وظائف مصمم مطابخ في الأردن

<p><h4>Position summary</h4> <p>Serve food courses and alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Follow cycle time guidelines for all meals. Maintain cleanliness of work areas throughout the day. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly crumbed. Communicate with guests and other employees and ensure staff is working together as a team to ensure optimum service.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; and serve as a role model. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

<p><h4>Job description</h4> <p><strong>Job role - Principal engineer – mechanical – aviation buildings</strong><br> Verbal and written communication in English is mandatory.</p> <h4>Responsibilities:</h4> <ul> <li>Lead mechanical/HVAC design from feasibility and basis-of-design (BoD) through detailed design, tender and construction support for aviation facilities.</li> <li>Own the environmental strategy for very large volumes (e.g., hangar bays): heating/cooling concepts, destratification, purge/exhaust modes, make-up air, and controls sequences—balancing energy, IAQ and safety (UFC/ASHRAE/NFPA context).</li> <li>Engineer specialist ventilation for hazardous operations: paint spray booths/rooms, fuel-cell maintenance/purge ventilation, welding/fume extraction, VOC control, and hazardous-area interfaces with electrical/controls.</li> <li>Integrate process utilities common to MRO and workshops.</li> <li>Shape catering facility HVAC and hygienic air zones: kitchen exhaust and makeup air (NFPA 96), pressure cascades, temperature/humidity control for clean prep/packing.</li> <li>Deliver BIM-led coordination (Revit/Navisworks) across architecture, structures, process, fire protection, and controls; lead clash resolution and model QA.</li> <li>Run calculations and simulations: loads, duct/pipe sizing, ventilation rates, smoke/fume capture, and (where needed) CFD to support the thermal comfort studies.</li> <li>Author technical documents: BoD, design reports, specifications, sequences of operation, control narratives, FAT/SAT/commissioning plans.</li> <li>Engage stakeholders—airlines/MROs, airport operators, food safety teams, and authorities—to secure approvals and smooth delivery.</li> <li>Lead retrofit, refurbishment, and brownfield upgrade projects within operational airport environments—assessing existing systems, developing phased upgrade strategies, ensuring minimal disruption to ongoing operations, and integrating new systems with legacy infrastructure while addressing capacity, compliance, and energy performance improvements.</li> </ul> <h4>Key systems and domains you’ll cover:</h4> <ul> <li>Hangars and workshops: general and emergency exhaust, purge ventilation for fuel system work, floor-level capture where required, destratification/ HVLS fans, door air management, radiant/air systems, PCA (pre-conditioned air) and GSE interfaces.</li> <li>Catering facilities: high-duty kitchen exhaust and makeup air (hoods, MAUs, heat recovery), grease ducting, rooftop terminations, pressure zoning for hygiene, and interfaces to cold rooms/freezers and clean areas.</li> <li>Experience in refurbishment projects, passenger terminal building mechanical design (HVAC, drainage systems) is preferred.</li> </ul> <h4>Qualifications:</h4> <ul> <li>Bachelor’s or master’s degree in mechanical engineering.</li> <li>Professional registration (e.g., CEng/PE) strongly preferred.</li> <li>15+ years’ experience in building services (mechanical/HVAC), with significant aviation project delivery (passenger terminal building, hangars, MRO shops, flight catering, or similar).</li> <li>Proven leadership as lead/principal engineer on multi-disciplinary design projects and prior delivery in live airport environments (airside/landside interfaces, works phasing) is preferred.</li> <li>Expertise writing BoDs, specifications, P&IDs, control sequences, etc.</li> <li>BIM fluency: Revit, Navisworks; competence with calculations (e.g., IES-VE/HAP/eQuest), CFD exposure preferred.</li> <li>Client-facing communication and team leadership; mentoring and QA/QC across multiple concurrent packages.</li> <li>Strong communication skills for effective client presentations, stakeholder workshops, and cross-functional coordination.</li> <li>Willingness to be based at Dammam Airport for the initial phase of the project (short-term assignment) and relocate to the main office upon project completion.</li> </ul> <p>With over 90 years' combined experience, NES Fircroft (NES) is proud to be the world's leading engineering staffing provider spanning the oil & gas, power & renewables, chemicals, construction & infrastructure, life sciences, mining and manufacturing sectors worldwide. With more than 80 offices in 45 countries, we are able to provide our clients with the engineering and technical expertise they need, wherever and whenever it is needed. We offer contractors far more than a traditional recruitment service, supporting with everything from securing visas and work permits, to providing market-leading benefits packages and accommodation, ensuring they are safely and compliantly able to support our clients.</p></p><p></p>

<p><h4>Position summary</h4> <p>Serve food courses and alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Follow cycle time guidelines for all meals. Maintain cleanliness of work areas throughout the day. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly crumbed. Communicate with guests and other employees and ensure staff is working together as a team to ensure optimum service.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Engineering professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As an Engineering Coordinator you are responsible to oversee all procedures and identify efficient and cost effective measures for continual improvement, supporting the overall advancement of the quality system and your role will include key responsibilities such as:<br><br>•Maintain all electrical equipment and all electrical control panels’ inaccurate function<br><br>•Prepare preventive maintenance schedule<br><br>•Maintain the cleanliness of all electrical panels, motors, electrical appliances, etc.<br><br>•Distribute the work to subordinates according to capabilities to get the best results<br><br>•Ensure that the work done by subordinates are according to the specified standard<br><br>•Ensure that all related tools are in safe place and in good working condition<br><br>•Follow the preventive maintenance chart strictly and maintain records for future reference<br><br>•Coordinate with other departments counterparts and ensure their satisfaction on quality and progress and create healthy inter-department relationships<br><br>•Create opportunities for engineering employees to multitask and increase their skills ans knowledge<br><br>•Maintain all kitchen and laundry equipment in good working order<br><br>•Maintain the cleanliness of all kitchen and laundry equipment<br><br>•Maintain the performance of pumps and motors</p> </div>

<p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Ensure all kitchen Colleagues are aware of standards and expectations Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback Continually strive to improve food preparation and presentations Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in the Culinary field required Journeyman s papers or international equivalent required Diploma Certification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible &amp; reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times</p>

<p><h4>Job description</h4> <p><strong>Job role - Principal engineer – mechanical – aviation buildings</strong><br> Verbal and written communication in English is mandatory.</p> <h4>Responsibilities:</h4> <ul> <li>Lead mechanical/HVAC design from feasibility and basis-of-design (BoD) through detailed design, tender and construction support for aviation facilities.</li> <li>Own the environmental strategy for very large volumes (e.g., hangar bays): heating/cooling concepts, destratification, purge/exhaust modes, make-up air, and controls sequences—balancing energy, IAQ and safety (UFC/ASHRAE/NFPA context).</li> <li>Engineer specialist ventilation for hazardous operations: paint spray booths/rooms, fuel-cell maintenance/purge ventilation, welding/fume extraction, VOC control, and hazardous-area interfaces with electrical/controls.</li> <li>Integrate process utilities common to MRO and workshops.</li> <li>Shape catering facility HVAC and hygienic air zones: kitchen exhaust and makeup air (NFPA 96), pressure cascades, temperature/humidity control for clean prep/packing.</li> <li>Deliver BIM-led coordination (Revit/Navisworks) across architecture, structures, process, fire protection, and controls; lead clash resolution and model QA.</li> <li>Run calculations and simulations: loads, duct/pipe sizing, ventilation rates, smoke/fume capture, and (where needed) CFD to support the thermal comfort studies.</li> <li>Author technical documents: BoD, design reports, specifications, sequences of operation, control narratives, FAT/SAT/commissioning plans.</li> <li>Engage stakeholders—airlines/MROs, airport operators, food safety teams, and authorities—to secure approvals and smooth delivery.</li> <li>Lead retrofit, refurbishment, and brownfield upgrade projects within operational airport environments—assessing existing systems, developing phased upgrade strategies, ensuring minimal disruption to ongoing operations, and integrating new systems with legacy infrastructure while addressing capacity, compliance, and energy performance improvements.</li> </ul> <h4>Key systems and domains you’ll cover:</h4> <ul> <li>Hangars and workshops: general and emergency exhaust, purge ventilation for fuel system work, floor-level capture where required, destratification/ HVLS fans, door air management, radiant/air systems, PCA (pre-conditioned air) and GSE interfaces.</li> <li>Catering facilities: high-duty kitchen exhaust and makeup air (hoods, MAUs, heat recovery), grease ducting, rooftop terminations, pressure zoning for hygiene, and interfaces to cold rooms/freezers and clean areas.</li> <li>Experience in refurbishment projects, passenger terminal building mechanical design (HVAC, drainage systems) is preferred.</li> </ul> <h4>Qualifications:</h4> <ul> <li>Bachelor’s or master’s degree in mechanical engineering.</li> <li>Professional registration (e.g., CEng/PE) strongly preferred.</li> <li>15+ years’ experience in building services (mechanical/HVAC), with significant aviation project delivery (passenger terminal building, hangars, MRO shops, flight catering, or similar).</li> <li>Proven leadership as lead/principal engineer on multi-disciplinary design projects and prior delivery in live airport environments (airside/landside interfaces, works phasing) is preferred.</li> <li>Expertise writing BoDs, specifications, P&IDs, control sequences, etc.</li> <li>BIM fluency: Revit, Navisworks; competence with calculations (e.g., IES-VE/HAP/eQuest), CFD exposure preferred.</li> <li>Client-facing communication and team leadership; mentoring and QA/QC across multiple concurrent packages.</li> <li>Strong communication skills for effective client presentations, stakeholder workshops, and cross-functional coordination.</li> <li>Willingness to be based at Dammam Airport for the initial phase of the project (short-term assignment) and relocate to the main office upon project completion.</li> </ul> <p>With over 90 years' combined experience, NES Fircroft (NES) is proud to be the world's leading engineering staffing provider spanning the oil & gas, power & renewables, chemicals, construction & infrastructure, life sciences, mining and manufacturing sectors worldwide. With more than 80 offices in 45 countries, we are able to provide our clients with the engineering and technical expertise they need, wherever and whenever it is needed. We offer contractors far more than a traditional recruitment service, supporting with everything from securing visas and work permits, to providing market-leading benefits packages and accommodation, ensuring they are safely and compliantly able to support our clients.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Job description<br>Job Role -Principal Engineer – Mechanical – Aviation Buildings<br>Verbal and written communication in English is mandatory<br>Responsibilities:</strong><ul><li>Lead mechanical/HVAC design from feasibility and basis-of-design (BoD) through detailed design, tender and construction support for aviation facilities.</li><li>Own the environmental strategy for very large volumes (e.g., hangar bays): heating/cooling concepts, destratification, purge/exhaust modes, make-up air, and controls sequences—balancing energy, IAQ and safety. (UFC/ASHRAE/NFPA context).</li><li>Engineer specialist ventilation for hazardous operations: paint spray booths/rooms, fuel-cell maintenance/purge ventilation, welding/fume extraction, VOC control, and hazardous-area interfaces with electrical/controls.</li><li>Integrate process utilities common to MRO and workshops.</li><li>Shape catering facility HVAC and hygienic air zones: kitchen exhaust &amp; makeup air (NFPA 96), pressure cascades, temperature/humidity control for clean prep/packing.</li><li>Deliver BIM-led coordination (Revit/Navisworks) across architecture, structures, process, fire protection, and controls; lead clash resolution and model QA.</li><li>Run calculations &amp; simulations: loads, duct/pipe sizing, ventilation rates, smoke/fume capture, and (where needed) CFD to support the thermal comfort studies.</li><li>Author technical documents: BoD, design reports, specifications, sequences of operation, control narratives, FAT/SAT/commissioning plans.</li><li>Engage stakeholders—airlines/MROs, airport operators, food safety teams, and authorities—to secure approvals and smooth delivery.</li><li>Lead retrofit, refurbishment, and brownfield upgrade projects within operational airport environments—assessing existing systems, developing phased upgrade strategies, ensuring minimal disruption to ongoing operations, and integrating new systems with legacy infrastructure while addressing capacity, compliance, and energy performance improvements.<br> <br> &nbsp;</li></ul><strong>Key systems &amp; domains you’ll cover:</strong><ul><li>Hangars &amp; workshops: general and emergency exhaust, purge ventilation for fuel system work, floor-level capture where required, destratification/HVLS fans, door air management, radiant/air systems, PCA (pre-conditioned air) and GSE interfaces.</li><li>Catering facilities: high-duty kitchen exhaust &amp; makeup air (hoods, MAUs, heat recovery), grease ducting, rooftop terminations, pressure zoning for hygiene, and interfaces to cold rooms/freezers and clean areas.</li><li>Experience in refurbishment projects, passenger terminal building Mechanical design (HVAC, Drainage systems) is preferred.<br> <br> &nbsp;</li></ul><strong>Qualifications:</strong><ul><li>Bachelor’s or Master’s degree in Mechanical Engineering.</li><li>Professional registration (e.g., CEng/PE) strongly preferred.</li><li>15+ years’ experience in building services (mechanical/HVAC), with significant aviation project delivery (Passenger terminal building, hangars, MRO shops, flight catering, or similar).</li><li>Proven leadership as Lead/Principal Engineer on multi-disciplinary design projects and Prior delivery in live airport environments (airside/landside interfaces, works phasing) is preferred.</li><li>Expertise writing BoDs, specifications, P&amp;IDs, control sequences, etc.</li><li>BIM fluency: Revit, Navisworks; competence with calculations (e.g., IES-VE/HAP/eQuest),CFD exposure preferred.</li><li>Client-facing communication and team leadership; mentoring and QA/QC across multiple concurrent packages.</li><li>Strong communication skills for effective client presentations, stakeholder workshops, and cross-functional coordination.</li><li>Willingness to be based at Dammam Airport for the initial phase of the project (short-term assignment) and relocate to the main office upon project completion</li></ul><br>If you find this job matching your skills, please apply or share your CV on sayali.kothmire@nesfircroft.com<br>With over 90 years' combined experience, NES Fircroft (NES) is proud to be the world's leading engineering staffing provider spanning the Oil &amp; Gas, Power &amp; Renewables, Chemicals, Construction &amp; Infrastructure, Life Sciences, Mining and&nbsp;Manufacturing&nbsp;sectors worldwide. With more than 80 offices in 45 countries, we are able to provide our clients with the engineering and technical expertise they need, wherever and whenever it is needed. We offer contractors far more than a traditional recruitment service, supporting with everything from securing visas and work permits, to providing market-leading benefits packages and accommodation, ensuring they are safely and compliantly able to support our clients. <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:&nbsp;</p><br><ul><li>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues</li><li>Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards</li><li>Conduct daily shift briefings to kitchen colleagues</li><li>Ensure all kitchen colleagues are aware of standards &amp; expectations</li><li>Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback</li><li>Maintain and enhance the food products through creative menu development and presentation</li><li>Have full knowledge of all menu items, daily features and promotions</li><li>Actively interact with guests at tables</li><li>Balance operational, administrative and Colleague needs</li><li>Ensure proper staffing and scheduling in accordance to productivity guidelines</li><li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</li><li>Follow kitchen policies, procedures and service standards</li><li>Follow all safety and sanitation policies when handling food and beverage</li><li>Other duties as assigned</li></ul><br>Qualifications<br><br><ul><li>Previous leadership experience in the culinary field required</li><li>Journeyman’s papers or international equivalent required</li><li>Diploma Certification in a Culinary discipline an asset</li><li>Computer literate in Microsoft Window applications an asset</li><li>Strong interpersonal and problem solving abilities</li><li>Highly responsible &amp; reliable</li><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively with fellow colleagues as part of a team</li><li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul> </div>

<p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Ensure all kitchen Colleagues are aware of standards and expectations Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback Complete daily checks of all mis en place to ensure freshness and quality standards Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience in the Culinary field required</li><li>Journeyman s papers or international equivalent required</li><li>Diploma Certification in a Culinary discipline preferred</li><li>Computer literate in Microsoft Window applications an asset</li><li>Strong interpersonal and problem solving abilities</li><li>Highly responsible &amp; reliable</li><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively as part of a team</li><li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul>

<p><h4>Position summary</h4> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <p><strong>Education:</strong> Technical, trade, or vocational school degree.</p> <p><strong>Related work experience:</strong> 4 to 6 years of related work experience.</p> <p><strong>Supervisory experience:</strong> At least 2 years of supervisory experience.</p> <p><strong>License or certification:</strong> None.</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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.</p> <p>We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Position summary</h4> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: 4 to 6 years of related work experience.</li> <li>Supervisory experience: At least 2 years of supervisory experience.</li> <li>License or certification: None.</li> </ul> <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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.</p> <p>We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Position summary</h4> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li><strong>Education:</strong> Technical, trade, or vocational school degree.</li> <li><strong>Related work experience:</strong> 4 to 6 years of related work experience.</li> <li><strong>Supervisory experience:</strong> At least 2 years of supervisory experience.</li> <li><strong>License or certification:</strong> None.</li> </ul> <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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.</p> <p>We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Position summary</h4> <p>Serve food courses and alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Follow cycle time guidelines for all meals. Maintain cleanliness of work areas throughout the day. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly crumbed. Communicate with guests and other employees and ensure staff is working together as a team to ensure optimum service.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</p> <p>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs,</p><p></p>

<p><h4>Position summary</h4> <p>Prepare coffee breaks, carts, and stations with appropriate food and beverage as stated in banquet event order. Prepare tables, action stations, buffets, service carts, dessert tables/carts, and cordial carts. Set up meal and reception buffets, taste panels, individual event functions, server head table, and/or VIP tables without managerial assistance. Serve food courses and alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Follow cycle time guidelines for all meals. Maintain cleanliness of work areas throughout the day. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly crumbed. Communicate with guests and other employees and ensure staff is working together as a team to ensure optimum service.</p> <p>Assist management in training, motivating, and coaching employees; and serve as a role model. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs</p><p></p>

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

<p><h4>Position summary</h4> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li><strong>Education:</strong> Technical, trade, or vocational school degree.</li> <li><strong>Related work experience:</strong> 4 to 6 years of related work experience.</li> <li><strong>Supervisory experience:</strong> At least 2 years of supervisory experience.</li> <li><strong>License or certification:</strong> None.</li> </ul> <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>The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.</p> <p>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>