Job Description

POSITIONS:

LEAD CONSTRUCTION ENGINEER (MECHANICAL) MECHANICAL ENGINEER MECHANICAL SUPERVISOR PTW/ FOREMEN GENERAL FOREMEN MATERIAL CONTROLLER PRE-COMMISSIONING & HYDRO TEST ENGINEER HYDROTEST SUPERVISOR

All candidates should have experience in OIL & GAS Project. GULF countries experience is must. Attractive salary & other benefits provided by company.

POSITION:

EXECUTIVE CHEF Experience 10 15 Years Minimum 2 -3 Years catering experience is mandatory. Salary range QAR 8000/- to QAR 9000/- (Plus up to QAR 1000/- bonus depending on performance.)

Duties & Responsibilities: Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well-presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the management. Demonstrate excellence in all areas of preparation, presentation and service. Give directions and instructions to Chief Cooks, Cooks, Assistant Cooks etc. Develop recipes and prepare menus in consultation with Location Manager considering contract, clients feedback and cost requirements. Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores. Control incoming supplies from stores for quality, quantity, damage and spoilage. Oversee proper handling, packaging and storage of food stuffs in and ensure the stock rotation procedures are maintained. Ensure that the food is prepared as per the planned menu and in line with instructions/feedback received from Catering Manager. Control and supervise preparation of meals under approved methods and conditions (this includes taste, appearance and general acceptability to ensure a high level of customer satisfaction). Ensure smooth and timely supply of prepared/cooked food to all concerned units. Strictly control wastage and ensure compliance with cost control measures and techniques without compromising with quality. Execute additional/special menus/orders agreed between the management and client. Facilitate menu costing. Directly supervise the entire kitchen staff to ensure compliance with companys directives and procedures and ensure high level of employee motivation. Identify staff training needs and initiate training process in coordination with superiors. Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training. Provide continuous learning and training to kitchen staff on various aspects of kitchen management.

Full time