Head Pastry Jobs in Bahrain

<p><b>Job Summary:&nbsp;</b></p><p><br></p><p>We are seeking a dedicated and experienced Chef de Partie to support the Head Chef in managing kitchen operations. You will be responsible for running a specific section of the kitchen, ensuring food quality and hygiene standards, and stepping up to lead the kitchen in the absence of senior chefs.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Support the Head Chef in daily kitchen operations</li><li>Take charge of a specific kitchen section (e.g., grill, saut , pastry)</li><li>Prepare, cook, and present dishes to high standards</li><li>Maintain cleanliness and hygiene in your section</li><li>Ensure food safety and quality control</li><li>Assist with training and supervising junior staff</li><li>Lead the kitchen team when the Head Chef is absent</li><li>Help with stock control and inventory management</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Proven experience as a Chef de Partie or Commis Chef</p><p>Strong knowledge of kitchen operations and food safety practices</p><p>Ability to work efficiently under pressure</p><p>Good communication and teamwork skills</p><p>Culinary training or equivalent experience preferred</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB PURPOSE The role shall support the Assistant Manager - Environment Section in developing and executing environmental procedures, strategies and action plans to ensure pollution prevention techniques applied and the environment is protected during all time. The role of this position is also assisting Environment Section Head to ensure compliance with local regulations such as Supreme Council for Environment, international environmental standards, and ISO 14001. The position should provide expert opinions in environmental matters and provide recommendations on latest environmental technologies, best practices, and international standards that are applicable at BAC and BIA.</p><p>KEY ACCOUNTABILITIES Introduce environmental programs that promote a positive environment culture throughout BAC and it subsidiary and sister companies, stakeholders, and BIA community. Support the Head in developing, implementing, and maintaining the environment management system and ensure that the system is followed by all BAC departments and for any activity being carried out at BIA. Plan awareness programs on environmental requirements/ pollution control, prevention &amp; development. Support Head Environment in developing and enhancing the environmental Monitoring program and its implementation for BAC activities, stakeholders, and contractors. Inspect facilities, identifying potentially environmental hazards and provide engineering solution. Provide recommendations on various processes and improvements that will reduce environmental risks and pollution. Develop a high-level understanding of workplace processes and equipment to best discern opportunities for improvement and the elimination of any potential environmental impacts. Ensure awareness of environment and developments are communicated. Accurate and effective reporting / auditing documentation Perform root cause analysis for environmental incidents that occur within BIA to prevent reoccurrence. Provide regular updates to the Head Environment on environmental matters. Maintain knowledge of relevant and up to date environmental laws, legislation, latest technologies, and best practices to ensure that BIA follows and implements the best industry standards and practices within Bahrain and relevant external accrediting bodies. Perform regular audits on internal and external stakeholder ensuring that all environmental policies and procedures are being followed and ensuring the overall protection of environment. Perform Ad-hoc tasks as requested by Environment Head.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education / Qualifications Bachelor s degree in engineering, environment engineering, or environment science. Professional certificate in environment (e.g. Nebosh Environment, ISO 14001, etc) or environmental experience</p><p>Experience A minimum of 0-2 years experience in relevant field</p><p>Job Specific Skills : Proficient in English and Arabic Proficient in MS Office High Level Communication Skills Awareness of industry procedures and best practice and key industry environmental principles. Strong analytical skills</p><p></p></section>

<p><h4>Company description</h4> <p>Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.</p> <p>The hotel offers 97 luxury hotel rooms and 10 suites with state-of-the-art facilities and amenities. Our 5 star hotel went through a complete transformation, including restaurants and bars as well as rooms and suites.</p> <p>Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge offers exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday brunch.</p> <p>The award-winning European Rimal spa features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.</p> <p>Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.</p> <h4>Job description</h4> <p>The bar waiter will be responsible for the day-to-day service, working alongside waiters and bartenders supporting them during service with food pick up, table service, clearing tables, station refills, and drink service. Responsible for performing tasks to the highest standards from the moment a guest enters to the moment they leave and enhancing their experience with us.</p> <p>Responsible for maintaining the stations and the bar along with being the communication point between back of house and front of house. Supporting hostess and other team members when required and supplying guest feedback and requests to management.</p> <p>Responsible for specific stations in the bars, delivers food and beverage services to customers, possesses the related knowledge, and is always present at his/her station.</p> <ul> <li>Take and serve guest orders promptly and according to service manual, including offering information about daily specials, soups, drinks to guests. Explain to guests as requested the menu items, their garnish, contents and preparation methods.</li> <li>Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.</li> <li>Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process.</li> <li>Address guests' service needs in a professional, positive, and timely manner.</li> <li>Inform customers about order alternatives and encourage the sales of targeted services.</li> <li>Deliver maximum service in each unit, keeping in line with service rules.</li> <li>Maintain any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors.</li> <li>Comply with the departmental instructions and procedures published by the F&B Department.</li> <li>Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.</li> <li>Comply with operational rules.</li> <li>Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.</li> <li>Attend the orientation training.</li> <li>Strive to achieve 100% customer satisfaction.</li> </ul> <h4>Qualifications</h4> <ul> <li>Ability to communicate clearly and efficiently in English.</li> <li>Enthusiasm and commitment to delivering and offering the best service and experiences possible in any situation.</li> <li>Proven track record of surprising and delighting guests.</li> <li>To be detail oriented and to work within a team.</li> <li>Flexibility to respond to a range of different work situations.</li> <li>Works well within a team environment.</li> <li>A proven track record and ability to provide high levels of service under pressure.</li> <li>Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance.</li> </ul> <h4>Additional information</h4> <p><strong>Why work for Accor?</strong></p> <p>When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners including travel, gourmet, wellness, and shopping.</p></p><p></p>

<p>POSITION SUMMARY A Demi Chef de Partie - Bakery assists in the preparation and baking of breads, pastries, and other bakery products while maintaining high standards of quality, hygiene, and food safety. The role also supports inventory management, collaborates with the culinary team on new creations, and helps ensure the smooth operation of the bakery section. 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. 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 or for an entire work shift. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p>The Pastry Commis I is responsible for assisting in the preparation, production, and presentation of high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining Four Seasons standards of excellence. The role supports the pastry team in delivering exceptional culinary experiences through consistency, creativity, attention to detail, and adherence to food safety standards.</p><p>What you will do</p><ul><li>Prepare and produce a variety of pastries, cakes, desserts, breads, viennoiseries, chocolates, and specialty baked goods according to established recipes and presentation standards.</li><li>Assist the Pastry team in the day-to-day operation of the pastry kitchen.</li><li>Ensure all products meet Four Seasons quality standards for taste, appearance, freshness, and consistency.</li><li>Prepare mise en place and ingredients required for daily production and service.</li><li>Follow recipes, portion controls, and production schedules accurately to ensure consistency and minimize waste.</li><li>Maintain proper storage, labeling, and rotation of food products in accordance with FIFO procedures.</li><li>Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards.</li><li>Keep all workstations, equipment, refrigerators, and storage areas clean, organized, and well maintained.</li><li>Assist with the receiving, inspection, and storage of food deliveries, ensuring quality standards are met.</li><li>Monitor the quality of ingredients and finished products, reporting any concerns to supervisors.</li><li>Minimize food waste through proper preparation, handling, and storage practices.</li><li>Support the preparation of customized cakes, desserts, and special guest requests.</li><li>Safely operate pastry kitchen equipment and report any maintenance issues immediately.</li><li>Work collaboratively with colleagues and other hotel departments to ensure smooth and efficient operations.</li><li>Participate in training programs and continuously develop pastry and baking skills.</li><li>Maintain high grooming and professional standards in accordance with Four Seasons policies.</li><li>Perform additional duties as assigned by management to support departmental and operational needs.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Certificate or Diploma in Pastry Arts, Baking, Culinary Arts, or a related field preferred.</p><p>Minimum 1-2 years of experience in a pastry kitchen, bakery, luxury hotel, or fine-dining establishment.</p><p>Basic knowledge of pastry techniques, baking methods, chocolate work, and dessert preparation.</p><p>Understanding of food safety, hygiene, and HACCP standards.</p><p>Ability to work in a fast-paced environment while maintaining attention to detail.</p><p>Strong teamwork and communication skills.</p><p>Ability to follow instructions and established procedures.</p><p>Good command of English; additional languages are an advantage.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>A Demi Chef de Partie - Bakery assists in the preparation and baking of breads, pastries, and other bakery products while maintaining high standards of quality, hygiene, and food safety. The role also supports inventory management, collaborates with the culinary team on new creations, and helps ensure the smooth operation of the bakery section.<br>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. 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 or for an entire work shift. 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.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.&nbsp;<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.<br><br><p><b>About the role</b></p><br><br>The Pastry Commis I is responsible for assisting in the preparation, production, and presentation of high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining Four Seasons standards of excellence.<br>The role supports the pastry team in delivering exceptional culinary experiences through consistency, creativity, attention to detail, and adherence to food safety standards.<br><br><br><p><b>What you will do</b></p><br><br><br><ul><li><p>Prepare and produce a variety of pastries, cakes, desserts, breads, viennoiseries, chocolates, and specialty baked goods according to established recipes and presentation standards.</p><br><br></li><li><p>Assist the Pastry team in the day-to-day operation of the pastry kitchen.</p><br><br></li><li><p>Ensure all products meet Four Seasons quality standards for taste, appearance, freshness, and consistency.</p><br><br></li><li><p>Prepare mise en place and ingredients required for daily production and service.</p><br><br></li><li><p>Follow recipes, portion controls, and production schedules accurately to ensure consistency and minimize waste.</p><br><br></li><li><p>Maintain proper storage, labeling, and rotation of food products in accordance with FIFO procedures.</p><br><br></li><li><p>Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards.</p><br><br></li><li><p>Keep all workstations, equipment, refrigerators, and storage areas clean, organized, and well maintained.</p><br><br></li><li><p>Assist with the receiving, inspection, and storage of food deliveries, ensuring quality standards are met.</p><br><br></li><li><p>Monitor the quality of ingredients and finished products, reporting any concerns to supervisors.</p><br><br></li><li><p>Minimize food waste through proper preparation, handling, and storage practices.</p><br><br></li><li><p>Support the preparation of customized cakes, desserts, and special guest requests.</p><br><br></li><li><p>Safely operate pastry kitchen equipment and report any maintenance issues immediately.</p><br><br></li><li><p>Work collaboratively with colleagues and other hotel departments to ensure smooth and efficient operations.</p><br><br></li><li><p>Participate in training programs and continuously develop pastry and baking skills.</p><br><br></li><li><p>Maintain high grooming and professional standards in accordance with Four Seasons policies.</p><br><br></li><li><p>Perform additional duties as assigned by management to support departmental and operational needs.</p><br><br></li></ul><br><br><br><p><b>What you bring</b></p><br><br><br><ul><li><p>Certificate or Diploma in Pastry Arts, Baking, Culinary Arts, or a related field preferred.</p><br><br></li><li><p>Minimum 1-2 years of experience in a pastry kitchen, bakery, luxury hotel, or fine-dining establishment.</p><br><br></li><li><p>Basic knowledge of pastry techniques, baking methods, chocolate work, and dessert preparation.</p><br><br></li><li><p>Understanding of food safety, hygiene, and HACCP standards.</p><br><br></li><li><p>Ability to work in a fast-paced environment while maintaining attention to detail.</p><br><br></li><li><p>Strong teamwork and communication skills.</p><br><br></li><li><p>Ability to follow instructions and established procedures.</p><br><br></li><li><p>Good command of English; additional languages are an advantage.</p><br><br></li></ul><br><br><br><br><br><br><br> </div>

<p>Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Assesses inventory and requests resupply when necessary Plates meal items under the chef de partie s supervision Disposes spoiled items and adheres to sanitation regulations and safety standards Maintain a positive and professional approach with co-workers Produce high-quality plates both design and taste-wise</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience as a Pastry Commis or similar role is preferred. Minimum of 1 2 years of experience in a pastry kitchen, bakery, hospitality, or catering environment Must be currently present in Bahrain Must be a proficient communicator in English Good understanding of food, health, and safety regulations Previous experience in a food manufacturing facility experience is a plus</p>

<p>Capital School is looking for an Design &amp; Technology Technician. Job Purpose To provide effective technical and practical support to the Design &amp; Technology department, enabling high-quality teaching and learning. The postholder will assist DT teachers during lessons, prepare teaching materials and resources, support CAD/CAM activities, manage equipment and orders, and promote excellent Health &amp; Safety practice within workshops and learning spaces. Key Responsibilities Classroom &amp; Curriculum Support Support DT teachers during practical lessons to ensure safe, effective delivery of learning activities. Prepare, set up, and clear away tools, materials, equipment, and resources for lessons. Assist students under teacher direction during practical activities where appropriate. Support differentiation by preparing resources suited to varying student needs and abilities. Maintain a well-organised and engaging learning environment. CAD/CAM &amp; Technical Support Support the operation and maintenance of CAD/CAM equipment (e.g., laser cutters, 3D printers, CNC machines) where applicable. Assist in preparing digital files and materials for student projects. Provide technical support to staff and students using design software and digital manufacturing tools. Training in CAD/CAM systems will be provided where required. Resources, Stock &amp; Orders Monitor and maintain inventory of tools, materials, and consumables. Prepare and process departmental orders in line with school procedures. Maintain accurate records of equipment and resources. Source materials and liaise with suppliers as directed by the Head of Department. Health &amp; Safety Promote and maintain high standards of Health &amp; Safety across all DT spaces. Ensure tools, machinery, and equipment are maintained and used safely. Support risk assessments and ensure compliance with school safety procedures. Maintain tidy, safe, and compliant workshop environments. Support regular safety checks and report any hazards promptly. General Department Support Assist with displays, exhibitions, and student showcases. Support extracurricular activities and school events related to DT where required. Contribute to the smooth daily running of the department. Undertake other reasonable duties as directed by the Head of Department or Senior Leadership.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Person Specification</strong> Essential Strong organisational skills and attention to detail. Ability to work collaboratively within a school environment. Good practical skills and an interest in Design &amp; Technology. Awareness of Health &amp; Safety practices in practical environments. Good communication and interpersonal skills. Desirable Experience working in a school, workshop, or technical environment. Knowledge or experience of CAD/CAM systems and digital manufacturing. Experience managing stock or resources.</p><p><strong>Professional Development</strong> Training will be provided in CAD/CAM systems and relevant technical equipment where required. Ongoing professional development opportunities aligned with departmental and school needs.</p><p><strong>Safeguarding</strong> Capital School Bahrain is committed to safeguarding and promoting the welfare of children and young people. The successful candidate will be required to undergo relevant background checks in line with school policy.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Pastry Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Recognizes superior quality products, presentations and flavor.<br>• Maintains food preparation handling and correct storage standards.<br>• Maintains purchasing, receiving and food storage standards.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Follows proper handling and right temperature of all food products.<br>• Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Ensures compliance with all applicable laws and regulations.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Strives to improve service performance.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<br>• Purchases appropriate supplies and manage inventories according to budget.<br>Supports Training and Development Activities&nbsp;<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<br>• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures property policies are administered fairly and consistently.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>• Attends and participates in all pertinent meetings.<br>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.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p><h4>Company description</h4> <p>Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.</p> <p>The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.</p> <p>Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday brunch.</p> <p>The award-winning European Rimal spa features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.</p> <p>Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf region.</p> <h4>Job description</h4> <p>The waiter will be responsible for the day-to-day service, supporting the team during service with food pick up, table service, clearing tables, station refills, drink service. Responsible for performing tasks to the highest standards from the moment a guest enters to the moment they leave and enhancing their experience with us.</p> <p>Knowledge of menu and all products served within the Silk's restaurant.</p> <p>Deliver food orders from the kitchen to customers’ tables rapidly and accurately with an explanation of each dish for the guest.</p> <p>Act as the contact point between front of the house and back of the house staff.</p> <p>Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.</p> <p>Explain the dishes to the guest with a knowledgeable and in a professional manner.</p> <p>Check in with customers and take additional orders or refill water, as needed and requested by senior colleagues.</p> <p>Is responsible for serving food orders and removing used dishes and utensils.</p> <p>Ensure food is served in accordance with safety standards.</p> <p>Inform restaurant staff about customers’ feedback or requests.</p> <p>Commit to best possible sustainable practices daily in terms of waste management and purchasing.</p> <p>Additional responsibilities in absence of line manager or senior employee.</p> <p>Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.</p> <p>Ensure that all potential and real hazards are reported immediately and rectified.</p> <h4>Qualifications</h4> <ul> <li>Ability to communicate clearly and efficiently in English, both verbal and written.</li> <li>Enthusiasm and commitment to delivering and offering the best service and experiences possible in any situation.</li> <li>Proven track record of surprising and delighting guests.</li> <li>To be detail oriented and to work within a team.</li> <li>Flexibility to respond to a range of different work situations.</li> <li>Works well within a team environment.</li> <li>A proven track record and ability to provide high levels of service under pressure.</li> <li>Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance.</li> </ul> <h4>Additional information</h4> <p>Why work for Accor?</p> <p>When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).</p></p><p></p>

<p>We are looking for a Baker to prepare different types of bread and a wide range of pastries, like sourdough, multigrain, focaccia, brioche, pizza dough, bagels, and cakes.</p><p>Responsibilities</p><ul><li>Open the bakery early in the morning</li><li>Clean kitchen equipment and tools before use</li><li>Weigh flour and other ingredients to prepare dough</li><li>Bake different bread types, sourdough, multigrain, focaccia, brioche, pizza dough, bagels, cakes</li><li>Adjust oven temperatures to ensure proper baking</li><li>Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits)</li><li>Shape dough to prepare different types of pastries, including croissants, cookies and sweet rolls</li><li>Track food supplies and place orders, as needed</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Requirements and skills</p><ul><li>Experience as a Baker, Pastry Chef or similar role</li><li>Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters</li><li>Understanding of food safety practices</li><li>Excellent time-management skills</li><li>Flexibility to work in early morning shifts</li><li>Certification from a culinary school is a plus</li></ul>

<p>Pre-Opening &amp; Facility Setup Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements. Support equipment selection, installation, and commissioning to meet targeted production volumes. Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels. Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch. Culinary Leadership &amp; Product Development Oversee culinary standards across bakery, pastry, and hot-kitchen divisions. Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl. Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities. Balance recipe creativity with scalability, cost efficiency, and operational simplicity. Production Planning &amp; Daily Operations Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules. Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime. Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams. Build contingency procedures for equipment failure, peak demand spikes, or supply shortages. Food Safety, QA &amp; Compliance Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations. Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management. Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes. Ensure audit readiness for internal, brand, and municipal regulatory inspections. Cost Control, Yield &amp; Profitability Manage full recipe costing to track precise raw material, portion, and packaging expenses. Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction. Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders. Optimize productivity and product mix to support overall facility break-even and long-term margins. Procurement &amp; Inventory Management Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options. Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items. Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows. Team Leadership &amp; Talent Development Recruit, train, and mentor supervisors and production staff across all kitchen sections. Build shift rosters aligned with demand, track staff performance, and establish cross-training programs. Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline. Systems, Documentation &amp; Process Improvement Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules. Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency. Drive process simplification and recommend practical technology or automation to increase throughput. Commercial Growth &amp; Business Expansion Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures. Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens. Ensure new commercial revenue streams scale safely without impacting core internal brand standards. Stakeholder &amp; Cross-Functional Management Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams. Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications Minimum of 10 years of experience as an Executive Chef. Bachelors degree or equivalent experience. Strong leadership and management skills. Excellent communication and organizational abilities. Knowledge of current industry trends and techniques. Ability to work in a fast-paced and high-pressure environment. Strong understanding of food and labor costs and the ability to manage them effectively.</p>

<p><h4>Job description</h4> <p>Bank ABC seeks to recruit an IFRS9 & ECL Reporting Officer in the Group Risk Management Department based in our Head Office, in Bahrain. The primary responsibility of this role involves running the Moodys IFRS9 RCO on several environments/contexts for different units/subsidiaries as applicable.</p> <p>Regularly maintaining, updating, and monitoring the Expected Credit Loss (ECL) framework, including the calculation rules and engines in line with internal policies and regulatory requirements.</p> <p>The role requires a sound understanding of SQL and related database technologies and a high-level familiarity with statistical tools such as SAS. A strong knowledge of IFRS9 guidelines, Basel guidelines, and credit risk management tools is essential.</p> <h4>Responsibilities of the role</h4> <p>Reporting to the Head of IFRS9 & ECL Reporting, the job holder will be responsible for:</p> <ul> <li>Generation of IFRS9 ECL provision results on a quarterly basis through the Moodys RCO for both Group and Unit levels using different environments/contexts.</li> <li>Engaging with all ABC subsidiaries and business units to collect necessary data and ensure that the data provided is accurate by performing periodic checks.</li> <li>Generating analytical reports related to ECL from Strategic System.</li> <li>Define and validate the integration of the RCO with other risk management systems.</li> <li>Preparing and maintaining all internal standards, policies and rules on IFRS9. Active engagement, awareness and monitoring of any proposed or announced policy changes together with preparation for the impact of such changes.</li> <li>Providing support for other critical strategic risk management initiatives which include Risk MI Dashboard, Stress Testing, ICAAP, portfolio reporting, etc.</li> <li>Maintaining and monitoring ECL strategic system configuration for any required changes. Engage and perform any necessary UAT for changes in the RCO and assist with efforts to automate the ECL computation where applicable.</li> <li>Reporting P&L charge to GCC which includes reconciliation between Group Finance & Group Risk. Not limited to reconciliation of Stage 3 accounts with Group RLU.</li> </ul> <h4>Areas of knowledge, qualification and experience</h4> <ul> <li>2-5 years' experience in a similar function with a large regional or global financial institution.</li> <li>A graduate degree with banking & finance background.</li> <li>High level of data handling skills.</li> <li>Strong knowledge of IFRS9 regulations.</li> <li>Good knowledge of credit risk measurement techniques such as risk ratings.</li> <li>Strong, hands-on proficiency in SQL and related database technologies (i.e. SAS, R & Python) beyond basic or high-level understanding.</li> <li>Ability to learn and update skills on the job.</li> <li>Expert-level Excel skills, including data cleaning, advanced functions (e.g., VLOOKUP/XLOOKUP, INDEX-MATCH), and large-dataset management.</li> <li>Good organizational skills.</li> </ul></p><p></p>

<p>We are looking for an Executive Chef who will be responsible for overseeing all aspects of our culinary operations, including creating and executing menus, managing kitchen staff, and maintaining high-quality standards of food and service. The ideal candidate will have a strong background in culinery and exceptional leadership skills.</p><p><strong>Responsibilities</strong></p><p><strong>Pre-Opening &amp; Facility Setup</strong></p><ul><li>Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements.</li><li>Support equipment selection, installation, and commissioning to meet targeted production volumes.</li><li>Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels.</li><li>Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch.</li></ul><p><strong>Culinary Leadership &amp; Product Development</strong></p><ul><li>Oversee culinary standards across bakery, pastry, and hot-kitchen divisions.</li><li>Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl.</li><li>Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities.</li><li>Balance recipe creativity with scalability, cost efficiency, and operational simplicity.</li></ul><p><strong>Production Planning &amp; Daily Operations</strong></p><ul><li>Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules.</li><li>Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime.</li><li>Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams.</li><li>Build contingency procedures for equipment failure, peak demand spikes, or supply shortages.</li></ul><p><strong>Food Safety, QA &amp; Compliance</strong></p><ul><li>Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations.</li><li>Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management.</li><li>Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes.</li><li>Ensure audit readiness for internal, brand, and municipal regulatory inspections.</li></ul><p><strong>Cost Control, Yield &amp; Profitability</strong></p><ul><li>Manage full recipe costing to track precise raw material, portion, and packaging expenses.</li><li>Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction.</li><li>Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders.</li><li>Optimize productivity and product mix to support overall facility break-even and long-term margins.</li></ul><p><strong>Procurement &amp; Inventory Management</strong></p><ul><li>Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options.</li><li>Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items.</li><li>Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows.</li></ul><p><strong>Team Leadership &amp; Talent Development</strong></p><ul><li>Recruit, train, and mentor supervisors and production staff across all kitchen sections.</li><li>Build shift rosters aligned with demand, track staff performance, and establish cross-training programs.</li><li>Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline.</li></ul><p><strong>Systems, Documentation &amp; Process Improvement</strong></p><ul><li>Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules.</li><li>Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency.</li><li>Drive process simplification and recommend practical technology or automation to increase throughput.</li></ul><p><strong>Commercial Growth &amp; Business Expansion</strong></p><ul><li>Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures.</li><li>Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens.</li><li>Ensure new commercial revenue streams scale safely without impacting core internal brand standards.</li></ul><p><strong>Stakeholder &amp; Cross-Functional Management</strong></p><ul><li>Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams.</li><li>Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 10 years of experience as an Executive Chef.</p><p>Bachelors degree or equivalent experience.</p><p>Strong leadership and management skills.</p><p>Excellent communication and organizational abilities.</p><p>Knowledge of current industry trends and techniques.</p><p>Ability to work in a fast-paced and high-pressure environment.</p><p>Strong understanding of food and labor costs and the ability to manage them effectively.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><br><p>We are looking for an Executive Chef who will be responsible for overseeing all aspects of our culinary operations, including creating and executing menus, managing kitchen staff, and maintaining high-quality standards of food and service. The ideal candidate will have a strong background in culinery and exceptional leadership skills.</p><br><br><br><p><strong>Responsibilities</strong></p><br><br><p>Pre-Opening &amp; Facility Setup</p><br><br><ul><li><p>Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements.</p><br><br></li><li><p>Support equipment selection, installation, and commissioning to meet targeted production volumes.</p><br><br></li><li><p>Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels.</p><br><br></li><li><p>Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch.</p><br><br></li></ul><p>Culinary Leadership &amp; Product Development</p><br><br><ul><li><p>Oversee culinary standards across bakery, pastry, and hot-kitchen divisions.</p><br><br></li><li><p>Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl.</p><br><br></li><li><p>Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities.</p><br><br></li><li><p>Balance recipe creativity with scalability, cost efficiency, and operational simplicity.</p><br><br></li></ul><p>Production Planning &amp; Daily Operations</p><br><br><ul><li><p>Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules.</p><br><br></li><li><p>Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime.</p><br><br></li><li><p>Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams.</p><br><br></li><li><p>Build contingency procedures for equipment failure, peak demand spikes, or supply shortages.</p><br><br></li></ul><p>Food Safety, QA &amp; Compliance</p><br><br><ul><li><p>Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations.</p><br><br></li><li><p>Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management.</p><br><br></li><li><p>Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes.</p><br><br></li><li><p>Ensure audit readiness for internal, brand, and municipal regulatory inspections.</p><br><br></li></ul><p>Cost Control, Yield &amp; Profitability</p><br><br><ul><li><p>Manage full recipe costing to track precise raw material, portion, and packaging expenses.</p><br><br></li><li><p>Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction.</p><br><br></li><li><p>Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders.</p><br><br></li><li><p>Optimize productivity and product mix to support overall facility break-even and long-term margins.</p><br><br></li></ul><p>Procurement &amp; Inventory Management</p><br><br><ul><li><p>Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options.</p><br><br></li><li><p>Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items.</p><br><br></li><li><p>Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows.</p><br><br></li></ul><p>Team Leadership &amp; Talent Development</p><br><br><ul><li><p>Recruit, train, and mentor supervisors and production staff across all kitchen sections.</p><br><br></li><li><p>Build shift rosters aligned with demand, track staff performance, and establish cross-training programs.</p><br><br></li><li><p>Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline.</p><br><br></li></ul><p>Systems, Documentation &amp; Process Improvement</p><br><br><ul><li><p>Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules.</p><br><br></li><li><p>Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency.</p><br><br></li><li><p>Drive process simplification and recommend practical technology or automation to increase throughput.</p><br><br></li></ul><p>Commercial Growth &amp; Business Expansion</p><br><br><ul><li><p>Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures.</p><br><br></li><li><p>Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens.</p><br><br></li><li><p>Ensure new commercial revenue streams scale safely without impacting core internal brand standards.</p><br><br></li></ul><p>Stakeholder &amp; Cross-Functional Management</p><br><br><ul><li><p>Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams.</p><br><br></li><li><p>Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</p><br><br></li></ul><br><p><strong>Qualifications</strong></p><br><br><ul><li><p>Minimum of 10 years of experience as an Executive Chef.</p><br><br></li><li><p>Bachelors degree or equivalent experience.</p><br><br></li><li><p>Strong leadership and management skills.</p><br><br></li><li><p>Excellent communication and organizational abilities.</p><br><br></li><li><p>Knowledge of current industry trends and techniques.</p><br><br></li><li><p>Ability to work in a fast-paced and high-pressure environment.</p><br><br></li><li><p>Strong understanding of food and labor costs and the ability to manage them effectively.</p><br><br></li></ul><br> <br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Al Zain Jewellery, Head quartred in the Kingdom of Bahrain, is one of the most prominent luxury jewellery retailers in the region. With a vision to blend rich Arabian heritage with modern designs, Al Zain offers unique and authentic collections. The company has expanded with over 14 boutiques within GCC , Al Zain takes pride in its handcrafted quality and craftsmanship, manufacturing pieces that range from contemporary everyday 18k jewellery to bespoke high jewellery, as well as traditional Arabian jewellery crafted in a unique hue of 21k gold.</p><br><p>This is a full-time on-site role for a Talent Acquisition Specialist, located in Manama. The Talent Acquisition Specialist will be responsible for managing the full-life recruitment cycle, including sourcing, interviewing, hiring, and employer branding. The role also involves coordinating with hiring managers to understand staffing needs, creating job postings, and maintaining a positive candidate experience throughout the recruitment process.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Experience in Full-life Cycle Recruiting and Hiring</li><li>Skills in Employer Branding and Recruiting</li><li>Proficiency in Interviewing techniques and candidate evaluation</li><li>Strong communication and interpersonal skills</li><li>Ability to work collaboratively with a team</li><li>Experience in the luxury retail industry is a plus</li><li>Bachelor's degree in Human Resources, Business Administration, or related field</li></ul><p></p></section>

<p>Reporting to: Head of Student Development and Wellbeing. Objective/ Role Purpose: To provide senior coordination and supervision of the University’s extra and co-curricular student personal and professional development (PPD) programmes delivered by the Student Development and Wellbeing Department, supporting the development of well-rounded, resilient and professionally prepared healthcare graduates. Key responsibilities: Development of effective coordination strategies, planning, enhancement and evaluation of a range of university-wide extra- and co-curricular student development programmes, ensuring that opportunities are accessible, inclusive, evidence-informed and aligned with the University’s graduate profile, curriculum, student needs and strategic priorities, designed to enhance student experience and academic, personal and professional growth. Provide effective coordination and oversight of key University extra- and co-curricular personal and professional development programmes, including: International Citizenship Award Programme Personal Tutor Programme for Foundation Year medical students Student Health Ambassador Programme Personal and Professional Development Fund for students attending research conferences, workshops and PPD events Student Engagement and Partnership (StEP) Programme Other student development, engagement and support initiatives as required. Work closely with the Head of Student Development and Wellbeing to contribute to the development and implementation of the Department's student development strategy. Enhance existing department programmes to support students in shaping the knowledge, skills, attributes and professional behaviours required for successful future careers and which support students' Professional Identity Formation, as defined within the curriculum, complementing formal academic and clinical education. Work collaboratively and co-create initiatives with students and relevant stakeholders, including clinical partners, who contribute to the achievement of the University's student graduate profile. Work closely with the Department’s Communications Coordinator to supervise programme promotion and coordinate communications, events, workshops and activities using appropriate digital platforms, media and communication channels as appropriate. Develop effective communication and promotional approaches to ensure that students are aware of available opportunities and understand their relevance to their personal and professional development. Manage programme budgets and expenditure, ensuring effective and appropriate use of allocated resources and compliance with University approval procedures. Coordinate programme documentation, resources and communications, ensuring that Information is accurate, accessible and regularly updated. Prepare and publish relevant programme information and resources on the University's Virtual Learning Environment (VLE) and other media. Monitoring, Evaluation and Quality Enhancement: Establish and maintain appropriate systems for monitoring participation, engagement, progression and outcomes across PPD programmes. Maintain accurate databases, records, metrics and management information relating to student engagement with extra- and co-curricular programmes. Gather and analyse student and stakeholder feedback to evaluate the quality, relevance and effectiveness of programmes. Produce regular reports and presentations on programme participation, outcomes, impact and areas for development. Use data, feedback, research and evidence-informed practice to identify opportunities for continuous improvement. Contribute to quality assurance, review and enhancement processes relating to student development and experience.</p><p><strong>Desired Candidate Profile</strong></p><p>Higher level degree in relevant topic such as education/professional development / teaching and learning/training and development. Student-centred, with significant experience in programme coordination / education/training and development or professional education including marketing of programme offerings. Experience of working collaboratively within a higher education, healthcare education or professional education environment is highly desirable. Strong organisational and project management skills with the ability to manage multiple priorities and work under pressure to meet deadlines effectively. Excellent intercultural communication skills, with the ability to engage effectively with students, academic and professional services colleagues and external stakeholders. Excellent digital literacy skills, including databases, communication platforms and other media Strong data management and analytical skills, with the ability to collect, interpret and present participation, engagement and outcome data. Ability to evaluate programmes and use evidence, feedback and data to inform decision making and quality improvement processes. Ability to work independently, exercise initiative and judgement, and take ownership of assigned programmes, events related to programmes, and projects. Results-oriented approach, with the ability to work effectively under pressure and deliver high-quality outcomes within agreed timescales. Collaborative and proactive approach, with the ability to work effectively as part of a multidisciplinary and dynamic team. Flexible approach required towards working hours, with occasional out-of-hours work required to support student programmes, events and activities.</p>

<p><h4>Description</h4> <p><strong>Profile summary</strong><br> The IT Associate is responsible for supporting the organization's digital transformation by developing and maintaining business applications, automating processes, and implementing data-driven reporting solutions within the Project Controls Department. The role works closely with engineers, planners, and project managers to improve operational efficiency through technology, process optimization, and effective IT support.</p> <h4>Key responsibilities</h4> <ul> <li>Support digital transformation and system integration initiatives across the organization.</li> <li>Develop, maintain, and enhance business applications based on operational requirements.</li> <li>Design, implement, and maintain KPI dashboards and reporting solutions.</li> <li>Automate workflows and streamline processes within the Planning & Project Controls Department.</li> <li>Provide technical support, troubleshooting, and system maintenance for departmental applications.</li> <li>Collaborate with engineers, planners, and project managers to identify business needs and deliver effective IT solutions.</li> <li>Analyze existing processes and recommend technology improvements to enhance productivity and accuracy.</li> <li>Prepare technical documentation, user manuals, and training materials.</li> <li>Perform additional duties and special assignments as directed by the General Manager – Project Controls.</li> </ul> <h4>Qualifications, skills & experience</h4> <ul> <li>Bachelor's degree in Information Technology, Computer Science, or a related discipline.</li> <li>Strong analytical and problem-solving abilities.</li> <li>Experience with process automation tools and workflow optimization.</li> <li>Knowledge of data analysis, KPI reporting, and dashboard development.</li> <li>Familiarity with project planning and project controls systems.</li> <li>Excellent organizational skills and attention to detail.</li> <li>Strong communication, stakeholder management, and teamwork skills.</li> <li>Ability to work independently while managing multiple priorities.</li> <li>Proactive approach to identifying and implementing technology improvements.</li> <li>Experience in application development, system support, or IT operations.</li> <li>Hands-on experience with business process automation and reporting tools.</li> <li>Experience supporting multidisciplinary teams in a project-based environment is preferred.</li> <li>Exposure to engineering, construction, or project controls environments is an advantage.</li> </ul></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Profile Summary The IT Associate is responsible for supporting the organization's digital transformation by developing and maintaining business applications, automating processes, and implementing data-driven reporting solutions within the Project Controls Department.<br> The role works closely with engineers, planners, and project managers to improve operational efficiency through technology, process optimization, and effective IT support.<br> Key Responsibilities Support digital transformation and system integration initiatives across the organization.<br> Develop, maintain, and enhance business applications based on operational requirements.<br> Design, implement, and maintain KPI dashboards and reporting solutions.<br> Automate workflows and streamline processes within the Planning &amp; Project Controls Department.<br> Provide technical support, troubleshooting, and system maintenance for departmental applications.<br> Collaborate with engineers, planners, and project managers to identify business needs and deliver effective IT solutions.<br> Analyze existing processes and recommend technology improvements to enhance productivity and accuracy.<br> Prepare technical documentation, user manuals, and training materials.<br> Perform additional duties and special assignments as directed by the General Manager – Project Controls.<br> Qualifications, Skills &amp; Experience Bachelor's degree in Information Technology, Computer Science, or a related discipline.<br> Strong analytical and problem-solving abilities.<br> Experience with process automation tools and workflow optimization.<br> Knowledge of data analysis, KPI reporting, and dashboard development.<br> Familiarity with project planning and project controls systems.<br> Excellent organizational skills and attention to detail.<br> Strong communication, stakeholder management, and teamwork skills.<br> Ability to work independently while managing multiple priorities.<br> Proactive approach to identifying and implementing technology improvements.<br> Experience in application development, system support, or IT operations.<br> Hands-on experience with business process automation and reporting tools.<br> Experience supporting multidisciplinary teams in a project-based environment is preferred.<br> Exposure to engineering, construction, or project controls environments is an advantage.<br></span> </div>