Our Client in Abu Dhabi & Al Ain City, Uni Arab Emirates in search for potential candidates as below:

Technician (Passenger Car)
Jakarta Raya - Abu Dhabi & Al Ain, UAE

Responsibilities:

1.1.    Ensure all work is carried out as per the contract and client specification.1.2.    Check the food quality, presentation and service as per the required standards defined by Chief Cook. 1.3.    Liaise with Chief Cook to discuss day to day operational requirements, achievements and improvements and take necessary action accordingly. 1.4.    Monitor duty roster of subordinates and ensure compliance.1.5.    Assist chief cook in preparing/modifying menus and recipes in consultation with Location Manager, considering contract specifications, client’s feedback and cost requirements.1.6.    Prepare daily requisition for the next day kitchen supplies considering forecasted man- days, menu, stock in balance in the kitchen and available items in stores. Forward requisition to Chief Cook/Location Manager’s approval, before issues are made by Storekeeper.  1.7.    Check incoming supplies from stores for quality, quantity, damage and spoilage. 1.8.    Oversee proper handling, packaging and storage of foodstuff and ensure the stock rotation procedures are maintained. 1.9.    Ensure that the food is prepared as per the planned menu and in line with the instructions received from Chief Cook.  Ensure smooth and timely supply of prepared /cooked food to all concerned units.1.10.  Ensure that wastage control measures are in place and are complied with.1.11.  Execute additional/special menus/orders agreed between the management and client.1.12.  Prepare ‘a la carte’ orders if required contractually or approved by the management. 1.13.  Assist Chief Cook in overseeing the service line from setup till the end of service.1.14.  Identify training needs for subordinates and initiate training process in coordination with superiors.  Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training. 1.15.  Ensure that all kitchen tools and equipments are in working order and inform the malfunctioning to concerned immediately.1.16.  Assist Chief Cook in menu costing when requested.1.17.  Attend tool box and other training event to enhance knowledge about various aspects of cook’s job. 1.18.  Perform any other task assigned by his superior within the scope of the job.2.1.    Develop and maintain good working relationship with client through regular contacts.2.2.    Maintain a professional and pleasant working relationship with all his superiors and peers at all times.2.3.    Ensure that employees under his control are fully aware of their duties and responsibilities and have received company and client’s induction and this is documented.2.4.    Lead and motivate co-staff by creating healthy work environment.   3.1.    Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system.3.2.    Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed.  In addition, where appropriate, take remedial action.3.3.    Adhere to the QHSE rules and regulations of client.3.4.    Use correct PPE and maintain them in good condition.3.5.    Ensure proper usage and maintenance of all equipment.3.6.    Ensure that the place of work is kept clean and tidy at all times.3.7.    Receive necessary QHSE training in conjunction with the QHSE Manager on the hazards related to his job. 3.8.    Check all the employees under his control are medically and physically fit to work in the kitchen. 3.9.    Ensure that all employees under his control maintain the highest possible standard of personal hygiene.3.10.  Ensure that periodic pest control is done taking all necessary precautions to prevent food contamination.3.11.  Maintain highest possible standard of personal hygiene.4.1.    Monitor food cost and quality to ensure they meet the objectives and targets set by the manager.4.2.    Ensure that procedures, instructions and policies given by the management are clearly understood and implemented and monitored in the area of responsibility.

Requirements:

The age group of 22 - 35 yearsMin. Senior High SchoolShould be presentable, confident, have good communication skills and computer knowledge, and be able to provide the highest quality guest experience.Have a minimum of 2 years of relevant experience preferably in Offshore/Shipping.Have a good knowledge to communicate in English.Having Sea & Land Service Certificate/License CompetencyDocuments MOST Required as below : Color Photograph 4x6 = 2 pages, 3x4 = 2 pagesApplication letter and Complete CV (MS. WORD FORMAT)Degree Certificate & Transcript CertificateKTP and Passport Working Experience LetterTraining Certificate Competency & License