Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>About </strong><strong>Calo</strong><p>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><br><br><span><strong>Role Overview</strong></span><p>To function as a <strong>Commis 2 – Cold Kitchen</strong> for Calo Qatar Central Production Unit. Support the Cold Kitchen team by executing daily preparation and production tasks, including salads, sandwiches, sauces, dressings, cold appetizers, and other chilled food components, while meeting Calo’s nutritional and quality standards.</p><br><br><p>The successful candidate will bring consistency, attention to detail, good knife skills, and strong hygiene practices to play a critical role in maintaining product quality, food safety, and customer satisfaction through efficient production and strict adherence to standardized recipes and safety protocols.</p><br><br><span><strong>Relationships and Working Expectations</strong></span><ul><li><p>Works under the guidance of Senior Chefs and CDPs within the Cold Kitchen section.</p><br><br></li><li><p>Works closely with Production Leads and other kitchen sections to support workflow efficiency and production consistency.</p><br><br></li><li><p>Shift-based work in temperature-controlled environments, with mandatory personal protective equipment during all production operations.</p><br><br></li><li><p>Collaborates with the wider kitchen team to ensure cold food components are prepared and delivered according to the daily production plan.</p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p>Assist with the preparation and production of <strong>salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components</strong> according to standardized recipes.</p><br><br></li><li><p>Perform basic food preparation tasks, including <strong>washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning</strong> ingredients.</p><br><br></li><li><p>Prepare and assemble cold kitchen items while maintaining consistency in <strong>taste, presentation, portion size, and nutritional requirements</strong>.</p><br><br></li><li><p>Follow standardized recipes and production specifications accurately to ensure consistency across all batches.</p><br><br></li><li><p>Ensure precise portioning of ingredients to align with Calo’s <strong>calorie and macronutrient guidelines</strong>.</p><br><br></li><li><p>Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling.</p><br><br></li><li><p>Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards.</p><br><br></li><li><p>Maintain proper <strong>cold-chain procedures and temperature control</strong> when handling chilled ingredients and finished products.</p><br><br></li><li><p>Ensure ingredients are properly stored, labeled, dated, and rotated according to <strong>FIFO/FEFO</strong> procedures.</p><br><br></li><li><p>Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines.</p><br><br></li><li><p>Maintain a clean, organized, and hygienic workstation throughout the shift.</p><br><br></li><li><p>Minimize food waste through proper handling, storage, portioning, and utilization of ingredients.</p><br><br></li><li><p>Conduct regular checks on the <strong>quality, freshness, appearance, and temperature</strong> of ingredients and prepared products.</p><br><br></li><li><p>Follow all food safety and hygiene procedures in accordance with <strong>HACCP and Calo standards</strong>.</p><br><br></li><li><p>Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly.</p><br><br></li><li><p>Report any food safety concerns, quality issues, equipment problems, or ingredient shortages to the Chef or Production Lead.</p><br><br></li><li><p>Support other kitchen sections when required to ensure smooth overall production operations.</p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p>Proven experience as a <strong>Commis 3 or Commis 2</strong>, preferably within a <strong>Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment</strong>.</p><br><br></li><li><p><strong>2–3 years of relevant kitchen experience</strong> is preferred.</p><br><br></li><li><p>Previous experience preparing <strong>salads, sandwiches, sauces, dressings, dips, cold appetizers, and other chilled food items</strong> is highly preferred.</p><br><br></li><li><p>Basic knowledge of <strong>food safety, hygiene, HACCP standards, and proper cold food handling</strong>.</p><br><br></li><li><p>HACCP or food safety certification is preferred.</p><br><br></li></ul><span><strong>Knowledge and Competency</strong></span><ul><li><p>Good understanding of <strong>cold kitchen preparation techniques and food handling practices</strong>.</p><br><br></li><li><p>Good basic knife skills and ability to perform different types of cutting and preparation.</p><br><br></li><li><p>Ability to accurately follow standardized recipes and portion specifications.</p><br><br></li><li><p>Knowledge of <strong>salad preparation, sandwich assembly, sauces, dressings, dips, and cold food presentation</strong>.</p><br><br></li><li><p>Understanding of chilled food storage, temperature control, labeling, and FIFO/FEFO practices.</p><br><br></li><li><p>Ability to work in a <strong>fast-paced, high-volume production environment</strong>.</p><br><br></li><li><p>Strong attention to detail and consistency.</p><br><br></li><li><p>Good communication skills and ability to work effectively as part of a team.</p><br><br></li><li><p>Basic English communication skills.</p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p>Passionate about food quality, consistency, and presentation.</p><br><br></li><li><p>Strong attention to detail and commitment to maintaining high standards.</p><br><br></li><li><p>Team player who supports colleagues and contributes to a positive working environment.</p><br><br></li><li><p>Reliable, disciplined, and able to work effectively under pressure.</p><br><br></li><li><p>Proactive and willing to learn and continuously improve.</p><br><br></li><li><p>Strong commitment to hygiene, food safety, and workplace cleanliness.</p><br><br></li><li><p>Customer-focused and committed to delivering consistently high-quality products.</p><br><br></li></ul> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>About </strong><strong>Calo</strong><p>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><br><br><span><strong>Role Overview</strong></span><p>To function as a <strong>Commis 2 – Cold Kitchen</strong> for Calo Qatar Central Production Unit. Support the Cold Kitchen team by executing daily preparation and production tasks, including salads, sandwiches, sauces, dressings, cold appetizers, and other chilled food components, while meeting Calo’s nutritional and quality standards.</p><br><br><p>The successful candidate will bring consistency, attention to detail, good knife skills, and strong hygiene practices to play a critical role in maintaining product quality, food safety, and customer satisfaction through efficient production and strict adherence to standardized recipes and safety protocols.</p><br><br><span><strong>Relationships and Working Expectations</strong></span><ul><li><p>Works under the guidance of Senior Chefs and CDPs within the Cold Kitchen section.</p><br><br></li><li><p>Works closely with Production Leads and other kitchen sections to support workflow efficiency and production consistency.</p><br><br></li><li><p>Shift-based work in temperature-controlled environments, with mandatory personal protective equipment during all production operations.</p><br><br></li><li><p>Collaborates with the wider kitchen team to ensure cold food components are prepared and delivered according to the daily production plan.</p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p>Assist with the preparation and production of <strong>salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components</strong> according to standardized recipes.</p><br><br></li><li><p>Perform basic food preparation tasks, including <strong>washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning</strong> ingredients.</p><br><br></li><li><p>Prepare and assemble cold kitchen items while maintaining consistency in <strong>taste, presentation, portion size, and nutritional requirements</strong>.</p><br><br></li><li><p>Follow standardized recipes and production specifications accurately to ensure consistency across all batches.</p><br><br></li><li><p>Ensure precise portioning of ingredients to align with Calo’s <strong>calorie and macronutrient guidelines</strong>.</p><br><br></li><li><p>Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling.</p><br><br></li><li><p>Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards.</p><br><br></li><li><p>Maintain proper <strong>cold-chain procedures and temperature control</strong> when handling chilled ingredients and finished products.</p><br><br></li><li><p>Ensure ingredients are properly stored, labeled, dated, and rotated according to <strong>FIFO/FEFO</strong> procedures.</p><br><br></li><li><p>Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines.</p><br><br></li><li><p>Maintain a clean, organized, and hygienic workstation throughout the shift.</p><br><br></li><li><p>Minimize food waste through proper handling, storage, portioning, and utilization of ingredients.</p><br><br></li><li><p>Conduct regular checks on the <strong>quality, freshness, appearance, and temperature</strong> of ingredients and prepared products.</p><br><br></li><li><p>Follow all food safety and hygiene procedures in accordance with <strong>HACCP and Calo standards</strong>.</p><br><br></li><li><p>Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly.</p><br><br></li><li><p>Report any food safety concerns, quality issues, equipment problems, or ingredient shortages to the Chef or Production Lead.</p><br><br></li><li><p>Support other kitchen sections when required to ensure smooth overall production operations.</p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><ul><li><p>Proven experience as a <strong>Commis 3 or Commis 2</strong>, preferably within a <strong>Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment</strong>.</p><br><br></li><li><p><strong>2–3 years of relevant kitchen experience</strong> is preferred.</p><br><br></li><li><p>Previous experience preparing <strong>salads, sandwiches, sauces, dressings, dips, cold appetizers, and other chilled food items</strong> is highly preferred.</p><br><br></li><li><p>Basic knowledge of <strong>food safety, hygiene, HACCP standards, and proper cold food handling</strong>.</p><br><br></li><li><p>HACCP or food safety certification is preferred.</p><br><br></li></ul><span><strong>Knowledge and Competency</strong></span><ul><li><p>Good understanding of <strong>cold kitchen preparation techniques and food handling practices</strong>.</p><br><br></li><li><p>Good basic knife skills and ability to perform different types of cutting and preparation.</p><br><br></li><li><p>Ability to accurately follow standardized recipes and portion specifications.</p><br><br></li><li><p>Knowledge of <strong>salad preparation, sandwich assembly, sauces, dressings, dips, and cold food presentation</strong>.</p><br><br></li><li><p>Understanding of chilled food storage, temperature control, labeling, and FIFO/FEFO practices.</p><br><br></li><li><p>Ability to work in a <strong>fast-paced, high-volume production environment</strong>.</p><br><br></li><li><p>Strong attention to detail and consistency.</p><br><br></li><li><p>Good communication skills and ability to work effectively as part of a team.</p><br><br></li><li><p>Basic English communication skills.</p><br><br></li></ul><span><strong>Personality</strong></span><ul><li><p>Passionate about food quality, consistency, and presentation.</p><br><br></li><li><p>Strong attention to detail and commitment to maintaining high standards.</p><br><br></li><li><p>Team player who supports colleagues and contributes to a positive working environment.</p><br><br></li><li><p>Reliable, disciplined, and able to work effectively under pressure.</p><br><br></li><li><p>Proactive and willing to learn and continuously improve.</p><br><br></li><li><p>Strong commitment to hygiene, food safety, and workplace cleanliness.</p><br><br></li><li><p>Customer-focused and committed to delivering consistently high-quality products.</p><br><br></li></ul> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <b>Job Description</b>Overview<p>AtkinsRealis is seeking a dedicated Health, Safety, and Environmental (HSE Officer) (Site Operations) to join our team in the UAE. The successful candidate will be responsible for ensuring compliance with health, safety, and environmental regulations on-site, promoting a culture of safety, and implementing effective risk management strategies.</p><br>Your role<ul><li>Develop, implement, and monitor HSE policies and procedures in accordance with local regulations and company standards.</li><li>Conduct site inspections and audits to ensure compliance with HSE standards and regulations.</li><li>Identify potential hazards and implement appropriate measures to mitigate risks.</li><li>Provide training and guidance to employees on HSE practices and emergency response procedures.</li><li>Prepare and maintain HSE documentation, including reports, risk assessments, and incident investigations.</li><li>Liaise with regulatory authorities and stakeholders regarding HSE matters.</li><li>Assist in the development of safety plans and emergency response strategies for projects.</li><li>Promote a proactive HSE culture within the organization through communication and training.</li></ul><span>About you</span><ul><li><span>Bachelor's degree in Occupational Health and Safety, Environmental Science, or a related field. </span></li><li><span>Minimum 13 years of HSE experience, with a strong preference for candidates with UAE site supervision experience. </span></li><li><span>Familiarity with UAE health, safety, and environmental regulations. </span></li><li><span>Certification in HSE management (e.g., NEBOSH, IOSH) is highly desirable. </span></li><li><span>Strong communication, leadership, and interpersonal skills. </span></li><li><span>Ability to work collaboratively in a multicultural environment.</span></li></ul><span>Rewards &amp; benefits</span><p><span>Explore the rewards and benefits that help you thrive – at every stage of your life and your career.</span></p><br><p><span>This includes:</span></p><br><ul><li>Tax-free salary.</li><li>Life insurance coverage.</li><li>Medical insurance.</li><li>Annual leave balance.</li><li>Company gratuity scheme.</li><li>Discretionary bonus program.</li><li>Annual flight contribution.</li><li>Transportation &amp; housing allowances.</li><li>Employee Wellbeing Program: 24/7 access to specialists in finance, legal matters, familycare, personal health, fitness, and nutrition.</li></ul><p><span>Seize every opportunity to sharpen your skills, expand your expertise, and be recognized for the impact you make.</span></p><br><span>About AtkinsRéalis</span><p><span>We're AtkinsRéalis, a world-class engineering services and nuclear organization. We connect people, data and technology to transform the world's infrastructure and energy systems. Together, with our industry partners and clients, and our global team of consultants, designers, engineers and project managers, we can change the world. We're committed to leading our clients across our various end markets to engineer a better future for our planet and its people. </span></p><br><p><span>Find out more.</span></p><br><b>Worker Type</b>Employee<b>Job Type</b>Craft Labor / RPSS<p><span><i>At </i></span> <i><span>AtkinsRéalis</span></i><span><i>, we seek to hire individuals with diverse characteristics, backgrounds and perspectives. We strongly believe that world-class talent makes no distinctions based on gender, ethnic or national origin, sexual identity and orientation, age, religion or disability, but enriches itself through these differences. &nbsp;</i></span></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <b>Job Description</b>Overview<p>We are seeking a Plumber / Building Technician. The Plumber must perform all activities in accordance with safety regulations, client procedures, and applicable industry standards while maintaining high-quality workmanship and minimizing system downtime.</p><br>Your role<ul><li>Perform plumbing repairs and requests.</li><li>Perform scheduled preventive maintenance and general maintenance on the mechanical/electrical systems, HVAC systems.</li><li>Perform minor repair and maintenance as per tenant requests.</li><li>Provide excellent customer service to tenants.</li><li>Comply with all Occupational Health and Safety legislation, guidelines, standards, policies, procedures and practices.</li></ul>About you<ul><li>A Red Seal Journeyman certificate in Plumbing is required.</li><li>Power Engineering Certificate and experience would be considered an asset.</li><li>Working knowledge of environmental, mechanical, electrical, and life safety systems for office and warehouse facilities, including BAS systems.</li><li>Working knowledge of Microsoft Office, Word and Excel.</li><li>Must be willing and able to work after hours and weekends as required and to be available for standby rotation to respond to after-hours service requests.</li><li>Highly motivated with a strong customer service focus.</li><li>Ability to work independently and in a team environment.</li><li>Ability to make effective technical decisions in emergency situations.</li><li>Must have valid driver’s license and access to a personal vehicle.</li><li>Strong verbal and written communication skills.</li></ul><span>Rewards &amp; benefits</span><p><span>Explore the rewards and benefits that help you thrive – at every stage of your life and your career.</span></p><br><p><span>This includes:</span></p><br><ul><li>Tax-free salary.</li><li>Life insurance coverage.</li><li>Medical insurance.</li><li>Annual leave balance.</li><li>Company gratuity scheme.</li><li>Discretionary bonus program.</li><li>Annual flight contribution.</li><li>Transportation &amp; housing allowances.</li><li>Employee Wellbeing Program: 24/7 access to specialists in finance, legal matters, familycare, personal health, fitness, and nutrition.</li></ul><p><span>Seize every opportunity to sharpen your skills, expand your expertise, and be recognized for the impact you make.</span></p><br><span>About AtkinsRéalis</span><p><span>We're AtkinsRéalis, a world-class engineering services and nuclear organization. We connect people, data and technology to transform the world's infrastructure and energy systems. Together, with our industry partners and clients, and our global team of consultants, designers, engineers and project managers, we can change the world. We're committed to leading our clients across our various end markets to engineer a better future for our planet and its people. </span></p><br><p><span>Find out more.</span></p><br><b>Worker Type</b>Employee<b>Job Type</b>Craft Labor / RPSS<p><span><i>At </i></span> <i><span>AtkinsRéalis</span></i><span><i>, we seek to hire individuals with diverse characteristics, backgrounds and perspectives. We strongly believe that world-class talent makes no distinctions based on gender, ethnic or national origin, sexual identity and orientation, age, religion or disability, but enriches itself through these differences. &nbsp;</i></span></p><br> </div>

Position Title Painting Inspector Job Purpose The Painting Inspector is responsible for monitoring and inspecting surface preparation, coating application, and painting activities to ensure compliance with approved project specifications, international standards, client requirements, and HSE procedures. The role will be responsible for ensuring that all painting and protective coating works are executed in accordance with approved Inspection & Test Plans (ITPs), method statements, coating specifications, and project quality requirements. Key Responsibilities Painting Inspection & Quality Control Inspect and monitor all painting and protective coating activities at site. Verify surface preparation prior to coating application. Inspect surface cleanliness, surface profile, and environmental conditions before and during painting activities. Check blasting and painting equipment for suitability and proper calibration. Verify coating materials, batch numbers, shelf life, storage conditions, and mixing procedures. Monitor paint mixing, thinning, application methods, and coating intervals. Inspect each coating layer for proper application and workmanship. Verify wet film thickness (WFT) and dry film thickness (DFT) as required. Conduct or coordinate inspection of adhesion, holiday detection, porosity, and other applicable coating tests. Identify coating defects such as runs, sags, pinholes, blistering, dry spray, poor adhesion, and insufficient coating thickness. Ensure corrective actions are completed before work is accepted.<br>Qualifications Diploma / Bachelor's degree in Mechanical Engineering, Chemical Engineering, Coating Technology, or a related technical discipline is preferred. Relevant technical certification in coating inspection is required/preferred, such as:AMPP/NACE Coating Inspector BGAS-CSWIP Painting Inspector FROSIOEquivalent internationally recognized certification. Experience Minimum 5–8 years of relevant experience in painting/coating inspection. Experience in Oil & Gas, petrochemical, refinery, LNG, offshore, or industrial construction/maintenance projects. Strong experience in surface preparation, abrasive blasting, protective coatings, and industrial painting. Experience working with EPC contractors, main contractors, specialist subcontractors, and client inspection teams is preferred. Share the relevant resumes at aneeza.ikhlaq@gmes.ae

Operational Management<br><br> Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time. Maintain restaurant operations within targeted food cost percentages while meeting guest expectations. Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures. Estimate weekly production needs and communicate daily requirements to kitchen staff. Monitor and control food costs in line with management objectives. Oversee purchasing activities and ensure supply chain management meets company standards. Participate in and supervise monthly inventory processes alongside the restaurant manager. Maintain purchasing, receiving, and food storage standards. Ensure all kitchen equipment is properly maintained with minimal breakage.<br><br>Food Quality & Compliance<br><br> Ensure compliance with hygiene, sanitation, and food safety regulations. Verify the quality of raw and cooked food products to meet established standards. Maintain high standards of food presentation, flavor, and overall quality. Ensure adherence to all applicable laws, regulations, and company policies.<br><br>Leadership & Team Management<br><br> Supervise and coordinate kitchen staff engaged in food preparation. Lead shifts, actively participating in food preparation and execution. Promote productivity, discipline, and high morale among team members. Communicate expectations clearly and ensure team understanding of roles and responsibilities. Foster a culture of trust, respect, and collaboration within the team. Act as a role model by demonstrating professionalism, integrity, and leadership. Build strong working relationships and maintain open communication across all levels.<br><br>Financial & Business Awareness<br><br> Support sound financial decision-making and operational efficiency. Contribute to maintaining profitability through effective cost control and productivity management.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify and nurture talent within the team. Participate in recruitment processes and coordinate with HR. Ensure timely completion of probation reviews, appraisals, and documentation. Promote a positive and engaging team culture at all times.<br><br>Health & Safety<br><br> Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen. Ensure compliance with health and safety legislation and food hygiene standards.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Line Cook is responsible for preparing and cooking menu items according to standard recipes, portion sizes, and presentation requirements. The role involves operating commercial kitchen equipment, maintaining food quality and consistency, and ensuring proper hygiene, food safety, and cleanliness standards throughout kitchen operations.<br><br></span><br><span>Requirements<b>Responsibilities</b><br><br></span><ul><li><span>Prepare and cook menu items according to approved recipes, portion sizes, and presentation standards.</span><br></li><li><span>Operate grills, fryers, ovens, stovetops, and other commercial kitchen equipment safely and efficiently.</span><br></li><li><span>Ensure ingredients are prepared, stored, labeled, and rotated correctly.</span><br></li><li><span>Maintain consistent food quality, taste, temperature, and presentation during service.</span><br></li><li><span>Keep assigned workstations, utensils, equipment, and surrounding kitchen areas clean and organized.</span><br></li><li><span>Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times.</span><br></li><li><span>Monitor stock levels at the assigned station and report shortages to the senior chef.</span><br></li><li><span>Coordinate with other kitchen team members to ensure timely preparation and service of orders.</span><br></li><li><span>Assist with receiving, storing, and organizing food supplies when required.</span><br></li><li><span>Report equipment issues, food quality concerns, or operational problems to the supervisor or senior chef.</span><br></li></ul><span><span>Requirements</span></span><br><ul><li><span>Minimum 1–2 years of experience as a Line Cook or in a similar kitchen position, preferably in hotels or established restaurants.</span><br></li><li><span>Experience in preparing and cooking menu items according to standard recipes and portion requirements.</span><br></li><li><span>Hands-on experience with grills, fryers, ovens, stovetops, and other commercial kitchen equipment.</span><br></li><li><span>Good knowledge of food handling, food storage, hygiene, and kitchen safety standards.</span><br></li><li><span>Knowledge of HACCP and basic food safety procedures is preferred.</span><br></li><li><span>Must be able to communicate effectively in English.</span><br></li><li><span>Ability to work efficiently and maintain quality during busy service periods.</span><br></li><li><span>Good teamwork, discipline, and attention to detail.</span><br></li><li><span>Must have a valid Qatar ID.</span><br></li><li><span>Must have a valid Food Handler Certificate.</span><br></li></ul><br> </div>

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

<p>This position is responsible for delivering a fast, accurate, and efficient food &amp; beverage service to our guests, ensuring exceptional service standards are maintained according to our guest s expectations. To welcome, smile, and greet our guests. Suggest and professionally upsell food &amp; beverage products. To serve all our guests &amp; colleagues with fast, efficient, and accurate service. Attend and accommodate guests reasonable requests and ensure all queries are responded to promptly and on time. To be knowledgeable about the menu and information about the food and beverage offerings available to answer guests questions. Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately.</p><p><strong>Desired Candidate Profile</strong></p><p>High School Diploma</p><p>Previous service experience is an asset</p><p>Knowledge about the Point-of-Sale System is an asset</p><p>Excellent communication and organizational skills</p><p>Strong interpersonal and problem-solving abilities</p><p>Basic Food Safety Certificate</p><p>Arabic Speaking is an added advantage</p><p>Ability to work well under pressure in a fast-paced environment</p>

<p>This position is responsible for delivering a fast, accurate, and efficient food &amp; beverage service to our guests, ensuring exceptional service standards are maintained according to our guest s expectations. To welcome, smile, and greet our guests. Suggest and professionally upsell food &amp; beverage products. To serve all our guests &amp; colleagues with fast, efficient, and accurate service. Attend and accommodate guests reasonable requests and ensure all queries are responded to promptly and on time. To be knowledgeable about the menu and information about the food and beverage offerings available to answer guests questions. Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High School Diploma</li><li>Previous service experience is an asset</li><li>Knowledge about the Point-of-Sale System is an asset</li><li>Excellent communication and organizational skills</li><li>Strong interpersonal and problem-solving abilities</li><li>Basic Food Safety Certificate</li><li>Arabic Speaking is an added advantage</li><li>Ability to work well under pressure in a fast-paced environment</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Who You Are</h2><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><h2>Qualifications</h2><p>Minimum Requirements</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></p></section>

<p>Job Summary The Pakistani Cuisine Cook is responsible for preparing and cooking a wide range of authentic Pakistani dishes while maintaining consistent taste, quality, presentation, hygiene, and food safety standards. The position requires good knowledge of Pakistani cooking techniques, spices, ingredients, and traditional dishes, with the ability to prepare meals in large-volume commercial kitchens. The Cook will work closely with the Head Chef and kitchen team to ensure food is prepared according to approved recipes, production schedules, portion standards, and client requirements.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li><p>Prepare authentic Pakistani dishes according to standardized recipes and required quality standards.</p></li><li><p>Prepare and cook Pakistani breakfast, lunch, dinner, and special-event menus.</p></li><li><p>Maintain authentic flavour profiles while following the approved recipe and portion specifications.</p></li><li><p>Ensure correct use of spices, herbs, marinades, sauces, and cooking oils.</p></li><li><p>Maintain adequate food preparation throughout the service period.</p></li><li><p>Coordinate with other kitchen sections to ensure timely meal service.</p></li><li><p>Assist with buffet and bulk food production.</p></li><li><p>Ensure food is fresh, properly cooked, and presented according to company standards.</p></li><li><p>Check taste, seasoning, texture, colour, and consistency before service.</p></li><li><p>Follow HACCP principles and company food-safety procedures.</p></li><li><p>Maintain high standards of personal hygiene and kitchen cleanliness.</p></li><li><p>Work effectively with Chefs, Cooks, Commis, Stewards, and other kitchen personnel.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Culinary certificate/diploma is preferred.</p></li><li><p>Food Safety / Food Handler certification is an advantage.</p></li><li><p>Knowledge of Pakistani cuisine and traditional cooking methods is essential.</p></li><li><p>Minimum 5 years of experience as a Cook specializing in Pakistani cuisine.</p></li><li><p>Previous experience in hotels, restaurants, catering companies, staff catering, or large-volume kitchens is preferred.</p></li></ul>

<p>Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br></p><strong>Job Description<br><br></strong><ul><li>Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. </li><li>Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets. </li><li>Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service. </li><li>Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants. </li><li>Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines. </li><li>Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability. </li><li>Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized. </li><li>Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications. </li><li>Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses. </li><li>Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control. </li><li>Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures. </li><li>Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities. </li><li>Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction. </li><li>Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards. </li><li>Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate. </li><li>Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency. </li><li>Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared. </li><li>Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability. </li><li>Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value. </li><li>Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics. <br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Minimum 5–7 years of culinary experience, with at least 2–3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment. </li><li>Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Italian, Arabic, Indian, Fine Dining, and All-Day Dining concepts. </li><li>Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution. </li><li>Demonstrated ability to lead and manage large, multicultural culinary teams. </li><li>Strong knowledge of HACCP, food safety, hygiene, and health and safety standards. </li><li>Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control. </li><li>Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards across multiple outlets. </li><li>Strong leadership, communication, organizational, and problem-solving skills. </li><li>Ability to work effectively under pressure in a high-volume, luxury hotel environment. </li><li>Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable. </li><li>Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control. </li><li>Ability to work closely with Front Office, Food &amp; Beverage, Restaurant Operations, and other hotel departments to ensure smooth operations and exceptional guest experiences. </li><li>Strong commitment to guest satisfaction and maintaining five-star service standards. </li><li>Proficiency in English communication; additional languages are an advantage. </li><li>A culinary qualification from a recognized hotel management or culinary institute is preferred. </li><li>Must demonstrate a professional appearance, strong leadership presence, integrity, and a passion for culinary excellence.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> &nbsp;The Runner supports the kitchen and service teams by delivering food quickly and accurately from the kitchen to guests' tables. This role is vital for maintaining high-speed service, food presentation standards, and a smooth flow between the front and back of the house.&nbsp;<br><br><strong><br>Food Delivery &amp; Quality Control<br></strong><br><br><ul><li>Deliver food orders promptly from the kitchen expo line to the correct tables and guests.<br></li><li>Check every dish before it leaves the kitchen to ensure it matches the ticket order and meets presentation standards.<br></li><li>Describe the dishes accurately as they are served to guests and answer any immediate questions.<br></li><li>Communicate guest requests, dietary restrictions, and allergy alerts clearly between servers and the kitchen.<br></li></ul><strong>Station Maintenance &amp; Support<br></strong><br><br><ul><li>Keep the kitchen expo line clean, stocked, and organized with necessary plates, garnishes, condiments, and utensils.<br></li><li>Assist servers and bussers by clearing empty plates, wiping down tables, and refilling water or bread when needed.<br></li><li>Return dirty dishes and glassware to the dishwashing station.<br></li><li>Complete opening, closing, and sidework duties, including sweeping, restocking, and trash disposal.<br></li></ul> </div>

About the Company ATAAD Trading W. L. L. is a Qatar-based trading and manufacturing company specialising in military and tactical apparel, uniforms, safety solutions, and technical textile products. Established in 2017, ATAAD provides end-to-end solutions covering product design, sourcing, manufacturing, warehousing, and after-sales support, serving defence, security, industrial, and other specialised sectors. The company is committed to quality, innovation, reliability, and customer satisfaction, with a focus on delivering customized solutions that meet international standards and operational requirements.<br>About the Role The Pattern Maker (Modelist)/ Styler is responsible for developing accurate patterns based on design specifications to support product development and production in the textile manufacturing process. The role ensures that patterns, measurements, and technical details are properly translated into production-ready formats while maintaining quality, fit, and manufacturing feasibility.<br>Responsibilities Develop and create patterns based on design sketches, technical drawings, and specifications. Interpret design concepts and measurement charts to produce accurate production patterns. Work closely with the Designer to ensure patterns align with the design specifications and product requirements. Prepare pattern grading and size specifications for production. Adjust and refine patterns based on sample fittings, prototype reviews, and production feedback. Collaborate with production and sample development teams to ensure correct pattern implementation. Ensure patterns are technically feasible for manufacturing and comply with production capabilities. Maintain and organize pattern documentation, technical files, and measurement specifications. Support the development of samples and prototypes to verify fit, functionality, and design accuracy. Ensure compliance with company quality standards and production requirements. Participate in performance evaluations, including appraisals, KPI assessments, and development planning with team members within the department. Perform other related duties as assigned to support departmental and organizational objectives.<br>Qualifications Diploma or Bachelor’s degree in Fashion Design, Textile Engineering, Pattern Making, or related field.<br>Experience3–5 years of experience in pattern making within textile, garment, or uniform manufacturing in both woven and knit garments. Experience in industrial pattern development and garment construction is preferred. Experience in textile, technical textile, manufacturing, or industrial production environments is preferred.<br>Required Skills Strong attention to detail and precision. Good problem-solving and technical analysis skills. Ability to work closely with design and production teams. Strong organizational and documentation skills.<br>Technical Proficiency Strong knowledge of pattern drafting, grading, and garment construction. Familiarity with CAD pattern-making software (ASSYST is preferable, GERBER or similar) is an advantage. Ability to interpret technical drawings and measurement specifications.

About the Job<br>An exciting opportunity to join a growing upper casual restaurant brand in Qatar. As the business continues to expand, they are looking for an experienced culinary leader with strong multi unit and pre opening experience to oversee kitchen operations, drive consistency across locations, and support the successful opening of new restaurants.<br>Key Responsibilities<br>• Oversee day to day kitchen operations across multiple locations, ensuring consistent execution and adherence to brand standards.• Lead, train, and develop kitchen teams to maintain high standards across food preparation, presentation, and service.• Support the pre opening and successful launch of new restaurant locations as the brand continues its expansion.• Develop and implement standard operating procedures (SOPs) across kitchen operations.• Maintain strong standards across food quality, hygiene, food safety, and compliance.• Monitor inventory, food costs, waste management, and overall kitchen efficiency.• Work closely with front of house teams and senior management to ensure a consistent guest experience.• Support menu development, seasonal offerings, and culinary innovation in line with the brand.• Ensure compliance with local food safety regulations and company policies.<br>Key Ingredients<br>• Strong multi unit experience with responsibility across more than 1 restaurant location.• Previous pre opening experience and involvement in launching new restaurant locations.• Strong understanding of kitchen operations, food quality, consistency, and cost control.• Strong leadership skills with experience managing, training, and developing kitchen teams.• Sound knowledge of HACCP, food hygiene, and food safety standards.• Excellent organisational, communication, and problem solving skills.• GCC experience is preferred.<br>Please note, only candidates with relevant experience will be contacted to discuss the position in more detail.

<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><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>

<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>