وظائف مدرس رسم و فنون في سلطنة عمان

<p>Hands-on, end-to-end GPR competence: acquisition, processing, interpretation and reporting. Able to select the right equipment and parameters for site conditions (soil type, salinity, target depth), diagnose data quality issues in the field, and explain and defend interpretations to clients. Some understanding of surveying fundamentals (coordinate systems, GNSS/total-station control) and working CAD/GIS skills.</p><p>Job scoping and planning: define the scope of work for GPR enquiries and support quote preparation; design the acquisition plan (antenna/frequency selection, grid and line spacing, survey control, site constraints); prepare method statements and risk assessments.</p><p>Field execution and supervision: perform GPR surveys for utility locating and subsurface investigations on complex or high-value jobs; supervise and guide field crews on routine acquisition; verify data quality on site before demobilization.</p><p>Data processing, interpretation and QC: process, interpret and QC all GPR datasets; integrate GPR results with topographic survey data; maintain processing standards, templates and QA/QC records.</p><p>Reporting and deliverables: prepare accurate, client-ready deliverables (utility maps, cross-sections, depth tables, interpretation reports, field sketches) in CAD/GIS formats to PDO and other client specifications, on time.</p><p>Client communication: liaise with client site representatives on project set-up, scheduling, site conditions and findings; explain results and limitations clearly; build the relationships that support repeat business and service expansion.</p><p>Training and development: develop SOPs and training material; train and mentor field operators and the office processing technician towards independent acquisition and processing.</p><p>Equipment and HSE: perform routine care, calibration and maintenance of GPR and associated field equipment; manage software licenses; advise on equipment/software selection; follow all company and client HSE requirements and use appropriate PPE.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 years of Ground Penetrating Radar experience covering both field acquisition and data processing/interpretation; 8+ years preferred.</li><li>Experience in utility locating / subsurface utility mapping is essential; oil &amp; gas plant, pipeline right-of-way or infrastructure project experience strongly preferred.</li><li>Diploma in Surveying, Geomatics, Geophysics, Civil Engineering or a related technical discipline required; bachelor s degree preferred.</li><li>Equivalent field experience will be considered.</li><li>Proficiency with at least one industry-standard GPR processing/interpretation package (e.g., Geolitix, GPR-SLICE, ReflexW, RADAN, EKKO_Project or equivalent) and with common single-channel and multi-channel GPR systems.</li><li>Able to read and interpret construction drawings, utility plans and site layouts; competent with MS Word/Excel; AutoCAD and/or GIS (ArcGIS, QGIS) experience preferred.</li><li>Fluent English (written and spoken); Arabic is an advantage.</li><li>Ability to drive and willingness to travel to remote field sites on an as-needed basis.</li><li>Medically fit for outdoor field work in desert conditions, including extended standing/walking, lifting survey equipment and wearing required PPE.</li><li>Oil &amp; gas HSE certifications (H2S, defensive driving) an advantage; must be willing to obtain.</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><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><h4>Description</h4> <p>The opportunity</p> <p>A new financial markets infrastructure venture is being established in Oman, backed by prominent institutional investors and operating under an international common law framework. The platform is a greenfield central securities depository being built to go-live in 2027.</p> <p>We are hiring two business analysts to sit at the engine room of the programme. A regulated financial market infrastructure being built from a blank sheet generates an enormous volume of design, process, and operational documentation that needs to be produced, standardised, kept current, and used to drive downstream artefacts including test plans, training materials, runbooks, and regulatory submissions.</p> <p>This programme operates as a highly AI-leveraged programme office, with Claude adopted as the standard productivity tool. The business analyst is the human who knows the business, knows the documentation standards, prompts Claude well, and rigorously checks and refines its output. The principle is clear: AI is the servant, never the master. Human accountability for accuracy, judgement, and domain interpretation is non-negotiable.</p> <h4>What the role covers</h4> <ul> <li>Producing, structuring, and maintaining the programme's delivery documentation: process maps, workflow diagrams, design documents, decision logs, operational procedures, runbook drafts, training materials, and papers</li> <li>Driving consistency of documentation across the programme: common templates, terminology, structure, and version control</li> <li>Operating as a skilled user of Claude: prompting effectively, iterating, refining, and treating AI output as a first draft to be improved, never as a finished product</li> <li>Identifying opportunities to use AI to compress effort across the programme, for example generating test plans from design documents or training material from runbooks</li> <li>Mapping current-state and target-state processes across the operating model in collaboration with the product owner, operations lead, head of operations control, and other business owners</li> <li>Maintaining the programme RAID log; supporting the project manager on plan maintenance, dependency tracking, and status reporting</li> <li>Generating test artefacts from upstream design documentation: test plans, test cases, test data requirements, and traceability matrices</li> <li>Absorbing domain knowledge actively: how a CSD works, how settlement happens, how registry is maintained, how corporate actions flow, and what the regulator requires</li> </ul> <h4>Requirements</h4> <h4>Who we are looking for</h4> <ul> <li>At least three years in a business analyst, process analyst, or documentation-heavy role, ideally in financial services or another regulated industry. Strong process mapping and documentation skills: able to translate verbal discussion into clear, structured written output.</li> <li>Fast learner: able to absorb new domain knowledge quickly and use it accurately. High proficiency in Microsoft Office and standard process-mapping tools (Visio, Lucidchart, Miro, or equivalent). Fluent in English.</li> <li>Demonstrable, hands-on fluency with Claude or equivalent large language models as a productivity multiplier in real work is required. Candidates should be able to describe specific examples. Candidates without prior Claude experience but with strong evidence of fast AI adoption will be considered.</li> <li>Exposure to financial market infrastructure or capital markets and post-trade processes is an advantage. So is experience producing documentation subject to regulatory inspection or external audit.</li> </ul> <h4>What this is</h4> <p>This is a hands-on, productive role for fast learners who want to operate at the frontier of how a modern programme office works. The post-holder will not be a passive note-taker. They will be expected to absorb domain knowledge quickly, drive their own work, and continuously raise the standard and consistency of programme documentation. If that is the way you work and you have the AI fluency and documentation discipline to back it up, this is worth a conversation.</p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB PURPOSE: To carrying out welding, fitting, and grinding activities in the shipyard and for new building, repair, and conversion projects, as well as steel structure fabrication works. The role ensures that all metal components, plates, and structural parts are joined accurately and securely in accordance with approved drawings, technical specifications, and measurement requirements. The Welder must comply with established quality control procedures and health, safety, and environmental (HSE) regulations within ADC, ensuring that all work is completed safely, efficiently, and within the assigned project timelines KEY ACCOUNTABILITIES: Follow the daily welding chart specifications for metal sheets of PS repair/ conversion or new development laid out by the PS Supervisor in order to ensure the welding work complies with the specifications provided by the PS Engineer and the activities are completed as per timelines, quality, health and safety standards of ADC. Other jobs which will be assigned at the discretion of the Line Manager shall be attended too. Welding/ Fitting Activities Lay out, position, align, and secure parts and assemblies prior to welding, using straightedges, combination squares, callipers, and rulers in order to ensure the welding activities are accurate and as per the requirements and specifications. Weld/ Fit components in flat, vertical, or overhead positions by igniting torches or starting power supplies and striking arcs by touching electrodes to metals such as aluminium, stainless steel and cast iron being welded, completing the electrical circuits to facilitate the joining of the multiple work pieces together and to ensure compliance with health and safety standards of ADC. Welding/ Fitting Equipment Operations Recognize, set up and operate hand and power tools common to the welding trade, such as shielded metal arc and gas metal arc welding equipment in order to ensure safety and well-being of the workers working in that environment. Select and install torches, torch tips, filler rods, and flux, according to welding chart specifications or types and thicknesses of metals in order to ensure that there is minimum wastage of materials and its effective utilisation. Welding/ Fitting Conditions Connect and turn regulator valves in order to activate and adjust gas flow and pressure so that desired flames are obtained for conducting welding/ fitting activities. Monitoring Examine work pieces for defects and measure work pieces with straightedges or templates to ensure conformance with specifications. Quality Control Ensure adherence to and maintenance of the quality of welding/ fitting activities in order to enable the successful welding and formation of the hull as per specifications. Material Requirements and Use Coordinate with the PS Supervisor if and when required in order to ensure that materials/ equipment/ spare part requirements are provided timely and accurately to complete job requirements. Maintain the stock of consumables and spares to enable proactive replenishment of raw materials/ equipment has/ spare parts required for welding/ fitting activities. Preparing Reports Prepare daily reports on progress, heating time, temperatures, equipment s used etc. for welding/ fitting activities in the PS department in order to keep the PS Foreman aware of the progress and ensure the work is completed as per the schedule. Policies, Systems, Processes &amp; Procedures Follow all relevant PS departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner. Quality, Health, Safety, &amp; Environment Ensure compliance to all relevant quality, health, safety and environmental management policies, procedures and controls across the department to guarantee employee safety, delivery of high quality products/ service and a responsible environmental attitude.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High School graduate or equivalent</li><li>3G and over welding qualification by Classification Society (FCAW- Flux-cored Arc Welding) with preferably other welding qualifications (SAW- Submerged Arc Welding, EGW Electro gas Welding, etc.) as well</li><li>1 years of relevant experience in welding/ fitting activities in a shipyard or similar work</li><li>Understanding of general drawing Skills of hull fitting, welding and grinding.</li><li>Communication and interpersonal skills</li></ul><p></p></section>

<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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Role &amp; responsibilities Preparation of MEP Drawings Create detailed Mechanical, Electrical, and Plumbing drawings using CAD/BIM software (e.g., AutoCAD, Revit). Develop shop drawings, installation drawings, and as-built drawings. Coordination of MEP Services Coordinate MEP layouts with architectural and structural drawings. Identify and resolve clashes between different building services. Review of Design Documents Interpret engineering specifications, design calculations, and project requirements. Ensure drawings comply with project standards and client requirements. Revision and Documentation Update drawings based on engineer comments and site changes. Maintain drawing revisions and document control procedures. Preparation of Shop Drawings Produce detailed fabrication and installation drawings for HVAC, electrical, plumbing, and firefighting systems. Include dimensions, elevations, sections, and installation details. Quantity Take-Off Assist in preparing material quantity take-offs from drawings. Support estimation and procurement teams with accurate drawing information. BIM Modeling (if applicable) Create and maintain 3D MEP models using BIM software. Participate in clash detection and coordination meetings. Compliance with Standards Ensure drawings comply with local building codes, industry standards and company drafting procedures. Follow applicable safety and quality requirements. Site Support Provide revised drawings based on site conditions. Assist engineers and site teams by clarifying drawing details. Record Keeping Organize drawing files and maintain project documentation. Ensure all issued drawings are properly archived and traceable.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph">Required Skills Proficiency in AutoCAD and Revit MEP. Knowledge of HVAC, electrical, plumbing, and fire protection systems. Understanding of engineering drawings, symbols, and standards. Familiarity with BIM coordination and clash detection. Strong attention to detail and accuracy. Good communication and teamwork skills. Ability to manage multiple projects and meet deadlines. Educational Qualifications Diploma or Bachelor's degree in Mechanical Engineering, Electrical Engineering, Civil Engineering, or a related technical field. Certification in AutoCAD, Revit MEP, or BIM is an added advantage</p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>RESPONSABLE DE LOT QUALIFCATION ENVIRONNEMENTALE H/F</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Au sein du Centre d'Ingénierie Systèmes de Navigation, vous rejoignez l'équipes en charge des essais en environnement des centrales inertielles.<br>Le Responsable de lot exerce les activités suivantes :<br>· Il est responsable de la tenue des performances Qualité / Coût / Délais sur le périmètre de ses lots de travaux en cohérence avec les engagements de ses fiches de lots (devis, jalons, périmètre des travaux).<br>· Il pilote les travaux de ses lots conformément aux exigences du processus de pilotage de la société. En particulier, il structure ses travaux en conformité avec le<br>WBS établi par le Pilote de Projet. Il anime les revues quotidiennes de performances.<br>Il participe aux réunions de pilotage projet et assure aux responsables projet et métier le reporting hebdomadaire en termes d'avancement et de tenue des objectifs.<br>· Il anime l'équipe de développement de ses lots de travaux et met à sa disposition les moyens de réaliser leurs tâches.<br>· Il est responsable de l'exécution des prestations externalisées réalisées dans son périmètre (contractualisation, animation et acceptation).<br>· Il est responsable de l'établissement du référentiel de ses lots de travaux (référentiel documentaire, enregistrements de validation, relevé de configuration, …)<br>· Il est garant des réalisations techniques de ses lots par délégation de son responsable métier.<br>· Il identifie les risques et opportunités sur son périmètre et pilote les actions associées.</p><br><br><p>A ce titre, vous aurez pour missions de :<br>· Participer au Set-Up de Test en Environnement<br>· Rédiger des plans de qualification<br>· Rédiger des procédures<br>· Rédiger et de suivre le fichier main courante liée à chaque essai<br>Réaliser des essais<br>· Rédiger des Comptes Rendus<br>· Réserver des laboratoires et d'établir des devis<br>· Assurer la bonne application des règles du métier qualification<br>· Contribuer à expertiser et résoudre les faits techniques et capitaliser les leçons apprises<br>· Faire progresser les savoir et savoir –faire au sein du pôle qualification<br>· Supporter le responsable du pôle qualification lors des revues des appels d'offres en participant à la définition de la stratégie des tests<br>· Etre en Interface avec différents interlocuteurs (Resp. de projet, Ingé syst, Ingénieur en Chef etc…)<br>Des déplacements ponctuels en France sur nos deux sites de fabrication sont à prévoir.<br>Savoir Faire <br>· Bonne connaissance des équipements embarqués aéronautique.<br>· Bonne connaissance hardware des bancs de test (appareils de mesure, connectivité RS, Ethernet , Protocole TCP/IP, ProtocoleIEEE , Teststand, Veristand ....)<br>· Expérience sur le cycle en V d'un produit aéronautique,<br>· Connaissance du logiciel MATLAB<br>· Anglais : Lu, parlé et écrit nécessaire<br>· Connaissance des normes DO160 et MILSTD<br>·Connaissance en essais CEM, mécaniques et climatiques<br>Savoir Etre<br>- Bon relationnel pour assurer une mission d'interface entre les différents membres du pôle qualif</p><br><br><p>BAC+5 <br>5 à 10 ans d'expérience </p><br><br><br> </div>

<ul><li><p>Provide detailed engineering input during all design phases, including interpretation and challenge of standards. Actively communicate with other disciplines to optimise areas of interface, during the design development, review and check processes. </p></li><li><p>Support design/drawing office personnel with specialist engineering input. </p></li><li><p>Prepare requisitions and technical evaluation of bids for discipline material and equipment sourcing. </p></li><li><p>Ensure equipment Vendors provide timely and quality input into design packages. Review all third-party discipline design work. </p></li><li><p>Ensure design packages meet the relevant safety, environmental and ergonomic standards.</p></li><li><p>Understand the contract quality management system and ensure these requirements are met.</p></li><li><p>Participate in and sometimes lead, discipline design reviews. </p></li><li><p>Conversant with relevant international standards. </p></li><li><p>Experience with Company and/or Shell Group projects and standards (SPs) is strongly preferred.</p></li><li><p>Field experience in construction & commissioning strongly preferred.</p></li><li><p>Experience with Company and/or Shell Group projects and standards (SPs) is strongly preferred</p></li><li><p>Responsible for all day to day activities supporting build program planning and delivery; identifying key issues, constraints & critical path; setting and achieving key milestones; issuing various reports</p></li><li><p>Execute technical support studies as requested.</p></li><li><p>Provide engineering support to Construction and operations as requested.</p></li></ul><p><br></p><p><strong>Other tasks:</strong></p><ol type="1"><li><p>Promoting Group Values, Code of Conduct and associated policies</p></li><li><p>Participating and providing positive contribution to technical, commercial, planning, safety and quality performance of the organization and in accordance with Client, Contractual, regulatory requirements</p></li><li><p>Undertaking any other responsibilities as directed and mutually agreed with the Line Management.</p><p><br></p></li></ol><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor’s degree in Civil engineering discipline.</p></li><li><p>For Engineers, a minimum 8 years oil & gas engineering experience</p></li><li><p>Must be PC literate.</p></li><li><p>Shall demonstrate sound general management skills in all aspects of the work, be extremely well organised, methodical.</p></li><li><p>Good interpersonal & communication skills and an extrovert.</p></li><li><p>Shall be able to form, smoothly interact and motivate a team within a matrix type organisation.</p></li></ul><p><br><br></p>

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><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><p><br></p><p><br></p><p><b>CORE WORK ACTIVITIES&nbsp;</b></p><p><br></p><p>Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff.</p><p>Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards.</p><p>Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p><p>Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p><p>Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p><p>Additional Responsibilities Provides information to executive teams, managers and 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.</p><p>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><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>Welcome to the voco family. Now that you are part of our family, let’s explain the role you will play.&nbsp;</span></span></p><br><p><span><span>Service at voco Muscat Al Mouj should not just be about delivering the basics. It isn’t a hygiene factor, With some subtle tweaks and areas of focus, service can be a core manifestation of the brand. As we will come to see, our Service Strategy embraces the core Brand Promise of “Reliably Different”.</span></span></p><br><p><span><span><strong>WHAT WILL I ACTUALLY BE DOING?</strong></span></span></p><br><p><span><span>The overarching Service Style at voco is based around the concept of hosting. Hosting is an intuitive, appealing and positive concept the embodies the voco brand and service experience. It’s all about thinking and taking care of others, being thoughtful to their needs and ensuring they’re always happy, relaxed and comfortable.</span></span></p><br><p><span><span>If there’s on thing we know, it’s that a great Host is at the heart of every great stay. That’s why all our staff play the role of Host for our guests at voco. Everyone is empowered to take responsibility for making sure things are done well, and everyone is proud to deliver Reliably Different experience.</span></span></p><br><p><span><span><strong>Regarding the role and responsibilities, you will need to perform the followings:</strong></span></span></p><br><p><span><span>The Sous Chef at voco Muscat Al Mouj is the second-in-command in the kitchen and plays a key leadership role in ensuring the smooth day-to-day operation of all culinary outlets. This includes managing kitchen staff, maintaining food quality and consistency, overseeing hygiene and safety, controlling costs, and supporting the Executive Chef in menu planning and kitchen administration. The Sous Chef ensures that the hotel's food offerings reflect voco’s relaxed yet upscale dining style, delighting guests through exceptional taste, presentation, and innovation.</span></span></p><br><span><span>• </span></span><span><span>Oversee the preparation, cooking, and presentation of food across all kitchen sections.</span></span><br><span><span>• </span></span><span><span>Supervise and coordinate the work of kitchen staff, ensuring efficiency and productivity during service periods.</span></span><br><span><span>• </span></span><span><span>Ensure food is consistently prepared to high standards of taste, quality, and presentation.</span></span><br><span><span>• </span></span><span><span>Take charge of the kitchen in the absence of the Executive Chef.</span></span><br><span><span>• </span></span><span><span>Assist the Executive Chef in developing seasonal menus, daily specials, and banquet offerings.</span></span><br><span><span>• </span></span><span><span>Contribute creatively to new dish development aligned with the voco brand identity and guest preferences.</span></span><br><span><span>• </span></span><span><span>Conduct food tastings, collect guest feedback, and refine offerings as necessary.</span></span><br><span><span>• </span></span><span><span>Supervise, train, mentor, and motivate kitchen staff including Chef de Parties, Commis, and trainees.</span></span><br><span><span>• </span></span><span><span>Conduct daily briefings and allocate responsibilities based on business levels.</span></span><br><span><span>• </span></span><span><span>Support recruitment, onboarding, and performance management of kitchen staff.</span></span><br><span><span>• </span></span><span><span>Promote a positive, collaborative, and respectful kitchen culture.</span></span><br><span><span>• </span></span><span><span>Monitor food costs, wastage, and portion control to ensure alignment with budget targets.</span></span><br><span><span>• </span></span><span><span>Conduct regular stock checks and coordinate with the purchasing department for timely ordering.</span></span><br><span><span>• </span></span><span><span>Maintain par stock levels, ensure proper storage (FIFO), and reduce overproduction or spoilage.</span></span><br><span><span>• </span></span><span><span>Enforce and monitor adherence to HACCP, food safety, and sanitation standards in all kitchen areas.</span></span><br><span><span>• </span></span><span><span>Conduct regular inspections of kitchen cleanliness, equipment, and food storage.</span></span><br><span><span>• </span></span><span><span>Ensure all staff follow safe food handling, personal hygiene, and kitchen safety protocols.</span></span><br><span><span>• </span></span><span><span>Work closely with F&amp;B service, banquet, and events teams to ensure smooth food service operations.</span></span><br><span><span>• </span></span><span><span>Communicate effectively with all departments, especially for special requests, dietary needs, and VIP events.</span></span><br><span><span>• </span></span><span><span>Attend departmental meetings and contribute to business planning and operational decisions.</span></span><br><p><span><span><strong>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?</strong></span></span></p><br><span><span>• </span></span><span><span>Diploma or Degree in Culinary Arts or Hospitality Management from a recognized institution.</span></span><br><span><span>• </span></span><span><span>Minimum 4–6 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role in a 4- or 5-star hotel or upscale restaurant.</span></span><br><span><span>• </span></span><span><span>Strong knowledge of international cuisine, culinary techniques, and contemporary food presentation.</span></span><br><span><span>• </span></span><span><span>Experience in managing large kitchen brigades and multiple outlets (banquets, à la carte, room service).</span></span><br><span><span>• </span></span><span><span>Excellent culinary skills with attention to quality and detail.Proven leadership and team management abilities.</span></span><br><span><span>• </span></span><span><span>Strong time management, planning, and organizational skills.</span></span><br><span><span>• </span></span><span><span>Good understanding of food cost, inventory control, and kitchen administration.</span></span><br><span><span>• </span></span><span><span>Knowledge of HACCP, food safety standards, and local regulatory requirements.</span></span><br><p><span><span><strong>HOW DO I DELIVER THIS?</strong></span></span></p><br><p><span><span>The idea of a Host in a hotel in itself is not unusual. The idea that <strong>Everyone’s a Host</strong> is unique. It conveys a sense that everyone at the hotel takes responsibility, is empowered to and proud to deliver a Reliably Different experience. Our Service Style is delivered by letting our Thoughtful, Unstuffy, and Charming voco personality shine through, by demonstrating our three Service Behaviours (Be Thoughtful, Be Natural, and Make It Memorable). Here’s how to Host a guest the voco way.</span></span></p><br><p><span><span><strong>Be Thoughtful</strong> – We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on.</span></span></p><br><p><span><span><strong>Be Natural</strong> – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay.</span></span></p><br><p><span><span><strong>Make It Memorable</strong> – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable.</span></span></p><br><p><span><span>The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job.</span></span></p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.<br>• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.<br>• Demonstrates knowledge of high quality food products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Knows and implements brand’s Safety Standards.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains purchasing, receiving and food storage standards.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Leading Culinary Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<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>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures that menu items are prepared and presented according to use record standards.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<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>• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.<br>• Schedules employees to business demands and tracks employee time and attendance.<br>• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.<br>• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints.<br>• Strives to improve service performance.<br>• Helps employees receive on-going training to understand guest expectations.<br>Managing and Conducting Human Resource Activities&nbsp;<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, developing formal educational or training programs or classes, and teaching or instructing others.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Commis Baker, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.</p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.</p><br><p><strong><u>Duties and Responsibilities&nbsp;</u></strong><br>As Commis Baker, I will assume full responsibility for the efficient operation in the following:&nbsp;<br>• Checks production schedule to determine variety and quantity of goods to bake.<br>• Measures and mixes ingredients to form dough or batter.<br>• Rolls, cuts, and shapes dough to form rolls, pie crusts, tarts, cookies, and related products. Cuts, peels, and prepares fruit for fillings.<br>• Places dough in pans, molds, or on sheets and bake in oven. Observes products while cooking and adjusts controls.<br>• Mixes icings and other toppings and decorate cakes, pastries, and other baked goods.<br>• Uses a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.<br>• Assumes 100% responsibility for quality of products served.<br>• Complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.<br>• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.<br>• Follows proper plate presentation and garnish set up for all dishes.<br>• Has a complete understanding of, and adheres to the company’s policy relating to fire, hygiene and safety.<br>• Works in any section of the kitchen when necessary, due to business levels or colleague shortages.<br>• Fully understands the team goals and objectives, ensuring that the maximum is done to achieve the targets.<br>• Be present throughout service.<br>• Has a good knowledge of menus.&nbsp;<br>• Maintains at all times the highest standard of social skills.<br>• Reports any maintenances faults following the required steps.<br>• Maintains efficient administration within the department preparing and submitting operational reports on time.&nbsp;<br>• Ensure all equipment and working area are kept clean and in good working condition.&nbsp;<br>• Attend meetings and training as required by supervisors.<br>• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.<br>• Strictly adhere to LQA standards and guest comments.<br>• Perform any additional tasks given to me by supervisor/management.<br>&nbsp;</p><br><p><strong><u>Qualifications</u></strong><br>To execute the position of Commis Baker, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><p>• High school diploma or equivalent and at least 1-3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.<br>• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.<br>• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.<br>• I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time on single status.</p><br><p><i>The above is intended to provide an overview of the role and responsibilities for a Commis Baker at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<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>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<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>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Ingénieur(e) Algorithmes de Navigation Aéronautique pour Drone F/H</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Rejoignez le Centre d'Ingénierie Produits de Navigation (CIPN) de Safran Electronics &amp; Defense pour contribuer au développement de nouvelles solutions innovantes dédiées à la navigation des drones de petites et moyennes tailles !<br>Intégré(e) à une équipe dynamique, vous participerez à la conception de systèmes de navigation performants, robustes et économiques, spécifiquement adaptés aux exigences des drones. L'originalité de nos approches : exploiter la complémentarité de multiples capteurs (GNSS, magnétomètre, vision…) à travers la fusion de données avec l'inertie (via filtre de Kalman), dans le but d'optimiser le compromis coût/performance.<br>Vos principales missions<br>• Étude et développement d'algorithmes de navigation hybrides : analyser les besoins spécifiques des drones et concevoir des solutions d'hybridation associant différents capteurs pour garantir précision et continuité, y compris en situation dégradée.<br>• Prototypage et évaluation d'algorithmes : développer et valider les algorithmes sur simulateur et banc de test, en évaluant les performances sur des scénarios représentatifs des environnements drones.<br>• Rédaction de spécifications : formaliser les exigences et rédiger la documentation technique associée, en veillant à la traçabilité et à la conformité avec les attentes opérationnelles.<br>• Analyse de la maturité technologique : évaluer l'apport des différentes techniques de fusion de données (magnétomètre, vision, recalage cartographique, etc.) et leur adéquation avec les contraintes économiques et industrielles des plateformes drones.<br>• Modélisation et simulation système : participer à la modélisation des architectures embarquées et à leur validation par approche MBSE.</p><br><br><p>Pourquoi nous rejoindre ?<br>• Technologies de rupture : Participez à la démocratisation de la navigation autonome par des architectures accessibles pour les nouveaux usages drone (surveillance, cartographie, livraison…).<br>• Excellence &amp; collaboration : Travaillez aux côtés d'experts passionnés, dans un environnement propice à l'innovation et au partage.<br>• Développement professionnel : Développez vos compétences sur un projet pluridisciplinaire au sein d'un groupe de référence dans l'aéronautique et la défense.<br>Envie de relever ce challenge et d'imaginer la navigation pour la nouvelle génération de drones ? Envoyez-nous votre candidature !</p><br><br><p>De formation ingénieur généraliste, aéronautique, robotique ou équivalent, vous avez déjà une première expérience (stage accepté) dans le domaine des systèmes embarqués ou de la navigation.<br>Compétences appréciées :<br>• Bonnes bases en automatique, filtrage de Kalman, ou algorithmes de fusion de données multi-capteurs<br>• Connaissance des chaînes de capteurs usuelles (IMU, GNSS, magnétomètre, caméra)<br>• Maîtrise de Matlab/Simulink ou outils de simulation équivalents<br>• Expérience en logiciels embarqués temps réel appréciée<br>• Intérêt pour l'innovation dans le secteur des drones, de la robotique ou de la mobilité autonome<br>• La connaissance des environnements réglementaires « drone » ou aéronautique légère est un plus.</p><br><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB PURPOSE: To carry out mechanical maintenance activities of all plants and facility equipment s, workshop equipments, paiting equipments, all tools and portable equipment s in order to ensure activities of ship repair work are conducted as per timelines, quality, health and safety standards established within ADC and to ensure provision of smooth services to other departments in the Production division.</p><p>KEY ACCOUNTABILITIES:</p><p>Description</p><p>Day-to-Day Operations</p><p>Carry our general, routine or preventive maintenance and repairs plant and facility equipment and all other mechanical equipment s in the shipyard facilities in order to ensure that all the equipment s are functioning properly and as per quality standards.</p><p>Follow the daily mechanical maintenance plan laid out by the Mechanical maintenance Supervisor in order to ensure maintenance coverage of all equipment s as per timelines.</p><p>Maintenance Log Reports</p><p>Prepare logbook for routine, preventive, breakdown maintenance of all mechanical equipment s in the industrial facilities in order to facilitate ease of access and reusability when required.</p><p>Track and monitor the equipment s requiring mechanical maintenance as per their life cycle and utilisation in order to ensure proactive maintenance history and replacement as required.</p><p>Quality Control</p><p>Ensure adherence to and maintenance of the quality of mechanical maintenance work in order to ensure readiness for quality control inspections and to support all other departments in the Production division.</p><p>Material Requirements and Use</p><p>Coordinate with the Mechanical Maintenance Supervisor if and when required in order to ensure that material requirements are provided timely and accurately to complete job requirements.</p><p>Preparing Reports</p><p>Prepare daily reports on progress of repair jobs in order to keep the Mechanical Maintenance Supervisor aware of the progress and ensure the work is completed as per the schedule.</p><p>Policies, Systems, Processes &amp; Procedures</p><p>Follow all relevant Production Support departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner.</p><p>Quality, Health, Safety, &amp; Environment</p><p>Adhere to all relevant quality, health, safety and environmental procedures, instructions and controls in order to guarantee the safety of employees, quality of products/ services and environmental compliance can be guaranteed.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum Qualifications: Higher Secondary Education/ Polytechnic / 2 years ITI certificate course in mechanics and machinery trade</li><li>Minimum Experience: 1 years of relevant experience in crane, machinery, heavy lifting equipment, etc maintenance and repair experience in shipyard or heavy industries or similar work</li><li>Skills to replace/repair/adjust major mechanical/pneumatic/hydraulic parts such as gear box, brake, drum, wire drum, coupling, hydraulic system, pneumatic system etc.</li><li>Understanding of general mechanical drawing, mechanical process and sequence drawing</li><li>Ability to interpret mechanical/electrical and electronic diagram</li><li>Exposure to ISO 9001:2015 standards</li><li>Communication and interpersonal skills.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.<br>• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.<br>• Demonstrates knowledge of high quality food products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Knows and implements brand’s Safety Standards.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains purchasing, receiving and food storage standards.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Leading Culinary Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<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>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures that menu items are prepared and presented according to use record standards.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<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>• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.<br>• Schedules employees to business demands and tracks employee time and attendance.<br>• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.<br>• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints.<br>• Strives to improve service performance.<br>• Helps employees receive on-going training to understand guest expectations.<br>Managing and Conducting Human Resource Activities&nbsp;<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, developing formal educational or training programs or classes, and teaching or instructing others.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>HEAD OF DEPARTMENT FOR DRAMA - AUGUST 2026 or JANUARY 2027 or AUGUST 2027 To lead the development and delivery of the Drama curriculum across Key Stage 3, Key Stage 4 and A-level The School This well-established, not-for-profit international school in Muscat, Oman is one of the region’s leading educational institutions, delivering the National Curriculum for England to a diverse student body from Early Years through to Sixth Form. Renowned for its strong academic outcomes, inclusive community, and commitment to holistic education, the school provides students with extensive opportunities in sport, the arts, leadership, and service learning. Set on a beautiful hillside campus, the school benefits from exceptional facilities and inspiring learning environments that create a unique and vibrant setting for both teaching and learning. The school fosters a culture of ambition, inclusivity, and lifelong learning, preparing students to thrive in an ever-changing global world. The Job To help align any future candidate submissions with their expectations, here is a quick summary of what they are ideally looking for: • Subject &amp; Qualification Background: A degree/training specifically in Drama and Theatre Studies (with English as a secondary subject being a bonus, but not pure Acting • Must •hold UK QTS • Leadership Experience: Direct, proven experience as a Head of Department in Drama / Theatre Studies • Teaching &amp; Curriculum Experience: Proven, high-quality experience at KS3, GCSE and A-Level, ideally with direct experience teaching the Pearson Edexcel GCSE specification • School Background &amp; Career History: Sustained, significant and successful recent experience in at least one UK state school. • They are looking for stability and no frequent movement between schools • Production Track Record: An impressive track record of directing serious drama productions, rather than musical theatre. • Timeline &amp; References: Available to start in August 2026, January 2027, or August 2027, backed by exemplary professional references The Salary and Benefits Paying between OMR 1496 to 2101 per month tax free. Free accommodation and flights and benefits for dependents / 2 free school places The Location Muscat offers expatriates an exceptional quality of life, combining stunning natural beauty with a welcoming and family-friendly atmosphere. Nestled between the mountains and the Arabian Sea, the city provides a relaxed pace of life, beautiful beaches, outdoor adventures, and a rich cultural heritage. With a vibrant international community, excellent amenities, and easy access to regional travel destinations, Muscat is an ideal location for professionals seeking a rewarding career alongside a balanced and enriching lifestyle. Call your Edvectus advisor today for more exciting information.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Human Resources Supervisor, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. </p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.</p><br><p><strong>Duties and Responsibilities&nbsp;</strong></p><br><p>As&nbsp;Human Resources&nbsp;Supervisor, I&nbsp;will assume full responsibility for the efficient operation&nbsp;in the following:</p><br><ul><li>Assist&nbsp;in preparing a HR &amp; Training plans for the resort annual based on systematic research and needs analysis.</li><li>Assist&nbsp;with the recruitment and interview processes.</li><li>Coordinate new hire documentation, contracts, and system entries.</li><li>Assist&nbsp;with coordination of new hire orientation and training for new hosts.</li><li>Assist with end-to-end employee lifecycle processes, including onboarding, probation reviews, internal movements, and offboarding.</li><li>Maintain accurate employee records and HR databases.</li><li>Collaborate closely with finance teams to ensure timely and accurate payroll processing.</li><li>Assist&nbsp;with variety of host events and initiatives in addition to other administrative duties.</li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are&nbsp;maintained&nbsp;and exceeded.</li><li>Strictly adhere to LQA standards and guest comments.</li></ul><p><strong>Qualifications</strong></p><br><p>To execute the position of Human Resources Supervisor, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>Diploma or equivalent in Business, preferably in Human Resources and at least 2 years’ experience in a similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Technical skills include advanced MS Office, Outlook platforms.</li><li>Fluent in English</li></ul><p>The above is intended to provide an overview of the role and responsibilities for a Human Resources Supervisor at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p><br><p>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.</p><br><br> </div>

<p><h4>Overview of the role:</h4> <p>The Shopping Experience Assistant is responsible for enhancing customer service operations including Smaland, Self Scan, and the Info Desk. This role requires greeting customers, ensuring safety and operational efficiency within the playroom area, and supporting various customer service functions. Success in this position involves representing the IKEA brand and maintaining high store standards.</p> <h4>What you will do:</h4> <li>Greet and welcome customers on arrival.</li> <li>Explain the Smaland admission policy in a friendly and professional manner.</li> <li>Ensure child safety is a priority in Smaland.</li> <li>Make announcements and page parents if there is any issue in the playroom area.</li> <li>Provide a safe environment for children within the area.</li> <li>Attend to all customer queries in a professional manner.</li> <li>Ensure shopping tools and catalogues are available for customers.</li> <li>Provide bags or trollies as appropriate.</li> <li>Support in self-scan when needed.</li> <li>Adhere to all system procedures as per policy or procedure.</li> <li>Brief the Duty Manager on complaints that require management assistance.</li> <li>Ensure all emergency procedures are adhered to.</li> <h4>Required skills to be successful:</h4> <li>Analytical skills</li> <li>Effective communication</li> <li>Customer focused</li> <li>Teamwork</li> <h4>What qualifies you for the role:</h4> <li>High school diploma.</li> <li>First Aid qualification as per relevant country standards.</li> <li>Minimum 2 years of experience in a similar role.</li> <li>Proficiency in analytical skills and effective communication.</li> <p>We’re here to provide excellent service but a little help from you can ensure a five-star candidate experience from start to finish.</p> <p>Before you click “apply”: please read the job description carefully to ensure you can confidently demonstrate why this opportunity is right for you and take the time to put together a well-crafted and personalised CV to further boost your visibility. Our global Talent Acquisition team members are all assigned to specific businesses to ensure that we make the best matches between talent and opportunities. We not only consider the requisite compatibility of skills and behaviours, but also how candidates align with our values of respect, integrity, collaboration, and excellence.</p> <p>As part of our candidate experience promise, we also want to make ourselves available to you throughout the application process. We make every effort to review and respond to every application.</p></p><p></p>