وظائف مهندس صناعات غذائية

<p><h4>Job summary<\/h4>\n<p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar\/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<\/p>\n\n<h4>Candidate profile<\/h4>\n<p><strong>Education and experience<\/strong><\/p>\n<ul>\n<li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n<p><strong>Leading kitchen operations for property<\/strong><\/p>\n<ul>\n<li>Leads kitchen management team.<\/li>\n<li>Provides direction for all day-to-day operations.<\/li>\n<li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<\/li>\n<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serving as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Demonstrate new cooking techniques and equipment to staff.<\/li>\n<\/ul>\n\n<p><strong>Setting and maintaining goals for culinary function and activities<\/strong><\/p>\n<ul>\n<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.<\/li>\n<li>Establishes goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<\/li>\n<li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.<\/li>\n<li>Participates in the budgeting process for areas of responsibility.<\/li>\n<li>Keeps and implements the brand's safety standards.<\/li>\n<\/ul>\n\n<p><strong>Ensuring culinary standards and responsibilities are met<\/strong><\/p>\n<ul>\n<li>Provides direction for menu development.<\/li>\n<li>Monitors the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Determines how food should be presented, and creates decorative food displays.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Ensures employees maintain required food handling and sanitation certifications.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<\/ul>\n\n<p><strong>Ensuring exceptional customer service<\/strong><\/p>\n<ul>\n<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Displays leadership in guest hospitality,<\/p><p><\/p>

<p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. Develops, designs, or creates new menus and recipes based on standards or artistic contributions. Demonstrates knowledge of high quality food products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Knows and implements brand s Safety Standards. Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains purchasing, receiving and food storage standards. Operates and maintains all department equipment and reports malfunctions. Supports procedures for food &amp; beverage portion and waste controls. Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. 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.</p><p>Leading Culinary Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Ensures that menu items are prepared and presented according to use record standards. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Leads shifts while personally preparing food items and executing requests based on required specifications.</p><p>Maintaining Culinary Goals</p><p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Schedules employees to business demands and tracks employee time and attendance. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. Reviews staffing levels to ensure that guest service, operational and financial objectives are met.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Handles guest problems and complaints. Strives to improve service performance. Helps employees receive on-going training to understand guest expectations.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Participates in the employee performance appraisal process, providing feedback as needed. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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.

<p>Job Description The Building Delivery Manager is the Client focal point responsible for safe, timely and quality delivery of assigned project buildings and associated facilities, from engineering and procurement through construction, pre-commissioning, commissioning support and handover. The role provides delivery assurance, supervision and close follow-up of contractors, coordinates multidisciplinary interfaces, identifies blockers early, and drives clear corrective actions with owners and due dates to protect schedule, HSE, quality and handover readiness. Site-based role with daily interface with construction, engineering, procurement, planning, HSE, QA/QC, commissioning and operations representatives. Covers end-to-end delivery of assigned buildings, including engineering maturity, procurement readiness, construction progress, quality control, HSE performance, pre-commissioning and commissioning readiness. Lead weekly multidisciplinary meetings and ensure decisions, actions, owners and due dates are recorded and followed until closure. Escalates delivery risks, blockers and deviations through factual reporting and recommended management actions. Maintain a consolidated view of delivery status for assigned buildings from engineering through commissioning handover. Follow up contractors' mobilization, staffing, site organization, workface readiness and execution priorities. Track engineering deliverables, technical queries, approvals, design maturity and field engineering support required for construction continuity. Monitor procurement and material availability for equipment, bulk materials, construction packages and subcontracted scopes affecting site progress. Monitor construction execution, productivity, progress measurement, look-ahead planning, constraints and recovery actions. Verify that HSE requirements are understood and implemented, with prompt follow-up of observations, incidents and corrective actions. Verify quality implementation, including inspection readiness, NCR management, punch list closure and compliance with approved specifications and procedures. Coordinate construction completion, mechanical completion, system prioritization and handover sequence with commissioning stakeholders. Provide concise reporting to Client management on schedule, progress, risks, HSE, quality, blockers, contractor performance and required decisions.</p><p><strong>Desired Candidate Profile</strong></p><p>Significant experience in building, infrastructure, industrial facilities or EPC project delivery, preferably in oil and gas, LNG, petrochemical or heavy industrial projects. Strong multidisciplinary coordination experience covering engineering, procurement, construction and commissioning interfaces. Demonstrated ability to challenge contractor plans, identify delivery risks and drive timely corrective actions. Good understanding of HSE, QA/QC, construction planning, progress measurement and mechanical completion principles. Strong communication skills, with the ability to report clearly, escalate factually and coordinate stakeholders without direct line authority. Site-based mindset, hands-on follow-up and strong discipline in action tracking and closure.</p>

<p>Corporate Chef - Muscat Oman We are seeking a highly experienced Corporate Chef. Our client, a leading hospitality and food services organization, is seeking an experienced Corporate Chef to oversee culinary operations across multiple locations. This is an excellent opportunity for a strategic culinary leader with a passion for innovation, operational excellence, and delivering consistent, high-quality dining experiences. The Corporate Chef will lead the culinary strategy and operational excellence across all site operations. This role is responsible for ensuring that every plate served aligns with our quality standards and financial goals as well as ensuring recipe standardization, driving menu engineering, optimizing food production processes, and implementing strong cost control measures. The Corporate Chef will collaborate closely with Operations, Procurement, and Site Leadership teams to elevate food quality, consistency, and efficiency.</p><p>• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. • 10+ years of culinary experience, including significant experience managing multi-site or regional kitchen operations. • Proven experience as a Corporate Chef, Executive Chef, Regional Chef, or Culinary Director. • Strong expertise in menu engineering, food costing, kitchen operations, and culinary innovation. • Experience managing large, multicultural culinary teams. • Thorough knowledge of HACCP, food safety regulations, and quality management systems. • Excellent leadership, communication, and stakeholder management skills. • Proficiency in Microsoft Office and kitchen management or inventory systems. If you are a results-driven culinary leader with a proven track record of managing multi-site food operations, we invite you to apply and be part of a dynamic and growing organization.</p>

<p>Identify and develop new customers in construction, infrastructure, utilities, industrial, commercial, and government sectors. Promote GRP/FRP panel water tanks, SMC electrical enclosures, and related composite products. Conduct customer visits, technical presentations, and product demonstrations. Prepare quotations, technical proposals, and tender documentation. Follow up on inquiries, negotiate pricing, and close sales orders. Build and maintain long-term relationships with consultants, contractors, distributors, OEMs, and project owners. Coordinate with engineering, production, and logistics teams to ensure timely order execution. Monitor market trends, competitor activities, and customer requirements. Participate in exhibitions, trade shows, and industry networking events. Prepare weekly sales reports, forecasts, and market intelligence reports. Achieve monthly and annual sales targets. Support customers with product selection and application guidance. Ensure excellent after-sales service and customer satisfaction.</p><p><strong>Desired Candidate Profile</strong></p><h2>Preferred candidate profile</h2><p>Strong communication and negotiation skills. Excellent presentation and customer relationship management abilities. Technical understanding of composite manufacturing products. Ability to read engineering drawings and technical specifications. Knowledge of tendering and project sales. Proficiency in Microsoft Office and CRM software. Strong analytical and problem-solving skills. Ability to work independently and as part of a team. Willingness to travel for customer visits and project meetings. 25 years of sales experience in industrial products, composite materials, water storage systems, electrical enclosures, or construction materials. Experience in B2B sales and project-based selling is preferred. Knowledge of GRP/FRP products, SMC molding technology, and hydraulic press manufacturing processes is an advantage.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Attends daily Banquet Event meetings to review culinary requirements.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily Banquet Event Order production needs.<br>• Follows proper handling and right temperature of all food products.<br>• Maintains food preparation handling and correct storage standards.<br>• Manages BEO process including menu development, pricing, tracking and ordering.<br>• Manages food quantities and plating requirements for all banquet functions.<br>• Plans food quantities and plating requirements for all banquet functions.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Recognizes superior quality products, presentations and flavor.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>Assisting in Managing Culinary Teams<br>• Communicates production needs to key personnel.<br>• Communicates regularly with employees to ensure performance expectations are clear.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Ensures property policies are administered fairly and consistently.<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Supervises banquet kitchen shift operations.<br>• Utilizes an "open door" policy to identify and address employee problems or concerns.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Manages to achieve or exceed budgeted goals.<br>Ensuring Exceptional Customer Service<br>• Empowers employees to provide excellent customer service.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Responds effectively to guest problems and complaints.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Conducts training when appropriate.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).<br>• Ensures disciplinary procedures and documentation support the Peer Review Process.<br>• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Trains employees in safety procedures.<br>Additional Responsibilities&nbsp;<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; 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&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p>We are launching an exciting new luxury Nikki Beach Resort &amp; Spa in Yiti Bay,Sultanate of Oman and we are seeking an accomplished and visionary Executive Chef to lead the culinary journey of an exciting pre-opening luxury resort. This is a rare opportunity for a passionate culinary leader to shape the resort's gastronomic identity from the ground up, creating exceptional dining experiences that reflect the highest standards of luxury hospitality. As Executive Chef, you will oversee all culinary operations, develop innovative dining concepts, build and inspire a high-performing brigade, and ensure operational excellence across multiple food and beverage outlets.</p><p><b>Key Responsibilities:</b></p><ul><li>Lead the pre-opening planning and execution of all culinary operations.</li><li>Develop distinctive menus and dining concepts for restaurants, bars, banquets, in-room dining, and specialty venues.</li><li>Recruit, train, mentor, and inspire a world-class culinary team.</li><li>Establish kitchen operating procedures, HACCP standards, and food safety compliance.</li><li>Develop recipes, standard operating procedures, and quality assurance programs.</li><li>Manage food cost, labor cost, purchasing, inventory, and budgeting to achieve financial targets.</li><li>Collaborate with Food &amp; Beverage, Sales, Marketing, and Resort Operations to deliver memorable guest experiences.</li><li>Build relationships with premium suppliers and source the finest seasonal and local ingredients where possible.</li><li>Maintain exceptional culinary presentation, consistency, and service standards.</li><li>Drive innovation while respecting the resort's brand positioning and guest expectations.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven experience as Executive Chef within a luxury resort or internationally recognized five-star hotel.</li><li>Successful pre-opening experience is highly preferred.</li><li>Strong leadership and team development skills with experience managing large multicultural kitchen brigades.</li><li>Demonstrated expertise across multiple cuisines and high-volume luxury operations.</li><li>Strong commercial acumen with proven success in controlling food costs and maximizing profitability.</li><li>Excellent knowledge of HACCP, food safety regulations, and kitchen best practices.</li><li>Creative mindset with a passion for culinary excellence and guest satisfaction.</li><li>Excellent communication and organizational skills.</li><li>Culinary degree or equivalent professional qualification preferred.</li></ul>

<p>Position Kitchen Hygienist / Hygiene Officer -OMAN URGENT JOB OPENING</p><br><p>Reports to Site HSE / Catering Management / Client HSE & Soft FM Governance Contract Type Site-based (FM & Catering Services) Experience Required Minimum 5 years as Kitchen Hygienist / Food Safety Officer</p><p><br></p><p>About the Role We are seeking an experienced and detail-oriented Kitchen Hygienist / Hygiene Officer to ensure full compliance with the Quality Manual, Food Safety Management System (FSMS / HACCP), and HSEMS across assigned kitchens and food production areas. The role is strongly focused on food safety excellence — covering HACCP implementation, temperature control, personal hygiene of food handlers, pest management, cleaning & sanitation, chemical control, and full product traceability (including mock recall exercises). The successful candidate will drive continuous operational monitoring, inspections, training, documentation and timely corrective action to maintain the highest food safety standards and client audit readiness across multiple camp locations.</p><p><strong>Desired Candidate Profile</strong></p><p>Requirements & Qualifications</p><p>Essential</p><ul><li><p>Minimum 5 years’ practical experience as a Kitchen Hygienist / Food Safety Officer, preferably within Oil & Gas</p></li></ul><p>camps, remote catering or large-scale kitchen operations.</p><ul><li><p>HACCP Level 2 (or higher) certification.</p></li><li><p>NEBOSH International General Certificate (IGC).</p></li><li><p>IOSH qualification (Managing Safely or equivalent).</p></li><li><p>Demonstrable knowledge and practical application of ISO 22000 (Food Safety Management), ISO 45001</p></li></ul><p>(Occupational Health & Safety) and ISO 14001 (Environmental Management).</p><ul><li><p>Fluent spoken and written English and Hindi (essential for effective workforce communication and training</p></li></ul><p>delivery).</p><p><br></p><p>Desirable</p><ul><li><p>Previous experience on bp, IOGP or similar major operator catering / FM projects.</p></li><li><p>Familiarity with QHSIR, SV/OS programmes, IRIS and client oversight processes.</p></li><li><p>Experience in pest control coordination, chemical management (COSHH) and laboratory sample handling.</p></li><li><p>Additional food safety qualifications or lead auditor training in ISO 22000.</p></li><li><p>Experience in delivering training and Toolbox Talks to multicultural kitchen teams.</p></li></ul><p><br></p>

<p>A catering supervisor manages daily food service operations, coordinates event logistics, and oversees kitchen and service staff to ensure quality and safety standards are met.</p><p><strong>Desired Candidate Profile</strong></p><p>Staff Management: Schedule shifts, train new team members, assign daily tasks, and supervise kitchen and service personnel. Operations Oversight: Coordinate food preparation, room setup, food presentation, and timely service delivery for events or daily hospitality. Inventory &amp; Ordering: Monitor stock levels, order food supplies and ingredients, and maintain accurate inventory records. Safety &amp; Compliance: Enforce strict hygiene, sanitation, and food safety regulations (such as proper food storage and temperature control). Customer Service: Act as the main on-site point of contact for clients, handle special requests, and resolve any complaints promptly.</p>

<p><strong>1. Specialty Cook : South Indian and North Indian Cuisine</strong></p> <ul> <li>Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.</li> <li>Expertise in preparing authentic South Indian and North Indian dishes.</li> <li>Hotel Management or Professional Culinary qualification is preferred.</li> <li>Age: Up to 40 years.</li> <li>South Indian candidates preferred.</li> <li>Ability to develop new recipes and standardize menu items.</li> <li>Experience in creating and maintaining a Recipe Master with standard recipes, portion sizes, and food costing.</li> <li>Strong knowledge of food quality, presentation, and consistency.</li> <li>Good understanding of kitchen hygiene, food safety, and HACCP standards.</li> <li>Ability to manage kitchen operations, stock control, and wastage.</li> <li>Experience in training and guiding junior kitchen staff.</li> <li>Ability to work under pressure and maintain high production standards.</li> <li>Knowledge of inventory management and kitchen documentation will be an added advantage.</li> </ul> <p><strong>Key Responsibilities</strong></p> <ul> <li>Prepare authentic South Indian and North Indian dishes to company standards.</li> <li>Develop and standardize recipes for all menu items.</li> <li>Maintain the Recipe Master, including ingredients, portions, and cooking methods.</li> <li>Ensure consistency in taste, quality, and presentation.</li> <li>Supervise daily kitchen operations and coordinate with the kitchen team.</li> <li>Monitor food cost, portion control, and minimize wastage.</li> <li>Maintain cleanliness, hygiene, and food safety standards.</li> <li>Assist the Kitchen In-Charge in menu planning, production scheduling, and staff training.</li> <li>Ensure smooth kitchen operations during busy service periods.</li> </ul> <p><strong>Education Requirements:</strong> Hotel Management or Professional Culinary qualification is preferred.</p> <p><strong>Experience Required:</strong> Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.</p> <p><strong>2. South Indian Cook : (CHETTINAD CUISINE)</strong></p> <ul> <li>Minimum 3 years of experience as a South Indian Cook in a reputed restaurant.</li> <li>Expertise in Chettinad cuisine and traditional South Indian cooking.</li> <li>Skilled in preparing Dosa, Idli, Vada, Appam, Parotta/Paratha, and a variety of South Indian curries, gravies, chutneys, and sambar.</li> <li>Ability to prepare both vegetarian and non-vegetarian South Indian dishes.</li> <li>Hotel Management or Professional Culinary qualification is preferred.</li> <li>Age: Up to 40 years.</li> <li>Ability to plan menus and introduce authentic South Indian specialties.</li> <li>Experience in creating and maintaining standard recipes (Recipe Master).</li> <li>Good knowledge of food costing, portion control, and minimizing wastage.</li> <li>Strong understanding of food hygiene, sanitation, and HACCP standards.</li> <li>Ability to work efficiently in a fast-paced kitchen and as part of a team.</li> </ul> <p><strong>Key Responsibilities</strong></p> <ul> <li>Prepare authentic South Indian and Chettinad dishes with consistency and high quality.</li> <li>Cook breakfast items including Dosa, Idli, Vada, Appam, and Parotta/Paratha.</li> <li>Prepare a wide range of curries, gravies, chutneys, sambar, rasam, and specialty Chettinad dishes.</li> <li>Assist in menu planning and developing new South Indian specialties.</li> <li>Maintain the Recipe Master with standardized recipes and portion sizes.</li> <li>Ensure consistency in taste, presentation, and food quality.</li> <li>Monitor stock levels and reduce food wastage.</li> <li>Maintain cleanliness, hygiene, and food safety standards.</li> <li>Work closely with the kitchen team to ensure smooth daily operations.</li> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li>Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.</li> <li>Expertise in preparing authentic South Indian and North Indian dishes.</li> <li>Hotel Management or Professional Culinary qualification is preferred.</li> <li>Age: Up to 40 years.</li> <li>South Indian candidates preferred.</li> <li>Ability to develop new recipes and standardize menu items.</li> <li>Experience in creating and maintaining a Recipe Master with standard recipes, portion sizes, and food costing.</li> <li>Strong knowledge of food quality, presentation, and consistency.</li> <li>Good understanding of kitchen hygiene, food safety, and HACCP standards.</li> <li>Ability to manage kitchen operations, stock control, and wastage.</li> <li>Experience in training and guiding junior kitchen staff.</li> <li>Ability to work under pressure and maintain high production standards.</li> <li>Knowledge of inventory management and kitchen documentation will be an added advantage.</li> <li>Minimum 3 years of experience as a South Indian Cook in a reputed restaurant.</li> <li>Expertise in Chettinad cuisine and traditional South Indian cooking.</li> <li>Skilled in preparing Dosa, Idli, Vada, Appam, Parotta/Paratha, and a variety of South Indian curries, gravies, chutneys, and sambar.</li> <li>Ability to prepare both vegetarian and non-vegetarian South Indian dishes.</li> <li>Age: Up to 40 years.</li> <li>Ability to plan menus and introduce authentic South Indian specialties.</li> <li>Experience in creating and maintaining standard recipes (Recipe Master).</li> <li>Good knowledge of food costing, portion control, and minimizing wastage.</li> <li>Strong understanding of food hygiene, sanitation, and HACCP standards.</li> <li>Ability to work efficiently in a fast-paced kitchen and as part of a team.</li> </ul>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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.</p>

<p>Corporate Chef - Muscat Oman We are seeking a highly experienced Corporate Chef. Our client, a leading hospitality and food services organization, is seeking an experienced Corporate Chef to oversee culinary operations across multiple locations. This is an excellent opportunity for a strategic culinary leader with a passion for innovation, operational excellence, and delivering consistent, high-quality dining experiences. The Corporate Chef will lead the culinary strategy and operational excellence across all site operations. This role is responsible for ensuring that every plate served aligns with our quality standards and financial goals as well as ensuring recipe standardization, driving menu engineering, optimizing food production processes, and implementing strong cost control measures. The Corporate Chef will collaborate closely with Operations, Procurement, and Site Leadership teams to elevate food quality, consistency, and efficiency.</p><p>• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. • 10+ years of culinary experience, including significant experience managing multi-site or regional kitchen operations. • Proven experience as a Corporate Chef, Executive Chef, Regional Chef, or Culinary Director. • Strong expertise in menu engineering, food costing, kitchen operations, and culinary innovation. • Experience managing large, multicultural culinary teams. • Thorough knowledge of HACCP, food safety regulations, and quality management systems. • Excellent leadership, communication, and stakeholder management skills. • Proficiency in Microsoft Office and kitchen management or inventory systems. If you are a results-driven culinary leader with a proven track record of managing multi-site food operations, we invite you to apply and be part of a dynamic and growing organization.</p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 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.</li></ul>

<p>Conduct routine plant rounds and inspect assigned process areas. Support system walk-downs, punch-list clearance and mechanical completion activities. Participate in flushing, blowing, loop checking, leak testing and functional testing during commissioning. Perform equipment and process line-ups according to approved operating procedures. Operate field equipment associated with the reduction shaft/reactor, process gas circuit, Process Gas Heater and material-handling systems. Start and stop pumps, fans and other auxiliaries as instructed by the control room. Monitor equipment for leaks, unusual vibration, noise, temperature or other abnormalities. Read local gauges and instruments and communicate field readings to the Panel Operator. Assist during plant start-up, stabilization and shutdown activities. Support equipment isolation and reinstatement in coordination with operations and maintenance. Maintain field logbooks and operating checklists. Follow strict safety precautions when working around natural gas, hydrogen-rich reducing gas and carbon monoxide. Immediately report unsafe conditions, gas leaks, equipment abnormalities and process deviations. Maintain good housekeeping and operational discipline throughout assigned areas.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Science or Diploma in Chemical Engineering or equivalent.</li><li>Minimum 1 year of relevant experience for degree holders or 4 years for diploma holders.</li><li>At least 1 year as a Shift Field Operator in an industrial process plant.</li><li>Experience in HYL/Energiron DRI, Midrex DRI, fertilizer, petrochemical or similar gas-based process plants is preferred.</li><li>Basic understanding of DRI processes, PGH, natural-gas handling and water-treatment systems.</li><li>Ability to understand P&amp;IDs, equipment identification and operating procedures.</li><li>Knowledge of industrial safety, PTW and LOTO practices.</li></ul>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p><b>PREFERRED QUALIFICATION</b></p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: 4 to 6 years of related work experience.</p> <p>Supervisory Experience: At least 2 years of supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>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.</i> </p>

<ul><li><p>Operate assigned equipment (excavator, loader, forklift, crane, grader, etc.) safely and efficiently as per site and client requirements.</p><ol><li><p>Conduct pre-start and post-operation inspections of equipment, ensuring safe operating condition and reporting defects immediately.</p></li><li><p>Follow all HSE policies, Golden Rules, and Client Equipment Operation Guidelines during equipment use.</p></li><li><p>Assist in loading, unloading, lifting, and transporting materials in compliance with load handling and lifting standards.</p></li><li><p>Perform basic troubleshooting and first-line maintenance such as checking fuel, oil, hydraulics, cooling systems, brakes, and tires.</p></li><li><p>Adhere to Journey Management and Permit-to-Work (PTW) systems, ensuring operations are authorized and risk assessed.</p></li><li><p>Maintain accurate operation logs and usage records, reporting any incidents, near misses, or unsafe conditions.</p></li><li><p>Ensure equipment is kept clean and in proper working condition at all times.</p></li><li><p>Demonstrate awareness of desert/off-road operation procedures and towing/recovery guidelines in case of stuck or breakdown situations.</p></li><li><p>Follow supervisor’s instructions and complete tasks on time without operational or industrial wastage.</p></li><li><p>Follow the instructions of the supervisor and ensure timely completion of assigned tasks without causing industrial or operational wastage.</p></li><li><p>Any additional responsibilities as instructed by immediate supervisor or management.</p></li></ol></li></ul><p><strong>Desired Candidate Profile</strong></p><ol><li><p>Valid Oman Driving License (minimum 5 years old)</p></li><li><p>Valid OPAL Lifting Certificate</p></li><li><p>Valid RTITB Competent Card for the relevant equipment category</p></li><li><p>School Education with English writing and reading ability</p></li><li><p>Valid Omani Equipment Operator License for relevant category</p></li><li><p>Experience in O&G industry and knowledge of Defensive Driving will be added advantage</p></li><li><p>Knowledge of basic mechanical troubleshooting of heavy equipment.</p></li><li><p>Familiarity with lifting guidelines, load charts, and equipment safety protocols</p></li></ol><p><br></p>