Equipment operator Jobs

<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

Company Description Jfin Oasis – Mary Café is part of Wahat Bin Jfin Trading W. L. L., a Qatar-based company specializing in hospitality, retail, and F&B development. As a premium café concept, Mary Café is inspired by European elegance and Doha’s dynamic urban culture. With locations in Msheireb Downtown and Gewan Island, the café focuses on artisanal breakfast, fine desserts, and specialty coffee. The team is dedicated to quality, refined design, and timeless guest experiences. Every detail, from the menu to the ambiance, is crafted to deliver elevated, high-standard service. Role Description The Chef De Partie at Jfin Oasis – Mary Café is a full-time, on-site role based in Doha, Qatar. The Chef De Partie will oversee a specific kitchen section, ensuring dishes are prepared, cooked, and presented according to i NTERNATIONAL standards and recipes. Responsibilities include managing mise en place.<br>HEAD CHEF - <br>Culinary Operations– Oversee all kitchen sections: Brunch, All-Day, and Pastry– Execute all menu items to brand recipe standards and plating specifications– Develop seasonal specials aligned with Mary Café's aesthetic and guest profile– Manage food quality control at every stage: procurement, prep, cooking, and presentation Team Leadership– Recruit, train, and mentor all kitchen staff– Conduct daily briefings and performance coaching– Manage scheduling, shift distribution, and attendance– Build a kitchen culture rooted in discipline, creativity, and pride of craft Food Safety & Compliance– Ensure full HACCP compliance and adherence to Qatar food safety regulations– Maintain kitchen hygiene, equipment sanitation, and allergen documentation– Conduct regular storage and cold chain audits Cost & Inventory– Manage food cost within agreed targets through accurate ordering and waste reduction– Oversee stock rotation, inventory counts, and monthly food cost reporting– Collaborate with GM on menu pricing and margin optimization<br>Qualifications Strong technical cooking skills in a professional kitchen, ideally with experience in café, patisserie, or casual fine dining environments. Ability to manage a specific kitchen section independently, including mise en place, cooking, plating, and timely service coordination. Knowledge of food safety, HACCP practices, and high standards of kitchen hygiene and workstation organization. Experience mentoring or guiding Commis Chefs and kitchen assistants, with effective teamwork and communication skills. Attention to detail in presentation, flavor balance, and consistency, with a passion for quality ingredients and European-inspired dishes. Flexibility to work shifts, weekends, and holidays as required in a fast-paced hospitality environment. Culinary diploma or equivalent professional training preferred; prior experience as Chef De Partie or strong Demi Chef stepping up is an advantage. Familiarity with inventory control, portioning, and minimizing waste to support cost-effective kitchen operations. Willingness to learn, adapt to brand standards, and contribute ideas to menu development and continuous improvement.

The Finance Specialist interfaces with PSO Finance department to provide accounting, time-keeping, payroll and banking support for the Site. Ensures compliance with Performance Work Statement (PWS) and Amentum ISO 9001 Quality Management System (QMS).<br><br>Principal Accountabilities<br><br>Prepares all telephone and utility bills for payment and reconciliation of charges to company and employee accounts. Maintain site Petty Cash fund in accordance with Program policies and procedures. Manages the timekeeping Deltek Costpoint (Time & Expense) for the Site. Provide Deltek Costpoint (Time & Expense) training for new hires. Prepares month end accruals reports. Prepares Operational Funds requests. Ensures that all transactions are assigned correct Charge Codes. Aduit Expense Reports for accuracy and obtain correct approvals for the payment and reimbursements. Prepares checks and wire transfers. Maintain Invoice Log and Invoice Log transfer. Prepares invoices and supporting documents for payment with the correct approvals. Maintains an auditable filing system for all documents. Provides Finance Reports as requested by the Site Manager and PSO Finance. Ensure accurate accounting in the payroll processes. Respond to vendors queries regarding outstanding payments. Coordinate with Supply and Purchasing departments regarding documents and payments clearance. Data input, reconciles and submits site Quicken Data Files along with supporting on weekly and monthly basis. Maintains, reconciles and submits Account Payable Vouchers for site Debit Purchase Cards. Performs utility and bank runs as and when required. Prepares and submits Distribution Correction Vouchers (DCV) for telecom services on a monthly basis. At the end of each pay period provides the updated WPS salary file to DIFZ Dubai and DI payroll for processing the salary. Confirm to PSO payroll office all local payment has been processed. Responsible for the security of cash and the company documents in safe, office equipment (OEL), Finance documents such as disbursement voucher of FIN department and the Finance Office, if an office that can be secured is allocated. Performs other duties as assigned. Works in normal office environment. <br><br>Minimum Requirements<br><br>Must have excellent organizational skills and be able to understand, speak, read and write English at an intermediate level. Must be proficient in the use of personal computers and Windows Operating System and Microsoft Office to include as a minimum Power Point, Excel and Word programs. Must possess a valid home country driver's license and ability to obtain host nation driver's license. High School diploma or equivalent required. Three years' experience in a professional accounting environment with experience in handling cash required. Light to moderate lifting as required carried out in an office environment. Ability to work overtime as needed and sometimes outside of standard hours. Ability to travel domestically and internationally. <br><br>Preferred Qualifications<br><br>Associates Degree in Finance or related discipline preferred.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Summary</strong><p>The Demi Chef de Partie supports the Chef de Cuisine and Chef de Partie in the efficient day-to-day operation of the kitchen section. This role is responsible for preparing, cooking, and presenting food in accordance with established recipes, quality standards, and food safety requirements. The Demi Chef de Partie plays a key role in maintaining operational excellence, ensuring guest satisfaction, and supporting the development of junior team members.</p><br><p>This job description is intended to outline the primary responsibilities and requirements of the role and is not an exhaustive list of all duties that may be assigned.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Food Quality &amp; Culinary Excellence</strong></p><br><ul><li><p>Assist in the daily preparation, production, and presentation of food items in accordance with approved recipes, portion standards, and quality specifications.</p><br></li><li><p>Ensure all dishes leaving the kitchen are prepared and presented to the highest standards set by the Outlet Chef.</p><br></li><li><p>Monitor product quality and consistency throughout food preparation and service periods.</p><br></li><li><p>Support the Chef de Partie in maintaining smooth and efficient kitchen operations.</p><br></li></ul><p><strong>Hygiene, Food Safety &amp; Compliance</strong></p><br><ul><li><p>Maintain the highest standards of cleanliness, sanitation, and kitchen maintenance at all times.</p><br></li><li><p>Adhere to all food safety and hygiene regulations, including HACCP requirements, and company standards.</p><br></li><li><p>Ensure proper handling, storage, labeling, and rotation of food products to maintain food quality and safety.</p><br></li><li><p>Participate in regular inspections and audits to ensure full compliance with food safety requirements.</p><br></li></ul><p><strong>Team Leadership &amp; Development</strong></p><br><ul><li><p>Provide guidance, support, and instruction to Commis Chefs and other junior kitchen team members.</p><br></li><li><p>Assist in training and coaching team members to enhance their skills, productivity, and performance.</p><br></li><li><p>Foster a positive, motivated, and collaborative working environment within the kitchen team.</p><br></li><li><p>Participate actively in daily briefings, meetings, and departmental communications.</p><br></li></ul><p><strong>Cost Control &amp; Operational Efficiency</strong></p><br><ul><li><p>Support inventory management by ensuring proper utilization of ingredients and supplies.</p><br></li><li><p>Minimize food waste, spoilage, and unnecessary costs through effective stock control and responsible kitchen practices.</p><br></li><li><p>Assist in monitoring portion control and maintaining food cost targets.</p><br></li><li><p>Ensure equipment and resources are used efficiently and responsibly.</p><br></li></ul><p><strong>Collaboration &amp; Communication</strong></p><br><ul><li><p>Work closely with colleagues and other hotel departments to ensure seamless service delivery and guest satisfaction.</p><br></li><li><p>Communicate effectively with supervisors and team members regarding operational requirements, service updates, and guest needs.</p><br></li><li><p>Contribute to a culture of teamwork and continuous improvement.</p><br></li></ul><p><strong>Health, Safety &amp; Environmental Responsibility</strong></p><br><ul><li><p>Operate in a safe and environmentally responsible manner to protect the health and wellbeing of guests, colleagues, and contractors.</p><br></li><li><p>Comply with all hotel environmental, health, and safety policies, procedures, and regulations.</p><br></li><li><p>Report any safety hazards, maintenance concerns, or incidents promptly to management.</p><br></li></ul><p><strong>Service Culture</strong></p><br><p>In addition to the technical competencies required for this role, the incumbent is expected to consistently demonstrate the principles of the company's <strong>Count on Me!</strong> service culture by being:</p><br><ul><li><p>Responsive to guest and team members’ needs.</p><br></li><li><p>Respectful, professional, and collaborative in all interactions.</p><br></li></ul><p>Committed to delivering exceptional guest experiences</p><br> </div>

Overview<br><br>The Food Services Supervisor will oversee all Food Services activities as directed by the Food Services Manager. Main areas of concentration will be the oversight of the kitchen operations, food preparation and inventory levels. The Supervisor will oversee scheduling and training of employees. In the absence of the Food Services Manager the Food Services Supervisor will be the DFAC POC.<br><br>Responsibilities<br><br>Manage sub contractors with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area and storage areas IAW with PWS and SOPs. Ensure proper cooking techniques are being applied IAW TB Med 530. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels. Manage scheduling and training for the sub contractor work force ensure compliance with DFAC requirements as PWS. Direct and ensure that HACCP procedures are followed. Ensure that all employees are always in compliance with all established Safety Policies and Regulations. Performs other duties and assignments as required.<br><br>Qualifications<br><br>Minimum Qualifications Education/Certifications: One year related experience may be substituted for one year of education, if degree is required. Education: High School Diploma; Associates/Bachelors is preferred. Must have current US Drivers License. Experience:At least five years' food service experience in a military Food Services or cafeteria style or multi-entrée operations providing complete meal services (breakfast, lunch and dinner). At least one year experience as a food service manager or assistance manager. SERV SAFE certified is required. Proficient in the use Microsoft Office products (i.e. Power Point, Word, Excel) Supervisory/Budget Responsibilities:Required to Supervise FN work force for all Food Services requirements. Not responsible for any Supervisor Budgets Working Environment:Environmental Factors: Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit. Work Week: 48 hours (6 days @ 8 hours a day) is the standard work week. This position requires flexibility in work hours. Must be willing to commute 1 ½ hours to and from work every day. Individual must allow time for changes in road conditions and weather.<br><br>At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.

Overview<br><br>The Food Services Supervisor will oversee all Food Services activities as directed by the Food Services Manager. Main areas of concentration will be the oversight of the kitchen operations, food preparation and inventory levels. The Supervisor will oversee scheduling and training of employees. In the absence of the Food Services Manager the Food Services Supervisor will be the DFAC POC.<br><br>Responsibilities<br><br>Manage sub contractors with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area and storage areas IAW with PWS and SOPs. Ensure proper cooking techniques are being applied IAW TB Med 530. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels. Manage scheduling and training for the sub contractor work force ensure compliance with DFAC requirements as PWS. Direct and ensure that HACCP procedures are followed. Ensure that all employees are always in compliance with all established Safety Policies and Regulations. Performs other duties and assignments as required.<br><br>Qualifications<br><br>Minimum Qualifications Education/Certifications: One year related experience may be substituted for one year of education, if degree is required. Education: High School Diploma; Associates/Bachelors is preferred. Must have current US Drivers License. Experience:At least five years' food service experience in a military Food Services or cafeteria style or multi-entrée operations providing complete meal services (breakfast, lunch and dinner). At least one year experience as a food service manager or assistance manager. SERV SAFE certified is required. Proficient in the use Microsoft Office products (i.e. Power Point, Word, Excel) Supervisory/Budget Responsibilities:Required to Supervise FN work force for all Food Services requirements. Not responsible for any Supervisor Budgets Working Environment:Environmental Factors: Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit. Work Week: 48 hours (6 days @ 8 hours a day) is the standard work week. This position requires flexibility in work hours. Must be willing to commute 1 ½ hours to and from work every day. Individual must allow time for changes in road conditions and weather.<br><br>At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.

Company Description<br><br>Being a Pullman Heartist means embodying and conveying the brand mindset through the values of commitment, adaptability and creativity.<br><br>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>What you will be doing: <br><br>Responsible for upkeep of guest floors, public areas and back areas as per standards. Manage and supervise all tasks of his/her staff Ensure that guest supplies are replenished Optimizes work productivity by effectively scheduling and allocating all available resources, recommends changes in methods, equipment, to department in order to improve departmental standards/productivity and ensures implementation of the same. Responsible for ensuring that team follows periodical cleaning schedules. Ensures guest requirements and requests are promptly and efficiently responded in order to achieve higher customer satisfaction. Conduct regular room checklists Record room status in allocated section accurately Comply with hotel’s health, safety and hygiene policies Ensure employees are informed daily about priorities to personalize service. Any other duties assigned by the Management.<br><br>Qualifications<br><br>Your experience and skills include:<br><br>At least 2 years’ experience in a similar capacity in 5* hotels. Experience in luxury or upscale hospitality segment is preferred. Strong guest relations and problem solving abilities. Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team.<br><br>Additional Information<br><br>Our Commitment To Diversity & Inclusion<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br><br>Why work for Accor?<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description General Manager (GM)<br>A well-established and growing Sports, Hospitality, Fitness & Wellness group operating premium sports centers and wellness facilities in the GCC region. Company identity is withheld at this stage; full details will be shared with shortlisted candidates. GCC Region (relocation support available)<br>Reports to Company-CEO <br>Purpose The General Manager (GM) will be responsible for the full on-site leadership of the sports centre, overseeing all departments to deliver an exceptional member and guest experience, operational excellence, and financial performance. The GM acts as the senior representative of the brand on-site, ensuring strategy set by the COO/CEO is executed flawlessly day-to-day.<br>Key Responsibilities • Manage the day-to-day running of the facility, including fitness, spa & wellness, F&B, front office, and facilities/maintenance teams.• Ensure all departments operate to brand SOPs, service standards, and safety/hygiene regulations.• Monitor facility upkeep, equipment maintenance, and cleanliness to premium standards.• Manage rosters, shift planning, and staffing levels to match demand.• Drive a culture of service excellence to maximize member satisfaction and retention.• Handle escalated member/guest complaints and ensure timely resolution.• Conduct regular floor walks and audits to ensure consistent service delivery.• Own facility-level revenue, membership sales, and cost targets.• Track daily/weekly/monthly KPIs (occupancy, membership growth, retention, F&B revenue) and report to the CEO.• Identify local opportunities to grow revenue (classes, events, corporate packages, retail).• Manage facility budget and control operational costs.• Lead, coach, and develop department supervisors and frontline staff.• Conduct performance reviews, training, and team motivation initiatives.• Foster a positive, accountable, and member-focused team culture.• Support recruitment and onboarding of facility staff.• Ensure full compliance with health, safety, hygiene, and licensing requirements.• Maintain emergency preparedness procedures and staff training (first aid, fire safety, etc.).• Oversee incident reporting and risk management on-site.• Bachelor’s degree in hospitality management, Business Administration, Sports Management, or related field.• 8+ years of experience in hospitality, fitness, wellness, or sports club management.• 3+ years in a General Manager or senior department head role within a multi-department facility.• Proven track record of meeting revenue, membership, and service quality targets.• GCC/regional market experience preferred.• Fluency in English required; Arabic is an advantage.• Strong on-the-floor operational leadership• Customer-centric, service-driven mindset• Commercial awareness and budget management skills• Team building, coaching, and performance management• Problem-solving and decision-making under pressure• Passion for fitness, wellness, and hospitality<br>How to apply This is a confidential search. Interested candidates are invited to apply directly via Linked In; all applications will be handled with strict confidentiality and company details shared only with shortlisted candidates.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Performs a wide range of office support and administrative functions. Responds or drafts responses to routine correspondence and other communications; uses standard word processing package to produce a wide variety of large, complex documents and reports. Monitors processes and schedules related the unit s outputs, products, tasks, etc.; where applicable, assists in the verification of receipt and accuracy of requisite documents, approvals, signatures, etc. to ensure compliance with relevant legal, financial and other requirements. Researches, compiles and organizes information and reference materials from various sources for reports, work plans, studies, briefings, meetings/conferences, etc. Generates a variety of standard statistical and other reports, work orders, etc., using various databases. Proofreads documents and edits texts for accuracy, grammar, punctuation and style, and for adherence to established standards for format. Screens phone calls and visitors; responds to moderately complex information requests and inquiries (e.g. answers requests requiring file search, etc.), and as necessary, refers inquiries to appropriate personnel for handling. Provides secretarial, administrative and logistics support to meetings, boards, committees, conferences, etc. Assists in the maintenance of websites by scanning, converting and posting a variety of documents onto the site. Assists in the preparation of presentation materials using appropriate technology/software. Maintains calendar/schedules; monitors changes and communicates relevant information to appropriate staff inside and outside the immediate work unit. Performs data entry and extraction functions. Reviews, records, distributes and/or processes mail and other documents; follows-up on impending actions. Updates and maintains large distribution lists; monitors, prepares and distributes various materials, reports, where possible using electronic formats; handles arrangement for printing and translation as necessary; coordinates shipment arrangements, courier services, etc. Performs general administrative tasks (e.g. leave and attendance recording, arrangements for meetings and other events, reservations, budget follow-up, etc.), to include preparing and/or processing administrative requests/documents (e.g. requisitions, purchase orders, travel requests, contracts, expenditure authorizations, visa applications, etc.). Maintains files (both paper and electronic) and databases for work unit. Assists in providing software and hardware as well as office equipment support and acquisition. Provides guidance to less experienced staff on general office processes and procedures, computer applications, etc. Assists with the collection and analysis of data as well as preparation of data presentations and reports for information sharing, responding to queries, knowledge management, planning and decision making. Support in developing, publishing and monitoring content on the Centre s digital platforms (social media and website), newsletters and promotional collateral in Arabic. Assists with visualizations and updating information material such as web pages or brochures by utilizing graphic design software and video editing software (such as Canva) to produce visually compelling, multi-media content such as brochures, flyers, infographics, training and events communication materials, newsletters, social media posts and videos. Assists in asset management including entering assets and asset transactions into the automated inventory management system in accordance with established procedure. Undertakes routine troubleshooting of server systems, and if problem persists escalates to higher level as necessary in accordance with procedures in coordination with the Help Desk. Assists in responding to requests from office users and assists in resolving problems (hardware, software or connectivity issues) and deploying/configuring systems so as to conform to infrastructure standards in coordination with the Help Desk. Performs other duties as assigned.</p><p>Competencies</p><ul><li>Professionalism: Knowledge of general office and administrative support including administrative policies, processes and procedures. Shows pride in work and in achievements; demonstrates professional competence and mastery of subject matter; is conscientious and efficient in meeting commitments, observing deadlines and achieving results; is motivated by professional rather than personal concerns; shows persistence when faced with difficult problems or challenges; remains calm in stressful situations. Able to perform analysis, modeling and interpretation of data in support of decision-making.</li><li>Teamwork: Works collaboratively with colleagues to achieve organizational goals; solicits input by genuinely valuing others ideas and expertise; is willing to learn from others; places team agenda before personal agenda; supports and acts in accordance with final group decision, even when such decisions may not entirely reflect own position; shares credit for team accomplishments and accepts joint responsibility for team shortcomings.</li><li>Technological Awareness: Keeps abreast of available technology; understands applicability and limitation of technology to the work of the office; actively seeks to apply technology to appropriate tasks; shows willingness to learn new technology.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education</p><p>High school diploma or equivalent.</p><p>Job - Specific Qualification</p><p>Not available.</p><p>Work Experience</p><p>A minimum of three (3) years) experience in general administrative office support or related area is required. The minimum years of relevant experience is reduced to 1 for candidates who possess a first-level university degree or higher. Experience in logistical support including travel arrangements for workshops and events is desirable. Experience in using ERP system such as Umoja is desirable. Experience in creating content for digital platforms (social media and website) is desirable. Experience in working with the UN system or similar international organizations or diplomatic circles is desirable.</p><p>Languages</p><p>English and French are the working languages of the United Nations Secretariat. For this job opening, English is required. Arabic is required.</p><p>The table below shows the minimum required level for each skill in these languages, according to the UN Language Framework (please consult</p><p></p></section>