وظائف مصمم مطابخ في العراق

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently looking for&nbsp; dynamic, and self motivated Food &amp; Beverage professionals who want to move their careers forward.<br><br>As part of the team, some of the key responsibilities will include:<br><br>• Clean food processing facilities, storage rooms, walk in fridge’s, kitchen utensils, immediate corridors and holding areas as well as the operation equipment<br>• Work in close cooperation with all kitchen and service employees<br>• Work as per duty schedule and shifts<br>• Perform all stewarding tasks as per given instructions<br>• Ensure minimum wastage, breakage and spoilage</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Role Purpose <br> <p><span>Zain Iraq is actively recruiting to hire a Senior Product Designer - Digital Platforms to turn product vision and business priorities into specifications precise enough to build from. The role owns the documentation bridge between what the business asks for and what technology teams deliver.</span></p><br><p><span>The role is responsible for defining features through user stories, functional and technical requirements, and acceptance criteria that leave no room for interpretation, and for confirming feasibility with technology teams before development begins.</span></p><br><p><span>This is a technical specification and documentation role, distinct from Experience Design. The role owns the precision of what is defined and the responsibility that what gets built is what was asked for.</span></p><br> <br> <br><br> Responsibilities <br> <ul><li><p><span>Translate the product vision and business priorities set by product owners into detailed product requirements and specifications.</span></p><br></li><li><p><span>Define features through comprehensive user stories setting out functional and technical requirements, including edge cases, error states and dependencies.</span></p><br></li><li><p><span>Develop acceptance criteria precise enough for quality assurance to test against and for technology teams to build from without interpretation.</span></p><br></li><li><p><span>Create and maintain product documentation as the single reference point for each feature, keeping it current as scope changes.</span></p><br></li><li><p><span>Work with technology teams to assess feature feasibility before development begins and resolve gaps between business intent and technical constraints.</span></p><br></li><li><p><span>Identify and document API, data, and third-party dependencies within the specification, so they are known before build rather than discovered during it.</span></p><br></li><li><p><span>Ensure technical constraints and integration requirements are reflected in the requirement itself and flag any dependency that affects deliverability.</span></p><br></li><li><p><span>Ensure backlog items meet the definition of ready before they are committed to a sprint, so development is never held up by an incomplete specification.</span></p><br></li><li><p><span>Contribute requirement detail to backlog refinement, resolving ambiguity before items enter development.</span></p><br></li><li><p><span>Provide requirement clarification on demand during build, at the point the question arises.</span></p><br></li><li><p><span>Review delivered features against the specification and acceptance criteria, and confirm the build matches the intent before sign-off.</span></p><br></li><li><p><span>Gather and analyses stakeholder requirements with product owners and convert them into actionable user stories.</span></p><br></li><li><p><span>Maintain the specification pipeline so requirements are documented ahead of development need.</span></p><br></li><li><p><span>Coordinate with Experience Design so that user journeys and interface designs are reflected accurately in the specification.</span></p><br></li><li><p><span>Challenge requirements that are unclear, conflicting, or commercially unjustified before they enter the backlog.</span></p><br></li><li><p><span>Work with the teams to define tracking and success metrics for each feature at the specification stage rather than after launch.</span></p><br></li><li><p><span>Evaluate feature adoption and usage against the metrics defined and specify iterative improvements.</span></p><br></li><li><p><span>Work with the quality assurance teams so that acceptance criteria, test conditions and defect resolution stay aligned to product intent.</span></p><br></li><li><p><span>Set and maintain the specification standards, templates and documentation conventions used across digital platforms.</span></p><br></li><li><p><span>Present feature scope, progress and performance to stakeholders in terms of business outcome rather than technical detail.</span></p><br></li></ul> <br> <br><br> Education, Experience, and Competencies <br> <p><strong><span>Education</span></strong></p><br><ul><li><p><span>Bachelor’s degree in Computer Science, Information Systems, Engineering, Business or a related discipline.</span></p><br></li></ul><p><strong><span>Experience</span></strong></p><br><ul><li><p><span>5+ years of experience in product management, business analysis, product ownership, or technical product specification for digital products.</span></p><br></li><li><p><span>Proven ability to define user stories, functional/technical requirements, and acceptance criteria for technology teams.</span></p><br></li><li><p><span>Experience working with Agile teams (Scrum/Kanban) and cross-functional stakeholders, including Product, Design, Development, and QA.</span></p><br></li><li><p><span>Experience specifying consumer-facing mobile and web products, including understanding APIs, data flows, dependencies, feasibility, and technical constraints.</span></p><br></li><li><p><span>Proficiency in JIRA, Confluence, Azure DevOps, and familiarity with Figma.</span></p><br></li><li><p><span>Strong analytical and documentation skills, with the ability to identify requirement gaps and translate data insights into product improvements.</span></p><br></li><li><p><span>Experience in telecom, fintech, e-commerce, or high-volume digital products is an advantage.</span></p><br></li></ul><p><strong><span>Competencies</span></strong></p><br><p><span>Behavioral</span></p><br><ul><li><p><span>Analytical Thinking</span></p><br></li><li><p><span>Problem Solving and Creativity</span></p><br></li><li><p><span>Initiative</span></p><br></li><li><p><span>Teamwork</span></p><br></li><li><p><span>Communication and Presentation</span></p><br></li><li><p><span>Relationship Building</span></p><br></li></ul><p><span>Technical</span></p><br><ul><li><p><span>Product Management</span></p><br></li><li><p><span>Technology Application</span></p><br></li><li><p><span>Project/Program Management</span></p><br></li><li><p><span>Business Modelling and Analysis</span></p><br></li><li><p><span>IT User Support</span></p><br></li><li><p><span>Strategic Planning</span></p><br></li></ul><p><span>IDE Competency</span></p><br><ul><li><p><span>Courage to Engage</span></p><br></li><li><p><span>Addressing Bias</span></p><br></li><li><p><span>Allyship</span></p><br></li></ul> <br> <br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Summary:</p><p>The BIM/Design Coordinator is responsible for coordinating all project design disciplines including</p><p>Architectural, Structural, and MEP to ensure fully coordinated, clash-free, accurate, and constructible drawings</p><p>are issued for construction.</p><p>The role acts as the central technical coordination point between consultants, contractors, suppliers, and</p><p>internal project teams to minimize design conflicts, delays, RFIs, and rework during construction.</p><p>The BIM/Design Coordinator manages design workflows, drawing control, interdisciplinary coordination, BIM</p><p>processes, and technical communication throughout the project lifecycle.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Primary Duties and Responsibilities:</p><p><br></p><p>Design Coordination</p><p> Coordinate Architectural, Structural, and MEP drawings and models.</p><p> Review all consultant drawings for completeness, consistency, constructability, and</p><p>clashes.</p><p> Ensure all disciplines are aligned before issuance for construction.</p><p> Identify design conflicts and coordinate resolutions with consultants.</p><p> Conduct technical coordination meetings with all design stakeholders.</p><p><br></p><p>BIM Coordination</p><p> Manage BIM coordination process using Revit, Navisworks, and BIM 360/ACC.</p><p> Perform clash detection and issue clash reports.</p><p> Coordinate federated BIM models from all disciplines.</p><p> Ensure BIM models comply with project standards and LOD requirements.</p><p><br></p><p>Drawing Management &amp; Document Control</p><p> Maintain master drawing register.</p><p> Ensure proper revision control and drawing status tracking. Verify that only latest approved drawings are issued to site teams.</p><p> Track IFC, shop drawings, and as-built drawings.</p><p><br></p><p>Technical Review &amp; Constructability</p><p> Review consultant drawings for constructability.</p><p> Identify impractical or conflicting design details before execution.</p><p> Support resolution of RFIs and technical queries.</p><p><br></p><p>Site Coordination Support</p><p> Assist construction teams in interpreting design documents.</p><p> Participate in site inspections and technical meetings.</p><p> Support resolution of unforeseen site clashes.</p><p><br></p><p>Design Change Management</p><p> Track and document all design changes.</p><p> Assess impact of design revisions on cost, schedule, and construction.</p><p> Maintain change logs and coordination records.</p><p><br></p><p>Reporting &amp; Documentation</p><p> Prepare weekly coordination reports.</p><p> Maintain clash logs and RFI logs.</p><p> Coordinate communication between consultants and stakeholders.</p><p><br></p><p>Qualifications</p><p> Bachelor’s Degree in Civil Engineering, Architectural Engineering, or MEP Engineering.</p><p> 4+ years in construction design coordination or BIM coordination.</p><p> Experience in residential/building construction projects.</p><p> Experience coordinating Architectural, Structural, and MEP systems.</p><p> Experience with consultant and contractor coordination.</p><p><br></p></div>

<p>Managing the office side of project execution on a day-to-day basis: ensuring sites have the materials, machinery, and approvals they need before they are required, and converting drawings, specifications, and bill of quantities into actionable, approved information; measuring what has been completed, documenting, certifying, and uploading it in the interim statements so the company receives its full dues on time. This role is the liaison between sites, suppliers, and the client consultant, and conveys this liaison in English.</p><p><strong>&nbsp; Tasks and responsibilities &nbsp;</strong></p><p><strong>First: Office logistics and procurement support</strong></p><p>▪&nbsp;&nbsp;&nbsp; Consolidate material requests from all sites into a single organized purchase plan, in sequence of the project schedule, rather than processing each request separately.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare technical RFIs and RFQs, and obtain at least three quotes for each material or service of significant value.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare technical and financial comparison tables, verify each quote against specifications, and raise recommendations to management for award.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare internal purchase requests, follow up on issued purchase orders, fix delivery dates, and expedite any supplier that is delayed.</p><p>▪&nbsp;&nbsp;&nbsp; Maintain a material tracking log — what was requested, in transit, delivered, and still pending — and circulate weekly.</p><p>▪&nbsp;&nbsp;&nbsp; Identify long lead-time materials at the start of each project, and notify management in writing of any material threatening its planned delivery schedule.</p><p>▪&nbsp;&nbsp;&nbsp; Coordinate transport, hire machinery, and equipment movement between sites, and secure related permits.</p><p>▪&nbsp;&nbsp;&nbsp; Maintain a log of machinery and equipment: location, operating hours, fuel consumption, maintenance dates, and certificate validity.</p><p>▪&nbsp;&nbsp;&nbsp; Control minimum stock levels of consumables and monitor their distribution to sites against signed requests.</p><p><strong>Second: Delegation of works from the technical office</strong></p><p>▪&nbsp;&nbsp;&nbsp; Review drawings, specifications, and BOQs before work starts, raise RFI on any conflict to be resolved at the office, not on site.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare as-built (Shop Drawings) and As-Built drawings, reinforcement schedules, and cutting lists.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare and submit material submittals with their technical data, and maintain a log of their status and dates.</p><p>▪&nbsp;&nbsp;&nbsp; Issue the latest approved edition of each drawing to site, and withdraw obsolete editions from circulation.</p><p>▪&nbsp;&nbsp;&nbsp; Compile quantities from drawings and compare with the BOQ; define additional works before execution, not after.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare method statements, ITPs, and material approval requests.</p><p>▪&nbsp;&nbsp;&nbsp; Review daily and weekly site reports, update progress against the schedule, and raise variances with reasons.</p><p><strong>Third: Measurement, interim payments, and cost control</strong></p><p>▪&nbsp;&nbsp;&nbsp; Prepare interim monthly progress certificates: measurement sheets, quantities, supporting documents, and a pictorial record, submitted on the contractual date.</p><p>▪&nbsp;&nbsp;&nbsp; Verify subcontractor interim payments against actual billed works, and certify only what is proven.</p><p>▪&nbsp;&nbsp;&nbsp; Prepare change orders and extension requests with supporting documents and cost analysis.</p><p>▪&nbsp;&nbsp;&nbsp; Maintain a comparison of actual cost vs budget for each item in the BOM and escalate any overruns when they occur, not at project close.</p><p>▪&nbsp;&nbsp;&nbsp; Reconcile material consumption with theoretical quantities from drawings and report waste or loss.</p><p><strong>Fourth: Subcontractors and suppliers</strong></p><p>▪&nbsp;&nbsp;&nbsp; Prepare scopes of work for subcontractors and RFQ packages, and compare bids on a comparable basis.</p><p>▪&nbsp;&nbsp;&nbsp; Maintain approved suppliers and subcontractors lists, with contact details, prices, and past performance records.</p><p>▪&nbsp;&nbsp;&nbsp; Monitor validity of subcontractor insurance and bonds, registrations, and work permits, and provide warnings before expiry.</p><p><strong>Fifth: Planning and reporting</strong></p><p>▪&nbsp;&nbsp;&nbsp; Maintain baseline schedule and update actual progress on agreed dates (MS Project or Primavera P6).</p><p>▪&nbsp;&nbsp;&nbsp; Prepare weekly and monthly progress reports, including the cumulative progress curve (S-Curve), labor and equipment curves, and pictorial log.</p><p>▪&nbsp;&nbsp;&nbsp; Maintain a log of action items arising from client, consultant, and internal meetings, and follow through to closure.</p><p>▪&nbsp;&nbsp;&nbsp; Contribute to preparing tender timelines, method of execution, and resource schedules accompanying bids.</p><p><strong>Sixth: Documentation and correspondences in English</strong></p><p>▪&nbsp;&nbsp;&nbsp; Draft technical correspondences, RFIs, approvals, transmittals, and progress reports in English with sound technical terminology.</p><p>▪&nbsp;&nbsp;&nbsp; Attend meetings with clients and consultants, present the technical position, and prepare meeting minutes.</p><p>▪&nbsp;&nbsp;&nbsp; Control project documentation: numbering, transmittal log, drawing register, and archiving all outgoing and incoming items in an organized manner.</p><p>▪&nbsp;&nbsp;&nbsp; Note: Company clients are international entities and organizations, and their contracts, specifications, and correspondences are in English only; thus English writing proficiency is a mandatory requirement for this role, not an added bonus.</p><p><strong>&nbsp; Qualifications and experience &nbsp;</strong></p><p>▪&nbsp;&nbsp;&nbsp; Bachelor’s degree in Civil Engineering (preferred), or Electrical or Mechanical Engineering, from a recognized university.</p><p>▪&nbsp;&nbsp;&nbsp; Valid membership in the Engineers Syndicate or equivalent in the work country.</p><p>▪&nbsp;&nbsp;&nbsp; Four (4) years of experience or more with a contracting company in the technical office or in project execution; design office experience alone is not a substitute.</p><p>▪&nbsp;&nbsp;&nbsp; Proficiency in English speaking and writing — mandatory. Arabic is the daily language for site coordination.</p><p>▪&nbsp;&nbsp;&nbsp; Proficiency in AutoCAD, advanced Excel, Word, and MS Project or Primavera P6; familiarity with Revit and BIM systems is a plus.</p><p>▪&nbsp;&nbsp;&nbsp; Ability to quantify accurately and read civil, structural, and MEP drawings and specifications.</p><p>▪&nbsp;&nbsp;&nbsp; Practical knowledge of FIDIC contracts and the structure of BOQs and certifying interim payments is a plus.</p><p>▪&nbsp;&nbsp;&nbsp; Valid driving license and willingness to travel to sites.</p><p><strong>&nbsp; Personal skills and competencies &nbsp;</strong></p><p>▪&nbsp;&nbsp;&nbsp; Numerical accuracy — this role deals with quantities that translate into money, and any miscalculation will cost later.</p><p>▪&nbsp;&nbsp;&nbsp; Organizational ability to manage multiple projects concurrently without neglecting any.</p><p>▪&nbsp;&nbsp;&nbsp; Proactive rather than reactive: procurement and submission ahead of need, not after work stops due to shortage.</p><p>▪&nbsp;&nbsp;&nbsp; Clear and proper English writing, enabling communication with the consultant without rephrasing the letter.</p><p>▪&nbsp;&nbsp;&nbsp; Discretion in dealing with prices, costs, profit margins, and supplier terms.</p><p>▪&nbsp;&nbsp;&nbsp; Ability to stand firm on a technical position under client or consultant pressure, and escalate to management instead of yielding.</p><p><strong>&nbsp;</strong></p>

<p>&nbsp;</p><p>The Iraqi Red Crescent Society (IRCS) announces its need for a Planning, Monitoring, Evaluation, Accountability, and Learning (PMEAL) Manager to lead and coordinate planning, monitoring, and evaluation operations, and to ensure the implementation of programs according to evidence, outcomes, the strategic plan, and International Movement standards. The job holder will be responsible for fostering a culture of learning and accountability, developing mechanisms for data collection, analysis, and feedback, coordinating with relevant departments, as well as supporting financial oversight, compliance, innovation, and continuous development.</p><p><strong>Job Summary</strong></p><p>The <strong>PMEAL Manager</strong> provides strategic leadership, oversight, and coordination for all planning, monitoring, evaluation, and learning functions at the Iraqi Red Crescent Society. This role ensures that the Society's programs and operations are evidence-based, results-oriented, accountable, and compliant with the IRCS strategic plan and movement standards.</p><p>The PMEAL Manager plays a pivotal role in embedding a culture of learning, coordinating strategic and operational planning, and establishing monitoring, evaluation, and feedback mechanisms across the organization. The PMEAL Manager works in close coordination with other departments under the Organizational Development Department, Human Resources, and Research and Development to ensure planning coordination, data sharing, and knowledge utilization. This role also supports financial oversight related to PMEAL program activities and contributes to adaptive management, ensuring compliance and the integration of innovation.</p><p><strong>Duties and Responsibilities</strong></p><p><strong>Planning and Performance Monitoring</strong></p><ul><li>Lead the development and review of the Society's annual strategic plan in coordination with the Organizational Development Department and branches.</li><li>Direct the consolidation process of strategic and operational planning at the branch level, ensuring consistency and alignment across departments.</li><li>Establish and maintain performance monitoring frameworks, dashboards, and key performance indicators (KPIs) to track progress towards institutional goals.</li><li>Coordinate with the Head of the Organizational Development Department and the Planning Officer to integrate operational indicators into the strategic decision-making process.</li></ul><p><strong>Monitoring, Evaluation, and Reporting</strong></p><ul><li>Develop and update PMEAL tools, methodologies, and guidance notes in line with movement and donor standards.</li><li>Oversee all monitoring and evaluation activities across projects and emergency responses, including baseline, mid-term, and final evaluations.</li><li>Ensure the integration of findings and recommendations from evaluations into program improvements and organizational development strategies.</li><li>Supervise the development of logical frameworks, result matrices, and monitoring plans for new proposals and projects.</li></ul><p><strong>Accountability to Affected Populations</strong></p><ul><li>Ensure the institutionalization of Core Humanitarian Standards (CHS) across the organization.</li><li>Oversee the design and implementation of accountability frameworks, including complaint and feedback mechanisms.</li><li>Ensure that feedback loops are closed and that lessons learned are documented and shared across departments.</li><li>Promote inclusive and participatory approaches, especially with women, youth, and vulnerable groups.</li></ul><p><strong>Learning and Knowledge Management</strong></p><ul><li>Develop and implement a learning agenda at the IRCS level in collaboration with the Head of the Organizational Development and Innovation Department.</li><li>Lead post-action reviews, real-time evaluations, and learning events at both headquarters and field levels.</li><li>Ensure that PMEAL findings inform policy updates, organizational development reforms, and strategy adjustments.</li></ul><p><strong>Coordination and Capacity Building</strong></p><ul><li>Supervise PMEAL staff at headquarters and coordinate with field PMEAL focal points across all branches.</li><li>Design and deliver customized training on PMEAL systems, tools, and methodologies.</li><li>Lead the coordination of the PMEAL program across different departments and represent PMEAL in relevant internal and external working groups.</li><li>Ensure the integration of PMEAL with the Information Management and Reporting Department to support data-driven decision-making and high-quality reporting.</li></ul><p><strong>Financial Oversight and Resources</strong></p><ul><li>Support the development of budgets related to PMEAL and ensure cost-efficiency across activities.</li><li>Monitor the use of PMEAL resources, staffing allocation, and donor compliance in collaboration with finance and grants teams.</li><li>Review partner project proposals and ensure adequate resources are allocated to PMEAL components.</li></ul><p><strong>Compliance, Protection, and Risk Management</strong></p><ul><li>Ensure all PMEAL activities are conducted in compliance with IRCS protection policies, 'do no harm' principles, and data protection standards.</li><li>Oversee risk mitigation in evaluation processes and ensure ethical data collection practices.</li><li>Participate in external audits, evaluations, and donor reviews as needed.</li></ul><p><strong>Other Duties</strong></p><ul><li>Contribute to strategic discussions at the Organizational Development Department level and pilot innovation projects.</li><li>Perform other relevant tasks assigned by the Head of the Organizational Development Department or the senior leadership of the Iraqi Red Crescent Society.</li></ul><p><strong>Employment Qualifications</strong></p><p><strong>Education/Training</strong></p><ul><li>Bachelor’s degree in Social Sciences, Development Studies, Public Administration, Statistics, Humanitarian Affairs, or a related field.</li><li>Specialized training in PMEAL systems, project cycle management, or results-based management is highly desirable.</li><li>Certifications in M&E, accountability, or data management (e.g., INTRAC, ALNAP, CHS Alliance) are an added value.</li></ul><p><strong>Experience/Technical Skills</strong></p><ul><li>At least 5 years of experience in PMEAL in humanitarian or development settings.</li><li>At least 3 years of experience in a senior leadership role in performance management and evaluation, preferably within a Red Cross/Red Crescent National Society or a similar organization.</li><li>Proven experience in strategic and operational planning processes, logical framework development, and performance monitoring.</li><li>A proven track record in designing and managing PMEAL systems, conducting evaluations, and applying mixed methods.</li><li>Proficiency in using electronic data collection platforms such as Kobo Toolbox, Excel, and Power BI.</li><li>Strong experience in accountability mechanisms, community engagement methodologies, and participatory monitoring practices.</li><li>Strong interpersonal and coordination skills, with experience working across departments, branches, and with external partners.</li><li>Ability to manage and lead diverse teams, build staff capacity, and foster organizational learning.</li></ul><p><strong>Language Requirements:</strong></p><ul><li><strong>Arabic: Fluent</strong> – for internal coordination, reporting, and interaction with branches and communities.</li><li><strong>English: Fluent</strong> – for donor reporting, international coordination, and collaboration with movement partners.</li></ul><p>&nbsp;</p><p>The final date for applications is 07/10/2026</p><p>&nbsp;</p><p>&nbsp;</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions.</p> <p>This Position is Based in Slemani Rotana.<br><br>As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<br><br>• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees<br>• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends<br>• Evaluate the performance of the assigned team and initiate promotions<br>• Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours<br>• Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards<br>• Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact<br>• Drive together with the Director of Food &amp; Beverage / Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires<br>• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</p> </div>

<p>We are seeking an experienced and passionate Chef De Partie to join our culinary team in Baghdad, Iraq. As a Chef De Partie, you will be instrumental in orchestrating food production and maintaining the highest standards of quality and efficiency in our kitchen. You will lead a section of the kitchen brigade, collaborate closely with senior culinary staff, and ensure that every dish that leaves our kitchen reflects our commitment to excellence and innovation. This is an exciting opportunity to showcase your culinary expertise, mentor junior kitchen staff, and contribute to an inclusive and dynamic food service environment. Lead and supervise your assigned kitchen section, ensuring smooth coordination and optimal productivity during all food service periods Mentor and train junior kitchen staff, fostering a collaborative and supportive kitchen culture while maintaining high performance standards Prepare and cook all food orders with precision and urgency, adhering strictly to established recipes and kitchen standards Develop and implement innovative menu items and cooking techniques while maintaining consistency with organizational culinary guidelines Communicate effectively with the Head Chef, Sous Chef, and other Chef De Parties to ensure seamless kitchen operations and service excellence Monitor and control food costs, minimize wastage, and implement efficient preparation methods without compromising quality Maintain impeccable cleanliness and organization of your station, equipment, and work area in full compliance with health and hygiene regulations Anticipate daily kitchen requirements and advise senior culinary staff in advance regarding food and product needs Manage inventory for your section and ensure proper stock rotation and storage procedures Adapt flexibly to changing guest needs and service requirements while maintaining quality standards Support the kitchen brigade in meeting all food preparation and service objectives across multiple outlets Embrace additional responsibilities as assigned by management to support organizational goals</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven passion for food and culinary excellence with a genuine commitment to continuous improvement</li><li>Minimum 3-5 years of professional kitchen experience in a similar Chef De Partie role or equivalent culinary position</li><li>Strong la carte cooking experience with advanced culinary techniques and knife skills</li><li>Demonstrated leadership and mentoring abilities with experience supervising kitchen staff</li><li>Exceptional ability to perform under pressure while maintaining quality and composure</li><li>Comprehensive knowledge of food safety standards, health regulations, and kitchen hygiene best practices</li><li>Proficiency in food cost management, inventory control, and waste reduction strategies</li><li>Strong organizational and time management skills with the ability to multitask efficiently</li><li>Excellent communication and interpersonal skills with the ability to collaborate effectively with all kitchen team members</li><li>Flexibility to work rotating shifts, including weekends and holidays as required</li><li>Ability to adapt quickly to changing circumstances and guest needs while maintaining service standards</li><li>Team player mentality with a supportive and inclusive approach to kitchen operations</li><li>Advanced menu planning and recipe development capabilities</li><li>Resilience and problem-solving skills to navigate fast-paced kitchen environments</li><li>Culinary certification or formal culinary training (preferred)</li></ul>

Job Description <div> <p>What you will be doing:<br> <br> The Sous Chef responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. support to Executive Sous Chef in supervising the kitchen team, maintaining food safety standards, and driving operational excellence. leads by example, fosters a positive work environment, and ensures guest satisfaction through consistent kitchen performance.</p> <p> </p> <ul> <li>Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines.</li> <li>Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency.</li> <li> supervise mise en place for all hot kitchen stations, ensuring readiness for each service period.</li> <li>Monitor food cost and portion control, contributing to budget adherence and profitability.</li> <li>Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team.</li> <li>Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities.</li> <li>Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity.</li> <li>Support training and cross-training initiatives to build team flexibility and skill development.</li> <li>Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits.</li> <li>Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident.</li> <li>Contribute to planning.</li> <li>Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction.</li> <li>Respond to guest feedback and implement improvements to enhance the dining experience..</li> <li>Enforce HACCP and local health regulations across the hot kitchen.</li> <li>Maintain cleanliness and organization of workstations, storage areas, and equipment.</li> <li>Conduct regular inspections and spot checks to ensure compliance.</li> <li>Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures.</li> <li>Conduct daily briefings and assist in performance evaluations and coaching.</li> <li>supervise and coordinate the hot kitchen team to ensure smooth and efficient service.</li> <li>Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines.</li> <li>Ensure mise en place is completed and stations are properly set up for each service period.</li> <li>Monitor food quality, taste, and presentation to maintain brand standards.</li> <li>Ensure all kitchen equipment is used safely and maintained properly.</li> </ul> <p>promote teamwork, professionalism, and a positive kitchen culture</p></div><p><strong>Desired Candidate Profile</strong></p>Qualifications <div> <p>Qualifications</p> <ul> <li>Previous experience in a similar role.</li> <li>Strong knowledge of food preparation, cooking techniques, and kitchen operations.</li> <li>Understanding of food safety, sanitation, and hygiene standards.</li> <li>Ability to supervise, train, and motivate kitchen staff.</li> <li>Excellent time management and organizational skills.</li> <li>Ability to work efficiently in a fast-paced environment.</li> <li>Strong attention to detail and commitment to food quality and presentation.</li> <li>Good communication and teamwork skills.</li> <li>Flexibility to work evenings, weekends, and holidays as needed.</li></ul></div>

<p><h4>Company description</h4> <p>Wellington’s largest economy hotel within walking distance to the capital’s largest venues, Takina, Te Papa, TSB and Sky Stadium. This robust hotel offers consistency and efficiency for large groups with generous vibrant Vivant restaurant dining spaces, offering a big buffet breakfast, and a la carte lunch and dinner.</p> <h4>Job description</h4> <p>We are seeking an experienced and passionate Chef De Partie to join our culinary team in Baghdad, Iraq. As a Chef De Partie, you will be instrumental in orchestrating food production and maintaining the highest standards of quality and efficiency in our kitchen. You will lead a section of the kitchen brigade, collaborate closely with senior culinary staff, and ensure that every dish that leaves our kitchen reflects our commitment to excellence and innovation. This is an exciting opportunity to showcase your culinary expertise, mentor junior kitchen staff, and contribute to an inclusive and dynamic food service environment.</p> <p><strong>Responsibilities:</strong><br> <li>Lead and supervise your assigned kitchen section, ensuring smooth coordination and optimal productivity during all food service periods</li> <li>Mentor and train junior kitchen staff, fostering a collaborative and supportive kitchen culture while maintaining high performance standards</li> <li>Prepare and cook all food orders with precision and urgency, adhering strictly to established recipes and kitchen standards</li> <li>Develop and implement innovative menu items and cooking techniques while maintaining consistency with organizational culinary guidelines</li> <li>Communicate effectively with the Head Chef, Sous Chef, and other Chef De Parties to ensure seamless kitchen operations and service excellence</li> <li>Monitor and control food costs, minimize wastage, and implement efficient preparation methods without compromising quality</li> <li>Maintain impeccable cleanliness and organization of your station, equipment, and work area in full compliance with health and hygiene regulations</li> <li>Anticipate daily kitchen requirements and advise senior culinary staff in advance regarding food and product needs</li> <li>Manage inventory for your section and ensure proper stock rotation and storage procedures</li> <li>Adapt flexibly to changing guest needs and service requirements while maintaining quality standards</li> <li>Support the kitchen brigade in meeting all food preparation and service objectives across multiple outlets</li> <li>Embrace additional responsibilities as assigned by management to support organizational goals</li> </p> <h4>Qualifications</h4> <p><li>Proven passion for food and culinary excellence with a genuine commitment to continuous improvement</li> <li>Minimum 3-5 years of professional kitchen experience in a similar Chef De Partie role or equivalent culinary position</li> <li>Strong à la carte cooking experience with advanced culinary techniques and knife skills</li> <li>Demonstrated leadership and mentoring abilities with experience supervising kitchen staff</li> <li>Exceptional ability to perform under pressure while maintaining quality and composure</li> <li>Comprehensive knowledge of food safety standards, health regulations, and kitchen hygiene best practices</li> <li>Proficiency in food cost management, inventory control, and waste reduction strategies</li> <li>Strong organizational and time management skills with the ability to multitask efficiently</li> <li>Excellent communication and interpersonal skills with the ability to collaborate effectively with all kitchen team members</li> <li>Flexibility to work rotating shifts, including weekends and holidays as required</li> <li>Ability to adapt quickly to changing circumstances and guest needs while maintaining service standards</li> <li>Team player mentality with a supportive and inclusive approach to kitchen operations</li> <li>Advanced menu planning and recipe development capabilities</li> <li>Resilience and problem-solving skills to navigate fast-paced kitchen environments</li> <li>Culinary certification or formal culinary training (preferred)</li> </p> <h4>Additional information</h4> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Sous Chef&nbsp;</strong></p><br><p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.&nbsp;</p><br><p>By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.&nbsp;&nbsp;</p><br><p>Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS&nbsp;<br><strong>What is in it for you?</strong></p><br><ul><li>Employee benefit card offering discounted rates in Accor worldwide</li><li>Learning programs through our Academies and the opportunity to earn qualifications while you work</li><li>Opportunity to develop your talent and grow within your property and across the world</li><li>Ability to make a difference in the local community through our Corporate Social Responsibility activities.</li></ul><br>Job Description<br><br><p>What you will be doing:<br>The Sous Chef responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. support to Executive Sous Chef in supervising the kitchen team, maintaining food safety standards, and driving operational excellence. leads by example, fosters a positive work environment, and ensures guest satisfaction through consistent kitchen performance.</p><br><ul><li>Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines.</li><li>Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency.</li><li>&nbsp;supervise mise en place for all hot kitchen stations, ensuring readiness for each service period.</li><li>Monitor food cost and portion control, contributing to budget adherence and profitability.</li><li>Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team.</li><li>Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities.</li><li>Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity.</li><li>Support training and cross-training initiatives to build team flexibility and skill development.</li><li>Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits.</li><li>Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident.</li><li>Contribute to planning.</li><li>Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction.</li><li>Respond to guest feedback and implement improvements to enhance the dining experience..</li><li>Enforce HACCP and local health regulations across the hot kitchen.</li><li>Maintain cleanliness and organization of workstations, storage areas, and equipment.</li><li>Conduct regular inspections and spot checks to ensure compliance.</li><li>Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures.</li><li>Conduct daily briefings and assist in performance evaluations and coaching.</li><li>supervise and coordinate the hot kitchen team to ensure smooth and efficient service.</li><li>Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines.</li><li>Ensure mise en place is completed and stations are properly set up for each service period.</li><li>Monitor food quality, taste, and presentation to maintain brand standards.</li><li>Ensure all kitchen equipment is used safely and maintained properly.</li></ul><p>promote teamwork, professionalism, and a positive kitchen culture</p><br><br>Qualifications<br><br><p>Qualifications</p><br><ul><li>Previous experience in a similar&nbsp;role.</li><li>Strong knowledge of food preparation, cooking techniques, and kitchen operations.</li><li>Understanding of food safety, sanitation, and hygiene standards.</li><li>Ability to supervise, train, and motivate kitchen staff.</li><li>Excellent time management and organizational skills.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Strong attention to detail and commitment to food quality and presentation.</li><li>Good communication and teamwork skills.</li><li>Flexibility to work evenings, weekends, and holidays as needed.</li></ul><br>Additional Information<br><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong></p><br><p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br>&nbsp;</p><br> </div>

<p>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p><p>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</p><p>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</p><p>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</p><p>Collaborate effectively with kitchen team members to support smooth operations during service periods</p><p>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</p><p>Support the kitchen team in executing both la carte and buffet service with attention to detail</p><p>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</p><p>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</p><p>Assist in inventory management and proper storage of food items</p><p>Support guest satisfaction by ensuring all dishes meet quality standards before service</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li><li>Culinary education background or formal training in food preparation</li><li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li><li>Proficiency in basic knife skills and food preparation methods</li><li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li><li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li><li>Strong attention to detail with a commitment to consistency and quality in food preparation</li><li>Effective communication skills and openness to receiving constructive feedback</li><li>Physical stamina and ability to stand for extended periods in a kitchen setting</li><li>Demonstrated willingness to learn, adapt, and develop culinary skills</li><li>Time management and organizational abilities</li><li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Wellington’s largest economy hotel within walking distance to the capital’s largest venues, Takina, Te Papa, TSB and Sky Stadium. This robust hotel offers consistency and efficiency for large groups with generous vibrant Vivant restaurant dining spaces, offering a big buffet breakfast, and a la carte lunch and dinner.</p><br><br>Job Description<br><br><p>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p><br><ul><li>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</li><li>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</li><li>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</li><li>Collaborate effectively with kitchen team members to support smooth operations during service periods</li><li>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</li><li>Support the kitchen team in executing both à la carte and buffet service with attention to detail</li><li>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</li><li>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</li><li>Assist in inventory management and proper storage of food items</li><li>Support guest satisfaction by ensuring all dishes meet quality standards before service</li></ul><br>Qualifications<br><br><ul><li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li><li>Culinary education background or formal training in food preparation</li><li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li><li>Proficiency in basic knife skills and food preparation methods</li><li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li><li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li><li>Strong attention to detail with a commitment to consistency and quality in food preparation</li><li>Effective communication skills and openness to receiving constructive feedback</li><li>Physical stamina and ability to stand for extended periods in a kitchen setting</li><li>Demonstrated willingness to learn, adapt, and develop culinary skills</li><li>Time management and organizational abilities</li><li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</li></ul><br>Additional Information<br><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong></p><br><p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br>&nbsp;</p><br> </div>

<p>Company Description Sous Chef We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS What is in it for you? Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and the opportunity to earn qualifications while you work Opportunity to develop your talent and grow within your property and across the world Ability to make a difference in the local community through our Corporate Social Responsibility activities. Job Description What you will be doing: The Sous Chef responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. support to Executive Sous Chef in supervising the kitchen team, maintaining food safety standards, and driving operational excellence. leads by example, fosters a positive work environment, and ensures guest satisfaction through consistent kitchen performance. Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines. Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency. supervise mise en place for all hot kitchen stations, ensuring readiness for each service period. Monitor food cost and portion control, contributing to budget adherence and profitability. Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team. Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities. Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity. Support training and cross-training initiatives to build team flexibility and skill development. Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits. Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident. Contribute to planning. Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction. Respond to guest feedback and implement improvements to enhance the dining experience.. Enforce HACCP and local health regulations across the hot kitchen. Maintain cleanliness and organization of workstations, storage areas, and equipment. Conduct regular inspections and spot checks to ensure compliance. Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures. Conduct daily briefings and assist in performance evaluations and coaching. supervise and coordinate the hot kitchen team to ensure smooth and efficient service. Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines. Ensure mise en place is completed and stations are properly set up for each service period. Monitor food quality, taste, and presentation to maintain brand standards. Ensure all kitchen equipment is used safely and maintained properly. promote teamwork, professionalism, and a positive kitchen culture</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Understanding of food safety, sanitation, and hygiene standards. Ability to supervise, train, and motivate kitchen staff. Excellent time management and organizational skills. Ability to work efficiently in a fast-paced environment. Strong attention to detail and commitment to food quality and presentation. Good communication and teamwork skills. Flexibility to work evenings, weekends, and holidays as needed.</p>

<p><h4>Company description</h4> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS</p> <h4>What is in it for you?</h4> <ul> <li>Employee benefit card offering discounted rates in Accor worldwide</li> <li>Learning programs through our Academies and the opportunity to earn qualifications while you work</li> <li>Opportunity to develop your talent and grow within your property and across the world</li> <li>Ability to make a difference in the local community through our Corporate Social Responsibility activities</li> </ul> <h4>Job description</h4> <h4>What you will be doing:</h4> <p>The Sous Chef is responsible for managing the daily operations of the hot kitchen section, ensuring the preparation and presentation of high-quality dishes. Support the Executive Sous Chef in supervising the kitchen team, maintaining food safety standards, and driving operational excellence. Leads by example, fosters a positive work environment, and ensures guest satisfaction through consistent kitchen performance.</p> <ul> <li>Assist the Executive Sous Chef in planning daily kitchen operations, including prep schedules, staff assignments, and service timelines.</li> <li>Maintain and update production lists, recipe files, and plating guides to ensure consistency and efficiency.</li> <li>Supervise mise en place for all hot kitchen stations, ensuring readiness for each service period.</li> <li>Monitor food cost and portion control, contributing to budget adherence and profitability.</li> <li>Plan and execute menu changes, seasonal updates, and special promotions in collaboration with the culinary leadership team.</li> <li>Ensure shift handovers are conducted professionally, with clear communication of tasks, issues, and priorities.</li> <li>Review and adjust staff schedules based on business levels, ensuring optimal coverage and productivity.</li> <li>Support training and cross-training initiatives to build team flexibility and skill development.</li> <li>Maintain accurate documentation for HACCP compliance, inventory tracking, and kitchen audits.</li> <li>Assist in organizing tastings and briefings for new menu items, ensuring service staff are informed and confident.</li> <li>Maintain a visible presence in outlets during service, interacting with guests and ensuring satisfaction.</li> <li>Respond to guest feedback and implement improvements to enhance the dining experience.</li> <li>Enforce HACCP and local health regulations across the hot kitchen.</li> <li>Maintain cleanliness and organization of workstations, storage areas, and equipment.</li> <li>Conduct regular inspections and spot checks to ensure compliance.</li> <li>Train and mentor junior chefs and kitchen staff in cooking techniques, hygiene standards, and operational procedures.</li> <li>Conduct daily briefings and assist in performance evaluations and coaching.</li> <li>Supervise and coordinate the hot kitchen team to ensure smooth and efficient service.</li> <li>Oversee the preparation, cooking, and presentation of all hot food items according to standard recipes and plating guidelines.</li> <li>Ensure mise en place is completed and stations are properly set up for each service period.</li> <li>Monitor food quality, taste, and presentation to maintain brand standards.</li> <li>Ensure all kitchen equipment is used safely and maintained properly.</li> <li>Promote teamwork, professionalism, and a positive kitchen culture.</li> </ul> <h4>Qualifications</h4> <ul> <li>Previous experience in a similar role.</li> <li>Strong knowledge of food preparation, cooking techniques, and kitchen operations.</li> <li>Understanding of food safety, sanitation, and hygiene standards.</li> <li>Ability to supervise, train, and motivate kitchen staff.</li> <li>Excellent time management and organizational skills.</li> <li>Ability to work efficiently in a fast-paced environment.</li> <li>Strong attention to detail and commitment to food quality and presentation.</li> <li>Good communication and teamwork skills.</li> <li>Flexibility to work evenings, weekends, and holidays as needed.</li> </ul> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p><p>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</p><p>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</p><p>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</p><p>Collaborate effectively with kitchen team members to support smooth operations during service periods</p><p>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</p><p>Support the kitchen team in executing both la carte and buffet service with attention to detail</p><p>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</p><p>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</p><p>Assist in inventory management and proper storage of food items</p><p>Support guest satisfaction by ensuring all dishes meet quality standards before service</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li><li>Culinary education background or formal training in food preparation</li><li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li><li>Proficiency in basic knife skills and food preparation methods</li><li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li><li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li><li>Strong attention to detail with a commitment to consistency and quality in food preparation</li><li>Effective communication skills and openness to receiving constructive feedback</li><li>Physical stamina and ability to stand for extended periods in a kitchen setting</li><li>Demonstrated willingness to learn, adapt, and develop culinary skills</li><li>Time management and organizational abilities</li><li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</li></ul>

<p>Company Description Wellington s largest economy hotel within walking distance to the capital s largest venues, Takina, Te Papa, TSB and Sky Stadium. This robust hotel offers consistency and efficiency for large groups with generous vibrant Vivant restaurant dining spaces, offering a big buffet breakfast, and a la carte lunch and dinner.</p><p>Job Description Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment Culinary education background or formal training in food preparation Strong knowledge of food safety, hygiene standards, and proper food handling techniques Proficiency in basic knife skills and food preparation methods Ability to work efficiently under pressure in a fast-paced kitchen environment Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members Strong attention to detail with a commitment to consistency and quality in food preparation Effective communication skills and openness to receiving constructive feedback Physical stamina and ability to stand for extended periods in a kitchen setting Demonstrated willingness to learn, adapt, and develop culinary skills Time management and organizational abilities Flexibility to work varying shifts, including evenings, weekends, and holidays as required</p>

<p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success. Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques Develop and refine BBQ menus, including signature sauces, marinades, and rubs Maintain precise temperature control and cooking times to ensure consistent quality and food safety Manage meat selection, preparation, and butchering to optimize flavor and presentation Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment Collaborate with front-of-house staff to understand customer preferences and gather feedback Monitor food costs and portion control to maintain profitability Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles Proficiency in meat preparation, butchering, and understanding of different cuts and their applications Strong understanding of food safety protocols and food handling best practices Proven experience in menu development and recipe creation Demonstrated ability to manage kitchen operations and lead culinary teams Excellent attention to detail regarding flavor profiles, presentation, and consistency Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment Customer-focused mindset with commitment to delivering exceptional dining experiences</p><p>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines'</p>

<p><h4>Company description</h4> <p>Wellington’s largest economy hotel within walking distance to the capital’s largest venues, Takina, Te Papa, TSB and Sky Stadium. This robust hotel offers consistency and efficiency for large groups with generous vibrant Vivant restaurant dining spaces, offering a big buffet breakfast, and a la carte lunch and dinner.</p> <h4>Job description</h4> <p>Are you passionate about culinary excellence and ready to launch your career in a dynamic kitchen environment? We're looking for a detail-oriented and enthusiastic Commis I to join our culinary team in Baghdad, Iraq. As a Commis I, you'll work alongside experienced chefs in a collaborative setting, developing your technical skills while contributing to the preparation of exceptional dishes that delight our guests. This is an excellent opportunity to grow your culinary expertise within a professional kitchen and establish a strong foundation for your career progression.</p> <ul> <li>Prepare and cook food items according to established recipes and property standards, ensuring consistency across all menu offerings</li> <li>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning with precision and efficiency</li> <li>Maintain a clean and organized workstation, adhering to all food safety and hygiene protocols at all times</li> <li>Collaborate effectively with kitchen team members to support smooth operations during service periods</li> <li>Actively communicate with colleagues and respond to feedback to continuously improve food quality and presentation</li> <li>Support the kitchen team in executing both à la carte and buffet service with attention to detail</li> <li>Contribute ideas and suggestions to enhance menu offerings and kitchen processes</li> <li>Demonstrate flexibility in handling multiple tasks and adapting to the fast-paced kitchen environment</li> <li>Assist in inventory management and proper storage of food items</li> <li>Support guest satisfaction by ensuring all dishes meet quality standards before service</li> </ul> <h4>Qualifications</h4> <ul> <li>Minimum 2 years of experience in a similar Commis role within a 5-star hotel or resort environment</li> <li>Culinary education background or formal training in food preparation</li> <li>Strong knowledge of food safety, hygiene standards, and proper food handling techniques</li> <li>Proficiency in basic knife skills and food preparation methods</li> <li>Ability to work efficiently under pressure in a fast-paced kitchen environment</li> <li>Excellent teamwork and collaborative skills with the ability to work cohesively with diverse team members</li> <li>Strong attention to detail with a commitment to consistency and quality in food preparation</li> <li>Effective communication skills and openness to receiving constructive feedback</li> <li>Physical stamina and ability to stand for extended periods in a kitchen setting</li> <li>Demonstrated willingness to learn, adapt, and develop culinary skills</li> <li>Time management and organizational abilities</li> <li>Flexibility to work varying shifts, including evenings, weekends, and holidays as required</li> </ul> <h4>Additional information</h4> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Lead and oversee daily kitchen operations, maintaining the highest standards of food quality, presentation, and consistency<br>Manage, train, and motivate kitchen staff, fostering a positive, collaborative, and inclusive work culture<br>Develop and execute menus in collaboration with the Head Chef, incorporating innovative techniques while maintaining brand standards<br>Monitor and control food costs, inventory levels, and ordering to optimize efficiency and profitability<br>Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times<br>Coordinate seamlessly with front-of-house staff to ensure smooth service delivery and exceptional guest experiences<br>Conduct staff scheduling, performance reviews, and provide constructive feedback to support team development<br>Troubleshoot operational challenges with decisiveness and resilience, adapting quickly to changing demands<br>Maintain detailed records of inventory, food costs, and kitchen performance metrics<br>Support the Head Chef in menu planning, recipe development, and culinary innovation initiatives</p><p><strong>Desired Candidate Profile</strong></p><p>Proven experience as a Sous Chef or similar senior kitchen leadership role in a premium or high-volume restaurant environment<br>Advanced culinary skills with expertise in food preparation, cooking techniques, and plating standards<br>Demonstrated ability to manage, motivate, and develop kitchen teams effectively<br>Strong organizational and time management skills with the ability to multitask and prioritize under pressure<br>Excellent knowledge of food safety, hygiene standards, and sanitation protocols<br>Proficiency in inventory management, cost control, and budget analysis<br>Exceptional communication and interpersonal skills with a collaborative approach<br>Ability to balance creativity with consistency, maintaining quality across all dishes<br>Problem-solving mindset with strong decision-making capabilities<br>Flexibility and resilience in adapting to operational changes and challenges<br>Culinary degree or professional certification from a recognized culinary institution (preferred)<br>Experience with diverse cuisines or specialized cooking methods (preferred)<br>Proficiency with kitchen management software and point-of-sale systems (preferred)</p>

<p><h4>Company description</h4> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>We are seeking an experienced and dynamic Sous Chef to join our culinary team in Baghdad, Iraq. As Sous Chef, you will work alongside the Head Chef to lead kitchen operations, ensuring exceptional food quality, consistency, and innovation. This is a hands-on leadership role that demands strong organizational skills, culinary expertise, and the ability to inspire and develop a talented kitchen team in a fast-paced, high-volume environment.</p> <ul> <li>Lead and oversee daily kitchen operations, maintaining the highest standards of food quality, presentation, and consistency</li> <li>Manage, train, and motivate kitchen staff, fostering a positive, collaborative, and inclusive work culture</li> <li>Develop and execute menus in collaboration with the Head Chef, incorporating innovative techniques while maintaining brand standards</li> <li>Monitor and control food costs, inventory levels, and ordering to optimize efficiency and profitability</li> <li>Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times</li> <li>Coordinate seamlessly with front-of-house staff to ensure smooth service delivery and exceptional guest experiences</li> <li>Conduct staff scheduling, performance reviews, and provide constructive feedback to support team development</li> <li>Troubleshoot operational challenges with decisiveness and resilience, adapting quickly to changing demands</li> <li>Maintain detailed records of inventory, food costs, and kitchen performance metrics</li> <li>Support the Head Chef in menu planning, recipe development, and culinary innovation initiatives</li> </ul> <h4>Qualifications</h4> <ul> <li>Proven experience as a Sous Chef or similar senior kitchen leadership role in a premium or high-volume restaurant environment</li> <li>Advanced culinary skills with expertise in food preparation, cooking techniques, and plating standards</li> <li>Demonstrated ability to manage, motivate, and develop kitchen teams effectively</li> <li>Strong organizational and time management skills with the ability to multitask and prioritize under pressure</li> <li>Excellent knowledge of food safety, hygiene standards, and sanitation protocols</li> <li>Proficiency in inventory management, cost control, and budget analysis</li> <li>Exceptional communication and interpersonal skills with a collaborative approach</li> <li>Ability to balance creativity with consistency, maintaining quality across all dishes</li> <li>Problem-solving mindset with strong decision-making capabilities</li> <li>Flexibility and resilience in adapting to operational changes and challenges</li> <li>Culinary degree or professional certification from a recognized culinary institution (preferred)</li> <li>Experience with diverse cuisines or specialized cooking methods (preferred)</li> <li>Proficiency with kitchen management software and point-of-sale systems (preferred)</li> </ul> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>