Food industries engineer Jobs

<p><strong>&nbsp;</strong></p><p><strong>Job Purpose</strong></p><p>To assist in the effective management of catering warehouse operations, ensuring proper receiving, storage, inventory control, and distribution of food, beverages, and non-food items while maintaining quality, hygiene, and safety standards.</p><p><strong>Key Responsibilities</strong></p><ul><li><p>Assist the Warehouse Supervisor in managing day-to-day warehouse operations.</p></li><li><p>Receive and inspect food, beverages, and non-food supplies against purchase orders and delivery documents.</p></li><li><p>Check quantity, quality, expiry dates, batch numbers, and packaging conditions of received items.</p></li><li><p>Ensure proper storage of dry, chilled, frozen, and non-food materials according to company standards.</p></li><li><p>Maintain accurate inventory records and conduct regular stock counts.</p></li><li><p>Follow FIFO/FEFO principles to minimize wastage and expired stock.</p></li><li><p>Issue materials to kitchens, catering outlets, and other departments against approved requisitions.</p></li><li><p>Monitor stock levels and report shortages, excess stock, damages, and expired items.</p></li><li><p>Ensure proper segregation and storage of chemicals and cleaning materials.</p></li><li><p>Maintain warehouse cleanliness, hygiene, pest-control, and food-safety standards.</p></li><li><p>Ensure appropriate temperature monitoring for chilled and frozen storage areas.</p></li><li><p>Assist with monthly and periodic physical inventory counts and reconciliations.</p></li><li><p>Verify documentation for receiving, issuing, transfers, returns, and wastage.</p></li><li><p>Coordinate with Procurement, Operations, Finance, and Kitchen teams regarding stock requirements.</p></li><li><p>Supervise warehouse staff in the absence of the Warehouse Supervisor.</p></li><li><p>Ensure employees follow company policies, HACCP, food safety, and health & safety requirements.</p></li><li><p>Assist in minimizing food waste, product damage, and inventory discrepancies.</p></li><li><p>Report any operational issues or irregularities.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Diploma or degree in Warehouse Management, Logistics, Supply Chain, Hospitality, or a related field preferred.</p></li><li><p>Minimum 5 years of warehouse experience, preferably within catering, hospitality, food service, or FMCG operations.</p></li><li><p>Experience handling dry, chilled, frozen, and fresh food products is preferred.</p></li><li><p>Good knowledge of inventory management and warehouse procedures.</p></li><li><p>Knowledge of FIFO/FEFO, food safety, and HACCP principles.</p></li><li><p>Basic computer skills, particularly MS Excel and inventory/ERP systems.</p></li><li><p>Good communication, organizational, and team-management skills.</p></li><li><p>Ability to work in a fast-paced catering environment and handle multiple priorities.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Reporting structure <br></span><p><u><b>Reports To&nbsp;&nbsp; &nbsp;</b></u><br> Head of Piping Production Workshop</p><br> <p><u><b>Direct Reports</b></u><br> Rigging Supervisor</p><br> <br><br>Job Summary and Purpose <br><p>As a Subject Matter Expert (SME), the Rigging Foreman [Workshop &amp; Project - Rigging &amp; Movement Logistics] provides the technical &amp; technological problem-solving ability of production engineering process and planning abilities in order to lead work teams and control production process for material handling, movement and coordination of piping systems and their components between workshops. Work is executed to a high quality &amp; auditable standard that is consistent with contract work scope, statutory &amp; code requirements, Integrated Management System (IMS) procedures, design parameters, site survey input, Welding Procedure Specification (WPS), stress inputs and vendor data. This job, and subordinates, are performing safe material lifts and movements of piping systems between workshops and projects.</p><br> <br><br>Accountabilities <br><p><u><b>Key Accountabilities:</b></u><br> 1.&nbsp;&nbsp; &nbsp;Specialize for critical lifting and rigging activities including arranging of crane and forklift service.<br> 2.&nbsp;&nbsp; &nbsp;Responsible for all pipe shop &amp; onboard piping logistics such as pipe and material movements.<br> 3.&nbsp;&nbsp; &nbsp;Leads a rigging group, that ensure loads are secure, lifted according to yard safety standards<br> 4.&nbsp;&nbsp; &nbsp;Coordinates with crane operator to ensure work schedules are not interrupted. All crane lifts need to ensure materials are on location before work starts.<br> 5.&nbsp;&nbsp; &nbsp;Coordinate for forklift operation to shift pipes.<br> 6.&nbsp;&nbsp; &nbsp;Coordinate with Production Engineer (in charge) for sending pipe for coating (blast/paint/galvanize)<br> 7.&nbsp;&nbsp; &nbsp;Coordinate with transport section to arrange transport for outside yard operations i.e., galvanizing and afloat service.<br> 8.&nbsp;&nbsp; &nbsp;Apply a wide knowledge of engineering practices to resolving management challenges related to production to accomplish the production process in the most effective, efficient and most-economic way.&nbsp;<br> 9.&nbsp;&nbsp; &nbsp;Responsible to scale and integrate physical, human and financial resources at meet high efficiency levels at the lowest possible cost &amp; in pursuit of continuous further improvement. Monitor the daily manpower/manhour consumption for the projects and report to manager. Monitor the daily manhour consumption for the projects and update to section manager for any discrepancy. Plan and allocate the manpower as per the vessel work scope. Closely monitor the daily manpower allocation (WHA). Addresses additional manpower requirements to the section manager to allocate&nbsp;<br> 10.&nbsp;&nbsp; &nbsp;Review the piping section Work Instructions (WI), Risk Assessment (RA) to cover all the piping activities. Closely follow-up the project in charges for the vessel documentation (SI/Technical Query Report/Work Completion Form/Lesson learnt &amp; Project Postmortem) after completion of vessels.</p><br> <br><br>Accountabilities - 2 <br><p>11.&nbsp;&nbsp; &nbsp;Foster an engaging culture of safe and productive work through role modelling N-KOM's values.<br> 12.&nbsp;&nbsp; &nbsp;Prepare fit for purpose work Permits &amp; Risk Assessments for the identification, control and/or mitigation of workplace risk.<br> 13.&nbsp;&nbsp; &nbsp;Review and update the section Risk Assessments/Environmental Aspects &amp; Impacts as per the latest safe practice and get approval from piping manager.<br> 14.&nbsp;&nbsp; &nbsp;Apply mathematics and statistics to model production systems during decision making process.<br> 15.&nbsp;&nbsp; &nbsp;Design, implement and refine products, services, processes, and systems taking in consideration any constraints and local nuances whether supplier, buyer, substitutes, or new emerging information.<br> 16.&nbsp;&nbsp; &nbsp;Apply appropriate knowledge to design, redesign or improve product &amp; service functionality. Drive and implement process improvements to reduce assembly hours and build cost.<br> 17.&nbsp;&nbsp; &nbsp;Apply concepts and quality techniques throughout the entire production process &amp; system and deploy organizational standards for control proceedings and auditing.<br> 18.&nbsp;&nbsp; &nbsp;Stay up to date with technological developments, enabling them to enterprises and society.<br> 19.&nbsp;&nbsp; &nbsp;Manage and optimize flow (information and production flow).</p><br> <br><br>Competencies <br>Achievement Oriented<br>Collaboration and Teamwork<br>Customer Centricity<br>Drive_Vision<br>Empower and Nurture Talent<br>Interactive_Communication<br>Solution_Oriented<br><br><br>Key Result Areas <br><p>•&nbsp;&nbsp; &nbsp;Productivity - Set &amp; drive KPI<br> •&nbsp;&nbsp; &nbsp;Safety - foster zero harm culture<br> •&nbsp;&nbsp; &nbsp;Quality - implement zero reword principles<br> •&nbsp;&nbsp; &nbsp;Cost - reduced rework and enable timely delivery<br> &nbsp;</p><br> <br><br>Interactions and Working Relations <br><p><b>Internal: </b>Piping Section &amp; All Sections in NKOM</p><br> <p><b>Purpose:</b> To Educate Pipe Shop Team towards Safety, Health, Environment, Quality &amp; Security. To implement SHEQS Requirements with in Pipe Shop Team. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<br> To Educate Pipe Shop Team about IMS. To Supervise &amp; Perform the Assigned works to Pipe Shop Team.&nbsp;&nbsp; &nbsp;</p><br> <p><b>External:</b> Clients, Sub-Contractors, Service Engineers &amp; Surveyors.</p><br> <p><b>Purpose:</b> To understand client requirements, update job status. To understand the Sub contractors / Service engineer requirements and to arrange accordingly. For inspection of Piping Items</p><br> <br><br>Financial Authorities <br><p>•&nbsp;&nbsp; &nbsp;As per TOFA.</p><br> <br><br>Qualifications, Experience and Job Skills <br><p><u><b>Qualifications:</b></u><br> A Diploma in Mechanical, or equivalent working experience and Qualified as Rigging Supervisor in Shipyard and Offshore &amp; Onshore Projects.</p><br> <p><br> <u><b>Experience:</b></u><br> At least 8 years’ relevant working experience Lead in Shipyard Rigging &amp; Lifting. &nbsp;(at least 3 years of experience as Assistant Rigging Foreman role).</p><br> <p><u><b>Job Specific Competencies:</b></u></p><br> <p><b>i. Behavioral</b><br> •&nbsp;&nbsp; &nbsp;Drive Vision<br> •&nbsp;&nbsp; &nbsp;Interactive Communication<br> •&nbsp;&nbsp; &nbsp;Customer Centricity<br> •&nbsp;&nbsp; &nbsp;Solution Oriented<br> •&nbsp;&nbsp; &nbsp;Empower &amp; Nurture Talents<br> •&nbsp;&nbsp; &nbsp;Collaboration &amp; Teamwork<br> •&nbsp;&nbsp; &nbsp;Achievement Oriented</p><br> <p><b>ii. &nbsp;Technical</b><br> •&nbsp;&nbsp; &nbsp;Isometric Drawing Interpretation Skill<br> •&nbsp;&nbsp; &nbsp;Piping and Instrumentation Diagram (P&amp;ID) Drawing Interpretation Skill<br> •&nbsp;&nbsp; &nbsp;General Arrangement (GA) Drawing Interpretation Skill<br> •&nbsp;&nbsp; &nbsp;Knowledge of the Marine Piping System&nbsp;<br> •&nbsp;&nbsp; &nbsp;Knowledge of material standards such as American Society for Testing and Materials (ASTM), &nbsp;American National Standards Institute (ANSI), &nbsp;Japanese Industrial Standards (JIS), &nbsp;American Society of Mechanical Engineers (ASME), American Petroleum Institute (API), etc.<br> •&nbsp;&nbsp; &nbsp;Knowledge of lifting gears&nbsp;<br> •&nbsp;&nbsp; &nbsp;Knowledge of mode of transportation and lifting equipment’s<br> •&nbsp;&nbsp; &nbsp;Knowledge of the heavy lifting, logistics and transportation<br> •&nbsp;&nbsp; &nbsp;Drawing skill for International Organization for Standardization (ISO) and General Arrangement (GA)<br> •&nbsp;&nbsp; &nbsp;Knowledge of Drawing symbols.<br> &nbsp;</p><br> <br><br><br> </div>

<p>Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Prepare mise en place for all meal periods and ensure timely replenishment during service. Maintain high standards of food quality, consistency, and presentation. Follow all food safety, hygiene, sanitation, and HACCP procedures at all times. Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method. Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs. Assist in receiving, checking, and storing food deliveries according to established procedures. Minimize food waste by following proper preparation, portioning, and storage practices. Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas. Operate kitchen equipment safely and report maintenance issues promptly. Support inventory counts and assist with stock control when required. Work collaboratively with all kitchen and service team members to ensure smooth operations. Mentor and support Commis I team members when required, sharing knowledge and best practices. Participate in ongoing culinary training and continuously develop technical skills. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.</p><p><strong>Desired Candidate Profile</strong></p><p>You are a motivated culinary professional with a solid understanding of kitchen operations and a passion for creating high-quality food. You are organized, dependable, and able to work efficiently in a fast-paced luxury hospitality environment while maintaining exceptional standards of hygiene, food safety, and teamwork. You have a positive attitude, strong attention to detail, and a willingness to learn and grow within the culinary team. You take pride in delivering consistent quality and supporting memorable guest dining experiences at Our Habitas Ras Abrouq .</p><ul><li>2-3 years of experience as a Commis Chef or in a similar culinary role, preferably within a luxury hotel, resort, or fine dining environment.</li><li>Culinary diploma or vocational training in Professional Cookery or a related field is preferred.</li><li>Good knowledge of food preparation techniques, kitchen operations, and international food safety standards.</li><li>Understanding of HACCP, food hygiene, sanitation, and safe food handling practices.</li><li>Ability to prepare and present food consistently according to recipes and brand standards.</li><li>Experience working in a fast-paced, high-volume kitchen environment.</li><li>Strong organizational skills with the ability to prioritize tasks and work efficiently under pressure.</li><li>Positive attitude, strong work ethic, and willingness to learn and develop culinary skills.</li><li>Ability to work collaboratively as part of a multicultural team and support colleagues during busy service periods.</li><li>Physically fit and able to stand for extended periods, lift kitchen supplies, and work in a demanding kitchen environment.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Flexibility to work shifts, weekends, and public holidays in a remote luxury resort environment.</li><li>Commitment to delivering exceptional food quality, maintaining cleanliness, and upholding Our Habitas brand standards.</li></ul>

<p>The Junior Sous Chef is responsible for supporting the Sous Chef in ensuring the smooth day-to-day operation of the kitchen. This role assists in maintaining food quality, controlling costs, supervising team members, and delivering exceptional culinary experiences.</p><p>What you will be doing:</p><ul><li>Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.</li><li>Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.</li><li>Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.</li><li>Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.</li><li>Ensure food preparation is completed efficiently and according to established specifications and recipes.</li><li>Monitor food quality, hygiene, and presentation to maintain the highest standards.</li><li>Assist in achieving departmental objectives, food cost targets, and key performance indicators.</li><li>Ensure all perishable food items are stored correctly under appropriate refrigerated conditions.</li><li>Promote the efficient use of ingredients and kitchen resources to minimize waste.</li><li>Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines.</li><li>Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 3 years of culinary supervisory experience, preferably in a similar hotel concept.</li><li>Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory.</li><li>College degree in Hotel Management, Culinary Arts, or a related discipline.</li><li>Strong knowledge of traditional Turkish pot dishes.</li><li>Excellent experience preparing authentic Turkish oven dishes.</li><li>Previous experience in an All-Inclusive hotel environment.</li><li>Previous experience training and supervising kitchen team members in high-volume food production.</li><li>Excellent knowledge of food quality, hygiene, and kitchen operations.</li><li>Previous work experience in Qatar or the Middle East is an advantage.</li></ul>

Additional Information<br><br>Job Number 26106832<br><br>Job Category Food and Beverage & Culinary<br><br>Location Building No. 153 Street No. 347, Lusail, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. 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. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualification<br><br>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: 4 to 6 years of related work experience.<br><br>Supervisory Experience: At least 2 years of 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>ที่ Le Méridien เราได้รับแรงบันดาลใจจากยุคแห่งการเดินทางอันหรูหรา เฉลิมฉลองแต่ละวัฒนธรรมผ่านจิตวิญญาณแห่งยุโรปอันโดดเด่นในการสัมผัสชีวิตที่ดี ผู้เข้าพักของเรามีความสนใจใคร่รู้และความคิดสร้างสรรค์ ผู้แสวงหาวัฒนธรรมสากลที่ชื่นชมช่วงเวลาแห่งการสานสัมพันธ์และความดื่มด่ำในการใช้ชีวิตที่จุดหมายปลายทางอย่างช้าๆ เราให้บริการแบบเฉพาะตัว ทันสมัย และน่าจดจำพร้อมกับประสบการณ์ที่สร้างแรงบันดาลใจให้กับผู้เข้าพักเพื่อสัมผัสกับชีวิตที่ดี เรากำลังมองหาคนที่มีความสนใจใคร่รู้และความคิดสร้างสรรค์เพื่อเข้าร่วมกับทีมของเรา หากคุณชื่นชอบการเชื่อมต่อกับแขกผู้มีความสนใจคล้ายกันและมีความปรารถนาอย่างแรงกล้าที่จะสร้างประสบการณ์ที่น่าจดจำ เราขอเชิญคุณมาร่วมสำรวจโอกาสในการทำงานกับ Le Méridien การร่วมงานกับ Le Méridien หมายถึงการได้ร่วมงานกับแบรนด์โรงแรมในเครือ Marriott International ซึ่งเป็น ที่ที่คุณจะทำงานได้อย่างสุดความสามารถและเต็มศักยภาพ เริ่มต้นเป้ าหมายของคุณ เป็นส่วนหนึ่ง ของทีมงานระดับโลกที่มีความเป็นเลิศ และเป็น ตัวคุณในเวอร์ชันที่ดีที่สุด

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Commis 2. The Commis 2 supports the culinary team in the preparation and presentation of high-quality food in accordance with Raffles &amp; Fairmont Doha standards. The role assists with daily kitchen operations, mise en place, food preparation, and service while maintaining consistency, quality, and attention to detail. The Commis 2 ensures high standards of food hygiene, safety, cleanliness, and proper food handling while supporting stock control, minimizing waste, and working collaboratively with the culinary team to deliver exceptional dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the culinary team with daily food preparation and kitchen operations</li><li>Complete assigned mise en place according to recipes and departmental standards</li><li>Prepare ingredients and basic dishes under the guidance of senior chefs</li><li>Support the Chef de Partie and Demi Chef de Partie during service</li><li>Ensure food is prepared and presented consistently according to quality standards</li><li>Maintain cleanliness and organization of the assigned kitchen section</li><li>Follow proper food handling, storage, hygiene, and sanitation procedures</li><li>Comply with HACCP, health, and safety standards at all times</li><li>Check the quality and freshness of ingredients before use</li><li>Assist with receiving, storing, and organizing food supplies</li><li>Support stock control and help minimize food waste</li><li>Clean and safely operate kitchen equipment and utensils</li><li>Report shortages, damaged equipment, or food quality issues to the supervisor</li><li>Work effectively with the culinary team to ensure smooth and timely service</li><li>Participate in training and continuously develop culinary skills</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary qualification or diploma</li><li>Previous experience in a professional kitchen or hospitality environment is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Understanding of food hygiene, safety, sanitation, and HACCP standards</li><li>Ability to follow recipes, instructions, and established kitchen procedures</li><li>Good teamwork, communication, and organizational skills</li><li>Strong willingness to learn and develop culinary skills</li><li>Good attention to detail and commitment to quality</li><li>Ability to work effectively in a fast-paced kitchen environment</li><li>Physically fit and able to work shifts, weekends, and public holidays</li><li>Positive attitude, professional conduct, and passion for culinary excellence</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul>

<p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Commis 2. The Commis 2 supports the culinary team in the preparation and presentation of high-quality food in accordance with Raffles &amp; Fairmont Doha standards. The role assists with daily kitchen operations, mise en place, food preparation, and service while maintaining consistency, quality, and attention to detail. The Commis 2 ensures high standards of food hygiene, safety, cleanliness, and proper food handling while supporting stock control, minimizing waste, and working collaboratively with the culinary team to deliver exceptional dining experiences.</p><p>Key Responsibilities:</p><ul><li>Assist the culinary team with daily food preparation and kitchen operations</li><li>Complete assigned mise en place according to recipes and departmental standards</li><li>Prepare ingredients and basic dishes under the guidance of senior chefs</li><li>Support the Chef de Partie and Demi Chef de Partie during service</li><li>Ensure food is prepared and presented consistently according to quality standards</li><li>Maintain cleanliness and organization of the assigned kitchen section</li><li>Follow proper food handling, storage, hygiene, and sanitation procedures</li><li>Comply with HACCP, health, and safety standards at all times</li><li>Check the quality and freshness of ingredients before use</li><li>Assist with receiving, storing, and organizing food supplies</li><li>Support stock control and help minimize food waste</li><li>Clean and safely operate kitchen equipment and utensils</li><li>Report shortages, damaged equipment, or food quality issues to the supervisor</li><li>Work effectively with the culinary team to ensure smooth and timely service</li><li>Participate in training and continuously develop culinary skills</li></ul><p><strong>Desired Candidate Profile</strong></p><h2>What will you bring to this role?</h2><ul><li>Culinary qualification or diploma</li><li>Previous experience in a professional kitchen or hospitality environment is an advantage</li><li>Basic knowledge of food preparation and cooking techniques</li><li>Understanding of food hygiene, safety, sanitation, and HACCP standards</li><li>Ability to follow recipes, instructions, and established kitchen procedures</li><li>Good teamwork, communication, and organizational skills</li><li>Strong willingness to learn and develop culinary skills</li><li>Good attention to detail and commitment to quality</li><li>Ability to work effectively in a fast-paced kitchen environment</li><li>Physically fit and able to work shifts, weekends, and public holidays</li><li>Positive attitude, professional conduct, and passion for culinary excellence</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist in the preparation and cooking. Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food. Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes. Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks. Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation. Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards. Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods. Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated. Support the training of junior kitchen staff and kitchen porters as needed. Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Specialized in Cold kitchen Turkish Cuisines A culinary degree or relevant certification is a plus. Strong knowledge of food safety, hygiene, and cleanliness standards. Ability to prepare recipes and manage market orders using the FutureLog system. Ability to work under pressure and in a fast-paced environment. Attention to detail and a passion for creativity in food presentation. A team player with excellent communication skills.</p><p></p></section>

<ul><li><p>Develop a thorough understanding of the company's identity, services, target market, and business objectives in order to represent the company confidently and professionally.</p></li><li><p>Develop a strong understanding of existing and potential clients, including their businesses, industries, requirements, and potential opportunities.</p></li><li><p>Work with the available lead data and actively expand it through market research, online research, networking, directories, LinkedIn, and other lead-generation methods.</p></li><li><p>Research and identify potential clients, key decision-makers, and new business opportunities.</p></li><li><p>Conduct cold calls, follow-ups, introductory calls, and client outreach in a confident, pleasant, professional, and engaging manner.</p></li><li><p>Generate qualified leads and work towards converting prospects into meetings, proposals, and successful business opportunities.</p></li><li><p>Build and maintain strong client relationships by understanding client requirements, communicating effectively, and following up consistently.</p></li><li><p>Research market trends, industries, competitors, and potential opportunities to support sales and marketing activities.</p></li><li><p>Assist in planning and executing sales and marketing activities to generate new leads and increase business opportunities.</p></li><li><p>Maintain proper records of leads, client communications, follow-ups, meetings, and sales progress.</p></li><li><p>Take ownership of responsibilities, show initiative, and actively contribute ideas and solutions to support business growth.</p></li><li><p>Demonstrate leadership, accountability, and the ability to work independently when required.</p></li><li><p>Work closely with the team with a collaborative mindset and a genuine sense of shared responsibility for the company's growth and success.</p></li><li><p>Work towards assigned sales and business development targets and contribute to achieving measurable results.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Previous experience in sales, marketing, business development, telesales, customer service, or a similar client-facing role will be preferred.</p></li><li><p>Excellent English communication skills, both verbal and written. Arabic will be an added advantage.</p></li><li><p>Pleasant, confident, outspoken, patient, and comfortable communicating with different types of clients.</p></li><li><p>Strong cold-calling, follow-up, negotiation, and client-handling skills.</p></li><li><p>Able to research independently and identify new companies, contacts, decision-makers, and business opportunities.</p></li><li><p>Able to understand client requirements and communicate the company's services in a clear and relevant manner.</p></li><li><p>Self-motivated, proactive, and capable of taking initiative rather than waiting for constant instructions.</p></li><li><p>Strong sense of ownership, accountability, and willingness to take responsibility for achieving results.</p></li><li><p>A genuine team player who is willing to work collaboratively and contribute to the overall growth of the business.</p></li><li><p>Good organizational skills and the ability to maintain and manage lead and client data effectively.</p></li><li><p>Comfortable learning about the company, its services, clients, industries, and market opportunities.</p></li><li><p>Knowledge of Microsoft Office, online research, and CRM or lead-management tools will be an advantage.</p></li></ul><p><br><br><strong>Performance & Incentives</strong></p><ul><li><p>We believe in recognizing and rewarding strong performance. Salary growth and revision will be considered based on individual performance and achievements.</p></li><li><p>In addition to the fixed salary, sales incentives will be provided.<br><br></p></li></ul><p>If you believe you have the confidence, communication skills, initiative, and drive to succeed in a sales and marketing role, we would love to hear from you. <br>Interested candidates who are currently in Qatar may send their CV with Subject: Application – Female Sales & Marketing Executive</p>

<p>The Junior Sous Chef is responsible for supporting the Sous Chef in ensuring the smooth day-to-day operation of the kitchen. This role assists in maintaining food quality, controlling costs, supervising team members, and delivering exceptional culinary experiences.</p><p>What you will be doing:</p><ul><li>Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.</li><li>Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.</li><li>Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.</li><li>Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.</li><li>Ensure food preparation is completed efficiently and according to established specifications and recipes.</li><li>Monitor food quality, hygiene, and presentation to maintain the highest standards.</li><li>Assist in achieving departmental objectives, food cost targets, and key performance indicators.</li><li>Ensure all perishable food items are stored correctly under appropriate refrigerated conditions.</li><li>Promote the efficient use of ingredients and kitchen resources to minimize waste.</li><li>Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines.</li><li>Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 3 years of culinary supervisory experience, preferably in a similar hotel concept.</li><li>Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory.</li><li>College degree in Hotel Management, Culinary Arts, or a related discipline.</li><li>Strong knowledge of traditional Turkish pot dishes.</li><li>Excellent experience preparing authentic Turkish oven dishes.</li><li>Previous experience in an All-Inclusive hotel environment.</li><li>Previous experience training and supervising kitchen team members in high-volume food production.</li><li>Excellent knowledge of food quality, hygiene, and kitchen operations.</li><li>Previous work experience in Qatar or the Middle East is an advantage.</li></ul>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. 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. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.</p><p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.</p><p>Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.</p><p>Anticipate and address guests service needs. Speak with others using clear and professional language. 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.</p><p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. 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. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. 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. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. 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. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>PREFERRED QUALIFICATION</strong> Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<ul><li>Develop and implement comprehensive food safety management systems (FSMS) aligned with HACCP principles and regulatory standards.</li><li>Conduct rigorous internal audits and inspections of facilities, processes, and personnel to identify and mitigate hygiene risks.</li><li>Investigate customer complaints and product recalls, determining root causes and implementing corrective and preventive actions.</li><li>Train staff on food safety protocols, proper handling techniques, sanitation procedures, and allergen management.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Food Science, Microbiology, Public Health, or a related scientific field.</li><li>Minimum of 5 years of progressive experience in food safety or quality assurance within the food manufacturing or hospitality industry.</li><li>Possession of recognized food safety certifications (e.g., PCQI, HACCP Manager, ServSafe).</li><li>Proficiency in implementing and managing HACCP, GMP, and other food safety frameworks.</li></ul>

<p>Job Purpose</p><p>To prepare and cook high-quality Italian cuisine in accordance with established recipes, food safety standards, presentation guidelines, and company requirements. The position requires hands-on involvement in daily kitchen operations while maintaining consistent quality, hygiene, and efficiency.</p><br><p><strong>Key Responsibilities</strong></p><ul><li><p>Prepare and cook a variety of authentic Italian dishes, including pasta, pizza, risotto, sauces, soups, salads, meat, poultry, seafood, and desserts as required.</p></li><li><p>Follow standardized recipes, portion sizes, cooking methods, and presentation standards.</p></li><li><p>Prepare ingredients through washing, cutting, marinating, seasoning, and other mise en place activities.</p></li><li><p>Ensure all food is prepared to the required taste, quality, temperature, and presentation standards.</p></li><li><p>Operate and maintain kitchen equipment safely and efficiently.</p></li><li><p>Monitor food quality and freshness and report any concerns to the Sous Chef or Chef in charge.</p></li><li><p>Ensure proper storage, labeling, dating, and rotation of food items in accordance with FIFO principles.</p></li><li><p>Maintain high standards of personal hygiene, food safety, and kitchen cleanliness.</p></li><li><p>Follow HACCP and other applicable food safety and hygiene procedures.</p></li><li><p>Minimize food wastage and use ingredients efficiently.</p></li><li><p>Assist with receiving and checking food supplies when required.</p></li><li><p>Coordinate with other kitchen team members to ensure smooth and timely food service.</p></li><li><p>Maintain cleanliness of workstations, equipment, utensils, and storage areas.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Culinary qualification / diploma or relevant professional training is preferred.</p></li><li><p>Minimum 3 years of experience as an Italian Cuisine Cook or in a similar role.</p></li><li><p>Hands-on experience in preparing Italian dishes is essential.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Description<br></span><p>We are Sisco Jobs, a recruitment consultancy based in Trichy, Tamil Nadu. We are hiring on behalf of our client for the position of <b>Head Chef (Indian)</b> in <b>Qatar</b>. Our client is a reputed organization in the Hospitality sector seeking skilled and motivated professionals. If you meet the requirements below, apply early as positions are limited.<br></p><br>Key Responsibilities<br><ul><li>Design and execute authentic Indian menus with consistent quality.<br></li><li>Lead, train and supervise kitchen staff.<br></li><li>Manage food inventory and supplier procurement.<br></li><li>Monitor food costing and kitchen budgets.<br></li><li>Ensure compliance with food safety and hygiene regulations.<br></li><li>Maintain kitchen cleanliness and operational efficiency.<br></li><li>Monitor food quality, presentation and portion control.<br></li><li>Coordinate with restaurant management for smooth kitchen operations.<br></li></ul>Required Skills<br><ul><li><b>Indian Cuisine Expertise</b> – Strong knowledge of traditional and contemporary Indian dishes.<br></li><li><b>Kitchen Leadership</b> – Ability to manage and motivate kitchen teams.<br></li><li><b>Food Costing</b> – Experience controlling food cost and wastage.<br></li><li><b>Inventory Management</b> – Efficient stock control and supplier coordination.<br></li><li><b>Food Safety</b> – Thorough understanding of hygiene and HACCP practices.<br></li></ul>Preferred Skills<br><ul><li>Multi-cuisine exposure.<br></li><li>Hotel industry experience.<br></li><li>Menu innovation and recipe development.<br></li></ul>Work Experience Requirements<br><p>Candidates should have proven experience as a Head Chef or Senior Chef in a multi-cuisine restaurant or hotel. Experience leading kitchen operations, managing teams, controlling costs and maintaining food quality standards is essential.<br></p><br>Education<br><ul><li><b>Minimum:</b> Diploma/Degree in Hotel Management or Culinary Arts <i>(typical)</i><br></li><li><b>Preferred:</b> Advanced Culinary Certification<br></li><li><b>Additional:</b> Food Safety &amp; Hygiene Certification<br></li></ul><span>Contact Number - 9786888866</span><br><br><br> </div>

<p>Our Habitas Ras Abrouq is seeking a passionate, service-driven, and detail-oriented Waiter to join our Food &amp; Beverage team. The ideal candidate will deliver exceptional dining experiences by providing personalized, attentive, and professional service that reflects the standards of a luxury 5-star resort. Working in a unique remote desert environment, the Waiter will play a key role in creating memorable guest moments through genuine hospitality, excellent product knowledge, and seamless service delivery. This position requires a strong commitment to guest satisfaction, attention to detail, and the ability to anticipate and exceed guest expectations. Reporting to the Restaurant Manager or Food &amp; Beverage Supervisor, the Waiter will ensure that all dining experiences are delivered with elegance, warmth, and consistency while maintaining the highest standards of service, hygiene, and professionalism.</p><p>Key Responsibilities</p><ul><li>Deliver exceptional food and beverage service in accordance with luxury hospitality standards.</li><li>Welcome and engage guests with a warm, professional, and personalized approach.</li><li>Provide knowledgeable recommendations on menu items, beverages, and resort dining experiences.</li><li>Take accurate food and beverage orders and ensure timely coordination with kitchen and bar teams.</li><li>Serve food and beverages with proper etiquette, attention to detail, and presentation standards.</li><li>Anticipate guest needs and provide proactive service to enhance the overall dining experience.</li><li>Maintain comprehensive knowledge of menus, ingredients, preparation methods, and dietary requirements.</li><li>Ensure tables, service areas, and equipment are prepared and maintained to luxury standards.</li><li>Handle guest requests, feedback, and concerns professionally, ensuring prompt resolution.</li><li>Support smooth restaurant operations during breakfast, lunch, dinner, and special events.</li><li>Follow all food safety, hygiene, and sanitation procedures in compliance with resort standards.</li><li>Assist with table setup, clearing, and maintaining a clean and organized dining environment.</li><li>Process guest bills and payments accurately when required.</li><li>Collaborate effectively with colleagues to ensure seamless service delivery.</li><li>Support private dining experiences, special occasions, and resort events as required.</li><li>Maintain awareness of resort activities and services to enhance guest interactions.</li></ul><p>Guest Experience &amp; Brand Standards</p><ul><li>Create authentic and memorable experiences that reflect the spirit and values of Our Habitas Ras Abrouq.</li><li>Deliver personalized service by understanding guest preferences and expectations.</li><li>Maintain a professional appearance, positive attitude, and luxury service mindset at all times.</li><li>Represent the resort with warmth, integrity, and a genuine passion for hospitality.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>You are a dedicated hospitality professional with a passion for delivering outstanding guest experiences. You have a strong understanding of luxury service standards and enjoy creating meaningful connections with guests. You are attentive, reliable, and adaptable, with the ability to work efficiently in a fast-paced resort environment. You possess excellent communication skills, a positive attitude, and a commitment to teamwork and service excellence. You understand that being a Waiter is more than serving food and beverages it is about creating unforgettable moments, anticipating guest needs, and contributing to the exceptional experience that defines Our Habitas Ras Abrouq.</p><p>Qualifications</p><ul><li>Minimum Requirements</li><li>2 3 years of experience as a Waiter or Food &amp; Beverage Service professional, preferably within a luxury hotel, resort, fine dining restaurant, or high-end hospitality environment.</li><li>Strong knowledge of luxury food and beverage service standards, table etiquette, and guest experience expectations.</li><li>Excellent communication and interpersonal skills with the ability to interact professionally with guests from diverse backgrounds.</li><li>Strong attention to detail and ability to deliver personalized, attentive service.</li><li>Good knowledge of food and beverage products, menu descriptions, and service procedures.</li><li>Ability to handle multiple tasks in a fast-paced dining environment while maintaining service quality.</li><li>Experience with point-of-sale (POS) systems and guest billing procedures is an advantage.</li><li>Understanding of food safety, hygiene, and sanitation standards.</li><li>Ability to work effectively in a remote resort environment and adapt to changing operational requirements.</li><li>Fluent in English, both written and spoken; additional languages are an advantage.</li><li>Strong teamwork, reliability, and a positive service-oriented attitude.</li><li>Commitment to maintaining luxury service standards, guest satisfaction, and operational excellence.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span></span><p><span><span><span>·</span></span></span><span>Perform preventive, corrective, and emergency maintenance, calibration, and troubleshooting of instrumentation and control systems to maximize plant reliability and availability. </span><br></p><br><p><span><span><span>·</span></span></span><span>Maintain and repair control valves, transmitters, analyzers, PLC systems, LT/HT drives, sensors, switches, and other plant instrumentation in accordance with OEM standards. </span><br></p><br><p><span><span><span>·</span></span></span><span>Execute maintenance work orders using </span><b><b><span>SAP/CMMS</span></b></b><span>, maintain accurate maintenance records, and prepare calibration and defect rectification reports. </span><br></p><br><p><span><span><span>·</span></span></span><span>Ensure compliance with </span><b><b><span>HSE policies, Permit-to-Work systems, risk assessments, safety procedures</span></b></b><span>, and proper handling of analytical chemicals and test equipment. </span><br></p><br><p><span><span><span>·</span></span></span><span>Coordinate with I&amp;C Engineers, Operations teams, and maintenance personnel to support routine and emergency maintenance activities while minimizing equipment downtime.</span><br></p><br><br><span>Requirements</span><p><span><span><span>·</span></span></span><span>Diploma in Instrumentation &amp; Control Engineering (or equivalent) with a minimum of </span><b><b><span>3–4 years' experience</span></b></b><span>&nbsp;in instrumentation and control maintenance within </span><b><b><span>power generation, desalination, utilities, or oil &amp; gas</span></b></b><span>&nbsp;industries. </span><br></p><br><p><span><span><span>·</span></span></span><span>Hands-on experience with </span><b><b><span>control valves, actuators, transmitters, PLC systems, LT/HT drives, analyzers, sensors, switches, and instrument calibration</span></b></b><span>. </span><br></p><br><p><span><span><span>·</span></span></span><span>Proficient in </span><b><b><span>SAP/CMMS</span></b></b><span>, P&amp;ID interpretation, troubleshooting, preventive maintenance, calibration, and OEM maintenance standards. </span><br></p><br><p><span><span><span>·</span></span></span><span>Certified or trained in </span><b><b><span>First Aid, CPR, Emergency Fire Fighting, H₂S, Process Safety</span></b></b><span>, and knowledgeable in </span><b><b><span>Permit-to-Work (PTW), risk assessments, and HSE procedures</span></b></b><span>. </span><br></p><br><p><span><span><span>·</span></span></span><span>Strong analytical, communication, and teamwork skills with the ability to work independently, respond to emergency call-outs, and operate in multicultural industrial environments. </span><br></p><br><br><span>BenefitsCompetitive salary<br><br>Accommodation and transportation is provided<br><br></span><br> </div>