We have an Excellent Opportunity with one of our prestigious client in Saudi Arabia for their top international brand.
Chef De Partie - International / Multi Cuisines
Position Overview: The handler of the Cold Section is in-charge of the all cold menu items, including hummus plates, the falafel sandwich and salads. Core responsibilities include:
Read the daily operation checklist from the day before and the current day.
Make sure the section is clean and the work surface is sanitized.
Check stock levels and expiry dates.
Follow FIFO (first-in-first-out).
Organize chiller, and check if it is clean.
Take an inventory and inform manager on duty for any 86 items.
Prepare ingredients.
Prepare pita bread for falafel sandwich.
Prepare back up especially during rush.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Position Overview: The Food Expeditors is the last team member to see the order before it is picked up by the guest. His/her main role is making sure that food is cooked in the right order, quickly and presented to the customer as beautifully as possible, according to Operation: Falafel standards. Core responsibilities include:
Prepare/itemize dine in and take away orders.
Implement high standard of food presentation including garnishing and proper use of tools and equipment for food preparation.
Make sure all necessary tools for take away and delivery are in stock, especially before the rush.
Establish strong communication lines with rest of team.
Follow packing standards for take away and delivery orders.
Make sure packing of hot items is separate from cold items.
Ensure all condiments are delivered to the table with the order.
Log ticketing time on the tracking sheet.
After peak hours, re-check stock levels of tools.
When taking a break, make sure to do a proper hand over with the colleague who is going to cover the station.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete Basic Food and Hygiene Training with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
Excellent communication between Culinary and Hospitality teams.
Secures and keeps stocked all tools, products necessary for service.
Control, organization and dispatching of all in house food item tickets.
Ensures quality of plates-cleanliness, proper garnish, correct item go to the guests in a timely fashion.
Maintain expo station, equipment and utensils in clean and orderly fashion.
Able to attend to other tasks as deemed necessary by Management
Position Overview: The Shawarma is responsible for cooking and preparing shawarma as per company recipes. Core responsibilities include:
Read the daily operation checklist from the day before and the current day.
Check all the backup inventory and expiry dates before opening.
Clean the section before operating.
Check gas and heating panels.
Prepare all the ingredients.
Put expiry date in all containers used in operations.
Follow FIFO (First-In-First-Out).
Prepare shawarma skewers (beef and chicken).
Cook shawarma.
Make sure shawarma is cooked as per Operation: Falafel standards before serving.
Make back-up ingredients before leaving.
Re-stock ingredients as needed.
Make sure the section is clean for the next shift.
Ensure there is no expired items.
Waste all expired items.
Weigh and record wastage.
Position Overview: The Bakery is responsible for preparing dough for all types of bread, in order to be used later in the operation. Core responsibilities include:
Know how to use dough mixer, dough sheeter and oven.
Have a complete knowledge of dough characteristics.
Maintain cleanliness and hygiene standards throughout the operations.
Ensure sufficient training is provided to maintain required service quality standards.
Ensure proper storage of all kitchen products.
Always use FIFO (first-in-first-out).
Ensure all kitchen material is kept tidy and well stored.
Ensure proper mixing throughout the operations.
Always inform your superior of what is running low in your section.
Ensure proper turn over with the next shift.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Position Overview: He/she is responsible for delivering the highest quality standard of service to the customer, answering any questions about the menu, addressing and rectifying guest complaints and ensuring that the guests have an overall enjoyable experience. Core responsibilities include:
Welcome guests.
Demonstrate full menu knowledge.
Answer questions.
Up sell food and beverage items.
Educate guests on menu items.
Make recommendations and take orders.
Address complaints or expressions of dissatisfaction.
Ensure cleanliness of the area.
Ensure guest satisfaction.
Clear empty plates.
Bring extra items requested by customers.
Ensure the food came out as desired.
Cash handling.
Objectives Consistently provide an excellent guest experience.
Constantly abide by all Health & Safety Standards set up by government municipality.
Complete Basic Food and Hygiene Training with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
Attend to guests by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Present menus to the customer and able answer questions about menu items while making recommendations.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Able to be a food seller not an order taker.
Inform customers of daily specials.
Write patrons' food and beverage orders on order slips, and enter orders into POS.
Present food and beverages to the tables from kitchen or beverage area.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Clean tables or counters after guest have finished dining.
Set up dining areas to prepare for the next shift or for large parties.
Inform customers of daily specials.
Remove dishes and glasses from tables, take them to kitchen for cleaning.
Attend to guests by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Collect payments from customers
Able to attend to other tasks as deemed necessary by Management
Chef De Partie - International / Multi Cuisines
SPECIALIZED IN WORLD CUISINE WITH A MEDITERRANEAN AND TURKISH TOUCH
Positions Summary
Making sure that the standards of the section for which he/she is responsible are obeyed and performing task allocation of the employee who report to him/her.
Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he/she is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.
Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule
Technical Works
Reporting to Souse Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices.
Positions Summary
Making sure that the standards of the section for which he/she is responsible are obeyed and performing task allocation of the employee who report to him/her.
Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he/she is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.
Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule
Technical Works
Reporting to Souse Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices.
Hot Mezza / Cook
Position Overview: The Hot Section is responsible for the production of all hot menu items coming from the stove top and fryer, from receiving the raw material items from central kitchen until delivery to the guest. Core responsibilities include:
Checklist for the shift.
Check if the chiller is standard (0-4 c).
Check the production and expiry dates.
Advise the supervisor if any item is out of stock or expired.
Continuously clean the section throughout the day.
Change the oil of the fryer every 3 days (depending on the darkness of the oil).
Proper portioning and measurement of the ingredients & spices.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Checklist for the shift.
Check if the chiller is standard (0-4 c).
Check the production and expiry dates.
Advise the supervisor if any item is out of stock or expired.
Continuously clean the section throughout the day.
Change the oil of the fryer every 3 days (depending on the darkness of the oil).
Proper portioning and measurement of the ingredients & spices.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Basta (Cold Section)
Position Overview: The handler of the Cold Section is in-charge of the all cold menu items, including hummus plates, the falafel sandwich and salads. Core responsibilities include:
Read the daily operation checklist from the day before and the current day.
Make sure the section is clean and the work surface is sanitized.
Check stock levels and expiry dates.
Follow FIFO (first-in-first-out).
Organize chiller, and check if it is clean.
Take an inventory and inform manager on duty for any 86 items.
Prepare ingredients.
Prepare pita bread for falafel sandwich.
Prepare back up especially during rush.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Expeditor
Position Overview: The Food Expeditors is the last team member to see the order before it is picked up by the guest. His/her main role is making sure that food is cooked in the right order, quickly and presented to the customer as beautifully as possible, according to Operation: Falafel standards. Core responsibilities include:
Prepare/itemize dine in and take away orders.
Implement high standard of food presentation including garnishing and proper use of tools and equipment for food preparation.
Make sure all necessary tools for take away and delivery are in stock, especially before the rush.
Establish strong communication lines with rest of team.
Follow packing standards for take away and delivery orders.
Make sure packing of hot items is separate from cold items.
Ensure all condiments are delivered to the table with the order.
Log ticketing time on the tracking sheet.
After peak hours, re-check stock levels of tools.
When taking a break, make sure to do a proper hand over with the colleague who is going to cover the station.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete Basic Food and Hygiene Training with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
Excellent communication between Culinary and Hospitality teams.
Secures and keeps stocked all tools, products necessary for service.
Control, organization and dispatching of all in house food item tickets.
Ensures quality of plates-cleanliness, proper garnish, correct item go to the guests in a timely fashion.
Maintain expo station, equipment and utensils in clean and orderly fashion.
Able to attend to other tasks as deemed necessary by Management
Shawarma Cook
Position Overview: The Shawarma is responsible for cooking and preparing shawarma as per company recipes. Core responsibilities include:
Read the daily operation checklist from the day before and the current day.
Check all the backup inventory and expiry dates before opening.
Clean the section before operating.
Check gas and heating panels.
Prepare all the ingredients.
Put expiry date in all containers used in operations.
Follow FIFO (First-In-First-Out).
Prepare shawarma skewers (beef and chicken).
Cook shawarma.
Make sure shawarma is cooked as per Operation: Falafel standards before serving.
Make back-up ingredients before leaving.
Re-stock ingredients as needed.
Make sure the section is clean for the next shift.
Ensure there is no expired items.
Waste all expired items.
Weigh and record wastage.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Baker
Position Overview: The Bakery is responsible for preparing dough for all types of bread, in order to be used later in the operation. Core responsibilities include:
Know how to use dough mixer, dough sheeter and oven.
Have a complete knowledge of dough characteristics.
Maintain cleanliness and hygiene standards throughout the operations.
Ensure sufficient training is provided to maintain required service quality standards.
Ensure proper storage of all kitchen products.
Always use FIFO (first-in-first-out).
Ensure all kitchen material is kept tidy and well stored.
Ensure proper mixing throughout the operations.
Always inform your superior of what is running low in your section.
Ensure proper turn over with the next shift.
Objectives Brief Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.
Duties Constantly abide by all Health & Safety Standards set up by government municipality.
Complete P.I.C. Certification with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
All daily, weekly and monthly reports are to be completely filled out as required.
Adhere to all audit points.
Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
To hold staff accountable for all AORs and Job Descriptions.
To approach all dine in guests, at table, ensuring a positive dining experience.
Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.
Maintain high levels of communication with staff and management following Lines of Communication.
Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
Able to attend to other tasks as deemed necessary by Management
Server / Waiter
Position Overview: He/she is responsible for delivering the highest quality standard of service to the customer, answering any questions about the menu, addressing and rectifying guest complaints and ensuring that the guests have an overall enjoyable experience. Core responsibilities include:
Welcome guests.
Demonstrate full menu knowledge.
Answer questions.
Up sell food and beverage items.
Educate guests on menu items.
Make recommendations and take orders.
Address complaints or expressions of dissatisfaction.
Ensure cleanliness of the area.
Ensure guest satisfaction.
Clear empty plates.
Bring extra items requested by customers.
Ensure the food came out as desired.
Cash handling.
Objectives Consistently provide an excellent guest experience.
Constantly abide by all Health & Safety Standards set up by government municipality.
Complete Basic Food and Hygiene Training with passing score.
Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
Follow all SOPs within company.
Attend to guests by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Present menus to the customer and able answer questions about menu items while making recommendations.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Able to be a food seller not an order taker.
Inform customers of daily specials.
Write patrons' food and beverage orders on order slips, and enter orders into POS.
Present food and beverages to the tables from kitchen or beverage area.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Clean tables or counters after guest have finished dining.
Set up dining areas to prepare for the next shift or for large parties.
Inform customers of daily specials.
Remove dishes and glasses from tables, take them to kitchen for cleaning.
Attend to guests by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Collect payments from customers
Able to attend to other tasks as deemed necessary by Management
Sr. Engineer - Laundry Equipment
POSITION SUMMARY
This position is responsible for general engineering support including development of plant operation and maintenance procedures, ongoing plant troubleshooting, develop and participate in plant schedule and preventive maintenance, plant safety, plant inventory, plant efficiency, performance monitoring and improvements and cost reduction.
JOB REQUIREMENTS:
Bachelor of Engineering in Mechanical / ECE / E&I / EEE.
Ten Years of Industrial or Equivalent Experience.
Effective Written and Verbal Communication Skills.
Reports to the Chief Engineer/Assistant Maintenance Manager.
Coordinates with the Plant Manager for the Smoother Plant Equipments Operation and Maintenance.
Available for Off Shift Call In.
May be called upon to travel to other company sites.
Ability to work under pressure and solve problems.
Assist team members in completing the task assigned.
Deal with emergencies, Unplanned Problems and repairs.
Must possess a valid drivers license.
Knowledge of Mechanical, Electrical and Electronics.
Knowledge of Piping and its technologies.
Able to interpret Schematic diagrams and Schematic representations.
Knowledge of Laundry equipments, Steam Boilers, Reverse Osmosis Plant, Motors and Pump Systems.
Knowledge and understanding of PLC based instrumentation and control systems.
Installing and Commissioning of new machineries interpreted as in the Manual.
Creating Maintenance Procedures.
Computer literate in the use of Microsoft Word, Excel and various other programs.
Knowledge of computer based preventive maintenance programs.
Scheduling and planning Weekly, Monthly, Quarterly, Half-yearly and Yearly Maintenance of equipments.
Maintain records of the maintenance of equipments.
Maintain and update the spare parts of the equipments.
Maintain records for the consumption of Water, Diesel, Steam, Electrical and Air Consumption.
Monitor and control Maintenance Costs.
Proficient in the use of hand tools, power tools and test equipment normally used in a plant environment.
Knowledge of plant hazards and safety requirements.
Familiarity with standard plant PPE and its proper use.
PHYSICAL REQUIREMENTS:
Occasionally perform heavy lifting up to 75 pounds
Must be able to frequently climb to and work off elevated ladders.
Must be able to work in confined spaces and in harsh weather conditions
Must be able to wear a variety of protective equipment
Jobsite duties may require sitting and/or standing for long periods of time with moderate bending, stooping, and kneeling
This position is responsible for general engineering support including development of plant operation and maintenance procedures, ongoing plant troubleshooting, develop and participate in plant schedule and preventive maintenance, plant safety, plant inventory, plant efficiency, performance monitoring and improvements and cost reduction.
JOB REQUIREMENTS:
Bachelor of Engineering in Mechanical / ECE / E&I / EEE.
Ten Years of Industrial or Equivalent Experience.
Effective Written and Verbal Communication Skills.
Reports to the Chief Engineer/Assistant Maintenance Manager.
Coordinates with the Plant Manager for the Smoother Plant Equipments Operation and Maintenance.
Available for Off Shift Call In.
May be called upon to travel to other company sites.
Ability to work under pressure and solve problems.
Assist team members in completing the task assigned.
Deal with emergencies, Unplanned Problems and repairs.
Must possess a valid drivers license.
Knowledge of Mechanical, Electrical and Electronics.
Knowledge of Piping and its technologies.
Able to interpret Schematic diagrams and Schematic representations.
Knowledge of Laundry equipments, Steam Boilers, Reverse Osmosis Plant, Motors and Pump Systems.
Knowledge and understanding of PLC based instrumentation and control systems.
Installing and Commissioning of new machineries interpreted as in the Manual.
Creating Maintenance Procedures.
Computer literate in the use of Microsoft Word, Excel and various other programs.
Knowledge of computer based preventive maintenance programs.
Scheduling and planning Weekly, Monthly, Quarterly, Half-yearly and Yearly Maintenance of equipments.
Maintain records of the maintenance of equipments.
Maintain and update the spare parts of the equipments.
Maintain records for the consumption of Water, Diesel, Steam, Electrical and Air Consumption.
Monitor and control Maintenance Costs.
Proficient in the use of hand tools, power tools and test equipment normally used in a plant environment.
Knowledge of plant hazards and safety requirements.
Familiarity with standard plant PPE and its proper use.
PHYSICAL REQUIREMENTS:
Occasionally perform heavy lifting up to 75 pounds
Must be able to frequently climb to and work off elevated ladders.
Must be able to work in confined spaces and in harsh weather conditions
Must be able to wear a variety of protective equipment
Jobsite duties may require sitting and/or standing for long periods of time with moderate bending, stooping, and kneeling
Senior Technician - Laundry Equipment
POSITION SUMMARY
This position is responsible for general engineering support including ongoing plant troubleshooting, develop and participate in plant schedule and preventive maintenance, plant safety, plant efficiency, performance monitoring and improvements.
JOB REQUIREMENTS:
Ten years of work experience in industries.
Diploma in engineering technology is preferred.
Reports to the Senior Engineer.
Co-ordinates with the Team member and follows the instruction of the Senior Engineer and their Superiors for the Smoother Plant Equipments Operation and Maintenance.
Available for Off Shift Call In.
May be called upon to travel to other company sites.
Ability to work under pressure and solve problems.
Cooperate with the team members in completing the task assigned.
Attending the breakdown and troubleshooting.
Well Knowledge in Mechanical and Electrical Systems.
Knowledge of Piping and its technologies.
Able to interpret Schematic diagrams and Schematic representations.
Knowledge of Laundry equipments, Steam Boilers, Reverse Osmosis Plant, Motors and Pump Systems.
Performs Installation of New Machineries.
Performs Weekly, Monthly, Quarterly, Half-yearly and Yearly Maintenance of equipments.
Proficient in the use of hand tools, power tools and test equipment normally used in a plant environment.
Knowledge of plant hazards and safety requirements.
Familiarity with standard plant PPE and its proper use.
PHYSICAL REQUIREMENTS:
Occasionally perform heavy lifting up to 75 pounds
Must be able to frequently climb to and work off elevated ladders.
Must be able to work in confined spaces and in harsh weather conditions
Must be able to wear a variety of protective equipment
Jobsite duties may require sitting and/or standing for long periods of time with moderate bending, stooping, and kneeling
This position is responsible for general engineering support including ongoing plant troubleshooting, develop and participate in plant schedule and preventive maintenance, plant safety, plant efficiency, performance monitoring and improvements.
JOB REQUIREMENTS:
Ten years of work experience in industries.
Diploma in engineering technology is preferred.
Reports to the Senior Engineer.
Co-ordinates with the Team member and follows the instruction of the Senior Engineer and their Superiors for the Smoother Plant Equipments Operation and Maintenance.
Available for Off Shift Call In.
May be called upon to travel to other company sites.
Ability to work under pressure and solve problems.
Cooperate with the team members in completing the task assigned.
Attending the breakdown and troubleshooting.
Well Knowledge in Mechanical and Electrical Systems.
Knowledge of Piping and its technologies.
Able to interpret Schematic diagrams and Schematic representations.
Knowledge of Laundry equipments, Steam Boilers, Reverse Osmosis Plant, Motors and Pump Systems.
Performs Installation of New Machineries.
Performs Weekly, Monthly, Quarterly, Half-yearly and Yearly Maintenance of equipments.
Proficient in the use of hand tools, power tools and test equipment normally used in a plant environment.
Knowledge of plant hazards and safety requirements.
Familiarity with standard plant PPE and its proper use.
PHYSICAL REQUIREMENTS:
Occasionally perform heavy lifting up to 75 pounds
Must be able to frequently climb to and work off elevated ladders.
Must be able to work in confined spaces and in harsh weather conditions
Must be able to wear a variety of protective equipment
Jobsite duties may require sitting and/or standing for long periods of time with moderate bending, stooping, and kneeling
Tel: - 022-42146711 / 700
Send your cv & certificates copies to : jobs1@dewanconsultants.com, jobs2@dewanconsultants.com
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