Food & Beverage Crew Member

Job Type: Part-Time Temporary 

Tasks and Responsibilities:

1. Welcoming Visitors:

 - Welcoming visitors and office staff in a professional and courteous manner.

 - Ensuring visitors are registered and directing them to the appropriate place.

2. Managing Phone Calls:

 - Answering phone calls and directing them to the relevant departments.

 - Handling basic inquiries and providing necessary information.

3. Organizing Appointments:

 - Scheduling appointments and meetings for employees and assisting in managing calendars.

 - Following up on appointments and ensuring the necessary supplies are available for meetings.

4. Administrative Coordination:

 - Providing administrative support such as preparing documents and attendance reports.

 - Assisting with other tasks as needed.

5. Representing the Company:

 - Maintaining the company’s image through positive interaction with visitors and clients.

 - Ensuring that the office environment reflects the company’s values and culture.

Required Qualifications:

- A diploma or bachelor's degree in business administration or a related field.

- Previous experience in reception or customer service is considered an additional advantage.

- Excellent communication skills in both Arabic and English.

- Ability to work under pressure and handle various situations professionally.

- Knowledge of computer use and basic office software.

Working Hours: 

Temporary, may require working at flexible hours based on client needs. 

If you are looking for an opportunity to develop your skills in a professional environment and represent a distinguished company, please apply for this position.

A professional chef is required to work in a fine restaurant, with at least 5 years of experience in cooking and preparing a variety of dishes. He must have the ability to work under pressure and manage the kitchen team efficiently, adhering to global standards of quality and cleanliness.

Tasks and Responsibilities:

• Preparing and cooking a variety of dishes according to the menu

• Managing and training the kitchen team and organizing work schedules

• Ensuring the quality of food materials and proper storage

• Supervising the cleanliness of the kitchen and equipment

• Developing new menus and creating unique recipes

• Managing inventory and ordering raw materials

• Adhering to food safety standards and occupational health and safety procedures