Production Worker Jobs

<p>Department OIL OPERATIONS - DUKHAN Primary Purpose of the Job Operate and adjust production facilities as directed by General Operator/ Senior Operator within designated limits to ensure maximum recovery/injection on assigned shift.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 4 years' experience in operating process plant in the oil or petrochemical industry.</li><li>Completion of Secondary (12 years) education followed by 3 years formal technical training in process plant operations plus relevant short courses in safety, plant operations or equivalent.</li><li>For nationals TAFE or equivalent.</li><li>Good oral and reading and fair in written English.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Primary Purpose of the Job</strong><br><p>Operate and adjust production facilities as directed by General Operator/ Senior Operator within designated limits to ensure maximum recovery/injection on assigned shift.&nbsp;</p><br> <br><strong>Required Experience and Skills</strong><br><ul><li>Minimum 4 years’ experience in operating process plant in the oil or petrochemical industry.</li></ul> <br><strong>Educational Qualifications</strong><br><ul><li>Completion of Secondary (12 years) education followed by 3 years formal technical training in process plant operations plus relevant short courses in safety, plant operations or equivalent. For nationals TAFE or equivalent.</li><li>Good oral and reading and fair in written English.</li></ul> </div>

Additional Information<br><br>Job Number 26115949<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES <br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.<br><br>Supporting Culinary Team Activities<br><br> Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations.<br><br>Maintaining Culinary Goals<br><br> Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br><br>Providing Exceptional Customer Service<br><br> Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines.<br><br>Additional Responsibilities<br><br> Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

<p><b>About the role: </b>The Executive Pastry Chef will support the Executive Chef in the day-to-day operation of the Kitchen s bake/pastry, overseeing all operations including training, quality controls inspection, food safety assurance, and supervising all staff in order to ensure the highest standards of food quality. What you will do: As a Department Leader, you will motivate and develop a team, always leading by example, and instill a culture of continuous learning and improvement among your staff. You actively participate in Employee Relations activities and programs. You are actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling our company values. When dealing with external and internal customers you live by the Golden Rule. You will use your unique personality and service style fulfilling the Four Seasons Brand and Resort standards creating a special and memorable experience! Being able to lead the Pastry and Bakery Team. Able to handle Banquet, A la carte, Catering, promotions, etc What you bring: Minimum 5 years management experience in Kitchen s bake/pastry operations. Demonstrate adaptability to live in a remote location. Knowledge of English and Spanish (Preferred) language. The ability to oversee all aspects of the pastry operation, including forecasting, scheduling, training, and motivating the team. The ability to coordinate the selection, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met. The ability to oversee the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to work closely with the Executive Chef, Food &amp; Beverage Manager, and Restaurant General Managers. The ability to ensure that sanitation standards as set forth by Four Seasons and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. The ability to maintain control systems that will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. You actively attend regular operational meetings to ensure effective coordination and cooperation between departments. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to communicate with employees and managers to ensure operational needs are met. The ability to coordinate personal training to guarantee a high level of service and productivity. The ability to anticipate, in advance, all materials and supplies and assure their availability.&nbsp;</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 5 years management experience in Kitchen s bake/pastry operations. Demonstrate adaptability to live in a remote location. Knowledge of English and Spanish (Preferred) language. The ability to oversee all aspects of the pastry operation, including forecasting, scheduling, training, and motivating the team. The ability to coordinate the selection, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met. The ability to oversee the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to work closely with the Executive Chef, Food &amp; Beverage Manager, and Restaurant General Managers. The ability to ensure that sanitation standards as set forth by Four Seasons and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. The ability to maintain control systems that will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. You actively attend regular operational meetings to ensure effective coordination and cooperation between departments. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to communicate with employees and managers to ensure operational needs are met. The ability to coordinate personal training to guarantee a high level of service and productivity. The ability to anticipate, in advance, all materials and supplies and assure their availability.</p>

ROLE OVERVIEWWe are seeking a highly structured and data-driven Senior Development Manager to lead our engineering efforts across a hybrid delivery model. In this role, you will be the bridge between internal onshore talent, offshore dedicated teams, and third-party vendors, ensuring that all contributors adhere to a unified, high-standard development lifecycle. The ideal candidate doesn't just "manage" people; they manage processes and performance. You will leverage Git Lab as the primary source of truth for both code and project health, utilizing rigorous metrics to ensure delivery excellence and continuous improvement. <br>YOUR RESPONSIBILITIESHybrid Team Leadership: Direct management of local onshore developers and strategic oversight of offshore teams and third-party vendor resources. Operational Excellence: Define and enforce a highly structured Software Development Life Cycle (SDLC) that ensures consistency across different time zones and organizational boundaries. Vendor Management: Act as the primary technical point of contact for external partners, ensuring their deliverables meet internal architectural standards and security protocols. Git Lab Orchestration: Champion the full use of Git Lab for version control, CI/CD pipelines, issue tracking, and resource planning. Metrics-Driven Evaluation: Implement and monitor KPIs (such as DORA metrics) to objectively evaluate team performance, code quality, and delivery predictability.<br>KEY PERFORMANCE INDICATORS (METRICS) You will be expected to build a dashboard-driven culture focusing on:Deployment Frequency: How often we successfully release to production. Lead Time for Changes: The time it takes for code to go from "committed" to "running in production." Change Failure Rate: The percentage of deployments causing a failure in production. Mean Time to Recovery (MTTR): How quickly the team restores service when a consolidated incident occurs. Velocity & Throughput: Tracking sprint completion rates across onshore and offshore cohorts.<br>TECHNICAL & LEADERSHIP REQUIREMENTS Experience: 8+ years in software engineering with 3+ years in a senior leadership role managing multi-site or vendor-based teams. The "Git Lab Power User": Deep expertise in Git Lab workflows, including Merge Request (MR) templates, CI/CD automation, and Git Lab Ultimate's security/compliance features. Structured Methodology: Professional experience with Agile (Scrum/Kanban) and a proven ability to "tighten" processes where there is ambiguity. Vendor Governance: Demonstrated ability to hold third-party partners accountable through Service Level Agreements (SLAs) and technical audits. Communication: Exceptional ability to translate complex technical roadmaps into clear, actionable tasks for offshore teams. <br>WHY YOU’LL SUCCEED? You are the type of leader who believes that what gets measured gets managed. You find satisfaction in a clean Git Lab board, a green CI/CD pipeline, and a team that knows exactly what "done" looks like. You balance empathy for your developers with a relentless focus on the data that proves their success.

Company Description Qreative Media Agency specializes in creating high-quality content that strengthens and showcases client brands. The agency focuses on growing audiences through engaging, tailored media strategies. It supports businesses in building clear, impactful branding across digital platforms. Team members collaborate closely with clients to deliver creative solutions that align with their goals and market positioning. Role Description The Arabic Videographer and Editor is a full-time, on-site role based in Doha, Qatar. This position is responsible for planning and shooting video content in Arabic that aligns with client brand objectives, including promotional, social media, and corporate materials. Day-to-day tasks include operating cameras and lighting equipment, capturing high-quality footage, and editing videos to create polished, engaging stories. The role involves collaborating with the creative team to develop concepts, selecting and arranging shots, adding graphics or subtitles as needed, and ensuring all content meets quality and brand guidelines. The videographer and editor will also organize media files, maintain equipment, and contribute ideas to enhance visual storytelling and audience engagement. Qualifications Strong skills in Video Production, including planning, shooting, and post-production workflows Proficiency in Camera Operation and use of professional Camera equipment Knowledge of Lighting techniques and best practices for Shooting Video in various environments Experience editing Arabic video content using industry-standard software (e.g., Adobe Premiere Pro, Final Cut Pro,Davinci Resolve , After effects or similar) Fluency in Arabic, with the ability to understand cultural nuances in visual storytelling; English language skills are an advantage Attention to detail, strong sense of composition, and ability to follow brand guidelines Ability to work on-site in Doha, Qatar, collaborate with cross-functional teams, and manage deadlines Relevant education or training in film, media, or a related field, or equivalent practical experience

Job Location:<br><br>Al Najada Doha Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Job Description<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<p>Position Summary</p><p>&nbsp;</p><p>We are seeking an experienced and highly organized Senior Healthcare Administrative &amp; Tendering Officer to manage tendering activities, quotations, procurement coordination, administrative operations, and supplier/customer communications.</p><p>&nbsp;</p><p>The successful candidate should have strong practical experience within the Qatar healthcare market and a good understanding of the major healthcare institutions and procurement processes.</p><p>&nbsp;</p><p>Key Responsibilities</p><p>&nbsp;</p><p>* Manage RFQs, quotations, and tender submissions.</p><p>* Handle procurement and tender portals efficiently.</p><p>* Coordinate with hospitals, international suppliers, and internal departments.</p><p>* Prepare accurate quotations and ensure timely submission.</p><p>* Follow up on purchase orders, deliveries, and supplier communications.</p><p>* Maintain organized documentation and company records.</p><p>* Support finance and operational activities.</p><p>* Ensure compliance with company procedures and tender requirements.</p><p>* Support Sales &amp; Marketing activities by identifying and adding new suppliers, products, and potential customers to the company’s business activities.</p><p>* Support the development of new product lines, brands, and business opportunities.</p><p>&nbsp;</p><p>Requirements</p><p>&nbsp;</p><p>* Minimum 5 years of proven experience in a medical/healthcare company in Qatar.</p><p>* Strong practical knowledge of the Qatar healthcare market.</p><p>* Experience dealing with major healthcare institutions such as HMC, Sidra Medicine, PHCC, Aspetar, Al Ahli Hospital, and similar healthcare facilities.</p><p>* Experience in healthcare tendering, quotations, procurement, and supplier coordination.</p><p>* Excellent English communication and writing skills.</p><p>* Excellent organizational and documentation skills.</p><p>* Proficiency in Microsoft Office.</p><p>* Ability to work independently, manage multiple priorities, and meet deadlines.</p><p>* Strong communication and negotiation skills.</p><p>&nbsp;</p><p>Salary &amp; Benefits</p><p>&nbsp;</p><p>* Salary starting from QAR 6,000, with higher offers based on experience, qualifications, and skills.</p><p>* Annual salary review.</p><p>* Performance-based bonus.</p><p>* 30 calendar days annual leave.</p><p>* Return air ticket every two years.</p><p>* Professional, respectful, and growth-oriented working environment.</p><p>&nbsp;</p>

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul> <li>Advise and support Process Engineering related activities during EPC and Startup phase until handover to permanent Asset whilst ensuring project deliverables meet Operations expectations in term of Safety, Operability, Reliability and Maintainability over the facility design lifecycle</li> </ul><br><ul> <li>Actively participate and provide process engineering supports to RCFA, Hazop, FRA, Hazid, SIL verification and process safety and reliability issues.</li> <li>Support development of Standard Operating Procedures required for the new projects.</li> <li>Develop and implement process surveillance tools for Operations assets in compliance with surveillance plan to ensure safe, reliable and optimum production, including troubleshooting, engineering recommendations and timely escalation of threats and deviations from surveillance monitoring.</li> <li>Active participation in System Completions processes for Walk-down prior to commissioning and startup (eg, witness of chemical/catalysts loading, etc).</li> <li>Maintain Issue Register identifying and resolving critical issues including new technology risks (under area of responsibility) which could impact new project Reliability, Availability and Cyber Security.</li> <li>Provide technical input related to area of expertise to other disciplines and functions as per requirements to support overall business objectives.</li> <li>Support and facilitate smooth completion of project tie-in requirements for all systems under the area of responsibility.</li> <li>Maintain Issue Register identifying and resolving critical issues including new technology risks (under area of responsibility) which could impact new project Reliability, Availability and Cyber Security.</li> <li>Support high risk commissioning activities for high complexities &amp; large scale projects by (a) undertaking stringent system surveillance, (b) tuning and optimizing systems, and (c) providing advisory supports to Operations and Maintenance.</li> </ul><br><ul> <li>Bachelor's Degree in Chemical Engineering</li> <li>8 years' experience in an oil and gas environment</li> </ul><br><ul> <li><strong>Salary:</strong><ul> <li>Day Rate in USD Plus Allowance </li> </ul></li> <li><strong>Work Schedule:</strong><ul> <li>10 Hours / 6 Days</li> </ul></li> <li><strong>Duration:</strong><ul> <li>15 months to 24 months, with possible extension</li> </ul></li> <li><strong>Location:</strong><ul> <li>Qatar Onshore</li> </ul></li> </ul> </div>

Job Location:<br><br>Al Najada Doha Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Job Description<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Al Najada Doha Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Job Description<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.<br><br>Qualifications<br><br> High School degree Previous experience in a Food & Beverage/Restaurant operations role Passion for teamwork Excellent guest service skills Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<br><p>We are seeking a <strong>Senior TSYS Prime Developer / Cards Solution Specialist</strong> with strong hands-on experience in <strong>TSYS Prime CMS and Prime Online</strong>. The role will be responsible for solution design, development, configuration, integration, production support, certification, and enhancement of card payment systems.</p><p>Key Responsibilities</p><ul><li><p>Design, develop, configure, and support <strong>TSYS Prime & Prime Online</strong>.</p></li><li><p>Manage <strong>credit, debit, prepaid, issuing, and acquiring</strong> card products.</p></li><li><p>Support <strong>authorization, routing, clearing, settlement, reconciliation, and GL</strong> processes.</p></li><li><p>Develop APIs, procedures, interfaces, and integrations with internal/external systems.</p></li><li><p>Troubleshoot production issues, perform <strong>RCA</strong>, and ensure system stability and data integrity.</p></li><li><p>Support <strong>Visa, Mastercard, FIME, and domestic switch</strong> certification and testing.</p></li><li><p>Work with <strong>ATM/POS switches, payment schemes, vendors, and business teams</strong>.</p></li><li><p>Support <strong>EMV, tokenization, HSM, cryptography, and PCI-DSS</strong> requirements.</p></li><li><p>Participate in card product launches, migrations, regulatory mandates, and technology transformation projects.</p></li><li><p>Review technical solutions and coordinate with vendors and internal technology teams.</p></li></ul><p>Mandatory Skills</p><ul><li><p><strong>TSYS Prime CMS & Prime Online</strong></p></li><li><p>Cards & Payments / Card Management Systems</p></li><li><p><strong>ATM/POS Switch</strong></p></li><li><p>Credit, Debit & Prepaid <strong>Issuing/Acquiring</strong></p></li><li><p>Authorization, Clearing, Settlement & Reconciliation</p></li><li><p><strong>Visa / Mastercard / FIME Certification</strong></p></li><li><p><strong>EMV / Chip Card</strong></p></li><li><p><strong>HSM & Cryptography</strong> – Thales or Eracom</p></li><li><p>API & system integration</p></li><li><p>Production support, troubleshooting & RCA</p></li><li><p>Tokenization and payment security</p></li></ul><p>Requirements</p><ul><li><p>Bachelor’s degree in <strong>Computer Science, IT, Engineering, or related field</strong>.</p></li><li><p><strong>8+ years of experience</strong> in card/payment or ATM/POS switch environments.</p></li><li><p>Strong hands-on experience with <strong>TSYS Prime / Prime Online</strong>.</p></li><li><p>Experience with payment scheme certification and card processing systems.</p></li><li><p>Strong analytical, troubleshooting, communication, and stakeholder management skills.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Computer Science, Information Technology, or a related field, or equivalent practical experience.</li><li>Minimum of 5 years of hands-on experience developing and supporting applications on the TSYS Prime platform.</li><li>Proven expertise in COBOL, JCL, and Assembler, with a strong understanding of mainframe environments.</li><li>Demonstrated proficiency in database management, particularly with DB2 or similar relational databases on mainframe systems.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul> <li>Lead the execution oversight and hook-up of the offshore piping and mechanical equipment on site encompassing installation and welding of exotic pipework (CRA, inconel, stainless steels) and installation of key equipment.</li> <li>To ensure the highest level of safety and compliance during execution.</li> </ul><br><ul> <li>Accountable for offshore safety to promote a safe work environment</li> <li>Accountable for offshore quality to support flawless delivery and start-up</li> <li>Stewarding and facilitating CTR to deliver safely and as per schedule</li> <li>PMT offshore focal point for Piping and Mechanical related TQs</li> <li>Support PTW and offshore daily progress and PTW meetings with CTR</li> <li>Support offshore HU Head as required</li> <li>Attend HU meetings / document reviews / risk assessments etc. as required</li> </ul><br><ul> <li>Bachelors Degree in Sciences or Engineering.</li> <li>8 years experience with Large Projects in Construction related disciplines (e.g., construction, installation, fabrication, execution, completion, hook-up, etc.) in the Oil &amp; Gas Industry, including 1 year of experience in a supervisory role, including acting roles, or oversight of service/vendor personnel.</li> <li>Experience with Oil and Gas companies, contractors, service companies, or heavy construction companies.</li> <li>Knowledge of design standards, specifications, codes, and appropriate safety criteria related to major fabrication, transport, installation, brownfield execution, and hook-up, as applicable to the project scope.</li> <li>Knowledge of offshore facilities and structures, onshore facilities, or yard operations as applicable to a project scope.</li> <li>Knowledge of execution methods and risks associated with sour gas and LNG production facilities.</li> <li>Experience working in large scale operating organizations in Operations, Projects,</li> <li>Subsurface, etc.</li> </ul><br><ul> <li><strong>Salary:</strong><ul> <li>Day Rate in USD (All inclusive)</li> </ul></li> <li><strong>Work Schedule:</strong><ul> <li>12 Hours / Day</li> <li>28 Days On / 28 Days Off</li> </ul></li> </ul> <ul> <li><strong>Duration:</strong> <ul> <li>36 Months, with possible extension</li> </ul> </li> <li><strong>Location:</strong> <ul> <li>Qatar, Offshore</li> </ul> </li> </ul> </div>