Roles & Responsibilities:
- Supervise and coordinate daily catering operations at the site.
- Plan and monitor food preparation, service, and hygiene standards.
- Ensure all meals meet quality, quantity, and presentation standards.
- Manage staff schedules, training, and performance evaluations.
- Maintain strict adherence to HACCP and food safety protocols.
- Handle inventory, stock control, and procurement coordination.
- Communicate effectively with management and clients to resolve issues.
- Prepare daily and monthly reports on operations and staff performance.
Requirements:
- Diploma / Degree in Hotel or Catering Management.
- Minimum 5 years of experience in catering and food industry (Oil & Gas experience preferred).
- Strong communication and leadership skills.
- Good English and Hindi; Arabic an advantage.
- Knowledge of HACCP and food safety procedures.
Benefits:
- Food, Accommodation & Transportation provided.
- Interview Mode: Zoom Online Interview.
- Immediate Departure.