Gcc job profile modified

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JOB DESCRIPTION

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Gcc job profile modified

  1. 1. JOB DESCRIPTION<br />Job TitleOperations ManagerLine ManagerRegional Operation ManagerStaff Report to himAll catering staff assigned to the project<br />GENERAL FUNCTIONS<br />Overall Administration of assigned locations to ensure the highest quality of services to our clients.<br />Profile<br /><ul><li>Reports to the Regional Operation Manager and to Head Office.
  2. 2. Ensures the smooth running of operations.
  3. 3. Complies with budget constraints.
  4. 4. Ensures the smooth execution of the contracts and comply with the Contractual Obligations.
  5. 5. Provides supervision of the ongoing contracts and potential developments for the clients.
  6. 6. Sets up management, control and administration procedures.
  7. 7. Establishes a daily and monthly report on Operational updates and concerns.
  8. 8. Submits monthly financial projections to Head office.
  9. 9. Demonstrate interpersonal and communication skills to effectively communicate and interact with coworkers, customers and clients in a courteous and professional manner.
  10. 10. Maintains positive and effective working relationships with diverse staff.
  11. 11. Organizational and time management skills to effectively manage multiple diverse responsibilities
  12. 12. Maintains quality and timeliness of work.
  13. 13. Analytical skills to effectively identify research and resolve purchasing, payroll, accounting and other concerns.
  14. 14. Initiative to follow up on projects and complete assignments in a timely manner.
  15. 15. Ability to effectively communicate department mission, organization, activities and program information resources to internal and external customers.
  16. 16. Discretion and ability to maintain confidentiality of information and issues as appropriate, including payroll and personnel information.
  17. 17. Ability to create, manage and maintain up-to-date, orderly and accurate filing systems.
  18. 18. Closely monitors term and conditions of contracts with clients and ensures that the concerned staff on site is aware of Contractual Obligations.</li></ul>JOB DESCRIPTION<br />Job TitleAdministration ManagerReport ToOperation ManagerStaff Report to HimAdministration Staff<br />GENERAL FUNCTIONS<br />Responsible for the overall administration of the project.<br />Profile<br /><ul><li>Applies and follows the contractual obligations, GCC’s policies and procedures.
  19. 19. Managing all of the administration staff. Assisting the operation Manager with regard to personnel and HR management.
  20. 20. Ensuring that the staff under his control are fully familiar with their work, and receive the suitable and necessary training in order to be able to improve the quality of their work
  21. 21. Ability to create, manage and maintain up-to-date, orderly, neat and accurate filing systems
  22. 22. Follow up the day to-day instruction given by Operation Manager.
  23. 23. Co-ordinate with all other administration levels like medical/ identification badge/staff movements for the smooth operations.
  24. 24. Ensures that the staff data base is up to date and readily available.
  25. 25. Ensures that Document control is prioritized and held confidentially.
  26. 26. Works closely with Operations to ensure adequate staffing levels are maintained as per contract and Operational requirements.
  27. 27. Plans vacations/Resignations and staff movements as required.
  28. 28. Ensures that all required documentation for Payroll processing is sent to HO in a timely manner to avoid delays in payment.
  29. 29. Ensures that all Personal Data of staff are updated and records held for easy reference.
  30. 30. Ensures all reports are received, checked and dispatched accordingly in a timely manner.
  31. 31. Monitors medical compliance, medical renewals and daily medical calls closely.</li></ul>JOB DESCRIPTION<br />Job TitleQAQC ManagerLine ManagerOperation ManagerSub-OrdinatesQuality Supervisors.<br />GENERAL FUNCTION<br />Responsible for the smooth functioning of Quality Department.<br />Profile<br /><ul><li>Ensures Personal Hygiene standards, uniform code and code of behavior among all staff.
  32. 32. Implies Health and Safety measures including code of Accident prevention.
  33. 33. Assists the Operation Manager and Location Manager in planning Strategies for service upgrading.
  34. 34. Monitors the Sanitation Standards.
  35. 35. Ensures quality subjects are sent and the same is briefed to all staff.
  36. 36. Sets up calendar for Random Inspections.
  37. 37. Monitors the Locations Reports on inspections conducted on a daily basis.
  38. 38. Provides all required support to Location Manager on matters related to Quality.
  39. 39. Ensures that Location is provided with all reading material required for training, reference and standards.
  40. 40. Constantly available to offer suggestions on all Quality related issues
  41. 41. Monitors HACCP system.
  42. 42. Monitors HSE system.
  43. 43. Ensure the corrective measures are taken in any issues regarding quality.
  44. 44. Organizing the workshop on safety.
  45. 45. Highlighting Safety Awareness among the employees.
  46. 46. Monitors the availability of assets to ensure that quality and safety is given the highest priority.
  47. 47. In charge of HACCP, HSE, QHSE records, he should keeping , updating record of certificates .
  48. 48. Training his staff about the haccp qualifications</li></ul>JOB DESCRIPTION<br />Job TitleLocation ManagerLine ManagerOperation Manager – General ManagerSub-OrdinatesAll catering Staff,non catering, assigned to the project<br />GENERAL FUNCTIONS<br />Responsible for the overall Location Management of the catering services contract.<br />Profile<br /><ul><li>Applies and follows the contractual obligations, GCC’s policies and procedures.
  49. 49. Directly responsible for all staff assigned to the location.
  50. 50. Ensures the application and tracking of QHSE procedures, supervision and improvement.
  51. 51. Coordinates with the client for feed backs, updates and follow ups related to food services.
  52. 52. Responds immediately to concerns.
  53. 53. Coordinates with client and offers suggestions on matters related to special menus, holiday menus, function arrangements and special events.
  54. 54. Monitors production and service to ensure timely dispatch, quick and efficient service and
  55. 55. Checking the presence and punctuality of staff to ensure that high-quality meals are served rapidly at the indicated times.
  56. 56. Ensuring that the staff under his control are fully familiar with their work, and receive the suitable and necessary training in order to be able to improve the quality of their work.
  57. 57. Ensuring that the staffs observe irreproachable levels of hygiene and wear the uniform required by the company, with this uniform being in an impeccable condition.
  58. 58. Submit a daily operations Reports to the operation Manager
  59. 59. Takes immediate measures in the event of an accident, fire, theft, loss or damage occurring, or in the case of unacceptable deliveries.
  60. 60. Display excellent social skills, along with a willingness to listen to the needs and wishes of the client.
  61. 61. Being a good team manager.</li></ul>Training<br />Graduate of a catering institute. In addition to Diploma I food hygiene and evidence of recognized training in HACCP implementation and auditing. Administration background personality are required, with capability to train, supervise and organize all departments i.e. kitchen, bakery, laundry, restaurant, housekeeping and stores. Must be familiar with hygiene rules. Must possess a very good knowledge of English and Arabic and must be able to administer and supervise the work and personnel for both Comissariat and Camp(s) Services as described in items 4, 5, 6 & 7.<br />Experience<br />Not less than 10 years of which the last three years in senior position in industrial catering preferably in Oil field locations including organizing strong banquets, special functions & planning of continental and oriental menus<br />Essential<br /><ul><li>Graduate of a high catering institute and long service in well-known food and beverage industry.
  62. 62. Can speak English and Arabic very fluently.
  63. 63. Food safety Qualification from Royal Institute of Public Health (R.I.P.H) or Royal Socitey of Health (RIH) or equivalent.</li></ul>JOB DESCRIPTION<br />Job TitleExecutive ChefLine ManagerLocation ManagerSub-OrdinatesAll Kitchen Staff.<br />GENERAL FUNCTIONS<br />Responsible for food production, presentation, and efficient Management of the kitchen under his control as per GCC’s policies and procedures.<br />Profile<br /><ul><li>Supervises and inspects kitchen facilities and staff to ensure the highest Hygiene and Safety standards.
  64. 64. Co-ordinates with the Location Manager for matters related to food production (requisition, menu planning, Quality control and Staff Management).
  65. 65. Controls staff working under his supervision by giving them the necessary training, guidance and instructions.
  66. 66. Supervises the preparation of food to ensure quality as well as meet the desired requirements of clients.
  67. 67. Conducts briefings, toolbox meetings and regular training sessions for kitchen staff.
  68. 68. Controls processed food items for taste, quality, presentation and quantity before service to clients.
  69. 69. Co-ordinates with stores to follow the availability of various food items as well as seasonal products.
  70. 70. Ensures proper usage of equipment and premises.
  71. 71. Prepares daily orders for procurement of all food and related items required from the store.
  72. 72. Implementing the new innovative menus for the satisfaction of clients.
  73. 73. Constantly available to his Staff to assist in any issues that may occur.
  74. 74. Leading the team positively for the growth of the concern.
  75. 75. In charge of kitchen store , submit inventory to location manager
  76. 76. Replacing food ,order item with in sufficient time</li></ul>Training<br />Strong personality. Capable to run the kitchen, supervise the cooking and execute the menus. Wide knowledge in hot and cold European, Arabic & Indian dishes. Good knowledge of English. Should have certification in basic, intermediate and advanced food safety and hygiene. <br />Note: This training should be refreshed and documented every year.<br />Experience<br />Not less than ten years as a first cook with good experience cook plan and in continental cuisine and good knowledge of pastry and sweet making.<br />Essential<br />Diploma holder of catering/Hotelier.<br />Knowledge of food hygiene practices.<br />JOB DESCRIPTION<br />Job TitlePastry ChefLine managerExecutive ChefReport byBakers / Pastry Man / Helper<br />GENERAL FUNCTIONS<br />Responsible for bakery production, presentation, and efficient Management of Bakery & confectionary under his control as per GCC’s policies and procedures<br />Profile <br /><ul><li>Supervises and inspects bakery and staff to ensure the highest Hygiene and Safety standards.
  77. 77. Co-ordinates with the executive chef for matters related to food production (requisition, menu planning, Quality control and Staff Management).
  78. 78. Controls staff working under his supervision by giving them the necessary training, guidance and instructions.
  79. 79. Supervises the preparation of bakery products to ensure quality as well as meet the desired requirements of clients.
  80. 80. Controls processed food items for taste, quality, presentation and quantity before service to clients.
  81. 81. Co-ordinates with executive chef to follow the availability of various food items as well as seasonal products.
  82. 82. Ensures proper usage of equipment and premises.
  83. 83. Prepares daily orders for procurement of all food and related items required from the store.
  84. 84. Implement ting the new innovative menus for the satisfaction of clients.
  85. 85. Leading the team positively for the growth of the concern.</li></ul>Training<br />Good training & able to produce, all types of European and Arabic bread & rolls as well as chapattis and different kinds of pastries. Should have certification in basics of food safety. Note: This training should be refreshed & documented every year.<br />Experience<br />At least 5 years as 1st baker/confectioner.<br />Essential<br />Same as item Number 6 above<br />JOB DESCRIPTION<br />Job TitleCold Kitchen ChefDirect SuperiorExecutive ChefSub-OrdinatesSalad Makers / Food Carvers / Helper<br />GENERAL FUNCTIONS<br />Responsible for cold kitchen production, presentation, and efficient Management Cold kitchen under his control as per GCC’s policies and procedures<br />Profile <br /><ul><li>Supervises and inspects cold kitchen and staff to ensure the highest Hygiene and Safety standards.
  86. 86. Co-ordinates with the executive chef for matters related to food production (requisition, menu planning, Quality control and Staff Management).
  87. 87. Controls staff working under his supervision by giving them the necessary training, guidance and instructions.
  88. 88. Supervises the preparation of cold products (salads, dressings and presentations) to ensure quality as well as meet the desired requirements of clients.
  89. 89. Controls processed food items for taste, quality, presentation and quantity before service to clients.
  90. 90. Co-ordinates with executive chef to follow the availability of various food items as well as seasonal products.
  91. 91. Ensures proper usage of equipment and premises.
  92. 92. Prepares daily orders for procurement of all food and related items required from the store.
  93. 93. Implement ting the new innovative menus for the satisfaction of clients.
  94. 94. Leading the team positively for the growth of the concern.</li></ul>Training<br />Strong personality. Capable to run the kitchen, supervise the cooking and execute the menus. Wide knowledge in hot and cold European, Arabic & Indian dishes. Good knowledge of English. Sghould have certification in basic, intermediate and advanced fodd safety and hygiene. Note: This training should be refreshed and documented every year.<br />Experience<br />Not less than ten years as a first cook with good experience cook plan and in continental cuisine and good knowledge of pastry and sweer making.<br />Essential<br />Diploma holder of catering/Hotelier.<br />Knowledge of food hygiene practices.<br />JOB DESCRIPTION<br />Job TitleDining ManagerDirect SuperiorLocation ManagerSub-OrdinatesAll Dining staff assigned to the project<br />GENERAL FUNCTIONS<br />Responsible for maintain Standard Service, Menu, Safety, Hygiene of the Dining area.<br />Profile<br /><ul><li>Applies and follows the contractual obligations and GCC’s policies and procedures.
  95. 95. Establishes and maintains good client relationship.
  96. 96. Responsible for the staff allocation in the respected areas of service
  97. 97. Ensures that service and cleanliness with the high standards.
  98. 98. Maintains strict staff disciplines and abides by the rules and procedures in service as per the clients requirements.
  99. 99. Ensures the high standards to attained and maintained in areas related to the contract.
  100. 100. Carries out regular inspection in the Dining and back up areas.
  101. 101. Monitors Personal Hygiene standards of the service staff.
  102. 102. Offers suggestions on innovative Menus for menu planning with the co-ordination of executive chef.
  103. 103. Conducts Daily briefing, tool box talks and Safety and hygiene Meetings on site and ensures that all Dining personnel strictly comply with established rules and regulations at all times.
  104. 104. Constantly available to his Staff to assist in any issues that may occur.
  105. 105. Offers suggestion on event plans for the special functions.
  106. 106. Can do attitude.
  107. 107. Leading the team positively for the growth of the concern.</li></ul>JOB DESCRIPTION<br />Job TitleStore ManagerDirect SuperiorLocation ManagerSub-OrdinatesAll Store staffs<br />GENERAL FUNCTIONS<br />Overall Management of stores and its related functions.<br />Profile<br />Requests/Receives various foodstuff, disposables, cleaning, small equipment, stationary, Uniforms and other requirements from designated suppliers.<br /><ul><li>Checks for the quality, quantity, expiry dates and damages of products received.
  108. 108. Issues food and other items against an authorized store requisition.
  109. 109. Maintains accurate stock on site.
  110. 110. Maintains a par stock for each item in order to avoid shortages.
  111. 111. Ensures that goods are stored in the proper freezers, chillers, and dry stores at the right temperatures.
  112. 112. Observes FIFO method and strictly maintains expiry dates as per laid out rules.
  113. 113. Conducts periodic physical Inventories to monitor shortages, excesses, storing conditions, expiry dates and shelving discrepancies.
  114. 114. Follow periodic cleaning, de-frosting and pest control procedures.
  115. 115. Ensures that Expired products are immediately reported to the concerned he officials.
  116. 116. Ensures all the safety methods for the smooth and accident free operations.
  117. 117. Conducting safety training for the employees.
  118. 118. Ensures all the fork lifts and cranes operated by certified employees as part safety measures.
  119. 119. Constantly available to his Staff to assist in any issues that may occur.
  120. 120. Maintain the HACCP ,and other safety procedure with in the store.</li></ul>Training<br />Secondary School Leaving Certificate<br />Experience<br />6-7 years experience<br />Essential<br />Fully conversant with all aspects of store-keeping. Can communicate and speak English.<br />JOB DESCRIPTION<br />Job TitleStore KeeperDirect SuperiorStore ManagerSub-OrdinatesStore Helper and assigned staffs.<br />GENERAL FUNCTIONS<br />Responsible for receiving, storing, issuing, and security of dining facility rations and supplies. Will assure all food storage equipment and facilities are properly maintained and the food storage areas are clean and organized. Applies for administrative support function as per assigned by “Gulf Catering Company’s policies”.<br />Profile <br /><ul><li>Assure appropriate and required levels of approval are obtained for all action.
  121. 121. Checks that the truck paperwork and seals match.
  122. 122. Checks the internal temperature meter upon opening the refer trailer to ensure the load was at the prescribed temperature during transport.
  123. 123. Checking the truck manifest to ensure all items are delivered and in satisfactory condition.
  124. 124. Checks the product expiration date.
  125. 125. Inventories conducted weekly and monthly.
  126. 126. Ensure that Products are arranged by expiration date in storage.
  127. 127. Mater Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs
  128. 128. Issues require a kitchen requisition signed by authorized.
  129. 129. Assure all personnel wear appropriate while operating equipment or handling potentially hazardous chemicals.
  130. 130. Conducts “police call “around the stores.
  131. 131. Ensures that Expired products are immediately reported to the concerned officials.</li></ul>Training<br />Secondary School Leaving Certificate<br />Experience<br />6-7 years experience<br />Essential<br />Fully conversant with all aspects of store-keeping. Can communicate and speak English.<br />JOB DESCRIPTION<br />Job TitleQAQC SUPERVISORDirect SuperiorQAQC ManagerSub-Ordinates<br />GENERAL FUNCTION<br />Responsible for the high standard of Quality in the assigned areas.<br />Profile<br /><ul><li>Ensures Personal Hygiene standards, uniform code and code of behavior among all staff.
  132. 132. Implies Health and Safety measures including code of Accident prevention.
  133. 133. Assists the QAQC Manager and Location Manager in planning Strategies for service upgrading.
  134. 134. Monitors the Sanitation Standards.
  135. 135. Sets up calendar for Random Inspections.
  136. 136. Provides all required support to Location Manager on matters related to Quality.
  137. 137. Constantly available to offer suggestions on all Quality related issues
  138. 138. Monitors HACCP system,
  139. 139. Ensure the corrective measures are taken in any issues regarding quality.
  140. 140. Highlighting the safety awareness among the employees.
  141. 141. Monitors the availability of the assets to ensure the quality and safety of the concern and the employees.</li></ul>JOB DESCRIPTION<br />Job TitleSenior Cook & CookDirect SuperiorExecutive ChefSub-OrdinatesAll co-workers -Kitchen staffs<br />GENERAL FUNCTIONS<br />Responsible for Production of Food following instruction from Executive Chef. All preparation must be done as per recipe given.<br />Profile<br /><ul><li>Ensures Personal Hygiene standards, uniform code and code of behavior among all staff.
  142. 142. Implies Health and Safety measures including code of Accident prevention.
  143. 143. Responsible for cleaning and deep cleaning of all related individual designated areas production.
  144. 144. Ensure Recipe Card follow up while preparing of meal as per SOP procedures.
  145. 145. Ensure Hygiene & Cleanliness is maintained a high degree off personal Cleanliness and will confirm to good hygiene practices during all working period in the Food Service facility.
  146. 146. Follow up the day to-day instruction given by executive chef and ensures the correct serving portions followed as per sop.
  147. 147. Establish and maintain a good relationship with colleagues.
  148. 148. Ensure that working area is kept clean and organized all the time and applies the rules –“ Clean As You Go”
  149. 149. Checks all food production equipments for safe and proper operation and uses according to Material safety data sheet.
  150. 150. Co-ordinates with co-workers to make smooth operation- giving helping hand when its needed.
  151. 151. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs.</li></ul>Training<br />As in ‘5’ above, but with knowledge in planning and executing mainly araboc menus. Should have certification in basics of food safety. Note: This training should be refresfhed and documented every year.<br />Experience<br />As in ‘6’ above with not less than 8 years experience in preparing Arabic dishes.<br />Essential<br />Graduate of Hotel training school.<br />JOB DESCRIPTION<br />Job TitleWaiterDirect SuperiorDining ManagerSub-OrdinatesAll the Co- Worker / Dining Staff<br />GENERAL FUNCTIONS<br />Responsible for Food Service, taking direct instruction from Dining Manager.<br />Profile<br /><ul><li>Ensures Personal Hygiene standards, uniform code and code of behavior among all staff.
  152. 152. Implies Health and Safety measures including code of Accident prevention.
  153. 153. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs
  154. 154. Responsible for cleaning and deep cleaning of all related individual assigned areas.
  155. 155. Follow up the day to-day instruction given by dining manager.
  156. 156. Ensures the correct serving portion is followed up as per SOP.
  157. 157. Establish and maintain a good relationship with the colleagues.
  158. 158. Ensures that working area is kept clean and organized all the time and applies the rules –“ Clean As You Go”
  159. 159. Works under Dining Manager’s supervision follow ups instructions to complete job given to designated area by senior.
  160. 160. Ensures dining area and equipments - Serving line, tables, table top, and chairs are properly cleaned and sanitized as required. Should be wiped to remove food particles, smudge and liquid.
  161. 161. Serves with smile.</li></ul>Training<br />Strong physique and training in English or French type service. Good English. Should have certification in basics of food safety. Note: This training should be refreshed and documented every year.<br />Experience<br />Not less than 5 years experience in a top class restaurant or five stars hotel.<br />Essential<br />Same as item number 3 above.<br />JOB DESCRIPTION<br />Job TitleBakery Man / Pastry ManDirect SuperiorPastry ChefSub-OrdinatesAll co-workers -Kitchen staffs<br />GENERAL FUNCTIONS<br />Responsible for Production of bakery & confectionery products following instruction from bakery Chef. All preparation must be done as per recipe given.<br />Profile<br /><ul><li>Ensures Personal Hygiene standards, uniform code and code of behavior among all staff.
  162. 162. Implies Health and Safety measures including code of Accident prevention.
  163. 163. Responsible for cleaning and deep cleaning of all related individual designated areas production.
  164. 164. Ensure Recipe Card follow up while preparing of meal as per SOP procedures.
  165. 165. Ensure Hygiene & Cleanliness is maintained a high degree off personal Cleanliness and will confirm to good hygiene practices during all working period in the Food Service facility.
  166. 166. Follow up the day to-day instruction given by bakery chef.
  167. 167. Establish and maintain a good relationship with colleagues.
  168. 168. Ensure that working area is kept clean and organized all the time and applies the rules –“ Clean As You Go”
  169. 169. Checks all bakery production equipments for safe and proper operation and uses according to Material safety data sheet.
  170. 170. Co-ordinates with co-workers to make smooth operation- giving helping hand when its needed.
  171. 171. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs.</li></ul>Training<br />Good training & able to produce, all types of European and Arabic bread & rolls as well as chappatis and different kinds of pasrties. Should have certification in basics of food safety. Note: This training should be refreshed & documented every year.<br />Experience<br />At least 5 years as 1st baker/confectioner.<br />Essential<br />Same as item Number 6 above<br />JOB DESCRIPTION<br />Job TitleSalad Makers / Food CarversDirect SuperiorCold Kitchen ChefSub-OrdinatesAll co-workers -Kitchen staffs<br />GENERAL FUNCTIONS<br />Responsible for Production of cold kitchen products (salads/carving/ dressings and garnishing) following instruction from cold kitchen Chef. All preparation must be done as per recipe given.<br />Profile<br /><ul><li>Ensures Personal Hygiene standards, uniform code and code of behavior among all staff.
  172. 172. Implies Health and Safety measures including code of Accident prevention.
  173. 173. Responsible for cleaning and deep cleaning of all related individual designated areas production.
  174. 174. Ensures Recipe Card follow up while preparing of meal as per SOP procedures.
  175. 175. Ensures Hygiene & Cleanliness is maintained a high degree off personal Cleanliness and will confirm to good hygiene practices during all working period in the Food Service facility.
  176. 176. Follow up the day to-day instruction given by cold kitchen chef.
  177. 177. Establish and maintain a good relationship with colleagues.
  178. 178. Ensures that working area is kept clean and organized all the time and applies the rules –“ Clean As You Go”
  179. 179. Checks all equipments for safe and proper operation and uses according to Material safety data sheet.
  180. 180. Co-ordinates with co-workers to make smooth operation- giving helping hand when it’s needed.
  181. 181. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs.</li></ul>Training<br />Kitchen Boy should have certification in basics of food safety. Note: This training should be refreshed and documented every year.<br />Experience<br />At least two years in a similar job.<br />Essential<br />Good health, acceptable to others, confident.<br />Can communicate and speak English.<br />JOB DESCRIPTION<br />Job TitleKitchen HelperDirect SuperiorCook / Senior CookSub-OrdinatesKitchen Helpers<br />GENERAL FUNCTIONS<br />Prepares the required mis-en-place for meal as per the menu and directives received from the cooks/ Sr cooks<br />Profile<br /><ul><li>Maintains a high standard of Personal and kitchen Hygiene.
  182. 182. Works with helpers as a team ensuring that the instructions and directives issued by his superiors are followed and carried out in a congenial and co-operative manner.
  183. 183. Assembles utensils, ingredients and materials for cook’s use.
  184. 184. Picks up and delivers supply materials and completed items.
  185. 185. Assists in cutting meat and vegetables, mixing the various items, spices, liquids, etc during the cooking process.
  186. 186. Stores leftover ingredients and food items in chillers and freezers as per Hygiene and Safety guidelines ensuring that all food are wrapped and covered.
  187. 187. Avoids waste, misuse and carelessness.
  188. 188. Assists in the general clean up of the kitchen and working areas.
  189. 189. Performs all other duties assigned by the Cook/Sr. Cook.
  190. 190. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs.</li></ul>Training<br />Kitchen Boy should have certification in basics of food safety. Note: This training should be refreshed and documented every year.<br />Experience<br />At least two years in a similar job.<br />Essential<br />Good health, acceptable to others, confident.<br />Can communicate and speak English.<br />JOB DESCRIPTION<br />Job TitleJanitorDirect SuperiorCleaning SupervisorSub-OrdinatesAll cleaning Staff assigned to the project.<br />GENERAL FUNCTIONS<br />Responsible for overall cleanliness of D’FAC inside – outside, Store, Main Kitchen, Dining Hall, and surrounding facilities.<br />Profile<br /><ul><li>Responsible for cleaning/ deep cleaning proper sanitizing to all related area.
  191. 191. Follow up the day to-day instruction given by supervisor.
  192. 192. Co-ordinates with co-workers to make sure that the Facilities is neatly cleaned and sanitized before and after the operations.
  193. 193. Should understand the standard procedure of all cleaning steps Dining, Kitchen, Stores and back up area.
  194. 194. Should know about correct measurers of PPM and standard temperature of Pot Wash section.
  195. 195. Implies Health and Safety measures including code of Accident prevention.
  196. 196. Ensure all drain kept closed and properly covered all the time.
  197. 197. Uses MSDS for all cleaning and sanitizing purpose.
  198. 198. Ensure all the time wear appropriate PPE while operating equipment or handling potentially hazardous chemicals
  199. 199. Reports immediately to the supervisor if any accident it may cause.
  200. 200. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs</li></ul>Training<br />Dynamic, efficient & hard worker. Able to follow instructions of supervisor.<br />Experience<br />At least 2 years in a similar job is preferable.<br />Essential<br />Good health, acceptable to others, confident.<br />Can communicate and speak English.<br />JOB DESCRIPTION<br />Job TitleMaintenance ManagerDirect SuperiorOperation ManagerSub-OrdinatesTechnicians<br />GENERAL FUNCTIONS<br />Responsible for all maintenance and up keeping in the designated contract areas.<br />Profile<br /><ul><li>Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed to the operation manager.
  201. 201. Conducts daily briefing,
  202. 202. Conduct frequent inspection in the designated areas to check for adherence to problems and maintenance issues.
  203. 203. Organizes duty rosters and ensures that it is followed.
  204. 204. Constantly available to offer suggestions on all maintenance related issues.
  205. 205. Monitors the availability of the assets to ensure the safety of the concern and the employees.
  206. 206. Follow up the day to-day instruction given by operation manager.
  207. 207. Gives guidelines trouble Shooting of Automatic Machineries
  208. 208. Maintenances all electrical equipments
  209. 209. Modifies electrical circuits, High voltage and low voltage panel board control system
  210. 210. Industrial electrical wiring, Cabling and joints installation,
  211. 211. Maintains fire alarm system wiring installation
  212. 212. Ensures all trouble shooting designated areas of the contract.
  213. 213. Maintains all the records related to the maintenance dept.
  214. 214. Does all the documentations for the maintenance dept.
  215. 215. Assure appropriate and required levels of approval are obtained for all action.
  216. 216. Co-ordinates with co-workers to make smooth operation- giving helping hand when it’s needed.
  217. 217. Constantly available to his Staff to assist in any issues that may occur.
  218. 218. Does the necessary spare parts requisitions.</li></ul>Training<br />Secondary School Leaving Certificate, Diploma in Civil Engineering.<br />Experience<br />5 years experience<br />Essential<br />Have completed a Diploma course a Polytechnic Institue.<br />Possess good knowledge of various types of equipment in connection with the repair and service of different types of machines. In addition to knowledge and experience in civil works. Can also deal with carpentry, Masonry pipe fitting and civil tasks.<br />JOB DESCRIPTION<br />Job TitleMaintenance TechniciansDirect SuperiorMaintenance ManagerSub-OrdinatesCo-Technicians<br />GENERAL FUNCTIONS<br />Responsible for all maintenance and up keeping in the designated contract areas.<br />Profile<br /><ul><li>Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed to the maintenance manager.
  219. 219. Attends daily briefing,
  220. 220. Follow up the day to-day instruction given by maintenance manager.
  221. 221. Co-ordinates with co-workers to make smooth operation- giving helping hand when it’s needed.
  222. 222. Does the necessary spare parts requisitions to the maintenance manager.
  223. 223. Reports immediately to maintenance manager in case of any defaults in maintenance issues.
  224. 224. Ensures the high quality of service is provided.
  225. 225. Proper use of spare parts according to the necessity.
  226. 226. Time to time check the assigned areas and equipments.
  227. 227. Attends staff training and Safety Meetings.
  228. 228. Maintains high standards of Hygiene and Safety at all times.</li></ul>Training<br />Secondary School Leaving Certificate, Diploma in Civil Engineering.<br />Experience<br />5 years experience<br />Essential<br />Have completed a Diploma course a Polytechnic Institue.<br />Possess good knowledge of various types of equipment in connection with the repair and service of different types of machines. In addition to knowledge and experience in civil works. Can also deal with carpentry, Masonry pipe fitting and civil tasks.<br />JOB DESCRIPTION<br />Job TitleCamp BossDirect SuperiorOperation ManagerSub-OrdinatesCamp staff.<br />GENERAL FUNCTION<br />Responsible for the entire camp management<br />Profile<br /><ul><li>Ensures the staff accommodations and welfare.
  229. 229. Ensures Personal Hygiene standards, uniform code and code of behavior among all camp staff.
  230. 230. Implies Health and Safety measures including code of Accident prevention.
  231. 231. Organizes duty rosters and cleaning schedules and ensures that it is followed.
  232. 232. Conducts daily briefing, toolbox talks, safety, and Hygiene awareness meets.
  233. 233. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed to the operation manager.
  234. 234. Conduct frequent inspection in the designated areas to check for adherence to standards, sanitation/litter issues, equipment problems and safety issues.
  235. 235. Constantly available to his Staff to assist in any issues that may occur.
  236. 236. Monitors the camp activates.</li></ul>Training<br />Graduate of a catering institute. In addition to Diploma I food hygiene and evidence of recongnized training in HACCP implementation and auditing. Administration background personality are required, with capability to train, supervise and organize all departments i.e. kitchen, bakery, laundry, restaurant, housekeeping and stores. Must be familiar with hygiene rules. Must possess a very good knowledge of English and Arabic and must be able to administer and supervise the work and personnel for both Comissariat and Camp(s) Services as described in items 4, 5, 6 & 7.<br />Experience<br />Not less than 10 years of which the last three years in senior position in industrial catering preferably in Oil field locations including organizing strong banquets, special functions & planning of continental and oriental menus<br />Essentials<br />Graduate of a high catering institute and long service in well-known food and beverage industry.<br />Can speak English and Arabic very fluently.<br />Food safety Qualification from Royal Institute of Public Health (R.I.P.H) or Royal Socitey of Health (RIH) or equivalent.<br />JOB DESCRIPTION<br />Job TitleSecurity OfficerDirect SuperiorCamp BossSub-OrdinatesSecurity Guards<br />GENERAL FUNCTION<br />Responsible for the entire camp safety environment.<br />Profile<br /><ul><li>Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed to the camp boss.
  237. 237. Conducts daily briefing, safety, and security awareness.
  238. 238. Conduct frequent inspection in the designated areas to check for adherence to problems and safety issues.
  239. 239. Organizes duty rosters and ensures that it is followed.
  240. 240. Constantly available to offer suggestions on all security related issues.
  241. 241. Monitors the availability of the assets to ensure the safety of the concern and the employees.
  242. 242. Follow up the day to-day instruction given by camp boss.
  243. 243. Co-ordinates with co-workers to make smooth operation- giving helping hand when it’s needed.
  244. 244. Leading the team positively for the growth of the concern.
  245. 245. Assures appropriate and required levels of approvals are obtained for all disciplinary action.
  246. 246. Provides all required support to camp boss on matters related to safety of the assigned areas.
  247. 247. Checking the truck movements, maintaining records for portable, gray water, and trash removal.
  248. 248. Conducts “patrol call “around the camp / assigned areas.</li></ul>JOB DESCRIPTION<br />Job TitleSecurity GuardDirect SuperiorSecurity OfficerSub-OrdinatesSecurity Guards / Co- Workers<br />GENERAL FUNCTION<br />Responsible for the assigned areas safety environment.<br />Profile<br /><ul><li>Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed to the security officer.
  249. 249. Conduct frequent inspection in the designated areas to check for adherence to problems and safety issues. Under the instruction of the officer.
  250. 250. Follow up the day to-day instruction given by security officer.
  251. 251. Co-ordinates with co-workers to make smooth operation- giving helping hand when it’s needed.
  252. 252. Provides all required support to security officer on matters related to safety of the assigned areas.
  253. 253. Checking the truck movements, maintaining records for portable, gray water, and trash removal.
  254. 254. Controlling the assigned security check points,
  255. 255. Escorting employees to the allotted destinations.</li></ul>JOB DESCRIPTION<br />Job TitleLaundry SupervisorDirect SuperiorCamp BossSub-OrdinatesLaundry Man<br />GENERAL FUNCTIONS<br />Responsible for the overall supervision of Laundry Section.<br />Profile<br /><ul><li>Conducts daily briefing, safety awareness.
  256. 256. Ensures that a high standard service is provided at all times, including time to time collections and deliveries.
  257. 257. Responsible for the proper use of Laundry Machines and other Laundry Equipment’s and reports to concerned authorities immediately in the event of mal-functioning of any of these equipment’s.
  258. 258. Closely supervises the laundry work, specially the proper use of detergents, pressing and drying, etc.
  259. 259. Performs other duties related to Laundry Section and assigned by the Superiors.
  260. 260. Ensures that Safety and Hygiene conditions are maintained at all times in the Laundry area.
  261. 261. Maintains records related to collection and deliveries of clothes.
  262. 262. Ensures that staff’s working in the laundry area is aware of personal safety and hygiene procedures.
  263. 263. Reports immediately to the camp boss in case of any defaults in Laundry Equipment’s.</li></ul>JOB DESCRIPTION<br />Job TitleLaundry manDirect SuperiorLaundry SupervisorSub-OrdinatesCo- Worker<br />GENERAL FUNCTIONS<br />Responsible for the duties assigned to him in the Laundry by the laundry Supervisor (e.g. collection, washing, drying, pressing and deliveries).<br />Profile<br /><ul><li>Reports immediately to Laundry Supervisor in case of any defaults in Laundry Equipment’s.
  264. 264. Ensures the high quality of service is provided.
  265. 265. Proper use of washing detergents, etc. according to the necessity.
  266. 266. Time to time collection and prompt deliveries of washed materials.
  267. 267. Attends staff training and Safety Meetings.
  268. 268. Ensures that employee’s uniforms and linen are washed as per procedure.
  269. 269. Maintains high standards of Hygiene and Safety at all times.</li></ul>JOB DESCRIPTION<br />Job TitleDriverDirect SuperiorCamp bossSub-OrdinatesCo-drivers<br />GENERAL FUNCTIONS<br />Responsible for the proper maintenance of vehicles allotted to him.<br />Profile<br /><ul><li>Follows the driving safety rules at all times.
  270. 270. Maintains the safety and cleanliness of vehicles.
  271. 271. Conducts daily vehicle checks before starting of the journey.
  272. 272. Reports vehicle defects to the camp boss.
  273. 273. Maintains the vehicle kilometer records for vehicle servicing.
  274. 274. Responsible for the safe transportation of staff.</li></ul>JOB DESCRIPTION<br />Job TitleAdministration secretaryDirect SuperiorAdministration manager.Sub-OrdinatesCo-ordination with all the office staffs.<br />GENERAL FUNCTIONS<br />Responsible for all Record keeping, Day to-day reports and responsible for all administrative support function as per assigned by Gulf Catering Company policies.<br />Profile<br /><ul><li>Co-ordinates with operations manager’s office for any information related to daily activities
  275. 275. Ensures that all staff possesses valid medical and the proper record are available at all times.
  276. 276. Responsible for staff’s discrepancies report.
  277. 277. Maintains updated Staff Database, keeping proper record of staff’s bank details, staffs Badges and B’DOC letter
  278. 278. Forwards official information’s through the proper channels.
  279. 279. Maintains all the confidential matter.
  280. 280. Co-ordinate with all other administration levels like medical/ identification badge/staff movements for the smooth operations.</li></ul>Training<br />Secondary School Leaving certificate<br />Experience<br />6-7 years experience<br />Essentials<br />Can type accurately at a speed of 60 w.p.m. Have a good knowledge of business, such as filling work.<br />JOB DESCRIPTION<br />Job TitleAdministrationDirect SuperiorLocation ManagerSub-OrdinatesAll staffs assigned on the project<br />GENERAL FUNCTIONS<br />Responsible for all Record keeping, Inventory management, Day to-day reports and responsible for all administrative support function as per assigned by Gulf Catering Company policies.<br />Profile<br /><ul><li>Co-ordinates with main office for any information related to daily activities.
  281. 281. Ensures that all staff possesses valid medical and the proper record are available at all times.
  282. 282. Responsible for staff’s discrepancies report.
  283. 283. Maintains updated Staff Database, keeping proper record of staff’s bank details, staffs Badges and B’DOC letter
  284. 284. Preparing staff’s Time Sheet. Cross checking and keeping track on overtime.
  285. 285. Responsible to keep all records Staff’s Bank detail.
  286. 286. Inventory for fixed assets and other miscellaneous items should be conducted every month.
  287. 287. Ensure that monthly headcount report given on time.</li></ul>Training<br />Secondary School Leaving certificate<br />Experience<br />6-7 years experience<br />Essentials<br />Can type accurately at a speed of 60 w.p.m. Have a good knowledge of business, such as filling work.<br />JOB DESCRIPTION<br />Job TitleAccountantDirect SuperiorAdministration ManagerSub-OrdinatesAccount Assistance<br />GENERAL FUNCTIONS<br />Ensures the effective usage of company’s resources through accuracy and timely reporting.<br />Profile<br /><ul><li>Follow up the day to-day instruction given by administration manager.
  288. 288. Co-ordinates with main office for any information related to daily activities.
  289. 289. Maintains updated Staff Database, keeping proper record of staff’s bank details,
  290. 290. Preparing staff’s Time Sheet. Cross checking and keeping track on overtime.</li></ul>Forwards employees time sheets to the head office.<br />Maintains proper records for the receipts and payment with proper supporting documentation.<br /><ul><li>Ensures that the cash In hand value always tallies.
  291. 291. Ensures proper usage of the cash register.
  292. 292. Is responsible for the cash register and its contents and answerable for discrepancies if any.
  293. 293. Does all the documentations for the accounts dept.
  294. 294. Keeps update records of staff movements.</li></ul>Training<br />Secondary School Leaving certificate<br />Experience<br />6-7 years experience<br />Essentials<br />Can type accurately at a speed of 60 w.p.m. Have a good knowledge of business, such as filling work.<br />JOB DESCRIPTION<br />Job TitleBadging OfficerDirect SuperiorAdministration ManagerSub-OrdinatesAll Staff assigned to the Badging section<br />GENERAL FUNCTIONS<br />Responsible for getting badges, permission letters and bdoc.<br />Profile<br /><ul><li>Ensures the arrangements for screening with lep office.
  295. 295. Ensures obtaining of MNF formalities.
  296. 296. Follow up with LEP for the identity badges.
  297. 297. Ensures all the visa formalities for the employees who are arriving to the U.S. army base in Iraq.
  298. 298. Arranges multi entry permit for the operation employees from head office.
  299. 299. Arranges letter of authorization with KBR for the entry into the military base.
  300. 300. Obtaining escorts badges for the key employees.
  301. 301. Authorization letter for the fuel to vehicles operated in the base.
  302. 302. Obtains authorization documents for mobile phones, lap tops and badge extensions from the BDOC authorities.</li></ul>Training<br />Secondary School Leaving certificate<br />Experience<br />6-7 years experience<br />Essentials<br />Can type accurately at a speed of 40 w.p.m. Have a good knowledge of business, such as filling work.<br />

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