Equipment operator Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Additional Information<br><br>Job Number 26093199<br><br>Job Category Housekeeping & Laundry<br><br>Location The Pearl Island, Doha, Qatar, Qatar, 14875VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Operate and monitor washing, dry cleaning, and drying machinery, including adding chemicals and cleaning lint traps. Identify stained or damaged items and determine status for repair, spot treatment, rewash, or discard. Inspect cleanliness of articles removed from the washer, dryer, or dry-cleaning machines and place in clean linen carts. Set dryers to designated times and temperatures based on fabrics contained in load. Remove lint and debris from dryer screens, dry cleaning filters, and drain trap after each load. Fold cleaned articles into designated size, either by hand or using folding machine. Maintain accurate records of items laundered.<br><br>Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualifications<br><br>Education: No high school diploma or G. E. D. equivalent.<br><br>Related Work Experience: No related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. <br><br>กลุ่มโรงแรมและรีสอร์ท St. Regis ผสมผสานความหรูหราเหนือกาลเวลาเข้ากับจิตวิญญาณระดับแนวหน้า มุ่งมั่นที่จะมอบประสบการณ์อันดีเยี่ยมในโรงแรมและรีสอร์ทหรูกว่า 50 แห่งในทำเลที่ดีที่สุดทั่วโลก โรงแรม St. Regis เริ่มต้นจากการเปิดตัวในนิวยอร์กโดย John Jacob Astor IV ในช่วงต้นของศตวรรษที่ 20 แบรนด์ของเรายังคงมุ่งมั่นที่จะให้บริการในระดับที่เหนือความคาดหมายและแบบเฉพาะตัวที่ตอบสนองความต้องการของผู้เข้าพักทุกคน ทีมผู้ให้บริการที่พักที่เหนือระดับซึ่งผสมผสานความหรูหราแบบคลาสสิกเข้ากับความทันสมัย ตลอดจนบริการบัตเลอร์อันเป็นเอกลักษณ์ของเรา เราขอเชิญคุณให้สำรวจตำแหน่งงานที่ St. Regis การร่วมงานกับ St. Regis หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็น ที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้น เป้าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด

Description<br><br>Job Overview:<br><br>The Manager HSES requires a comprehensive understanding of HSES concepts, theories, principles, and other related disciplines. The Manager of HSES must be able to apply an understanding of the industry to improve effectiveness, provide guidance, and influence processes and policies for the HSES discipline as well as identify and resolve technical, operational, and organizational problems that impact effectiveness. The Manager HSES impacts the level of service and the HSES team’s ability to meet quality and timeliness objectives. Policies, resource requirements, budgets, and the business plan should guide decisions made by the Manager HSES.<br><br>Responsibilities<br><br>Key Tasks and Responsibilities:<br><br>Maintain a complete understanding of all current HSES policies and procedures Interpret regulatory requirements and monitor compliance Ensure that the correct level of manning for HSES activities is maintained Ensure that HSES training needs are identified and training is effectively conducted Ensure that any required local and project HSES procedures are produced and implemented Ensure that all HSES functional personnel are performing as required Ensure that the performance of all subcontractors is monitored and evaluated Facilitate HAZID’s and other risk reviews Prepare HSES audit plans and conduct audits Prepare and maintain HSES Activity Plans Prepare HSES performance reports and submission of same to the HSES Functional Lead Ensure t HSES annual targets are set, and improvement plans maintained Develop and oversee plans to meet Objectives, Targets, and Goals Lead or participate as SME in Incident Investigations and reporting Provide HSES input into look-ahead plans and reports Provide HSES input to Management of Change and Lessons Learned Review/approve subcontractors and vendors for equipment and services Attend and provide input to forums such as kick-off meetings, constructability reviews, readiness reviews, etc. Own and lead the implementation, enforcement, and verification of compliance with all McDermott policies and procedures Ensure employees understand their responsibility and authority to effectively implement the requirements of all McDermott policies and procedures Ensure the timely completion of all mandatory training by themselves and their teams<br><br>Qualifications<br><br>Essential Qualifications and Education:<br><br>Degree (or equivalent combination of education and experience) in HSES related field Over 8-9 years of HSE experience within the Energy Industry NEBOSH Diploma or equivalent Trained and experienced ISO standards lead auditor (9001, 14001, or 45001) Maintain key competencies associated with the HSES function Ability to work as a team member as well as act as a team leader Excellent communication and presentation skills, both written and verbal Be conversant with local and international HSES laws and regulations

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Seaside retreat in the heart of Qatar’s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouse villas, a large food and beverage operation with 10 stunning venues including the world’s largest Nobu restaurant, significant banquets and outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.</p> <h4>Our team:</h4> <p>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and a passion.</p> <h4>Who we look for:</h4> <p>We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.</p> <h4>Responsibilities:</h4> <ul> <li>The Sushi Chef supports the Chef de Cuisine and Sous Chef in the day-to-day operation of the Nobu kitchen, ensuring the consistent preparation and presentation of exceptional dishes in accordance with Four Seasons and Nobu standards. This role is responsible for supervising kitchen operations during assigned shifts, supporting the development of the culinary team, maintaining food quality and safety standards, and contributing to the efficient operation of the kitchen.</li> <li>Support the Chef de Cuisine and Sous Chef in the daily operation of the Nobu kitchen, ensuring smooth and efficient service.</li> <li>Supervise kitchen employees during assigned shifts, providing guidance and support to maintain quality, consistency, and productivity.</li> <li>Assist in the preparation, production, and presentation of all menu items, ensuring they meet Nobu's culinary standards and presentation guidelines.</li> <li>Ensure cooking methods, portion sizes, recipes, and plating standards are consistently followed.</li> <li>Monitor food quality throughout preparation and service, addressing any issues promptly to maintain guest satisfaction.</li> <li>Assist with the training, coaching, and development of kitchen employees, ensuring adherence to Four Seasons culture, standards, and operating procedures.</li> <li>Maintain the highest standards of food hygiene, cleanliness, and sanitation in compliance with Four Seasons policies and local health regulations.</li> <li>Monitor cleanliness, organization, and proper storage of all kitchen areas, equipment, and refrigeration units.</li> <li>Assist with inventory management, stock rotation, ordering, and receiving to minimize waste and maintain appropriate stock levels.</li> <li>Support food cost control by ensuring proper portioning, minimizing waste, and following established recipes and purchasing guidelines.</li> <li>Assist with recipe maintenance and costing through the food and beverage ordering system as required.</li> <li>Communicate effectively with chefs, managers, and other departments to ensure operational needs are met and service runs efficiently.</li> <li>Participate in departmental meetings, training sessions, and continuous improvement initiatives.</li> <li>Take responsibility for designated sections of the kitchen and assume additional supervisory duties in the absence of the Sous Chef.</li> <li>Perform other duties as assigned by the Chef de Cuisine or Executive Chef to support the successful operation of Nobu.</li> </ul> <h4>Preferred qualifications and skills</h4> <ul> <li>Degree holder, preferably in culinary.</li> <li>3-5 years of management experience.</li> <li>Good organizational skills, with the ability to work independently.</li> <li>Strong analytical, problem-solving and project management skills.</li> <li>High work ethic, with a sense of responsibility for the role filled within our team.</li> <li>Excellent communication skills.</li> </ul> <h4>Our offering:</h4> <ul> <li>Deeply instilled values-based company culture.</li> <li>Opportunities to build a successful career with global potential.</li> <li>Unique strong culture - diversity of 50 different nationalities.</li> <li>Living accommodation in high quality, well-resourced apartment.</li> <li>Excellent training and development opportunities.</li> <li>Employee recognition programs.</li> <li>Complimentary nights at Four Seasons hotels worldwide.</li> <li>Paid annual home leave tickets.</li> <li>Complimentary meals in employee restaurants.</li> <li>Free transportation to work.</li> <li>Medical coverage.</li> </ul> <h4>Work authorization:</h4> <p>The hotel will apply for the work authorization for a successful candidate.</p></p><p></p>

The Electrical Distribution Technician (High Voltage) is responsible for the operation, maintenance, inspection, and repair of electrical distribution systems supporting airfield and base operations at Al Udeid Air Base. This role focuses on high- and medium-voltage electrical systems and airfield lighting infrastructure to ensure safe, reliable, and continuous mission support.<br><br>Essential Job Functions<br><br>Operate, maintain, troubleshoot, and repair high- and medium-voltage electrical distribution systems. Maintain, inspect, and repair airfield lighting systems, including runway, taxiway, apron, and navigational lighting. Perform scheduled and corrective maintenance on electrical equipment and infrastructure. Read and interpret electrical drawings, schematics, and technical manuals. Ensure compliance with NEC, safety standards, lockout/tagout procedures, and site-specific regulations. Coordinate with airfield operations and other maintenance disciplines to support mission requirements. Maintain accurate documentation of maintenance actions, inspections, and system status. Respond to emergency outages and mission-critical electrical issues as required.<br><br>Education & Experience<br><br>High school diploma or equivalent Valid Master Electrician or Journeyman Electrician certification required. Minimum of five (5) years of hands-on experience working with high and/or medium-voltage electrical distribution systems. Minimum of five (5) years of experience in the airfield lighting field, including runway, taxiway, and associated control systems. Demonstrated experience performing installation, maintenance, troubleshooting, and repair of electrical systems in an operational environment.<br><br>Additional Requirements<br><br>Must possess a valid U. S. Driver’s License Possess a valid U. S. Passport (preferred) Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD EIGHTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICYAble to obtain and maintain a valid Residency Visa for Qatar Must be able to work in extreme environmental conditions including dust and high temperatures. Must be able to endure long hours, exposure to weather and hazardous conditions.<br><br>TRAVEL: 100%, in deployed location.<br><br>SECURITY CLEARANCE: Must have and maintain a DoD Secret Clearance.<br><br>Intrepid Acquisition Holdings, LLC<br><br>www.intrepidgs.com<br><br>Intrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U. S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.<br><br>Intrepid Acquisition Holdings, LLC. (“IAH” and/or “Company”) and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L. C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets.<br><br>All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> 1. Site Coordination<ul><li>Coordinate MEP activities with civil, architectural, and structural teams.</li><li>Ensure work sequences are properly planned to avoid clashes between trades.</li><li>Attend site coordination meetings and communicate project requirements to subcontractors.</li></ul>2. Supervision of MEP Works<ul><li>Monitor installation of HVAC, electrical, plumbing, fire fighting, and low-current systems.</li><li>Verify that work is performed according to approved drawings, specifications, and project standards.</li><li>Ensure proper workmanship and quality control.</li></ul>3. Drawing and Documentation Review<ul><li>Review shop drawings, construction drawings, and MEP layouts.</li><li>Identify and report design conflicts or site issues.</li><li>Maintain records of inspections, progress reports, and site instructions.</li></ul>4. Progress Monitoring<ul><li>Track daily and weekly progress of MEP activities.</li><li>Compare actual progress against project schedules.</li><li>Report delays and propose corrective actions.</li></ul><ul><li>Coordinate testing and commissioning activities.</li></ul>5. Health, Safety, and Environment (HSE)<ul><li>Enforce site safety procedures and regulations.</li><li>Ensure workers use proper PPE and follow safe work practices.</li><li>Report and address safety hazards promptly.</li></ul>7. Material and Resource Management<ul><li>Monitor material deliveries and storage.</li><li>Coordinate manpower, tools, and equipment requirements.</li><li>Ensure materials are available before work starts.</li></ul>8. Testing and Commissioning Support<ul><li>Coordinate system testing, inspections, and approvals.</li><li>Assist in troubleshooting installation issues.</li><li>Support final commissioning and handover processes.</li></ul>9. Client and Consultant Coordination<ul><li>Liaise with clients, consultants, and project managers regarding MEP issues.</li><li>Participate in inspections and obtain necessary approvals.</li><li>Address comments raised during inspections</li></ul> </div>

The Airfield Driving Program Manager is responsible for planning, implementing, and overseeing the Airfield Driving Program (ADP) at Al Udeid Air Base. This role ensures the safe, compliant, and effective operation of vehicles and equipment on the airfield in accordance with U. S. Air Force, DoD, host-nation, and installation-specific regulations. The manager serves as the primary subject matter expert (SME) for airfield driving operations and provides leadership, training oversight, and compliance management for all authorized airfield drivers.<br><br>ESSENTIAL JOB FUNCTIONS:<br><br>Lead and manage the installation Airfield Driving Program in accordance with applicable Air Force Instructions (AFIs), DoD directives, and local operating procedures Serve as the primary point of contact and subject matter expert for all airfield driving matters Develop, maintain, and enforce airfield driving policies, procedures, and standard operating instructions (SOIs) Oversee airfield driving training, testing, certification, and licensing processes for military, civilian, and contractor personnel Coordinate closely with Airfield Management, Safety, Security Forces, Wing Safety, and host-nation partners to ensure safe airfield operations Conduct periodic program reviews, audits, and inspections to ensure compliance and identify risk mitigation measures Investigate airfield driving incidents, violations, and mishaps; prepare reports and recommend corrective actions Maintain accurate records of driver qualifications, training, suspensions, revocations, and reinstatements Advise leadership on airfield driving trends, hazards, and best practices Supervise and mentor assigned staff or instructors supporting the Airfield Driving Program Ensure compliance with force protection, safety, and operational risk management (ORM) principles<br><br>Requirements<br><br>EDUCATION & EXPERIENCE:<br><br>High School Diploma or equivalent Minimum of 1 year of experience as a licensed airfield driver with no previous record or revocations Strong knowledge of airfield layouts, markings, lighting, signage, and controlled movement areas Proven ability to interpret and apply Air Force and DoD aviation regulations and guidance<br><br>ADDITIONAL REQUIREMENTS:<br><br>Must possess a valid U. S. Driver's License Possess a valid U. S. Passport (preferred) Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD EIGHTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICYAble to obtain and maintain a valid Residency Visa for Qatar Must be able to work in extreme environmental conditions including dust and high temperatures Must be able to endure long hours, exposure to weather and hazardous conditions<br><br>TRAVEL: 100%, in deployed location.<br><br>SECURITY CLEARANCE: Must have and maintain a DoD Secret Clearance.<br><br>Global Dimensions does not discriminate on the basis of race, sex, color, religion, age, national origin, marital status, disability, veteran status, genetic information, sexual orientation, gender identity or any other reason prohibited by law in provision of employment opportunities and benefits. Equal Opportunity Employer/Veterans/Disabled.

Job Description<br><br> Inspect structural works on-site including concrete, steel, formwork, rebar, precast elements, and associated civil infrastructure. Monitor contractors’ activities to ensure compliance with approved shop drawings, method statements, materials, and relevant specifications. Report any non-conformances, delays, or deviations from the contract documents to the Site Engineer or Resident Engineer. Witness material testing and ensure the correct implementation of quality control procedures. Maintain comprehensive site records including daily inspections, progress updates, and photographic evidence. Review and verify contractor’s daily reports and check the adequacy of manpower and equipment on-site. Coordinate with other discipline inspectors to resolve interface issues and ensure proper integration of works. Participate in technical and progress meetings as required. Assist in reviewing method statements and ITPs from a site implementation perspective. Ensure that all health, safety, and environmental regulations are adhered to on-site. <br><br><br>Responsibilities<br><br> Diploma or Bachelor's Degree in Civil Engineering or a related discipline. Minimum 7 years of relevant experience in structural inspection, preferably on infrastructure or roads & highways projects. Prior experience working on Ashghal projects or with a GEC in Qatar is highly preferred. Good understanding of structural construction methods and quality control. Familiar with international codes and standards (e.g., ACI, BS, ASTM). Strong communication skills and ability to write clear technical reports. Proficient in Microsoft Office and construction management software (preferred). <br><br><br>Imagine a better future for you and a better future for us all.<br><br>Work on landmark projects around the world and embrace opportunities to make an even bigger impact in the communities you care about. What if you could do the best work of your life and create a legacy for yourself?<br><br>With us, you can. Apply today.<br><br>Qualifications<br><br>What if you could do the kind of work the world needs?<br><br>At WSP, you can access our global scale, contribute to landmark projects and connect with the brightest minds in your field to do the best work of your life. You can embrace your curiosity in a culture that celebrates new ideas and diverse perspectives. You can experience a world of opportunity and the chance to shape a career as unique as you.<br><br>Imagine a better future for you and a better future for us all. Join our close-knit community of talented individuals who share your passion for making a positive impact. Our global team includes more than 69,000 employees, working together to make a difference in communities both close to home and around the world.<br><br>With us, you can. Apply today

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Our Habitas is a global home for a global community of like-minded people seeking connection, inspiration and a better future together. Their experience is powered by music, wellness, art, adventure, food, learning and giving back. Through these pillars, they craft magical worlds of wonder in which strangers become friends and friends become family. This is what Our Habitas call luxury for the soul. Some experiences at Our Habitas have been so impactful that they have made them ritualistic, existing at each of their homes around the world in their own unique way. From the Welcome Ceremony to Family Dinner through to Storytelling and Sunday Sunset Sessions, Our Habitas seek to provide a new kind of hospitality where they bridge the gap between old-world luxury and experiential-first travel.</p><br><br>Job Description<br><br><p>Job Summary</p><br><p>We are seeking an innovative, passionate, and experienced <strong>Chef de Cuisine</strong> to lead the daily culinary operations at <strong>Our Habitas Ras Abrouq</strong>.</p><br><p>Reporting directly to the Executive Chef, the Chef de Cuisine is responsible for overseeing the day-to-day operations of the assigned kitchen, ensuring exceptional food quality, consistency, creativity, and operational excellence across all dining experiences. This role supports menu execution, maintains the highest standards of food safety and hygiene, and leads the culinary team in delivering memorable dining experiences that reflect the unique spirit of Our Habitas.</p><br><p>The Chef de Cuisine will mentor and develop the kitchen brigade, promote collaboration and continuous improvement, and ensure that all dishes are prepared and presented in accordance with established recipes, brand standards, and guest expectations. Working closely with the Executive Chef and the Food &amp; Beverage team, the Chef de Cuisine will help create destination-led culinary experiences that celebrate local culture, seasonal ingredients, and sustainable practices.</p><br><p>This position requires a hands-on culinary leader who thrives in a remote luxury resort environment, demonstrates strong organizational and operational skills, and is passionate about building high-performing teams while delivering exceptional hospitality and unforgettable culinary experiences.</p><br><ul><li>Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods.</li><li>Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.</li><li>Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.</li><li>Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.</li><li>Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.</li><li>Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.</li><li>Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.</li><li>Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.</li><li>Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.</li><li>Work closely with the Food &amp; Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.</li><li>Support recruitment, onboarding, performance management, and continuous training of culinary team members.</li><li>Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.</li></ul><p><strong>Who You Are</strong></p><br><p>A visionary culinary leader with strong operational expertise, creativity, and a passion for storytelling through food. You thrive in luxury lifestyle resort environments and understand the unique dynamics of remote destinations.</p><br><p>You are a hands-on leader who inspires teams, drives excellence, and consistently delivers elevated guest experiences. You are passionate about developing people, maintaining world-class standards, and creating memorable dining moments that reflect the spirit of Our Habitas.</p><br><br>Qualifications<br><br><ul><li>Minimum 3–5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant.</li><li>Culinary degree or professional culinary certification preferred.</li><li>Strong knowledge of international cuisine, menu development, food costing, and kitchen operations.</li><li>Excellent leadership, coaching, and team management skills.</li><li>Strong understanding of HACCP, food safety regulations, and sanitation standards.</li><li>Experience with inventory management, purchasing, and cost control.</li><li>Proficient in Microsoft Office and familiar with kitchen management or inventory systems.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Passion for culinary excellence, sustainability, innovation, and delivering exceptional guest experiences.</li><li>Strong organizational, communication, and problem-solving skills with the ability to perform effectively under pressure.</li></ul><br>Additional Information<br><br><p><strong>What's in it for you...</strong></p><br><ul><li>The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.</li><li>The chance to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.</li><li>A competitive package and plenty of opportunity for development.</li><li>Excellent discounts across the entire Ennismore family of brands.</li></ul><p><em>Working at&nbsp;<strong>Our Habitas</strong>&nbsp;means being part of a purpose-driven movement. You will help shape stories that go beyond rooms and amenities, creating emotional experiences and connecting people through shared rituals, culture, and a sense of belonging.</em></p><br><p><em>If you believe in&nbsp;<strong>luxury that speaks to the soul</strong>, and want to build something meaningful in two of Middle East's most extraordinary destinations, we’d love to meet you.</em></p><br> </div>

Trainee - Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Trainee – Culinary is responsible for learning and supporting basic kitchen tasks under close supervision within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to developing core culinary skills, professional discipline, and understanding of hotel kitchen standards. The Trainee – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Assist with basic preparation tasks for hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations under the close supervision of senior chefs. Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed. Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods. Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards. Follow food safety, personal hygiene, and grooming requirements at all times. Assist with receiving, labeling, storing, and rotating ingredients under supervision. Support various outlets, buffet, à la carte, banquet, and special event operations when required by business needs. Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge. Communicate respectfully with colleagues and follow instructions from supervisors. Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br>Suitable for candidates who are passionate about hospitality and culinary arts and wish to develop their skills in a professional luxury hotel environment. Previous culinary or hospitality experience is an advantage but not essential. High School qualification or equivalent preferred. Basic food hygiene certification is an advantage.<br><br>Skills & Requirements<br><br>Basic interest in culinary operations and willingness to learn professional kitchen standards. Ability to follow instructions carefully and complete assigned tasks with supervision. Understanding of basic hygiene, grooming, and safe food handling practices. Positive attitude, punctuality, and readiness to support the team during service periods. Ability to work in a fast-paced environment while building confidence and technical knowledge. Good verbal communication skills in English; additional languages are an advantage. Physically able to stand for long periods and support basic kitchen tasks. Flexible to work different shifts, weekends, and public holidays as required.

Akura Medical, a Shifamed portfolio company, is advancing a differentiated platform for the treatment of venous thromboembolism (VTE), which affects up to 900,000 Americans each year. The company recently received US IDE approval for its QUADRA-PE study evaluating the Katana™ Thrombectomy System in acute pulmonary embolism patients. In parallel, Akura Medical is developing Nav IQ™, a software platform that transforms CT angiograms into 3D pulmonary vascular models to enhance visualization, procedural planning, and clot assessment towards better safety, efficacy, and ease of use. Akura has recently completed a $53 million first close of its Series C financing, led by the Qatar Investment Authority, supporting the launch of a joint venture and a new R&D and manufacturing center in Doha, Qatar.<br><br>About Shifamed<br><br>Founded in 2009 by serial entrepreneur Amr Salahieh, Shifamed LLC is a privately held medical device innovation hub focused on the development of novel medical products to address clinical needs in the rapidly evolving fields of cardiology and ophthalmology.<br><br>Description:<br><br>The Principal Mechanical Engineer is the senior technical owner for catheter components in the portfolio.<br><br>Responsibilities, Skills & Hands-On Experience:<br><br>Own system-level mechanical architecture for console and cart platforms, including structures, enclosures, mechanisms, thermal management, serviceability, and manufacturability. Lead design and development of plastic/composite parts using injection molding and RIM molding; drive DFM/DFS and tooling decisions with suppliers. Drive the full mechanical lifecycle: requirements, concepts, trade studies, prototyping, detailed design, V&V, and transition to production. Integrate mechanical designs with electronics, firmware, fluid, and user-interface elements in collaboration with cross-functional teams. Guide analysis (tolerance stacks, FEA, material selection, root-cause) on critical subsystems.<br><br><br>Education & Work Experience:<br><br>B. S. or M. S. in Mechanical Engineering or closely related discipline.15+ years of experience in complex capital equipment or electro-mechanical product development, including regulated products. Direct experience with medical devices under FDA/ISO 13485 or equivalent regulatory frameworks. Demonstrated track record as a lead/principal engineer or product design owner for console or cart-based systems from concept through launch. Strong expertise in injection molding and RIM molding (part design, materials, DFM, cosmetic and structural considerations). Advanced Solid Works proficiency. Experience leading cross-functional development in a regulated environment. Background in large console/cart systems that integrate fluid handling, power, and complex electronics.<br><br><br>Our salary ranges are calculated by role, level, and location. Please note that your position within that range will be determined by your job-related knowledge, location, skills, experience, relevant education, and training/certifications.<br><br>NOTICE TO CANDIDATES: Please be aware that Shifamed and its portfolio companies do not conduct interviews or extend offers through mobile web chat applications. Please report any such occurrences to hr@shifamed.com.

Demi Chef De Partie – Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie – Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Support the Chef de Partie in organizing daily production and service for the culinary kitchen. Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to approved recipes and presentation standards. Ensure mise en place is completed on time and that the section is ready for each service period. Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques. Monitor quality, freshness, portioning, and storage of ingredients within the section. Maintain cleanliness, equipment care, and HACCP compliance throughout the shift. Support various outlets, buffet, à la carte, banquet, and special event operations while maintaining consistency and efficiency. Assist with stock rotation, requisitions, and communication of shortages to senior chefs. Participate in training, tastings, briefings, and team development activities. Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional culinary qualification preferred. Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Good technical knowledge of section-specific preparation, cooking, and plating standards. Ability to guide Commis chefs and trainees during mise en place and service periods. Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements. Able to manage section readiness and maintain quality under pressure. Good organizational skills with attention to portion control, waste reduction, and timing. Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues. Willingness to support training, daily briefings, and operational improvements. Flexible to work varied shifts and support different outlets or events as required.

Commis 1 - Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Commis 1 – Culinary is responsible for supporting daily kitchen operations by preparing and executing food items in accordance with established recipes, quality standards, and food safety requirements within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to contributing to the smooth operation of the assigned kitchen while ensuring consistency, efficiency, and attention to detail. The Commis 1 – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Prepare and execute hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to recipes, portion standards, and presentation guidelines. Complete daily mise en place requirements and ensure readiness for service periods. Apply correct food preparation, cooking techniques, mise en place, portioning, plating, and service execution to support consistent quality and operational efficiency. Maintain cleanliness and organization of workstations, equipment, and storage areas in accordance with HACCP and hotel standards. Assist with receiving, storing, labeling, and rotating food products following FIFO procedures. Support various outlets, buffet, à la carte, banquet, and special event operations as required by business levels. Monitor stock levels and communicate ingredient requirements to senior chefs in a timely manner. Ensure quality, consistency, freshness, and presentation meet Mandarin Oriental standards at all times. Work collaboratively with colleagues across all culinary sections to ensure efficient service delivery. Attend training sessions, briefings, and development programs to continuously improve technical skills and knowledge.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional culinary training preferred. Minimum 1 year of experience in a professional kitchen, preferably within a luxury hotel or high-volume restaurant environment.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Basic knowledge of food preparation, cooking techniques, and kitchen operations. Understanding of food safety, hygiene, and HACCP principles. Ability to work efficiently under pressure in a fast-paced environment. Strong organizational skills and attention to detail. Positive attitude with a willingness to learn and support the team. Good verbal communication skills in English; additional languages are an advantage. Physically fit and able to work long hours, including weekends and public holidays. Flexible to work across different kitchen sections and support operational requirements as needed.

Trainee – Pastry<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Trainee – Pastry is responsible for learning and supporting basic kitchen tasks under close supervision within the pastry kitchen. The role supports pastry production, banquets, amenities, gelato kitchen, QAQAW kitchen, buffet, and outlet dessert operations by ensuring that desserts, cakes, pastries, plated desserts, amenities, buffet items, gelato products, and specialty sweets are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to developing core culinary skills, professional discipline, and understanding of hotel kitchen standards. The Trainee – Pastry is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br> Assist with basic preparation tasks for desserts, cakes, pastries, plated desserts, amenities, buffet items, gelato products, and specialty sweets under the close supervision of senior chefs. Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed. Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods. Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards. Follow food safety, personal hygiene, and grooming requirements at all times. Assist with receiving, labeling, storing, and rotating ingredients under supervision. Support production, banquets, amenities, gelato kitchen, QAQAW kitchen, and outlet dessert operations according to business needs when required by business needs. Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge. Communicate respectfully with colleagues and follow instructions from supervisors. Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br> Suitable for candidates who are passionate about hospitality and culinary arts and wish to develop their skills in a professional luxury hotel environment. Previous culinary or hospitality experience is an advantage but not essential. High School qualification or equivalent preferred. Basic food hygiene certification is an advantage.<br><br>Skills & Requirements<br><br> Basic interest in culinary operations and willingness to learn professional kitchen standards. Ability to follow instructions carefully and complete assigned tasks with supervision. Understanding of basic hygiene, grooming, and safe food handling practices. Positive attitude, punctuality, and readiness to support the team during service periods. Ability to work in a fast-paced environment while building confidence and technical knowledge. Good verbal communication skills in English; additional languages are an advantage. Physically able to stand for long periods and support basic kitchen tasks. Flexible to work different shifts, weekends, and public holidays as required.

Akura Medical, a Shifamed portfolio company, is advancing a differentiated platform for the treatment of venous thromboembolism (VTE), which affects up to 900,000 Americans each year. The company recently received US IDE approval for its QUADRA-PE study evaluating the Katana™ Thrombectomy System in acute pulmonary embolism patients. In parallel, Akura Medical is developing Nav IQ™, a software platform that transforms CT angiograms into 3D pulmonary vascular models to enhance visualization, procedural planning, and clot assessment towards better safety, efficacy, and ease of use. Akura has recently completed a $53 million first close of its Series C financing, led by the Qatar Investment Authority, supporting the launch of a joint venture and a new R&D and manufacturing center in Doha, Qatar.<br><br>About Shifamed<br><br>Founded in 2009 by serial entrepreneur Amr Salahieh, Shifamed LLC is a privately held medical device innovation hub focused on the development of novel medical products to address clinical needs in the rapidly evolving fields of cardiology and ophthalmology.<br><br>Description:<br><br>The Principal Mechanical Engineer is the senior technical owner for catheter components in the portfolio.<br><br>Responsibilities, Skills & Hands-On Experience:<br><br>Own system-level mechanical architecture for console and cart platforms, including structures, enclosures, mechanisms, thermal management, serviceability, and manufacturability. Lead design and development of plastic/composite parts using injection molding and RIM molding; drive DFM/DFS and tooling decisions with suppliers. Drive the full mechanical lifecycle: requirements, concepts, trade studies, prototyping, detailed design, V&V, and transition to production. Integrate mechanical designs with electronics, firmware, fluid, and user-interface elements in collaboration with cross-functional teams. Guide analysis (tolerance stacks, FEA, material selection, root-cause) on critical subsystems.<br><br><br>Education & Work Experience:<br><br>B. S. or M. S. in Mechanical Engineering or closely related discipline.15+ years of experience in complex capital equipment or electro-mechanical product development, including regulated products. Direct experience with medical devices under FDA/ISO 13485 or equivalent regulatory frameworks. Demonstrated track record as a lead/principal engineer or product design owner for console or cart-based systems from concept through launch. Strong expertise in injection molding and RIM molding (part design, materials, DFM, cosmetic and structural considerations). Advanced Solid Works proficiency. Experience leading cross-functional development in a regulated environment. Background in large console/cart systems that integrate fluid handling, power, and complex electronics.<br><br><br>Our salary ranges are calculated by role, level, and location. Please note that your position within that range will be determined by your job-related knowledge, location, skills, experience, relevant education, and training/certifications.<br><br>NOTICE TO CANDIDATES: Please be aware that Shifamed and its portfolio companies do not conduct interviews or extend offers through mobile web chat applications. Please report any such occurrences to hr@shifamed.com.

Trainee - Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Trainee – Culinary is responsible for learning and supporting basic kitchen tasks under close supervision within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to developing core culinary skills, professional discipline, and understanding of hotel kitchen standards. The Trainee – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Assist with basic preparation tasks for hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations under the close supervision of senior chefs. Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed. Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods. Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards. Follow food safety, personal hygiene, and grooming requirements at all times. Assist with receiving, labeling, storing, and rotating ingredients under supervision. Support various outlets, buffet, à la carte, banquet, and special event operations when required by business needs. Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge. Communicate respectfully with colleagues and follow instructions from supervisors. Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br>Suitable for candidates who are passionate about hospitality and culinary arts and wish to develop their skills in a professional luxury hotel environment. Previous culinary or hospitality experience is an advantage but not essential. High School qualification or equivalent preferred. Basic food hygiene certification is an advantage.<br><br>Skills & Requirements<br><br>Basic interest in culinary operations and willingness to learn professional kitchen standards. Ability to follow instructions carefully and complete assigned tasks with supervision. Understanding of basic hygiene, grooming, and safe food handling practices. Positive attitude, punctuality, and readiness to support the team during service periods. Ability to work in a fast-paced environment while building confidence and technical knowledge. Good verbal communication skills in English; additional languages are an advantage. Physically able to stand for long periods and support basic kitchen tasks. Flexible to work different shifts, weekends, and public holidays as required.

Demi Chef De Partie – Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie – Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Support the Chef de Partie in organizing daily production and service for the culinary kitchen. Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to approved recipes and presentation standards. Ensure mise en place is completed on time and that the section is ready for each service period. Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques. Monitor quality, freshness, portioning, and storage of ingredients within the section. Maintain cleanliness, equipment care, and HACCP compliance throughout the shift. Support various outlets, buffet, à la carte, banquet, and special event operations while maintaining consistency and efficiency. Assist with stock rotation, requisitions, and communication of shortages to senior chefs. Participate in training, tastings, briefings, and team development activities. Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional culinary qualification preferred. Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Good technical knowledge of section-specific preparation, cooking, and plating standards. Ability to guide Commis chefs and trainees during mise en place and service periods. Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements. Able to manage section readiness and maintain quality under pressure. Good organizational skills with attention to portion control, waste reduction, and timing. Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues. Willingness to support training, daily briefings, and operational improvements. Flexible to work varied shifts and support different outlets or events as required.

Commis 1 - Culinary<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Commis 1 – Culinary is responsible for supporting daily kitchen operations by preparing and executing food items in accordance with established recipes, quality standards, and food safety requirements within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to contributing to the smooth operation of the assigned kitchen while ensuring consistency, efficiency, and attention to detail. The Commis 1 – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br>Prepare and execute hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to recipes, portion standards, and presentation guidelines. Complete daily mise en place requirements and ensure readiness for service periods. Apply correct food preparation, cooking techniques, mise en place, portioning, plating, and service execution to support consistent quality and operational efficiency. Maintain cleanliness and organization of workstations, equipment, and storage areas in accordance with HACCP and hotel standards. Assist with receiving, storing, labeling, and rotating food products following FIFO procedures. Support various outlets, buffet, à la carte, banquet, and special event operations as required by business levels. Monitor stock levels and communicate ingredient requirements to senior chefs in a timely manner. Ensure quality, consistency, freshness, and presentation meet Mandarin Oriental standards at all times. Work collaboratively with colleagues across all culinary sections to ensure efficient service delivery. Attend training sessions, briefings, and development programs to continuously improve technical skills and knowledge.<br><br>Job Specifications<br><br>Education & Experience<br><br>High School qualification or equivalent required. Culinary diploma or professional culinary training preferred. Minimum 1 year of experience in a professional kitchen, preferably within a luxury hotel or high-volume restaurant environment.<br><br>Skills & Requirements<br><br>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Basic knowledge of food preparation, cooking techniques, and kitchen operations. Understanding of food safety, hygiene, and HACCP principles. Ability to work efficiently under pressure in a fast-paced environment. Strong organizational skills and attention to detail. Positive attitude with a willingness to learn and support the team. Good verbal communication skills in English; additional languages are an advantage. Physically fit and able to work long hours, including weekends and public holidays. Flexible to work across different kitchen sections and support operational requirements as needed.

Trainee – Pastry<br><br>Job Summary<br><br>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Trainee – Pastry is responsible for learning and supporting basic kitchen tasks under close supervision within the pastry kitchen. The role supports pastry production, banquets, amenities, gelato kitchen, QAQAW kitchen, buffet, and outlet dessert operations by ensuring that desserts, cakes, pastries, plated desserts, amenities, buffet items, gelato products, and specialty sweets are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to developing core culinary skills, professional discipline, and understanding of hotel kitchen standards. The Trainee – Pastry is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.<br><br>Key Responsibilities<br><br> Assist with basic preparation tasks for desserts, cakes, pastries, plated desserts, amenities, buffet items, gelato products, and specialty sweets under the close supervision of senior chefs. Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed. Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods. Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards. Follow food safety, personal hygiene, and grooming requirements at all times. Assist with receiving, labeling, storing, and rotating ingredients under supervision. Support production, banquets, amenities, gelato kitchen, QAQAW kitchen, and outlet dessert operations according to business needs when required by business needs. Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge. Communicate respectfully with colleagues and follow instructions from supervisors. Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.<br><br>Job Specifications<br><br>Education & Experience<br><br> Suitable for candidates who are passionate about hospitality and culinary arts and wish to develop their skills in a professional luxury hotel environment. Previous culinary or hospitality experience is an advantage but not essential. High School qualification or equivalent preferred. Basic food hygiene certification is an advantage.<br><br>Skills & Requirements<br><br> Basic interest in culinary operations and willingness to learn professional kitchen standards. Ability to follow instructions carefully and complete assigned tasks with supervision. Understanding of basic hygiene, grooming, and safe food handling practices. Positive attitude, punctuality, and readiness to support the team during service periods. Ability to work in a fast-paced environment while building confidence and technical knowledge. Good verbal communication skills in English; additional languages are an advantage. Physically able to stand for long periods and support basic kitchen tasks. Flexible to work different shifts, weekends, and public holidays as required.

As Logistics Manager, you will play a central role in keeping site operations running efficiently across complex construction environments. This role is focused on coordinating the movement of people, materials, equipment, and site activities so that logistics operations support construction progress, minimize disruption, and align with project priorities and sequencing.<br><br>Responsibilities<br><br>Plan, coordinate, and manage all site logistics activities for large-scale building construction projects Oversee efficient material flow, including delivery scheduling, receiving, storage, handling, distribution, and just-in-time delivery strategies Manage site access control, transportation, storage, lifting operations, and traffic management in line with project timelines, safety standards, and quality requirements Develop and implement construction logistics plans, including site layouts, storage zones, laydown areas, temporary facilities, and logistics coordination aligned to project milestones and construction sequences Manage interfaces between procurement, construction teams, and subcontractors to support smooth site operations<br><br><br>Requirements<br><br>Requirements<br><br>Bachelor's degree in engineering, logistics, construction management, or a related discipline Minimum 10 years of relevant experience in large-scale building construction projects, including residential, accommodation, mixed-use, institutional, or similar developments, on projects of comparable scale and complexity Experience developing and implementing construction logistics plans, including site layouts, storage zones, laydown areas, temporary facilities, and logistics coordination aligned to project milestones and construction sequences Experience preparing and managing traffic management plans, including vehicle routes, delivery schedules, traffic flow, and coordination of heavy vehicle movements Experience planning and coordinating crane operations and lifting activities, including lifting plans, method statements, and lifting schedules Experience managing site access control procedures, including personnel, vehicle, and visitor access, gate operations, permit systems, and security requirements Strong understanding of material flow planning, including delivery scheduling, receiving, storage, handling, distribution, and just-in-time delivery strategies Experience managing interfaces between procurement, construction teams, and subcontractors Experience with construction planning and scheduling tools such as Primavera P6, Microsoft Project, Asta Powerproject, or Oracle Primavera Cloud Experience with ERP and procurement systems such as SAP ERP, Oracle ERP, Oracle JD Edwards, Microsoft Dynamics 365, or IFS Applications Experience with material tracking, warehouse management, and fleet tracking systems, including barcode or QR code material tracking, RFID-based tracking, WMS, digital delivery management, GPS monitoring, or inventory management systems Valid MMUP/UPDA registration where applicable, and preferred for candidates currently based in Qatar Excellent communication skills in English, both written and verbal10-20 years of experience in major construction projects is preferred Previous experience in Qatar is highly preferred; GCC experience may be considered as an alternative Familiarity with local authority requirements and major clients and consultants in Qatar is advantageous