Minimum of a high school degree; Bachelor’s degree in Hospitality Management is a plus; Min 1 year of experience as a Dining supervisor or minimum of 3 years’ experience as a waiter, preferably in an Oriental/Lebanese central kitchen
2) Warehouse Manager/ Warehouse Supervisor :
Diploma Five years warehouse and inventory experience at a similar volume camp. Two years of supervisory experience required, preferably in warehouse. Knowledge with food and beverage industry. A Warehouse Manager/ Warehouse Supervisor is responsible for planning, organizing and controlling all warehouse and storage management functions of the kitchen of the camp to ensure proper storage while adhering to policies and scheduling demands.
High school or equivalent education required 2 years warehouse and inventory experience. Knowledge with food and beverage industry.
4) Laundry Supervisor/ Laundry Officer :
Graduate/ Degree or Diploma At least 5 years’ experience in five star or chain hotels
Graduate/ Technical Diploma or Degree At least 5 years’ experience as Executive Housekeeper in five star or Chain Hotels
6) Chef Steward ;
Should ideally have a diploma or vocational training in hospitality industry. Minimum 3 to 4 years work experience within the hospitality industry. Computer literate and previous experiences using property management systems are an advantage
7) Public Area Supervisor:
Diploma or vocational training in hospitality industry. Minimum 3 to 4 years work experience as a Public Area Attendant or Asst. Supervisor within the Hospitality industry. Computer literacy and previous experiences using property management systems are an advantage.
8) Floor Supervisor;
Technical Diploma or Degree/ High School Minimum of 2 years’ experience in five star or chain hotels
9) Counter Attendants:
Diploma or High School Level At least 2 years’ experience English essential and Arabic an advantage
10) Commis Cooks :
Degree in Hospitality Management preferred, or accumulated years of experience; and Good command of English and Arabic (both oral and written); Minimum of 2 years of experience as a Line cook, preferably in an Industrial catering Commis – Butchery (Meat & Poultry), Fish, Vegetables, Pastry & Bakery and Hot & Cold Kitchen.
11) Food Inspector:
Bachelor Degree or Food Technology with 7 years experience in food service operations and a 5 years in a supervisory position. Knowledge of HACCP with good knowledge of relevant food laws and regulations.
Interested candidate please send your updated cvs with current / expected Salary & joining time at firstname.lastname@example.org