Our client is a leading Luxury Goods Company which has asked us to look for a INTERIOR DESIGN PROJECT COORDINATOR Which has to play central role in co-ordination of Interior Design projects, by following the Store Concept guidelines, from design stage to completion, according to quality, budget and planning, ensuring that appropriate parties involved are fully briefed and have received accurate, up to date and timely information at all stages of project.
Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication. Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels. Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties. Three to four years experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
nsure consistent and smooth running of food production Ensure effective stock purchase, its receipt and storage Ensure that working areas are always kept clean Assist other kitchen staff as need arises Supervise performance of kitchen staff to ensure proper activity Perform other administrative tasks as will be communicated by superiors Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety Work towards exceeding customer’s expectation by encouraging and promoting high level of service Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly Give appropriate support or guidance to members of kitchen when need arises Resolve possible disputes within the kitchen and report any unresolved Promote good team spirit regularly Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules Prepare substitute items Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods Ensure proper arrangement and garnishing of food Manage food logs Monitor the quality and quantity of food prepared Assist in recruiting, hiring, and training employee cooks Report the need for maintenance to appropriate staff
Under the guidance of the Executive Chef and Executive Sous Chef,supervise, train, coordinate and plan the kitchen operations
NORDSON is looking for a dynamic person who is customer orientated with solid technical background. This role will involve regular travel on a weekly basis throughout all DACH regions (Up to 60%). The successful candidate will need to have tenacity to maintain this on a long-term basis. Therefore, it is important that they have the capability to use their own initiative and work independently.
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