Food industries engineer Jobs

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.

<p>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.</p><p>Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets.</p><p>Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service.</p><p>Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants.</p><p>Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.</p><p>Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability.</p><p>Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized.</p><p>Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications.</p><p>Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses.</p><p>Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control.</p><p>Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures.</p><p>Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.</p><p>Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.</p><p>Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.</p><p>Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate.</p><p>Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency.</p><p>Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared.</p><p>Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability.</p><p>Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.</p><p>Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.</p><p><strong>Desired Candidate Profile</strong></p><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, Fine Dining, All-Day Dining, and Indian cuisine .</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 &amp; 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 .</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 .</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>Culinary qualification from a recognized hotel management or culinary institute is preferred.</li><li>Strong knowledge of Radisson Hotel Group standards and luxury hospitality practices is an advantage.</li><li>Must demonstrate professional appearance, leadership presence, integrity, and a passion for culinary excellence .</li></ul>

<p>We are looking for an experienced Head Chef (Indian Cuisine) to lead kitchen operations, ensure exceptional food quality, and manage the culinary team in a fast-paced restaurant environment.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Oversee daily kitchen operations and food preparation.</li><li>Prepare and maintain authentic Indian cuisine with consistent quality.</li><li>Lead, train, and supervise kitchen staff.</li><li>Manage food costing, inventory, and kitchen budgeting.</li><li>Ensure compliance with food safety and hygiene standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><p><b>Requirements:</b></p><ul><li>Proven experience as a Head Chef or Senior Chef in a hotel or multi-cuisine restaurant.</li><li>Strong expertise in Indian cuisine.</li><li>Excellent leadership and team management skills.</li><li>Knowledge of food costing, inventory control, and kitchen budgeting.</li><li>Understanding of HACCP, food safety, and hygiene standards.</li><li>Ability to work in a fast-paced environment.</li></ul>

<p><strong>Job Objective</strong></p><p>The Food Safety Officer is responsible for overseeing and ensuring the safety and quality of food products throughout the production and distribution process for the Catering locations. This includes ensuring that food safety management systems are in place, conducting inspections, training staff, and ensuring compliance with local, national, and international food safety regulations. The role involves monitoring practices to prevent contamination, foodborne illnesses, and other safety risks.</p><p><br></p><p><strong>Duties & Responsibilities:</strong></p><ul><li><p>Ensuring that the food production, catering and food services are complying with statutory and company HSE&Q standards, policies and procedures</p></li></ul><p>- Educating staff to use the correct HSE&Q and HACCP standards in the operations<br>- Investigating incidents and accidents and writing reports<br>- Ensuring that corrective measures are implemented</p><ul><li><p>Maintenance and coordination of a company food safety program to maintain statutory compliance to the prescribed legal requirements in accordance with the country rules, Company and client guidelines.</p></li><li><p>Coordinating and assisting with technical training and overall competency to management and employees with regards to the operational aspects of the food safety program, pest control, environmental, operational methods and personnel practices, and maintenance for food safety and hygiene /cleaning practices.</p></li><li><p>To complete food supplier audits (against the HACCP systems implemented) identifying corrective actions required and escalation of major concerns and ensure action there of as required.</p></li><li><p>To liaise with Local Authority Inspectors and enforcement officials as required.</p></li><li><p>Co-ordinate the ongoing development requirements of the department’s food safety program and compliance including carrying out internal audits</p></li><li><p>Nurture good working relationships both within and across departments under the food safety program.</p></li><li><p>Ensure that all registers and records and documentation relating to the role are properly maintained.</p></li><li><p>Work closely with other safety roles within the company</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or Degree in food technology, hotel management or a similar field.</li><li>Carrying out audits and investigations<br/> - Report writing skills<br/> - Ability to communicate fluency in English is essential<br/> - HACCP qualifications & training<br/> - NEBOSH qualifications & training</li><li>Organization, time management, independent work skills, analytical, communication, attention to detail</li></ul>

<p><strong>Job Purpose:</strong> The Executive Chef is responsible for overseeing the planning, execution, and management of all culinary operations within the catering environment. This role ensures consistent food quality, operational efficiency, food safety compliance, and cost control across large scale production, catering, and distribution. The Executive Chef provides strategic leadership to culinary teams and manages high volume food production for multiple outlets, clients, and special events. </p><p><strong>Key Responsibilities:</strong></p><p><strong>Culinary Operations Management</strong></p><ul><li><p>Lead and manage the culinary operations within the catering environment, ensuring high-quality, safe, and consistent food production for multiple service points, clients, and events.</p></li><li><p>Oversee large-scale food preparation, batch cooking, and production planning to meet daily operational requirements.</p></li><li><p>Ensure consistency in recipes, portion control, presentation, and taste across all menus and outlets.</p></li><li><p>Develop and implement standardized operating procedures to improve efficiency, productivity, food quality and drive continuous improvement initiatives to reduce food waste and optimize production workflows.</p></li></ul><p><strong>Budgeting, Cost Control, Menu Planning and Development</strong></p><ul><li><p>Develop and manage departmental budgets, analysing cost trends, ensuring cost-effective operations while maintaining high food quality standards.</p></li><li><p>Create menus for daily production, staff dining, and large-scale catering and VVIP events.</p></li></ul><p><strong>Food Safety, Compliance / Team Leadership and Staff Management</strong></p><ul><li><p>Ensure full compliance with food safety standards, including HACCP, local authority regulations, and company policies. Ensure all culinary staff are trained in food safety, allergen control, and proper food handling procedures.</p></li><li><p>Lead, supervise, and mentor culinary staff, including conducting performance evaluation, providing coaching, training and professional development.</p></li></ul><p><strong>Client & Stakeholder Satisfaction / Reporting and Documentation</strong></p><ul><li><p>Ensure high levels of client satisfaction through consistent food quality, service reliability, responsiveness. Address feedback and operational issues promptly, implementing improvements where required.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor’s degree in Hospitality Management, Culinary Arts, or Catering Management.</p></li><li><p>Minimum 12 years of experience, including at least 5 years in a senior leadership role within a five-star hotel, central kitchen, or large-scale catering operation.</p></li><li><p>Able to communicate effectively in English and Arabic languages.</p></li></ul>

<strong>Company Description<br><br></strong>From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region.<br><br><strong>Job Description<br><br></strong><strong><strong>How your day looks like?<br><br></strong></strong><ul><li>Prepare ingredients for cooking, including portioning, chopping, and storing food before use</li><li>Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment</li><li>Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption</li><li>Prepare and cook food according to recipes</li><li>Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance</li><li>Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards</li><li>Ensure food storage areas are clean</li><li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines</li><li>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption</li><li>Follow and ensure compliance with food safety and handling policies and procedures</li><li>Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests</li><li>Ensure the quality of the food items and notify manager if a product does not meet specifications</li><li>Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management</li><li>Report maintenance issues immediately to appropriate personnel (ie, management or maintenance)</li><li>Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations</li><li>Ability to work under demanding and strenuous situations</li><li>Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away</li><li> First name *<br><br></li></ul>This field is required.<br><br><ul><li> Last name *<br><br></li></ul>This field is required.<br><br><ul><li> Email *<br><br></li></ul>Your email address is required.<br><br><ul><li> Phone *<br><br></li></ul>This field is required.<br><br><ul><li> Resume *. We accept .pdf, .doc, and .docx formats.<br><br></li></ul>The file must be of type doc, pdf, docx and not exceed 2MB.<br><br><ul><li> these questions are a must<br><br></li></ul>By clicking submit, I consent to the collection of my data in accordance to Ennismore’s privacy policy. If you are a California employee and are interested in learning more about our California Employee Privacy Policy, click here. *<br><br>This field is required.<br><br>Thank you for applying!<br><br>Good luck!

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>QC Coordinator</strong><br><strong>Location:</strong>&nbsp;Mesaieed, Qatar<br><strong>Start Date:</strong>&nbsp;First Half of September 2026<br><strong>Contract Duration</strong>: 6 months only<br> <strong>Position Summary</strong><br> We are seeking an experienced <strong>Quality Control (QC) Coordinator</strong> to oversee and coordinate quality control activities for industrial construction, installation, and commissioning works. The successful candidate will be responsible for ensuring that all subcontracted works are performed in accordance with approved quality standards, project specifications, inspection requirements, and applicable codes.<br> The role requires close coordination with site teams, subcontractors, inspectors, and stakeholders to ensure that quality objectives are achieved throughout the project lifecycle. <strong>Key Responsibilities</strong><br> <strong>Quality Management &amp; Coordination</strong><ul><li>Assist subcontractors in establishing and maintaining an effective quality management system on site.</li><li>Promote quality awareness and compliance across all project disciplines.</li><li>Ensure that all quality requirements, specifications, procedures, and standards are understood and implemented.</li><li>Coordinate quality-related activities between site teams and subcontractors.</li></ul><strong>Inspection &amp; Test Plan (ITP) Management</strong><ul><li>Review, comment on, and validate Quality Control Plans (QCP) and Inspection and Test Plans (ITP) submitted by subcontractors.</li><li>Ensure all required inspection and test activities are clearly defined and adequately documented.</li><li>Verify that approved ITPs and QCPs are implemented and followed throughout project execution.</li><li>Monitor inspection hold points, witness points, and verification activities.</li></ul><strong>Quality Assurance &amp; Compliance</strong><ul><li>Conduct regular site inspections and quality audits to verify compliance with project requirements.</li><li>Monitor workmanship standards and ensure installations conform to approved drawings, procedures, and specifications.</li><li>Ensure that inspection records and quality documentation are properly maintained.</li><li>Identify quality risks and recommend corrective actions.</li></ul><strong>Non-Conformance Management</strong><ul><li>Identify, document, and track Non-Conformance Reports (NCRs) and deficiencies.</li><li>Coordinate with subcontractors and site management to investigate quality issues.</li><li>Assist subcontractors in developing corrective and preventive actions.</li><li>Monitor closure of NCRs and verify effectiveness of corrective measures.</li><li>Escalate significant quality concerns to project management when required.</li></ul><strong>Documentation &amp; Quality Records</strong><ul><li>Compile and maintain project quality records and documentation.</li><li>Expedite the collection of required quality documents from subcontractors.</li><li>Prepare and compile Quality Data Books and turnover dossiers.</li><li>Ensure all inspection reports, certificates, test results, and quality records are complete, accurate, and properly filed.</li><li>Support project handover activities through effective documentation management.</li></ul><strong>Audits &amp; Continuous Improvement</strong><ul><li>Perform internal quality audits and participate in external audits when required.</li><li>Monitor quality performance indicators and identify opportunities for improvement.</li><li>Support implementation of lessons learned and best practices.</li><li>Promote continuous improvement initiatives throughout the project.</li></ul><strong>Scope of Work</strong><br> The QC Coordinator will support quality control activities related to:<ul><li>Structural Steel Fabrication, Modification, and Erection</li><li>Utility Piping Systems (Compressed Air)</li><li>Hydraulic Piping Installation</li><li>Mechanical Equipment Installation<ul><li>Fans</li><li>Filtration Systems</li><li>Rotating and Moving Equipment</li></ul></li><li>Platework and Ducting Installation</li><li>Electrical Installation Works</li></ul><strong>Qualifications &amp; Experience</strong><ul><li>Degree or Diploma in Mechanical Engineering, Electrical Engineering, Industrial Engineering, or a related technical discipline.</li><li>Minimum 5 years of experience in Quality Control or Quality Assurance within industrial construction, manufacturing, maintenance, or heavy engineering projects.</li><li>Experience managing multi-discipline quality activities is preferred.</li><li>Familiarity with international quality standards, inspection procedures, and documentation requirements.</li><li>Experience with inspection and testing of mechanical, piping, structural steel, platework, and electrical installations.</li><li>Knowledge of quality management systems and audit processes.</li><li>Ability to interpret engineering drawings, specifications, and technical documentation.</li></ul><strong>Key Competencies</strong><ul><li>Strong attention to detail and commitment to quality</li><li>Excellent inspection and auditing skills</li><li>Strong analytical and problem-solving abilities</li><li>Effective communication and coordination skills</li><li>Ability to manage multiple quality activities simultaneously</li><li>Proficiency in quality documentation and reporting</li><li>Strong organizational and follow-up capabilities</li><li>Ability to work effectively in a multicultural project environment</li></ul><br>With over 90 years' combined experience, NES Fircroft (NES) is proud to be the world's leading engineering staffing provider spanning the Oil &amp; Gas, Power &amp; Renewables, Chemicals, Construction &amp; Infrastructure, Life Sciences, Mining and&nbsp;Manufacturing&nbsp;sectors worldwide. With more than 80 offices in 45 countries, we are able to provide our clients with the engineering and technical expertise they need, wherever and whenever it is needed. We offer contractors far more than a traditional recruitment service, supporting with everything from securing visas and work permits, to providing market-leading benefits packages and accommodation, ensuring they are safely and compliantly able to support our clients. <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br><br><u><b>Job Roles &amp; Responsibilities</b></u> <br><br><u><b>Additional Job Roles &amp; Responsibilities</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge</b></u> <br></span><p>• Knowledge of legislative requirements relating to the catering industry.</p><br> <p>• Working knowledge of relevant codes of practice/legislation and quality assurance systems.</p><br> <p>• Food hygiene and first aid training /certification and evidence of continuous professional development.</p><br> <p>• Knowledge of food service, food production and employee management.</p><br> <p>• Knowledge of personal health standards.</p><br> <p>• Experience in Food Service industry or large volume meal services.</p><br> <p>• Strong leadership and team development skills.</p><br> <p>• Solid written and verbal communication skills.</p><br> <p>• Experience of a commercial approach, devising initiatives to improve the service to the customer.</p><br> <p>• Extensive experience of managing a catering service and successfully leading a team of staff in a high volume food production outlet.</p><br> <p>• Excellent interpersonal and customer facing skills and the ability to maintain professionalism, display patience, resilience and politeness within a pressurized environment.</p><br> <p>• Ability to coordinate and organize the activities of catering personnel to ensure customer satisfaction and increased returns</p><br> <p>• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.</p><br><br><br><u><b>Job Experience</b></u> <br><br><u><b>Competencies</b></u> <br>Agility<br>AI Fluency<br>Catering L3<br>Food Presentation L3<br>Leadership<br>Quality<br>Quality and Safety L3<br>Resilience<br>Site Planning and Preparation L3<br>Vendor Management L3<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Hospitality or Food and Beverage related course<br><br><br><br> </div>

<p>Prepare ingredients for cooking, including portioning, chopping, and storing food before use Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption Prepare and cook food according to recipes Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards Ensure food storage areas are clean Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption Follow and ensure compliance with food safety and handling policies and procedures Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests Ensure the quality of the food items and notify manager if a product does not meet specifications Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management Report maintenance issues immediately to appropriate personnel (ie, management or maintenance) Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations Ability to work under demanding and strenuous situations Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away</p><p><strong>Desired Candidate Profile</strong></p><p>We are much more than a world leader. We are 240,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,100 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making “Feel Welcome” resonate as the finest hotel promise. From luxury to economy and in every corner of the globe, AccorHotels' 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services. Our Brands include: -Raffles -Fairmont -Sofitel -MGallery -Grand Mercure -Pullman -Swissôtel -Novotel -Suite Novotel -Mercure -Thalassa sea &amp; spa -Adagio -ibis -ibis Styles -ibis budget -HotelF1</p>

Key Responsibilities Assist the Senior Sous Chef in the daily production of bakery and pastry items. Prepare breads, pastries, cakes, desserts, and other baked goods according to company recipes and quality standards. Ensure consistency in product quality, taste, and presentation. Maintain cleanliness and organization of the work area in accordance with food safety and hygiene standards. Monitor stock levels and assist in inventory control. Operate bakery equipment safely and efficiently. Support the team in meeting daily production targets and deadlines. Follow all company policies, food safety regulations, and HACCP procedures. Assist in training and guiding junior staff when required. Qualifications Diploma or Certificate in Culinary Arts, Baking, or Pastry is preferred. Minimum 3 years of experience as a Chef de Partie or similar role in a bakery, pastry kitchen, hotel, or food manufacturing facility. Good knowledge of bakery and pastry production techniques. Familiarity with food safety and hygiene standards (HACCP). Ability to work efficiently under pressure and meet production schedules. Strong teamwork, communication, and organizational skills. Willingness to work flexible shifts when required.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> General information <br> Organisation About SPIE Global Services Energy <br> <br>As an international subsidiary of the SPIE Group present in around 30 countries in Europe, Africa, Asia Pacific, the Middle East and Americas, SPIE Global Services Energy operates across the entire energy production infrastructure value chain, from design to maintenance. SPIE Global Services Energy relies on an extensive local network to quickly deploy resources and meet its customers' needs in the safest possible conditions. <br> <br>Drawing on the expertise of its 5,000 employees, SPIE Global Services Energy helps players in the oil, gas and renewable energies industries improve the technical performance of their infrastructure, increase their energy efficiency and reduce their carbon footprint. <br> <br>With 55,000 employees and a strong local presence, SPIE group achieved in 2025 consolidated revenue of €10.4 billion and consolidated EBITA of €793 million.&nbsp;&nbsp; <br> Reference 2026-44400&nbsp;&nbsp; <br> <br> Area activity <p>Mechanical, HVAC and Electrical Services</p><br><br>Position description Job title <p>Instrumentation Assistant Technician M/F</p><br><br> Contract type <p>Fixed-term-contract</p><br><br> Contractual hours <p>Full time</p><br><br> Contract duration <p>28 Months</p><br><br> Job description <br><p>We currently have an opportunity within SPIE Global Services Energy Doha&nbsp;for a:</p><br><br><p>Instrumentation Assistant Technician - Male</p><br><br><p>Number of Position: 01</p><br><br><p>Job Purpose:</p><br><br><p>This position is a unique opportunity with so many advantage in Oil and Gas career sector in one of the most important Project handled by SPIE in Qatar with&nbsp; QatarEnergy in which the Project on its tenth year multi&nbsp;discipline tasks in Maintenance and Operation of large Industrial Area</p><br><br><p>Client satisfaction concluded by&nbsp;a new project contract awards with new Positions added.</p><br><br><p>The candidate shall be responsible for:</p><br><br><p>01. Operation and maintenance of complete Instrumentation Systems, which includes supervision, planning and scheduling, inspection.</p><br><br><p>02. Hands-on experience in all type of Instrumentation system equipment, and Control system maintenance.</p><br><br><br><p>03. Maintenance of DCS, burner management system, Smart field transmitters, fields instruments such as flow meters, level transmitters, motorized valves, temperatures transmitters, solenoid valves, PLCs, scada, traffic light system, vibration monitoring system, fire and gas system,</p><br><br><p>06. Maintenance of&nbsp;on-line analysers, salinity, free chlorine, chromophyll and TOC analysers,&nbsp;</p><br><br><p>07.&nbsp;familiarity with various types of detectors and sensors used for fire and gas detection,</p><br><br><p>08. Hands-on experience in working with Work Permit system Oil &amp; Gas Industry.</p><br><br><p>10. Draws attention to his ability to manage a repair department, perform preventative work, and follow safety protocols.</p><br><br><p>11. The candidate concludes with important abilities including Safe work culture and practices.&nbsp;</p><br><br><br> <br> Profile <br><p>Ideally you will have Trade Certificate in Electronics / Instrumentation or higher<br>&nbsp;</p><br><br><p>With a minimum experience of 03 Years in Oil and Gas or petrochemical industry or in similar system / facility&nbsp;or equivalent.</p><br><br><p>Shall be familiar with different Instrumentation systems, equipment and component with its fittings and material specifications.</p><br><br><p>Shall be capable to trouble shoot, maintain, repair the different electrical system, equipment and components</p><br><br><p>&nbsp;Experience required in:</p><br><br><p>DCS, burner management system, Smart field transmitters, fields instruments such as flow meters, level transmitters, motorized valves, temperatures transmitters, solenoid valves, PLCs, scada, traffic light system, vibration monitoring system, fire and gas system, on-line analysers, salinity, free chlorine, chromophyll and TOC analysers,&nbsp;detectors and sensors used for fire and gas detection,</p><br><br><p>&nbsp;Familiar with hand tools, fasteners and other similar equipment.</p><br><br><p>You will have good interpersonal and organizational skills,</p><br><br><p>The candidate starts with general skills like repairing and maintaining equipment, running diagnostics, and identifying problems.</p><br><br><p>The candidate concludes with important abilities including documentation and communication.</p><br><br><p>Written communication,&nbsp;Active listening,&nbsp;Verbal communication, editing.</p><br><br><p>Organization,&nbsp;Time management,&nbsp;Attention to detail,&nbsp;Problem-solving,&nbsp;</p><br><br><p>Computer literacy&nbsp;essential and familiarity with MS Office 2000 packages.</p><br><br><br> <br>Working at SPIE What can we offer you? <br><p>We offer long-term contract with attractive daily rate, insurance coverage, transportation &amp; expat standard accommodation</p><br><br> <br>Position location Location <br> Ras Laffan Industrial City <br>Candidate criteria Minimum level of experience required <p>3 years or more</p><br><br> Required authorisations <br><p>Trade Certificate in Instrumentation / Control / Electronics /&nbsp;Communication or equivalent</p><br><br><p>Maintenance works hands on experience</p><br><br><p>03 years experience, in Oil and Gas or petrochemical industry or marine industry or in similar system / facility</p><br><br> <br> Languages <p>English (D-Full professional proficiency)</p><br><br>Our ambition Combining our differences <br><p>NA</p><br><br> <br> <br><br> </div>

Company Description<br><br>Rixos Premium Qetaifan Island North<br><br>Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.<br><br>Job Description<br><br>Junior Sous Chef<br><br>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.<br><br>What you will be doing:<br><br>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.<br><br>Qualifications<br><br>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.

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.

<p>The Head Chef is responsible for the overall management and smooth operation of the kitchen. The role involves leading the culinary team, maintaining high standards of food quality and presentation, controlling food costs, ensuring food safety and hygiene, and delivering an excellent dining experience in accordance with UAE regulations and the establishment's standards.</p><p>Key Responsibilities</p><ul><li>Lead and supervise all kitchen operations, including food preparation, cooking, and service.</li><li>Create, develop, and update menus according to the restaurant's concept, customer preferences, and seasonal availability.</li><li>Ensure consistent food quality, taste, presentation, and portion control.</li><li>Recruit, train, supervise, and motivate chefs and kitchen staff.</li><li>Prepare staff schedules and allocate duties efficiently.</li><li>Monitor food costs, labor costs, portion sizes, and wastage.</li><li>Manage food purchasing, inventory, storage, and stock rotation.</li><li>Coordinate with suppliers to maintain quality and ensure timely deliveries.</li><li>Ensure compliance with UAE food safety, hygiene, sanitation, and health regulations.</li><li>Maintain proper HACCP and food-safety procedures where applicable.</li><li>Conduct regular kitchen inspections and ensure cleanliness of all work areas and equipment.</li><li>Ensure correct storage temperatures and proper handling of food.</li><li>Monitor kitchen equipment and arrange maintenance or repairs when required.</li><li>Coordinate closely with restaurant management and front-of-house teams during service.</li><li>Handle customer feedback and resolve food-quality issues professionally.</li><li>Maintain accurate records relating to stock, wastage, food costs, and kitchen operations.</li><li>Develop new dishes and improve existing recipes to maintain the restaurant's competitiveness.</li><li>Ensure all employees follow company policies, health and safety procedures, and UAE labor requirements.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or degree in Culinary Arts, Hotel Management, or a related field preferred.</li><li>Minimum 5-8 years of professional kitchen experience , with relevant experience as a Head Chef.</li><li>Experience in restaurants, hotels, resorts, catering, or fine-dining establishments.</li><li>Strong knowledge of international cuisine and modern culinary techniques.</li><li>Good knowledge of food safety and hygiene standards applicable in the UAE.</li><li>Experience with menu planning, recipe costing, purchasing, and inventory management.</li><li>Strong leadership and team-management abilities.</li><li>Excellent communication and organizational skills.</li><li>Ability to work effectively under pressure in a fast-paced environment.</li><li>Flexibility to work shifts, weekends, public holidays, and extended hours when required.</li><li>GCC experience is mandatory.</li></ul>

<p>Prepare and present authentic Arabic cuisine to consistently high standards of quality, taste, and presentation. Manage and organize the assigned kitchen section, ensuring proper mise en place and smooth daily operations. Maintain high standards of food hygiene, cleanliness, sanitation, and personal grooming at all times. Control portion sizes, food quality, and presentation before dishes are sent to the pass. Monitor food stocks, order perishable items, and ensure proper storage and FIFO rotation. Maintain strict control over food wastage and follow established food-cost and ordering procedures. Supervise, guide, and train Demi Chefs and junior kitchen team members within the section. Support breakfast, lunch, and dinner operations while ensuring efficient and timely service. Follow recipes, daily specials, promotions, and hotel standards to ensure consistency across all Arabic dishes. Work closely with the Sous Chef and wider culinary team, assisting other sections when required and maintaining a professional Yes I Can! attitude.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 3 years of experience as a Chef de Partie in a 5-star hotel or luxury hospitality environment .</li><li>Proven experience specializing in Arabic and Middle Eastern cuisine .</li><li>Strong knowledge of Arabic cooking techniques, recipes, ingredients, and traditional dishes.</li><li>Culinary qualification or professional culinary training is preferred.</li><li>Good knowledge of food safety, HACCP, hygiene, and sanitation standards .</li><li>Ability to manage an assigned kitchen section independently and maintain consistent food quality.</li><li>Experience in mise en place, portion control, food preparation, and presentation to luxury hotel standards.</li><li>Good knowledge of food-cost control, stock rotation, requisitions, and minimizing food wastage.</li><li>Strong teamwork, communication, leadership, and staff-training skills.</li><li>Ability to work efficiently under pressure in a busy hotel kitchen, with flexibility to work shifts, weekends, and public holidays .</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>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>

<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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Job Summary We are seeking a dedicated, skilled, and detail-oriented Commis II to join the Culinary team at Our Habitas Ras Abrouq . The Commis II is responsible for preparing and cooking high-quality food while supporting the daily operations of the kitchen in a remote luxury desert resort environment. Reporting to the Chef de Partie or Sous Chef, the Commis II assists in the preparation and presentation of dishes, ensures compliance with food safety and hygiene standards, and contributes to maintaining consistency in quality, taste, and presentation. This role requires a solid foundation in culinary techniques, the ability to work efficiently under pressure, and a commitment to delivering exceptional dining experiences.</p><p>Key Responsibilities</p><ul><li>Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines.</li><li>Assist the Chef de Partie in the daily operation of the assigned kitchen section.</li><li>Prepare mise en place for all meal periods and ensure timely replenishment during service.</li><li>Maintain high standards of food quality, consistency, and presentation.</li><li>Follow all food safety, hygiene, sanitation, and HACCP procedures at all times.</li><li>Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.</li><li>Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs.</li><li>Assist in receiving, checking, and storing food deliveries according to established procedures.</li><li>Minimize food waste by following proper preparation, portioning, and storage practices.</li><li>Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas.</li><li>Operate kitchen equipment safely and report maintenance issues promptly.</li><li>Support inventory counts and assist with stock control when required.</li><li>Work collaboratively with all kitchen and service team members to ensure smooth operations.</li><li>Mentor and support Commis I team members when required, sharing knowledge and best practices.</li><li>Participate in ongoing culinary training and continuously develop technical skills.</li><li>Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></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><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>

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.