food supervisor

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26078064
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Al Shuhada Street P.O. Box 26302, Kuwait City, Kuwait, Kuwait, 13124VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
 
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. 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&rsquo; service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
 
 
 
 Preferred Qualifications
 
 
 
 Education: High school diploma or G.E.D. equivalent.
 
 
 Related Work Experience: At least 2 years of related work experience.
 
 
 Supervisory Experience: At least 1 year of supervisory experience.
 
 
 License or Certification: None
 
 
 
 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.
 
 
 
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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.
</div>

Food Services Supervisor

Bronson Healthcare

<div>CURRENT BRONSON EMPLOYEES - Please apply using the career worklet in Workday. This career site is for external applicants only.
Love Where You Work!
Team Bronson is compassionate, resilient and strong. We are driven by Positivity which inspires us to be our best and to go above and beyond for our patients, for one another, and for our community.
If you&rsquo;re ready for a rewarding new career, join Team Bronson and be part of the experience.
<h2 class="jobSectionHeader">Location
</h2>BMH Bronson Methodist Hospital
<h2 class="jobSectionHeader">Title
</h2>Food Service Supervisor- BMH
The Food Service Supervisor reports directly to the Operations Manager and is responsible for the leadership of staff and the production of high quality, safe, timely, and cost-effective meals for all customers, in their designated environment. Incumbent is responsible for the implementation and oversight of kitchen operations including: cash handling, scheduling, staff training &amp; development, food safety &amp; sanitation, and physical safety in the day to day operation of the kitchen. This position works closely with Operations Manager(s) and fellow Supervisors on issues related to menu development and implementation, process improvement, and staff development.
The Supervisor oversees all activities associated with the execution of business within the designated environment including the leadership, development, and evaluation of direct reports. Under the leadership of the Supervisor, the food service team is expected to deliver high quality, safe, and delicious products, in a timely manner, with the highest possible level of customer service, and within given budget parameters. The Supervisor works closely with the Supply Chain Specialist to effectively manage product inventory including monitoring and adjusting par levels, order writing, product rotation, refreshing and updating product mix, monitoring sales, running promotions, and developing and executing sales strategies.
It is expected that the Food Service Supervisor maintain working knowledge of all positions within their respective area of responsibility and serves to complete job duties in the absence of hourly staff, in the interest of maintaining uninterrupted service. The incumbent can expect to spend a reasonable amount of their time performing basic kitchen functions. A presence across all shifts and consistent communication with all employees is to be maintained. This may require the Supervisor to work a mix of shifts, including first, second, and third. Additionally, the Supervisor role is responsible for satisfactory coverage of weekends and holidays, as determined to be appropriate by the Operations Manager and Director.
Required Qualifications:
<ul><li>Associate's degree in foodservice, hospitality management, business administration or related field or five years of experience in food service leadership role
</li><li>Culinary and/or professional certification or 5 years of experience working at a management level in a kitchen environment, with a proven track record of success.
</li><li>Experience with implementing and enforcing SOPs, HAACP policies and best practices related to kitchen operations
</li><li>Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
</li><li>Must be able to read (through appropriate means of translation, if required) and understand, the English language to consistently and effectively give and follow directions
</li><li>High-level math skills required for budgeting and production planning, including percentages, volume analysis, perform recipe measurement calculations, adding, subtracting, multiplying, and dividing
</li><li>Experience in utilizing computer systems, i.e., Microsoft Office Suite, Active Staffer (or other scheduling programs), Healthtouch, Workday, etc.
</li><li>Employees providing direct patient care must demonstrate competencies specific to the population served
</li><li>Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire (Employees hired between 1994 to 2012 must obtain Serve Safe certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification)
</li><li>If required to drive must have a valid driver's license and safe driving record. May drive to various locations to complete applicable job duties.
</li></ul>Desired Qualifications:
<ul><li>Experience in hospitality management or institutional leadership, overseeing multiple, complex business units
</li><li>Bachelor&rsquo;s degree
</li><li>Business management education including budgeting, leadership, sales, merchandising, and retail strategies
</li><li>Hospital or institutional kitchen leadership experience
</li><li>Previous experience in food supply chain and/or agriculture
</li><li>Strong organizational &amp; problem solving skills
</li><li>Innovative, detail oriented and quality conscious
</li><li>Self-motivated, independent and creative thinker
</li><li>Provides positive leadership for staff through challenging situations
</li></ul>Essential Skills &amp; Responsibilities:
Food Safety &amp; Sanitation
<ul><li>Manages the operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner
</li><li>Maintains standards of food preparation and service, sanitation, safety, and security under Hazard Analysis Critical Control Points (HACCP) conventions, Bronson&rsquo;s Environment of Care (EOC) standards, and Bronson&rsquo;s Standards of Operating Procedures (SOP) as outlined in the National Sanitation Foundation (NSF) audit
</li><li>Ensures adherence to established recipes, portion, and cost controls
</li><li>Consistently monitors, responds to, documents Temptrak alarms
</li><li>Ensures compliance with food safety, sanitation, and physical safety procedures that comply with regulatory requirements. Routinely inspects maintenance and sanitation of equipment, environment, and temperature control procedures
</li><li>Assists in planning appetizing menus that comply with minimum nutritional requirements, budget guidelines, client preferences, special meals, and culinary trends
</li></ul>Personnel Management
<ul><li>Collaborates with department leadership to screen, interview and make recommendations for hiring food service employees
</li><li>Prepares work schedules for foodservice staff and assigns tasks
</li><li>Ensures that all staff are properly trained for their position
</li><li>Encourages teamwork by creating an environment of empowerment and accountability
</li><li>Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments
</li><li>Must be able to work effectively as part of a team while maintaining a leadership role
</li><li>Ensures that all staff are doing their work properly, efficiently and safely while maintaining high quality standards
</li><li>Maintains on-going personnel development, delegation, training and cross-training relevant to job responsibilities for all staff, to ensure consistent execution of services regardless of staffing changes and vacation schedules
</li><li>Performs annual performance appraisals of hourly foodservice staff
</li><li>Ensuring workload completed within budgeted number of labor hours
Quality and Cost Control
</li></ul><ul><li>Evaluates cost reports to maintain costs within the budget
</li><li>Maintains compliance with standards, policies, and procedures set forth by federal and state regulatory agencies
</li><li>Execute action plans developed for both food and physical safety audits, as required, to maintain compliance to the Standard Operating Procedures and regulatory agencies
</li><li>Works closely with Operations Manager in identifying ways to improve efficiencies
</li><li>Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality
</li><li>Effective decision-making skills and ability to adapt to changing work environment
</li><li>Performs timely and accurate ordering and inventory functions
</li><li>Ensures timely and accurate day-to-day food production and distribution. Resolves day to day problems quickly and efficiently as they arise
</li></ul><ul><li>Accurately forecasts meals; ensures the efficient ordering and preparation of proper quantities of food and supplies with minimal waste.
</li></ul><ul><li>Invoices &ndash; checking for accuracy, entering information on spreadsheets, coding, tracking credits/discounts and shipping charges, preparing returns and obtaining credit memos. Responding to calls/emails from vendors regarding unpaid invoices
</li><li>Incoming merchandise &ndash; setting prices, merchandising, entering price changes and new PLUs in POS
</li><li>Perform daily cash handling, bank deposits, and financial record keeping
</li><li>Check and analyze sales results by product/department for day/month/quarter &ndash; enter results on spreadsheets and send monthly sales results to finance and managers
</li></ul>Professional Development
<ul><li>Maintains continuing education requirements and serve safe certification
</li><li>Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs
</li><li>Participates as member of committees or task forces related to maintaining and improving food and nutrition services
</li></ul>Other duties and responsibilities as assigned
Conditions exist more than 90% of the work time:
<ul><li>Work which is constantly and exceptionally tiring physically, mentally and/or visually
</li><li>Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
</li><li>Balancing of multiple priorities in stressful situations and busy environments
</li><li>Work requiring high levels of strength and/or stamina
</li><li>Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 100 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary &ndash; instructs Kitchen staff of the same
</li></ul><h2 class="jobSectionHeader">Shift
</h2>Variable
<h2 class="jobSectionHeader">Time Type
</h2>Full time
<h2 class="jobSectionHeader">Scheduled Weekly Hours
</h2>40
<h2 class="jobSectionHeader">Cost Center
</h2>1601 Retail Food Services (BMH)
Agency Use Policy and Agency Submittal Disclaimer
<div>Bronson Healthcare Group and its affiliates (&ldquo;Bronson&rdquo;) strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies (&quot;Recruiters&quot;) in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration.
</div>Please take a moment to watch a brief video highlighting employment with Bronson!</div>

Food Service Supervisor- BMH

ACT International

<div><div><div><div>Posted date</div> <div>23rd June, 2026</div> <div>Last date to apply</div> <div>28th June, 2026</div>
</div> 
<div><div>Country</div> <div>Pakistan</div> <div>Locations</div> <div>Quetta</div>
</div> 
<div><div>Category</div> <div>Development Sector
</div></div> 
<div><div>Type</div> <div>Contractual</div> <div>Position</div> <div>1</div>
</div> 
<div><div>Experience</div> <div>4 years </div><div>Maximum Age</div> <div>35 years</div></div></div></div>
 <div>JOB PURPOSE:

The Kitchen Supervisor will be responsible for overseeing all kitchen operations under the School Meal Project funded by World Food Programme. The role ensures safe, hygienic, and timely preparation and distribution of school meals in accordance with WFP standards, food safety protocols, and project guidelines. The position also ensures efficient kitchen management, staff supervision, and quality control of food services provided to school children..

Description:

1. Kitchen Operations Management
<ul>
<li>Supervise daily kitchen activities including food preparation, cooking, packaging, and distribution.</li>
<li>Ensure meals are prepared on time and in accordance with approved menus and nutritional standards.</li>
<li>Monitor kitchen workflow to ensure efficiency and smooth operations.</li>
</ul>
2. Food Safety and Hygiene Compliance
<ul>
<li>Ensure strict compliance with food safety, hygiene, and sanitation standards.</li>
<li>Maintain cleanliness of kitchen premises, utensils, and storage areas.</li>
<li>Ensure safe handling, storage, and usage of food items in line with WFP and organizational guidelines.</li>
<li>Conduct regular checks to prevent contamination and food wastage.</li>
</ul>
3. Staff Supervision and Management
<ul>
<li>Supervise cooks, kitchen helpers, and support staff.</li>
<li>Assign daily tasks and ensure proper execution of duties.</li>
<li>Train kitchen staff on hygiene practices, food handling, and safety procedures.</li>
<li>Monitor attendance, performance, and discipline of kitchen staff.</li>
</ul>
4. Inventory and Stock Management
<ul>
<li>Manage kitchen inventory including food supplies, cooking materials, and utensils.</li>
<li>Maintain accurate records of stock received, used, and remaining.</li>
<li>Coordinate with procurement/logistics teams for timely replenishment of supplies.</li>
<li>Prevent wastage and ensure proper utilization of resources.</li>
</ul>
5. Quality Control
<ul>
<li>Ensure meals meet quality, taste, and nutritional standards defined by the project.</li>
<li>Conduct regular checks of raw materials and cooked food quality.</li>
<li>Report any issues related to food quality or supply to the project management.</li>
</ul>
6. Coordination and Reporting
<ul>
<li>Coordinate with school administration and project staff for smooth meal distribution.</li>
<li>Prepare daily, weekly, and monthly reports on kitchen operations, stock usage, and meal preparation.</li>
<li>Report operational issues, shortages, or incidents to the supervisor promptly.</li>
</ul>
7. Health, Safety, and Compliance
<ul>
<li>Ensure compliance with occupational health and safety standards in the kitchen.</li>
<li>Maintain fire safety and emergency preparedness protocols.</li>
<li>Ensure proper waste disposal in accordance with environmental guidelines.</li>
</ul>
8. Other Responsibilities
<ul>
<li>Support project team in monitoring and evaluation activities related to school meals.</li>
<li>Perform any additional duties assigned by the Project Manager.</li>
</ul>
Required Qualifications
<ul>
<li>Minimum Intermediate or Bachelor&rsquo;s degree preferred.</li>
<li>Certification in Food Safety, Culinary Arts, or Hospitality Management will be an advantage.</li>
<li>Minimum 2&ndash;4 years of experience in kitchen supervision, catering, or institutional food services.</li>
</ul>
Required Skills and Competencies
<ul>
<li>Strong knowledge of food safety and hygiene standards.</li>
<li>Leadership and team management skills.</li>
<li>Ability to work in field-based and school environments.</li>
<li>Strong organizational and time management skills.</li>
<li>Attention to detail and commitment to quality.</li>
<li>Basic record keeping and reporting skills.</li>
<li>Ability to work under pressure and meet deadlines.</li>
</ul>
Working Conditions
<ul>
<li>Field-based work in school environments.</li>
<li>Early morning working hours may be required depending on meal schedules.</li>
<li>Exposure to kitchen heat and food handling environments.</li>
</ul>
The organization maintains a strict zero-tolerance policy toward all forms of sexual exploitation and abuse (PSEA) and the organization&rsquo;s Code of Conduct.</div>

Kitchen Supervisor

Four Seasons Healthcare Solutions

<div>Job Overview
We are seeking a dedicated and experienced Dietary Supervisor to oversee our kitchen operations at Four Seasons Nursing and Rehabilitation Center. The purpose of this role is to ensure the highest standards of food production and service while maintaining compliance with health regulations and fostering a positive workplace culture. The ideal candidate will possess strong culinary skills, a passion for customer service, and the ability to lead a diverse team in a fast-paced environment.
Responsibilities<ul><li>
Supervise and lead dietary staff (cooks, diet clerk, dietary aides, dishwashers, etc.), including scheduling, training, performance evaluation, and daily assignments.</li><li>
Oversee the preparation, production, and delivery of resident meals, snacks, and nourishments, ensuring adherence to therapeutic diets, portion control, and resident preferences.</li><li>
Directly monitor the tray line during meal service to verify tray accuracy, proper portioning, diet modifications, and presentation before delivery.</li><li>
Ensure timely and accurate delivery of patient trays and food trucks to nursing units.</li><li>
Perform daily checks of nursing station refrigerators to verify proper food storage, labeling, temperatures, and removal of expired or outdated items.</li><li>
Maintain rigorous kitchen and equipment sanitation standards, including cleaning schedules, ware washing, garbage disposal, and pest control prevention, in accordance with federal, state, and local regulations.</li><li>
Coordinate the ordering, receiving, storage, rotation, and distribution of food, paper goods, and cleaning supplies to minimize waste and ensure quality.</li><li>
Collaborate with the consulting dietitian and clinical team to implement menus, accommodate special dietary needs, and support resident nutritional goals.</li><li>
Conduct daily kitchen audits to uphold sanitation, cleanliness, safety, and organization.</li></ul>
Experience<ul><li>
Proven experience in the food industry with a focus on food production and management.</li><li>
ServSafe certification strongly preferred.</li><li>
Strong supervisory skills with the ability to lead and motivate a team effectively.</li><li>
Background in culinary arts or related field preferred; experience as a cook is advantageous.</li><li>
Excellent ability to communicate effectively with staff.</li><li>
Familiarity with dietary restrictions and nutrition principles is a plus.</li><li>
Knowledge of health regulations related to food safety is essential.</li></ul>
Job Type<ul><li>
Full-time</li></ul>
Pay<ul><li>
$58,000-$62,000 per year</li></ul>
Shift and Schedule<ul><li>
11am-7pm, every third weekend (5 days/week)</li><li>
In-person</li></ul>
Benefits<ul><li>
Paid training</li><li>
Health insurance</li><li>
Paid time off</li></ul>
If you are passionate about culinary excellence and have the leadership skills necessary to thrive in a dynamic kitchen environment, we encourage you to apply for this exciting opportunity as a Dietary Supervisor at Four Seasons Nursing and Rehabilitation Center.</div>

Dietary Supervisor

Hot n cool

Job Summary:Responsible for overseeing the day-to-day operations of a street food stall or food truck. Involves supervising staff, ensuring food quality and safety, managing inventory, and providing excellent customer service. Maintaining operational efficiency, upholding brand standards, and promoting the success of the food stall or food truck.Key Responsibilities1. Supervise and coordinate the activities of food preparation staff, including Shawarma Chefs, Order Takers, Food Runners, and Cashiers, to ensure efficient and effective operation of the food stall or food truck.2. Provide leadership and direction to staff during service periods, assigning tasks, and monitoring performance to maintain high standards of food quality, customer service, and cleanliness.3. Oversee food preparation activities, including marinating meat, cooking shawarma, assembling wraps and platters, and preparing side dishes and accompaniments.4. Monitor food quality, freshness, and presentation, ensuring that all menu items meet established standards for taste, appearance, and portion size.5. Conduct regular inspections of food preparation areas and equipment to ensure compliance with safety and sanitation regulations.6. Interact with customers in a friendly and professional manner, addressing inquiries, taking orders, and resolving complaints or issues as needed.7. Ensure that customers receive prompt and courteous service at all times, striving to exceed their expectations and enhance their dining experience.8. Monitor customer feedback and satisfaction levels, making adjustments to service procedures or menu offerings as necessary.9. Monitor inventory levels of food ingredients, supplies, and packaging materials, and coordinate with suppliers or vendors to replenish stock as needed.10. Conduct regular inventory counts and maintain accurate records of inventory movement and usage.11. Minimize waste and optimize inventory turnover to maximize profitability and minimize costs.12. Supervise cash handling procedures, including processing customer payments, reconciling cash registers or POS systems.13. Assist in implementing cost control measures and revenue enhancement strategies to maximize profitability and achieve financial targets.14. Ensure that the food stall or food truck is kept clean, organized, and free of clutter at all times, following sanitation and hygiene protocols.15. Conduct regular inspections of kitchen and service areas to maintain cleanliness, food safety, and compliance with health regulations.16. Train staff on proper food handling, hygiene practices, and safety procedures to minimize the risk of foodborne illnesses or contamination.17. Sending weekly Rota&rsquo;s Schedule.18. Maintain records of attendance.19. Performs other duties assigned.Qualification, Experience &amp; Knowledge- Bachelor&rsquo;s degree in hospitality, or equivalent.- 5 years&rsquo; experience in supervisory role, preferably in street food or fast-casual restaurant environment.- Strong leadership and interpersonal skills, with the ability to motivate and inspire team.- Excellent customer service skills, with a friendly and approachable demeanor.- Knowledge of food safety and sanitation regulations.- Basic math skills for handling payments and calculating bills.- Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously.- Knowledge of food and beverage items, including menu descriptions, ingredients, and preparation methods.- Understanding of useful computer programs (MS Office, restaurant management software, POS).- Willingness to work flexible hours, including evenings, weekends, and holidays.- Preferred Arab natinality.- With valid Food Handling Certificate, NOC and QID.Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years do you have as a Street Food Restaurant Supervisor?</li><li>Overall total work of Experience</li><li>What is your Nationality?</li><li>Do you have a valid Food Handling Certificate?</li><li>You can join Immediately?</li><li>How much is your expected salary?</li></ul>Work Location: In person

RESTAURANT SUPERVISOR (Street Food)

<div>Additional Information 
Job Number26075603 
Job CategoryFood and Beverage &amp; Culinary 
LocationConference Centre Street, West Bay, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 
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&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None 
</div><div></div>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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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.</div></div></div>

Junior Sous Chef - Amaru

<div>Additional Information 
Job Number26075622 
Job CategoryFood and Beverage &amp; Culinary 
LocationZone 61, Building 31, Aba Almsan-Blumsan Street 831, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 
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&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None 
</div><div></div>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.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don&rsquo;t. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what&rsquo;s most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Hygiene Officer

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