Food industries engineer Jobs

<br><ul><li><p>Supervise the daily operations of the supermarket food section.</p></li><li><p>Manage and guide food section staff to ensure smooth operations.</p></li><li><p>Monitor stock levels, arrange product replenishment, and report shortages.</p></li><li><p>Check product expiry dates, freshness, quality, and proper storage.</p></li><li><p>Ensure food hygiene, cleanliness, and safety standards are maintained.</p></li><li><p>Maintain proper product displays, shelf arrangements, and price labels.</p></li><li><p>Monitor food wastage and minimize stock losses.</p></li><li><p>Coordinate with the purchasing and inventory teams for stock requirements.</p></li><li><p>Handle customer queries and resolve complaints professionally.</p></li><li><p>Monitor staff attendance, performance, and daily task completion.</p></li><li><p>Prepare stock reports and update management on section performance.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><br><ul><li><p>Previous experience as a Food Section Supervisor, Grocery Supervisor, or Supermarket Supervisor is preferred.</p></li><li><p>Experience in supermarket or retail food operations is an advantage.</p></li><li><p>Good knowledge of food hygiene, product handling, expiry control, and stock management.</p></li><li><p>Ability to supervise staff and manage daily section activities.</p></li><li><p>Good communication, organizational, and problem-solving skills.</p></li><li><p>Ability to work in a fast-paced supermarket environment.</p></li><li><p>Basic computer skills and knowledge of inventory systems are preferred.</p></li><li><p>Candidates currently available in the UAE are preferred.</p></li><li><p>Immediate joiners will be an advantage.</p></li></ul>

<p><strong>Key Responsibilities:</strong></p><ul><li><p>Prepare and cook burgers, sliders, sandwiches, fries, appetizers, and various nibbles according to established recipes and standards.</p></li><li><p>Prepare and portion meats, sauces, toppings, vegetables, and other ingredients.</p></li><li><p>Ensure consistent taste, quality, portion size, and presentation of all dishes.</p></li><li><p>Manage the Burger & Nibbles section during service and ensure timely food preparation.</p></li><li><p>Maintain proper mise en place before and during service.</p></li><li><p>Monitor food quality, freshness, and storage conditions.</p></li><li><p>Follow food safety, hygiene, HACCP, and kitchen sanitation procedures.</p></li><li><p>Maintain cleanliness and organization of the assigned workstation and equipment.</p></li><li><p>Coordinate with other kitchen sections to ensure smooth and timely service.</p></li><li><p>Minimize food wastage through proper portion control and storage.</p></li><li><p>Assist with stock checking and inform the Sous Chef/Chef of shortages or quality issues.</p></li><li><p>Support menu preparation, new recipe trials, and special food requirements when required.</p></li><li><p>Train and guide Commis Chefs and junior kitchen staff in the assigned section.</p></li><li><p>Follow all company policies, kitchen procedures, and health and safety requirements.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>Burger and snack preparation</p><ol><li><p>Grilling and frying techniques</p></li><li><p>Mise en place</p></li><li><p>Food presentation and plating</p></li><li><p>Sauce and garnish preparation</p></li><li><p>Portion control</p></li><li><p>Food safety & HACCP</p></li><li><p>Kitchen hygiene and sanitation</p></li></ol>

<p>Prepare and present steaks, grilled meats, and steakhouse specialties while maintaining exceptional food quality, consistency, and presentation standards Ensure food quality, freshness, consistency, and proper portion control at all times. Maintain high standards of food safety, hygiene, and sanitation in accordance with company and HACCP standards. Monitor food stock levels, minimize waste, and inform the Chef of excess or low-stock items. Operate kitchen equipment safely and ensure proper storage and handling of food products. Maintain food production records and temperature logs as required. Communicate effectively with the culinary and service teams regarding menu specials, guest requirements, and operational needs. Support smooth kitchen operations during busy service periods and contribute to an exceptional guest dining experience. Report equipment or maintenance issues promptly to the appropriate department.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience as a Steakhouse Chef in a luxury hotel, upscale steakhouse, or high-end restaurant is highly preferred. Strong knowledge of steak preparation techniques, food safety, and hygiene standards preferable. Passion for culinary excellence and delivering memorable guest experiences. Ability to work effectively in a fast-paced, team-oriented environment. Good communication skills and a positive attitude.</p>

<ul><li><p>Prepare daily meals for crew members according to planned menus.</p></li><li><p>Handle breakfast, lunch, dinner, and snacks as required.</p></li><li><p>Plan menus and prepare meals considering crew requirements.</p></li><li><p>Maintain proper food storage and ensure freshness of ingredients.</p></li><li><p>Monitor food stocks and inform the concerned person about replenishment requirements.</p></li><li><p>Maintain cleanliness and hygiene of the galley, kitchen, utensils, and equipment.</p></li><li><p>Follow food safety, <strong>HACCP</strong>, and hygiene standards.</p></li><li><p>Properly manage food waste and maintain a clean working environment.</p></li><li><p>Ensure safe handling, preparation, cooking, and serving of food.</p></li><li><p>Coordinate with the vessel/galley team regarding meal requirements.</p></li><li><p>Maintain proper records of food supplies and inventory when required.</p></li><li><p>Follow all vessel safety procedures and offshore/marine regulations.</p></li><li><p>Be prepared to work extended shifts and rotational schedules onboard.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Previous experience as a <strong>Marine Cook / Ship Cook / Offshore Cook / Camp Cook</strong>.</p></li><li><p>Experience working onboard vessels or offshore facilities is preferred.</p></li><li><p>Knowledge of international and local cuisine.</p></li><li><p>Good knowledge of food hygiene and safety practices.</p></li><li><p>Ability to prepare meals for a large number of crew members.</p></li><li><p>Physically fit and able to work in a marine/offshore environment.</p></li><li><p>Good communication and teamwork skills.</p></li><li><p>Must have valid <strong>STCW</strong> certificate</p><br></li></ul>

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 112 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world.<br>We are seeking an experienced and passionate Sous Chef to join the culinary team at ISOLA, our Italian dining concept in Dubai.<br>The Sous Chef will support the Head Chef in overseeing daily kitchen operations, maintaining exceptional food quality and presentation standards, and ensuring a smooth and efficient service. The successful candidate should have strong knowledge of Italian cuisine, proven kitchen leadership experience and the ability to perform effectively in a fast-paced restaurant environment.<br>Key Responsibilities Support the Head Chef in managing the daily operations of the kitchen. Supervise and coordinate food preparation across all kitchen sections. Ensure dishes are prepared and presented according to approved recipes and brand standards. Maintain consistency in food quality, taste, presentation and portion control. Ensure all mise en place is completed correctly and on time before service. Lead, train and motivate the culinary team to maintain high performance standards. Delegate responsibilities and monitor the performance of kitchen employees. Support menu development, seasonal specials and the implementation of new recipes. Assist with food ordering, stock control, inventory management and supplier coordination. Monitor food costs, portioning and wastage while supporting the restaurant’s financial targets. Ensure compliance with HACCP, food-safety, hygiene and sanitation requirements. Conduct regular checks of food storage, preparation areas and kitchen equipment. Coordinate with the front-of-house team to ensure timely and efficient service. Manage guest dietary requirements, allergies and special requests appropriately. Support staff scheduling and ensure the kitchen is adequately staffed for operations. Take responsibility for kitchen operations in the absence of the Head Chef.<br>Ideal Candidate Minimum of 3–5 years of relevant culinary experience. Previous experience as a Sous Chef or strong Junior Sous Chef within an upscale restaurant. Strong knowledge and practical experience in authentic and contemporary Italian cuisine. Experience working in a luxury, fine-dining or high-volume standalone restaurant. Previous experience supervising and developing a multicultural culinary team. Good understanding of food costing, inventory, ordering and waste management. Strong knowledge of HACCP and food-safety standards. Culinary qualification or relevant professional certification is preferred.

<p><strong>Job Purpose</strong></p><p>Responsible for managing the complete repacking operation for nuts, spices, seeds, and related food products, ensuring <strong>production targets, product quality, food safety, hygiene, manpower efficiency, and timely dispatch</strong> are achieved.</p><p><strong>Key Responsibilities :</strong></p><p><strong>1. Production Planning</strong></p><ul><li><p>Plan daily, weekly, and monthly production according to sales orders and stock requirements.</p></li><li><p>Coordinate with Purchase, Warehouse, Quality, and Sales teams.</p></li><li><p>Ensure timely completion of customer orders.</p></li><li><p>Optimize production schedules and minimize downtime.</p></li></ul><p><strong>2. Repacking Operations</strong></p><ul><li><p>Supervise cleaning, sorting, weighing, filling, sealing, labeling, coding, and carton packing.</p></li><li><p>Handle different pack sizes such as retail, foodservice, and bulk packs.</p></li><li><p>Ensure correct product, weight, packaging material, batch number, and expiry date.</p></li><li><p>Monitor yield and minimize product losses during repacking.</p></li></ul><p><strong>3. Quality & Food Safety</strong></p><ul><li><p>Ensure compliance with <strong>GMP, HACCP, food safety, and UAE Municipality requirements</strong>.</p></li><li><p>Work closely with QA/QC to maintain product specifications.</p></li><li><p>Ensure allergen control, especially for nuts.</p></li><li><p>Prevent cross-contamination between nuts, spices, seeds, and other products.</p></li><li><p>Maintain proper cleaning and sanitation procedures.</p></li><li><p>Ensure proper batch traceability and documentation</p></li></ul><p><strong>4. Machinery & Maintenance</strong></p><ul><li><p>Monitor packing machines, weighing machines, sealers, metal detectors, coding machines, and other equipment.</p></li><li><p>Coordinate preventive maintenance with the maintenance team.</p></li><li><p>Reduce machine breakdowns and production downtime.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>Required Qualifications</p><ul><li><p>Diploma/Bachelor’s degree in <strong>Food Technology, Food Science, Production Management, or a related field</strong>.</p></li><li><p>Good experience in food manufacturing/repacking, preferably in <strong>nuts, spices, seeds, dry fruits, or similar products</strong>.</p></li><li><p>Strong knowledge of <strong>GMP, HACCP, food safety, hygiene, and allergen control</strong>.</p></li><li><p>Experience in <strong>production planning, manpower management, and repacking operations</strong>.</p></li><li><p>Hands-on knowledge of <strong>packing machinery and production equipment</strong>.</p></li></ul>

Job Purpose: To lead and take end-to-end accountability for project delivery performance globally — from order award through final completion, protecting project margin and ensuring on-time, on-quality delivery in line with the Target Operating Model, so that the organisation converts awarded contracts into profitable, reliable outcomes for clients and the business. DIMENSIONS<br><br>Key Accountabilities / Performance Measures:<br><br>Lead, develop and execute project delivery strategy<br><br>• Owns end-to-end value stream performance — bid margin through final delivery cost — ensuring commercial outcomes are protected across the full project lifecycle rather than managed in isolated stages.<br><br>• Translates awarded contracts into executable delivery plans across the global portfolio, ensuring award assumptions convert into deliverable, resourced execution plans.<br><br>• Sets global scheduling standards and delivery cadence across the project portfolio, ensuring consistent planning discipline and comparability of delivery performance across projects.<br><br>• Monitors and reports project margin at completion vs. award, providing early visibility of margin erosion so corrective action can be taken before final completion.<br><br>• Identifies delivery risks across the project portfolio and drives mitigation actions, reducing the likelihood and impact of delivery failures on cost, schedule or client satisfaction.<br><br>• Drives continuous improvement in project delivery methodology and tools, raising the consistency and efficiency of delivery execution across the organisation over time.<br><br>Order-to-Cash & EPC Interface<br><br>• Owns the end-to-end Order-to-Cash (O2C) process from contract award through to delivery completion, ensuring revenue is recognised and collected in line with contractual milestones rather than delayed by disconnected handovers.<br><br>• Acts as the primary interface with EPC contractors and clients on schedule, scope and technical delivery matters, ensuring delivery commitments are aligned and disputes are resolved before they impact project outcomes.<br><br>• Tracks and actions milestone achievement and invoicing triggers, ensuring cash conversion keeps pace with physical progress and working capital is protected.<br><br>• Coordinates with Finance (Treasury & Credit) on billing and collections milestones, ensuring collections risk is identified early and resolved in partnership with Finance rather than surfacing as a delivery-side surprise.<br><br>Change Control & Claims Management<br><br>• Establishes and governs change control processes across all active projects, ensuring scope, cost and schedule variations are captured and approved consistently rather than left to ad-hoc handling.<br><br>• Owns claims management strategy, including identification, documentation and negotiation, securing fair commercial recovery on entitled claims and protecting the company's contractual position with clients and EPC partners.<br><br>• Drives disciplined variation and claims governance, protecting project margin from erosion due to unmanaged scope creep or unresolved commercial exposure.<br><br>Global Scheduling & Delivery Cadence<br><br>• Owns the global project schedule and portfolio-level delivery prioritisation, ensuring resources and priorities are sequenced to protect on-time delivery across the global portfolio.<br><br>• Facilitates the weekly delivery control / monthly S&OP cadence, aligning demand, capacity, supply and delivery priorities to keep the global portfolio synchronised and prevent conflicting local decisions.<br><br>• Maintains live action logs and drives decisions through the cadence rather than bilateral escalation, ensuring delivery issues are resolved transparently and consistently across the organisation.<br><br>• Escalates and resolves cross-country / cross-function delivery conflicts, protecting portfolio-level delivery commitments over individual country or functional interests.<br><br>Field Services<br><br>• Oversees the Field Services function and its integration into project delivery, ensuring field activities are coordinated with the overall delivery plan rather than managed in isolation.<br><br>• Ensures field service performance supports on-time project completion and client satisfaction, holding the function accountable for delivery outcomes at the client site as well as internal milestones.<br><br>Stakeholder Relationship<br><br>• Interfaces with Country Operations GMs on delivery execution and country P&L discipline, ensuring project delivery decisions are aligned with country-level financial and operational priorities.<br><br>• Coordinates with the Engineering & Industrialisation Director on bid-to-delivery technical transfer, ensuring technical scope and assumptions carry through accurately from award into execution.<br><br>• Coordinates with the Supply Chain Director on material and logistics dependencies, ensuring supply constraints are identified early and factored into delivery scheduling to protect on-time completion.<br><br>• Represents project delivery performance to the COO, CEO, ExCom and Board as required, providing senior leadership with an accurate and timely view of delivery status, risk and margin performance to support business decisions.<br><br>• Liaises with clients to resolve delivery-related issues and directs corrective actions, protecting client relationships and contract outcomes.<br><br>Teamwork and Employee Excellence<br><br>Qualifications, Experience & Skills:<br><br>Required Qualifications:<br><br>• Bachelor's degree in Engineering, Project Management, Construction Management or Business Administration<br><br>• 15+ years of relevant experience, including significant experience delivering Engineer-to-Order (ETO) / EPC projects<br><br>• 5+ years of senior leadership experience managing multi-site or multi-country project delivery<br><br>Preferred Experience:<br><br>• Master's degree in Engineering, Business or a related field<br><br>• PMP / PRINCE2 or equivalent project management certification<br><br>• Six Sigma Green Belt or Black Belt<br><br>• Experience in the piping, GRP, or broader industrial manufacturing sector<br><br>Job-Specific Skills:<br><br>• Ability to manage end-to-end project economics across a multi-country delivery network<br><br>• Ability to evaluate delivery bottlenecks and risks and develop solutions that protect project margin and schedule<br><br>• Strong claims and change control management expertise<br><br>• Exceptional communication and stakeholder management skills across all levels of the organisation and with clients/EPC contractors<br><br>• Ability to work in a dynamic, fast-paced and diverse environment<br><br>Competencies:<br><br>Core Competenci<br>es:<br><br>• Strategic Thinking<br><br>• Leadership<br><br>• Delivery Excellence<br><br>• Decision Making<br><br>• Analytical Thinking<br><br>• Change Management<br><br>• Cross-functional Collaboration<br><br>• Commercial & Financial Acumen<br><br>• Customer Focus<br><br>• Risk Management

Responsibilities<br><br>An opportunity has become available within Sourcing Solutions for the position of Senior Manager – Procurement Delivery (Food)-UAE Nationals only<br><br>The role is responsible for driving supplier performance across food procurement, ensuring that our external business partners consistently meet or exceed Emirates Flight Catering’s expectations for quality, service, value, reliability and compliance.<br><br>The successful candidate will play a key role in strengthening strategic relationships with food suppliers, driving performance and continuous improvement, and supporting a resilient and efficient food supply chain. The role will also contribute to EKFC’s sustainability and responsible procurement objectives, including engagement with SMEs and the wider UAE economy.<br><br>Key Responsibilities<br><br> Lead supplier performance management across food procurement categories, establishing and monitoring appropriate KPIs and SLAs. Track, evaluate and report supplier performance to ensure quality, service and value standards are consistently achieved. Work closely with food suppliers to address performance gaps and lead corrective and continuous improvement actions. Build and maintain strong supplier relationships to enhance reliability, innovation and EKFC’s position as a Customer of Choice. Drive the execution of the Procurement function’s strategic objectives for supplier performance through clear and measurable action plans. Engage with key stakeholders to ensure supplier and contract compliance while maximising value for money and maintaining high service levels. Identify opportunities to engage SME suppliers and support sustainable and responsible procurement practices. Support supply continuity and resilience within EKFC’s complex, high-volume food operation. Lead, coach and develop the Procurement Delivery team, establishing clear objectives and development plans that support a high-performance culture. Ensure relevant health, safety and compliance requirements are embedded within procurement and supplier management activities. <br><br>Qualifications<br><br> Experience & Qualifications <br><br> Bachelor’s degree in a relevant discipline; a degree in Supply Chain, Procurement or a related field is preferred. Minimum 8 years of relevant procurement experience, with substantial experience in a managerial role. Strong food procurement and supplier management experience is required. Experience within aviation, airline catering, large-scale food production, hospitality, FMCG or a similarly complex food supply environment would be advantageous. Strong knowledge of procurement, supply chain and supplier performance management. Demonstrated experience developing and managing supplier KPIs and SLAs and driving performance improvement. Strong contract management and commercial capability. Experience working with ERP platforms such as Oracle. Experience managing international supply chains, logistics and outsourced service providers would be beneficial. MCIPS or an equivalent procurement certification is preferred. Knowledge of Lean Supply and/or Six Sigma methodologies would be an advantage. <br><br> Eligibility <br><br>This internal opportunity is open to UAE Nationals only.<br><br>Interested and eligible colleagues are invited to apply through the internal careers portal within the advertised application period.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.&nbsp;<br><br>The job of <strong>Commis II </strong>is executed satisfactorily when:<br>&nbsp;<strong>Key Areas</strong><br><ul><li>General Knowledge</li><li>Communications</li><li>Grooming</li><li>Hygiene and Food Safety Management</li><li>Cost Control</li><li>Staffing</li><li>Others</li></ul><strong>&nbsp;<br>Special Note:</strong><br>The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.<br><ul><li>Thorough knowledge of the establishment’s facilities and personnel involved.</li><li>Good knowledge of food service techniques and menu contents</li><li>Aware of the hotel fire and safety and emergency procedures.</li><li>Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required.</li><li>Maintains a professional and friendly attitude towards guests during contact.</li><li>Ensures a clean, professional appearance according to hotel grooming standards.</li><li>Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them.</li><li>Practices the hygiene and sanitation procedures set by the hotel when handling food.</li><li>Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage.</li><li>Practices economy where food, paper supplies, electricity, and water are concerned.</li><li>Maintains strict control over food portioning and wastage, ensuring gross food profitability.</li><li>Ensures all staff have a clear understanding of the hotel fire and safety/emergency procedures.</li><li>Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions.</li><li>Assist in food stocktaking as required.</li><li>&nbsp;Adheres to all rules and regulations set by the management.</li><li>&nbsp;Service first.</li><li>&nbsp;Assist the Chef as required.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel&nbsp;<br> </div>

<ul><li>Source and procure high-quality food and beverage products, ensuring adherence to strict quality standards and cost-effectiveness.</li><li>Develop and maintain strong relationships with a diverse network of food and beverage suppliers, negotiating favorable terms and contracts.</li><li>Conduct thorough market research to identify emerging food trends, new product innovations, and potential cost-saving opportunities.</li><li>Manage inventory levels efficiently, forecasting demand and implementing strategies to minimize waste and stockouts.</li><li>Collaborate closely with culinary and operational teams to understand their specific product needs and ensure timely delivery.</li><li>Oversee the receiving and inspection process for all food and beverage deliveries, verifying quantities and quality against purchase orders.</li><li>Monitor supplier performance and conduct regular reviews to ensure compliance with contractual obligations and service level agreements.</li><li>Implement and maintain procurement policies and procedures, ensuring ethical sourcing and compliance with food safety regulations.</li><li>Analyze procurement data to identify cost-saving initiatives, improve efficiency, and optimize spending across the F&B department.</li><li>Stay abreast of industry best practices, regulatory changes, and sustainability initiatives within the food and beverage procurement landscape.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Supply Chain Management, Business Administration, Hospitality Management, or a related field.</li><li>Proven track record of successfully negotiating contracts and managing supplier relationships for diverse F&B categories.</li><li>Minimum of 3-5 years of progressive experience in food and beverage procurement, preferably within the hospitality or food service industry.</li><li>Strong understanding of food safety regulations (e.g., HACCP, local health codes) and quality control principles.</li><li>Excellent analytical and problem-solving skills, with the ability to interpret complex data and make informed decisions.</li><li>Proficiency in procurement software and inventory management systems; experience with ERP systems is a plus.</li><li>Exceptional communication, interpersonal, and stakeholder management skills, with the ability to collaborate effectively across departments.</li><li>Detail-oriented with strong organizational and time-management abilities to handle multiple priorities simultaneously.</li><li>Adaptability to a fast-paced environment and a proactive approach to identifying and resolving procurement challenges.</li><li>Fluency in English is essential; proficiency in other languages relevant to the supplier base is advantageous.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Sofitel Al Hamra Beach Resort</p><br><br>Job Description<br><br><p>We are seeking a detail-oriented and organized Commis I to join our Employee Dining team in Ras Al-Khaimah, United Arab Emirates. In this entry-level kitchen position, you will support our culinary team in preparing high-quality meals for our employees while maintaining the highest standards of food safety and hygiene. You will work in a fast-paced environment where efficiency, teamwork, and professionalism are essential to delivering exceptional dining experiences.</p><br><ul><li>Prepare ingredients for cooking by washing, peeling, chopping, and organizing food items according to established procedures</li><li>Assist in the preparation and cooking of meals under the guidance of senior kitchen staff</li><li>Maintain a clean and organized workstation, adhering to all food safety and sanitation standards</li><li>Operate kitchen equipment safely and efficiently, including ovens, stovetops, and food preparation tools</li><li>Support inventory management by monitoring stock levels and reporting shortages to supervisors</li><li>Follow recipes and cooking instructions precisely to ensure consistency and quality in food preparation</li><li>Assist in plating and presenting dishes according to established standards</li><li>Collaborate effectively with kitchen team members to ensure smooth workflow and timely meal service</li><li>Recognize and accommodate diverse dietary requirements and preferences of employees</li><li>Comply with all health, safety, and hygiene regulations in the workplace</li></ul><br>Qualifications<br><br><ul><li>Proven experience in a kitchen environment or culinary training program</li><li>Strong knowledge of food safety and hygiene practices</li><li>Proficiency with basic knife skills and food preparation techniques</li><li>Ability to work efficiently in a fast-paced, team-oriented environment</li><li>Excellent time management and organizational skills</li><li>Physical ability to stand for extended periods and lift up to 25 pounds regularly</li><li>Attention to detail and commitment to maintaining high standards of cleanliness</li><li>Ability to follow instructions and work collaboratively with kitchen staff</li><li>Familiarity with common kitchen equipment and tools</li><li>Food Safety Certification (HACCP or equivalent) is preferred</li><li>Knowledge of diverse dietary requirements and cultural food preferences is a plus</li></ul> </div>

Job Location:<br><br>NH Collection Dubai The Palm<br><br>NH Collection Hotels & Resorts showcases captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. Thoughtfully designed with an eclectic-elegant atmosphere, our hotels are built to evoke extraordinary feelings — paying great attention to stimulating details that create truly memorable moments.<br><br>We welcome business travellers, friends, and couples seeking premium service, and we craft experiences centred on wellbeing, gastronomy, culture, and pure indulgence. If you are passionate about creating those extraordinary moments for every guest, NH Collection is the place to do it. Feel the extraordinary.<br><br>The Cluster Electrician is responsible for carrying out preventive maintenance, repairs, troubleshooting, and installation of electrical systems and equipment across both Dukes The Palm Dubai Hotel and NH Collection Dubai The Palm.<br><br>The role ensures that all electrical installations, equipment, guest rooms, public areas, back-of-house areas, and operational facilities are maintained in a safe, efficient, and reliable condition while complying with hotel standards, health and safety requirements, and applicable UAE regulations.<br><br>Key Responsibilities<br><br>Perform routine inspection, preventive maintenance, troubleshooting, and repair of electrical systems and equipment across both hotel properties. Attend to electrical maintenance requests and breakdowns promptly, including those in guest rooms, public areas, restaurants, kitchens, offices, and back-of-house facilities. Diagnose and rectify electrical faults involving lighting systems, power outlets, distribution boards, switches, circuit breakers, motors, and other electrical equipment. Carry out installation and replacement of electrical fixtures, wiring, lighting, switches, sockets, and related components as required. Conduct scheduled preventive maintenance according to the Engineering Department's maintenance program. Respond promptly to guest room maintenance requests and ensure repairs are completed with minimum disruption to guests and hotel operations. Ensure electrical systems and installations are maintained in accordance with applicable safety standards, hotel policies, and local regulatory requirements. Regularly inspect electrical panels, distribution boards, emergency lighting, and other critical electrical equipment. Support the Engineering team during emergencies, power interruptions, equipment failures, and other technical incidents. Assist with energy conservation initiatives by identifying opportunities to reduce electricity consumption and improve equipment efficiency. Maintain accurate records of preventive maintenance, repairs, inspections, and materials used. Report major defects, recurring faults, safety concerns, and required replacement of equipment to the Engineering Supervisor or Cluster Chief Engineer. Ensure tools, equipment, and work areas are maintained in a safe, clean, and organized condition. Follow Lockout/Tagout (LOTO), Permit-to-Work, and other established Engineering health and safety procedures. Coordinate and work effectively with other Engineering colleagues and departments across both properties. Assist external contractors and service providers when required and ensure work is carried out according to hotel safety requirements. Maintain appropriate stock levels of commonly used electrical spare parts and inform the supervisor of replenishment requirements. Participate in departmental training, fire and life safety exercises, and other mandatory hotel training programs. Be flexible to work across both properties based on operational requirements, including shifts, weekends, public holidays, and emergency call-outs. Perform other reasonable duties assigned by the Cluster Chief Engineer or Engineering Management.<br><br>Qualifications & Requirements<br><br>Technical Diploma, ITI, vocational certificate, or equivalent qualification in Electrical Engineering/Electrical Technology. Minimum 2–3 years of experience as an Electrician, preferably within a hotel, resort, commercial building, or facilities management environment. Previous experience in a 4- or 5-star hotel environment in the UAE or GCC is an advantage. Strong knowledge of electrical systems, wiring, distribution boards, lighting systems, motors, and electrical troubleshooting. Good understanding of preventive maintenance practices and electrical safety procedures. Knowledge of UAE electrical and health and safety regulations is an advantage. Ability to read and understand basic electrical drawings, diagrams, and technical manuals. Ability to use electrical testing equipment and maintenance tools safely and effectively. Basic computer knowledge and experience using maintenance management systems are advantageous. Good communication skills in English. Ability to work independently as well as part of a multicultural Engineering team. Physically fit and capable of performing technical maintenance duties, including working at heights where required. Flexible and willing to work across both hotel properties according to operational requirements<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"> <p><b>Job Description</b></p><p>Helping children with daily hygiene and everyday routines, accompanying them during meals, and keeping group rooms, sleeping areas, sanitary facilities, common areas, and the food serving zone clean and tidy. The employee works closely with educators, assistants, and the nurse.</p><p><br></p><p><b>Responsibilities</b></p><p>Helping young children with changing clothes, diapers, or underwear with respect, privacy, and adherence to personal hygiene rules.</p><p>Preparing the sleeping area for daytime naps, changing bed linen, collecting used linen and textiles for laundry.</p><p>Preparing the food receiving and serving area before each meal.</p><p>Receiving and distributing prepared food to groups according to the menu and the number of children present.</p><p>Serving food together with educators and assistants, as well as helping young children during meals.</p><p>Strictly observing information about food allergies, individual restrictions, and special diets of children.</p><p>Checking the labels of special meals and preventing them from mixing with general food.</p><p>Immediately informing the educator and nurse about food discrepancies, signs of illness, injuries, or a possible allergic reaction.</p><p>Cleaning and disinfecting tables, chairs, children's dishes, trays, and the serving area before and after each meal.</p><p>Performing daily wet cleaning of group rooms, sleeping areas, toilets, corridors, common spaces, and other assigned rooms.</p><p>Cleaning rooms after meals, classes, games, creative activities, and daytime naps, as well as cleaning up messes as they occur.</p><p>Regularly cleaning and disinfecting surfaces frequently touched by children: door handles, tables, chairs, handrails, light switches, shelves, and play surfaces.</p><p>Cleaning and disinfecting toilets, sinks, changing tables, and sanitary equipment according to the set schedule and as needed.</p><p>Cleaning and disinfecting toys, educational materials, and soft inventory in accordance with the approved schedule.</p><p>Monitoring the cleanliness of floors and immediately cleaning up spilled liquids, food, and other messes to prevent falls and injuries.</p><p>Collecting and taking out the trash, timely replacing trash bags, and keeping trash containers clean.</p><p>Using separate marked cleaning equipment for toilets, group rooms, and the food area.</p><p>Following cleaning and disinfection schedules, filling out the corresponding checklists.</p><p>Monitoring the availability of soap, towels, wipes, diapers, personal hygiene products, detergents and disinfectants, trash bags, and other household supplies.</p><p>Timely informing the nurse about the need to replenish supplies, replace cleaning equipment, or identified sanitary violations.</p><p>Safely storing detergents and disinfectants, household equipment, and other potentially dangerous materials in places inaccessible to children.</p><p>Complying with sanitary requirements, food safety rules, confidentiality, safeguarding, child protection, and internal procedures of the center.</p><p><br></p><p><b>Schedule and working conditions</b></p><p>Start date to be confirmed.</p><p>Before opening, there is a period of internal training and preparation of the center for work: getting to know the team and premises, studying cleaning schedules, food serving rules, hygiene standards, and internal procedures, as well as participating in general cleaning, disinfection, organization of work areas, and preparation of premises for receiving children.</p><p>Work in a modern space with clear standards and internal training.</p><p>Salary and conditions are discussed individually based on the interview results.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Requirements</b></p><p>Work experience as a nanny, care assistant, kindergarten cleaning employee, housekeeping staff, caregiver, or in a similar position.</p><p>Experience working with early age or preschool children will be an advantage.</p><p>Understanding the rules of personal hygiene, sanitary cleaning of premises, and safe food serving.</p><p>Attentiveness to information about food allergies and individual restrictions of children.</p><p>Physical stamina, neatness, responsibility, and compliance with established standards.</p><p>Basic level of English for understanding instructions and communicating with the team.</p><p>Readiness to observe confidentiality and the internal rules of the Early Childhood Centre.</p><p><br></p></div>

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

Company Description Buffalo Wings & Rings Dubai is a restaurant located in Dubai, United Arab Emirates. Our menu offers a variety of delicious wings, burgers, salads, and sandwiches. We are passionate about providing the best wings and food options for our customers.<br>Role Description This is a full-time on-site role for a Waiter / Waitress. As a Waiter / Waitress, you will be responsible for providing excellent customer service, taking food and drink orders, serving meals, and ensuring customer satisfaction. You will also be responsible for maintaining cleanliness and taking care of customers' needs.<br>Qualifications: Customer Service, Communication, and Food Service skills Experience in the food and beverage industry Ability to multitask and work in a fast-paced environment Excellent interpersonal and communication skills Basic cooking skills Ability to work well in a team Fluency in English is required, knowledge of Arabic is a plus Prior experience as a waiter/waitress is preferred<br>Candidates must be located in the UAE. Applications are accepted via email. Please send your CV to admin@ae.bwr-intl.com mentioning the position you are applying for.

Position Overview We are seeking an experienced Cost Controller with strong exposure to the F&B/Catering industry to manage food and operational cost controls, inventory, procurement coordination, and financial analysis. The role will be responsible for identifying cost variances, minimizing wastage, improving profitability, and ensuring accurate and timely cost reporting across catering operations. Key Responsibilities Cost Control & Analysis Inventory & Stock Control Procurement & Supplier Coordination Menu & Recipe Costing Financial Reporting Systems & Data Management<br>Required Qualifications & Experience Bachelor's degree in Finance, Accounting, Commerce, Supply Chain, or a related discipline.3–5 years of relevant Cost Control experience, preferably within F&B, Catering, Hospitality, or Food Production. Strong understanding of food cost, inventory control, procurement, yield testing, menu costing, and variance analysis. Experience working with multiple outlets, catering operations, or large-volume food production will be an advantage. Strong analytical and numerical skills with excellent attention to detail. Good communication and stakeholder-management skills.<br>Key Competencies Cost & variance analysis/ Inventory and stock control Menu and recipe costing/Food & beverage costing Yield testing Procurement & supplier management Need someone who is ready to stay in company provided accommodation

Bluewaters, Dubai Please apply ONLY if you currently work (or have recently worked) as the Head Chef of a Mediterranean or European seafood restaurant. Applications from chefs without proven seafood restaurant leadership experience will not be considered.<br>We are looking for an experienced Head Chef to lead the opening and day-to-day operations of a premium Mediterranean seafood restaurant and bar. Mandatory Requirements Current or recent Head Chef of a Mediterranean or European seafood restaurant Minimum 5 years' experience as a Head Chef Proven UAE restaurant experience Expert knowledge of fresh fish, seafood, Mediterranean and European cuisine Experience leading high-volume kitchen operations Strong leadership and team management skills Excellent knowledge of food costing, purchasing, inventory control, and kitchen SOPsStrong knowledge of HACCP, food safety, hygiene, and UAE regulations Experience creating menus and seasonal dishes Fluent English Experience opening new restaurant concepts is an advantage Responsibilities Lead all kitchen operations Deliver exceptional food quality and consistency Recruit, train, and lead the kitchen team Control food cost, inventory, purchasing, and waste Develop menus, recipes, and quality standards Ensure full HACCP and food safety compliance Drive operational excellence

Bluewaters, Dubai Please apply ONLY if you currently work (or have recently worked) as the Head Chef of a Mediterranean or European seafood restaurant. Applications from chefs without proven seafood restaurant leadership experience will not be considered.<br>We are looking for an experienced Head Chef to lead the opening and day-to-day operations of a premium Mediterranean seafood restaurant and bar. Mandatory Requirements Current or recent Head Chef of a Mediterranean or European seafood restaurant Minimum 5 years' experience as a Head Chef Proven UAE restaurant experience Expert knowledge of fresh fish, seafood, Mediterranean and European cuisine Experience leading high-volume kitchen operations Strong leadership and team management skills Excellent knowledge of food costing, purchasing, inventory control, and kitchen SOPsStrong knowledge of HACCP, food safety, hygiene, and UAE regulations Experience creating menus and seasonal dishes Fluent English Experience opening new restaurant concepts is an advantage Responsibilities Lead all kitchen operations Deliver exceptional food quality and consistency Recruit, train, and lead the kitchen team Control food cost, inventory, purchasing, and waste Develop menus, recipes, and quality standards Ensure full HACCP and food safety compliance Drive operational excellence

<ul><li><p><strong>What You Will Do</strong></p><p><strong>Lead & Develop the Café Team</strong></p><ul><li><p>Lead, motivate, coach, and inspire a high-performing Café team to consistently deliver exceptional customer service.</p></li><li><p>Create a positive and engaging working environment that promotes teamwork, accountability, and continuous improvement.</p></li><li><p>Conduct daily team briefings, one-to-one coaching sessions, and regular performance reviews.</p></li><li><p>Ensure colleagues are fully trained in food preparation, food safety, customer service, operational procedures, and M&S brand standards.</p></li><li><p>Develop succession plans and support colleagues' learning and career development.</p></li></ul><p><strong>Manage Daily Café Operations</strong></p><ul><li><p>Oversee the day-to-day operation of the M&S Café, ensuring smooth and efficient service throughout trading hours.</p></li><li><p>Manage opening and closing procedures, including cash reconciliation, safe counts, and operational checks.</p></li><li><p>Ensure staffing levels are planned effectively to meet customer demand and service standards.</p></li><li><p>Monitor service flow and take proactive action to improve customer experience during peak trading periods.</p></li><li><p>Maintain high standards of cleanliness, organization, and operational efficiency across all café areas.</p></li></ul><p><strong>Deliver an Exceptional Customer Experience</strong></p><ul><li><p>Lead by example in delivering warm, friendly, and professional customer service.</p></li><li><p>Resolve customer enquiries and complaints promptly, ensuring positive outcomes.</p></li><li><p>Build customer loyalty by creating memorable dining experiences.</p></li><li><p>Monitor customer feedback and implement improvements to enhance satisfaction.</p></li><li><p>Drive a culture of hospitality excellence throughout the Café team.</p></li></ul><p><strong>Food Safety, Quality & Compliance</strong></p><ul><li><p>Ensure full compliance with M&S Food Safety standards, HACCP, Municipality regulations, and Health & Safety legislation.</p></li><li><p>Monitor food preparation, storage, temperature controls, and product quality throughout the day.</p></li><li><p>Ensure all food is prepared, displayed, and served in accordance with company standards.</p></li><li><p>Complete food safety audits, temperature records, cleaning schedules, and compliance documentation.</p></li><li><p>Promote a strong food safety culture across the Café operation.</p></li></ul><p><strong>Stock Management & Inventory Control</strong></p><ul><li><p>Oversee ordering, receiving, and inventory management for all Café products.</p></li><li><p>Ensure effective stock rotation using FIFO principles and minimize food waste.</p></li><li><p>Monitor inventory levels and maintain optimum stock availability.</p></li><li><p>Conduct regular stock counts, inventory reconciliations, and variance investigations.</p></li><li><p>Manage supplier deliveries and ensure product quality standards are maintained.</p></li></ul><p><strong>Drive Sales & Commercial Performance</strong></p><ul><li><p>Deliver café sales, profitability, and labor productivity targets.</p></li><li><p>Drive upselling, cross-selling, and promotional initiatives to maximize revenue.</p></li><li><p>Analyze sales trends and identify opportunities to improve commercial performance.</p></li><li><p>Support seasonal menu launches, promotions, and marketing campaigns.</p></li><li><p>Monitor food costs, waste, and operational expenses to improve profitability.</p></li></ul><p><strong>Financial & Operational Controls</strong></p><ul><li><p>Manage daily cash handling, banking, and reconciliation procedures.</p></li><li><p>Monitor labor scheduling to maximize operational efficiency.</p></li><li><p>Ensure compliance with company financial controls and operational procedures.</p></li><li><p>Support budget management and cost control initiatives.</p></li><li><p>Maintain accurate operational and financial records.</p></li></ul><p><strong>Health, Safety & Operational Excellence</strong></p><ul><li><p>Ensure a safe working environment for colleagues and customers.</p></li><li><p>Conduct regular Health & Safety inspections and risk assessments.</p></li><li><p>Ensure all equipment is maintained and any faults are reported promptly.</p></li><li><p>Drive continuous improvement initiatives across café operations.</p></li><li><p>Ensure compliance with all Standard Operating Procedures (SOPs).</p></li></ul></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p><strong>Required Skills to be Successful</strong></p><ul><li><p>Strong leadership and people management skills.</p></li><li><p>Excellent hospitality and customer service skills.</p></li><li><p>Sound knowledge of food safety, HACCP, and food hygiene standards.</p></li><li><p>Strong commercial awareness and business acumen.</p></li><li><p>Experience in labor planning, food cost control, and waste management.</p></li><li><p>Excellent communication and stakeholder management skills.</p></li><li><p>Ability to analyze sales and operational data to drive performance.</p></li><li><p>Strong organizational and problem-solving abilities.</p></li><li><p>Ability to perform effectively in a fast-paced hospitality environment.</p></li><li><p>Proficiency in Microsoft Excel and POS systems.</p></li></ul><p><strong>What Qualifies You for the Role</strong></p><ul><li><p>Bachelor's Degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related discipline (preferred).</p></li><li><p><strong>4–6 years' experience</strong> in Hospitality, Café, Restaurant, or Food Retail operations.</p></li><li><p>Minimum <strong>2 years' experience</strong> in a supervisory or management role.</p></li><li><p>Experience managing café or restaurant teams in a premium hospitality or food retail environment.</p></li><li><p>Strong knowledge of food preparation, food safety, HACCP, and Municipality regulations.</p></li><li><p>Proven experience in inventory management, food cost control, labour planning, and waste reduction.</p></li><li><p>Experience with POS systems, inventory management systems, and Microsoft Office applications.</p></li><li><p>Excellent communication skills in English (Arabic is an advantage).</p></li><li><p>Ability to work flexible shifts, weekends, evenings, and public holidays.</p></li></ul><p><strong>Key Competencies</strong></p><p><strong>Leadership & People Management</strong></p><ul><li><p>Team Leadership</p></li><li><p>Coaching & Development</p></li><li><p>Performance Management</p></li><li><p>Employee Engagement</p></li></ul><p><strong>Operational Excellence</strong></p><ul><li><p>Café Operations Management</p></li><li><p>Food Safety & HACCP</p></li><li><p>Quality Assurance</p></li><li><p>Inventory & Waste Management</p></li></ul><p><strong>Commercial Excellence</strong></p><ul><li><p>Sales Growth</p></li><li><p>Food Cost Management</p></li><li><p>Labor Productivity</p></li><li><p>Customer Experience Management</p></li></ul><p><strong>Personal Effectiveness</strong></p><ul><li><p>Customer Focus</p></li><li><p>Decision Making</p></li><li><p>Problem Solving</p></li><li><p>Accountability</p></li><li><p>Adaptability</p></li><li><p>Communication</p></li><li><p>Planning & Organizing</p></li></ul><br><br></li></ul>

<ul><li>Assist chefs in food preparation, including chopping vegetables and measuring ingredients to ensure timely and efficient meal service.</li><li>Maintain cleanliness and organization of kitchen workspaces, ensuring all surfaces and equipment are sanitized regularly.</li><li>Manage inventory by monitoring stock levels and assisting with ordering supplies to prevent shortages during peak service times.</li><li>Support the dishwashing team by quickly and efficiently cleaning pots, pans, and utensils, ensuring a constant supply of clean dishes.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or equivalent, with a passion for culinary arts and willingness to learn.</li><li>Previous experience in a kitchen environment or food service industry preferred but not mandatory.</li><li>Certifications in food safety or sanitation, such as ServSafe, are a strong plus.</li><li>Ability to work in a fast-paced environment while maintaining attention to detail and quality.</li></ul>