently.</li><li>Train and mentor cleaning personnel.</li><li>Monitor cleaning materials, chemicals and equipment.</li><li>Prepare daily, weekly and monthly operational reports.</li><li>Ensure compliance with HSE policies and company procedures.</li><li>Coordinate with management to resolve operational issues.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 years' supervisory experience within commercial cleaning or facilities management.</li><li>Experience managing medium to large cleaning teams.</li><li>Good knowledge of cleaning methods, chemicals and equipment.</li><li>Strong leadership and communication skills.</li><li>Ability to work under pressure.</li><li>Preferred Knowledge of CAFM/FM systems. IOSH, NEBOSH or other HSE training. Valid Qatar Driving Licence.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Overview<p>A leading facilities management organization is seeking an experienced Cleaning Supervisor to oversee the delivery of cleaning services across a large commercial facility. The successful candidate will lead cleaning teams, ensure compliance with quality and safety standards, and maintain high levels of customer satisfaction.</p><br><br>Key Responsibilities<ul><li>Supervise daily cleaning operations and housekeeping staff.</li><li>Allocate manpower and monitor attendance.</li><li>Conduct routine inspections to ensure cleanliness standards are maintained.</li><li>Ensure cleaning schedules are completed efficiently.</li><li>Train and mentor cleaning personnel.</li><li>Monitor cleaning materials, chemicals and equipment.</li><li>Prepare daily, weekly and monthly operational reports.</li><li>Ensure compliance with HSE policies and company procedures.</li><li>Coordinate with management to resolve operational issues.</li></ul>Requirements<ul><li>Minimum 5 years' supervisory experience within commercial cleaning or facilities management.</li><li>Experience managing medium to large cleaning teams.</li><li>Good knowledge of cleaning methods, chemicals and equipment.</li><li>Strong leadership and communication skills.</li><li>Ability to work under pressure.</li></ul>Preferred<ul><li>Knowledge of CAFM/FM systems.</li><li>IOSH, NEBOSH or other HSE training.</li><li>Valid Qatar Driving Licence.</li></ul> <br><br> </div>

<p><b>Job Description:</b></p><p>To work as a QA/QC Supervisor at project site.</p><p>Knowledge &amp; Qualification:</p><p>Bachelor’s degree in Quality Assurance, Engineering, or a related field.</p><p>5+ years of experience in quality assurance and quality control, with at least 2 years in a supervisory or leadership role.</p><p>Certifications such as ASQ Certified Quality Auditor (CQA), Certified Quality Engineer (CQE), or ISO 9001 Lead Auditor are preferred.</p><p>Role &amp; Responsibilities:</p><p>Supervise and lead the QA/QC team, providing guidance, training, and support to ensure effective performance.</p><p>Conduct performance evaluations and foster professional development within the team.</p><p>Develop, implement, and maintain quality assurance policies and procedures in alignment with industry standards (e.g., ISO, FDA).</p><p>Coordinate external audits and inspections by regulatory bodies or clients, ensuring all necessary documentation is prepared and available.</p><p>Ensure accurate documentation of quality control activities, including inspection reports, non-conformance reports, and corrective action plans.</p><p>Prepare and present quality reports to management, highlighting key metrics, trends, and areas for improvement.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p>The Oil Spill Responder plays a critical role to ensure the response readiness in base is appropriately maintained at the highest standard. The job holder is required to support the Operations Supervisor in managing day to day activities including contractor management, HSE compliance/implementation and engagement with another QatarEnergy departments or with the external stakeholders.</p><p>The Oil Spill Responder is also required to lead an efficient and timely response if hydrocarbon spills occurred within the State of Qatar or in other locations as directed by the Division. He/she will perform response operations aligned with international best practices and according to national legislations.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least 8 years' experience in oil spill response organisations or offshore/marine oil and gas industry.</li><li>Excellent written and spoken English (minimum QP English Level 4).</li><li>Excellent knowledge of spill response techniques and strategies.</li><li>Must have valid lifting and slinging certificate.</li><li>Must have valid forklift license.</li></ul>