47 Jobs in Raysut

Analyze survey reports, maps, drawings, blueprints, aerial photography, and other topographical or geologic data to plan projects. Plan and design transportation or hydraulic systems and structures, following construction and government standards, using design software and drawing tools.

Compute load and grade requirements, water flow rates, and material stress factors to determine design specifications. Inspect project sites to monitor progress and ensure conformance to design specifications and safety or sanitation standards.

Direct construction, operations, and maintenance activities at project site. Direct or participate in surveying to lay out installations and establish reference points, grades, and elevations to guide construction.

Estimate quantities and cost of materials, equipment, or labor to determine project feasibility. Prepare or present public reports, such as bid proposals, deeds, environmental impact statements, and property and right-of-way descriptions.

Test soils and materials to determine the adequacy and strength of foundations, concrete, asphalt, or steel. Provide technical advice regarding design, construction, or program modifications and structural repairs to industrial and managerial personnel.

Job Specification

CIVIL ENGINEERS plan, design, and direct the construction and maintenance of roads, bridges, pipelines, subdivisions, airports, wastewater systems, and many other types of facilities. They may work in a specific field such as construction, land development, structural or hydraulic design, soil mechanics, wastewater treatment, or solid waste management. They may also work with specialists on general problems such as soil or groundwater contamination or energy development.

Location: Information Technology and Services - Karachi, Pakistan

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A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
**What will I be doing?**
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Ensure all food preparation meets standards
+ Prepare and present high quality food
+ Supervise staff
+ Keep all working areas clean and tidy and ensure no cross contamination
+ Prepare all mis-en-place for all relevant menus
+ Assist in positive outcomes from guest queries in a timely and efficient manner
+ Ensure food stuffs are of a good quality and stored correctly
+ Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
+ Assist other departments wherever necessary and maintain good working relationships
+ Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
+ Report maintenance, hygiene and hazard issues
+ Comply with hotel security, fire regulations and all health and safety and food safety legislation
+ Be environmentally aware
**What are we looking for?**
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
+ A current, valid, and relevant trade commercial cookery qualification (proof may be required)
+ Strong coaching skills
+ Ability and desire to motivate teams
+ Excellent communication skills
+ NVQ Level 3
+ Achieved Basic Food Hygiene Certificate
+ Supervisory experience
+ Positive attitude
+ Ability to work under pressure
+ Ability to work on own or in teams
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Previous kitchen experience in similar role
+ Intermediate Food Hygiene
+ Knowledge of current food trends
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Partie Cold Kitchen_
**Location:** _null_
**Requisition ID:** _HOT0BZ7O_
**EOE/AA/Disabled/Veterans**

A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.
**What will I be doing?**
As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Assist running the pastry section of the kitchen
+ Ensure excellent quality throughout the dessert offerings
+ Bring creativity to the pastry offerings
+ Supervise and coordinate all pastry and dessert preparation and presentation
+ Plan production to facilitate daily requirements
+ Develop appropriate seasonal menu offerings
+ Manage food cost controls to contribute to Food and Beverage revenue
+ Ensure compliance with food hygiene and Health and Safety regulations
**What are we looking for?**
Pastry Chefs serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
+ Approaches pastry in a creative way
+ Strong supervisory skills
+ A current, valid, and relevant trade qualification (proof may be required)
+ Positive attitude
+ Good communication skills
+ Committed to delivering a high level of customer service
+ Excellent grooming standards
+ Excellent planning and organising skills
+ Dedicated to the delivery of exceptional service and continuous improvement
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Relevant qualifications for role
+ Ability to work a variety of shifts including weekends, days, afternoons and evenings
+ Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Pastry Chef_
**Location:** _null_
**Requisition ID:** _HOT0BZ7Q_
**EOE/AA/Disabled/Veterans**

A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
**What will I be doing?**
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Ensure all food preparation meets standards
+ Prepare and present high quality food
+ Supervise staff
+ Keep all working areas clean and tidy and ensure no cross contamination
+ Prepare all mis-en-place for all relevant menus
+ Assist in positive outcomes from guest queries in a timely and efficient manner
+ Ensure food stuffs are of a good quality and stored correctly
+ Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
+ Assist other departments wherever necessary and maintain good working relationships
+ Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
+ Report maintenance, hygiene and hazard issues
+ Comply with hotel security, fire regulations and all health and safety and food safety legislation
+ Be environmentally aware
**What are we looking for?**
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
+ A current, valid, and relevant trade commercial cookery qualification (proof may be required)
+ Strong coaching skills
+ Ability and desire to motivate teams
+ Excellent communication skills
+ NVQ Level 3
+ Achieved Basic Food Hygiene Certificate
+ Supervisory experience
+ Positive attitude
+ Ability to work under pressure
+ Ability to work on own or in teams
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Previous kitchen experience in similar role
+ Intermediate Food Hygiene
+ Knowledge of current food trends
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Partie Hot Kitchen_
**Location:** _null_
**Requisition ID:** _HOT0BZ7M_
**EOE/AA/Disabled/Veterans**

**Description:**
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. You are responsible to ensure that all computer systems and networks used within the hotel provide as near as possible uninterrupted service to the hotel operations. Provide technical assistance and advice to hotel management. To ensure that the most is obtained from the hotel's investment in hardware and software. Provide effective training and support. To effectively manage all communication networks that is used internally within the hotel and all gateways to external networks. Assist in the provision of IS related services to hotel guests.
**Administration**
§ Managing the department in a professional, efficient manner with flexible service where possible, to ensure maximum guest satisfaction, consistent with Grand Hyatt Doha and Hyatt International Standards, through planning, organizing, directing and controlling the Information Systems policies and procedures, operation and administration.
§ Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division and ensures annual review to accurately reflect any changes.
§ Ensures the availability of any stationery or consumables required by any IS systems.
§ Ensures that all licenses are complete and up-to-date.
§ Keeps software in the Property Management System up to the current release as instructed by the Area Director of Information Systems.
§ Conducts regular Departmental Communication Meetings.
**Customer Service**
+ Provides the appropriate level of professional, courteous and caring service to other employees (internal customers) and other visitors to the division.
+ Ensures all Information Systems employees provide a courteous and professional service at all times.
+ Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.
§ Maintains positive guest and colleague interactions with good working relationships.
**Financial**
§ Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
§ Directs employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Finance Operations Manual.
§ Assists with the preparation of the annual Finance Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
§ Assists with the preparation and regular update of the Finance Departmental Budget, in close cooperation with the Director of Finance ensuring targets are met and costs are effectively controlled.
§ Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
**Operational**
§ Provides technical assistance, advices to hotel management so as to minimize overhead expenses and maximize productivity in all areas.
+ Assist authorized users in relation to operation of the hotel's IS system hardware, various modules and supporting personal computers.
+ Coordinates timely repair and return to service any faulty systems or items of equipment.
+ Establishes and implements procedures to ensure backup of data in any IS system.
+ Rebuilds data corrupted by either hardware or software faults.
+ Coordinates the timely handling of any software fault reports or enhancement requests.
+ Sets up emergency procedures to continue the operation of the hotel in the event of system failure.
+ Provides manuals on the issue of IS systems and incorporates those manuals into the relevant operating procedures of the hotel.
+ Establishes necessary security measures to prevent unauthorized access to the IS systems.
+ Provides technical assistance to internal and external audit employees.
+ Works with Sales and Marketing Department and Operational Departments to set up and maintain clean relevant databases for management purpose.
**Personnel**
+ Assists the recruitment and selection of all IS employees; follows the hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
+ Ensures the punctuality and appearance of all IS employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
+ Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
+ Conducts annual Performance Development Discussions with employees and supports them in their professional development goals.
+ Plans and implements effective training programmes for employees in coordination with the Training Manager and Departmental Trainers.
+ Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
+ Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
+ Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
+ Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
+ Feedbacks the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.
**Other Duties**
+ Attends and contributes to all training sessions and meetings as required.
+ Is knowledgeable in statutory legislation in employee and industrial relations.
+ Exercises responsible management and behavior at all times and positively representing the hotel management team and Hyatt International.
+ Maintains strong, professional relationship with relevant representatives from competitor hotels, business partners and other organizations.
+ Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
+ Ensures high standards of personal presentation and grooming.
+ Responds to changes in the Information Systems function as dictated by the industry, company and hotel.
+ Carry out any other reasonable duties and responsibilities as assigned.
**Core Skills**
§ **Produces Quality Work**
The ability to produce high quality work in a consistent and reliable manner, in support of Hyatt's standards and processes
§ **Achieves Results**
The ability to identify priorities, solve problems, produce desired results and be accountable for commitments
§ **Promotes Teamwork and Collaboration**
The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.
§ **Communicates Effectively**
The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.
§ **Shows Initiative and Resourcefulness**
The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practically
§ **Focuses on Customers**
The ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfaction
**Leadership Expectations**
§ **Living Hyatt's Values**
Demonstrating behaviours consistent with Hyatt's Core Values
§ **Demonstrating a Passion for Service**
Creating a positive impact by passionately serving others
§ **Translating Hyatt's Mission to Action**
Defining a plan to achieve Hyatt's mission and successfully acting on it
§ **Inspiring Others**
Bringing others along to achieve common goals.
§ **Encouraging Change**
Demonstrating a vested interest in building Hyatt's brand and acting as an owner to advance Hyatt's success.
§ **Promoting Learning**
Demonstrating a thirst for knowledge and providing expertise to others to enhance their skills and abilities.
**Qualifications:**
+ Degree or Vocational Certificate in Computer Science or IT or related field
+ 4 years related experience or with computer set up and troubleshooting
+ Working knowledge of networks and operating systems and databases
+ Strong analytical and problem-solving skills
+ Knowledge in PCI DSS (Payment Card Industry Data Security Standards
+ Great communication skills
+ A team player, proactive, responsible, hardworking and able to work under pressure
**Primary Location:** OM-Salalah
**Organization:** Alila Hinu Bay
**Job Level:** Full-time
**Job:** Technology
**Req ID:** SAL
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

An Assistant Purchasing Manager will ensure the accuracy of stocks, accounts payable, prepayments, and creditor/accruals accounting records and provide periodic reports to the Finance department.
**What will I be doing?**
As Assistant Purchasing Manager, you will ensure the accuracy of stocks, accounts payable, prepayments, and creditor/accruals accounting records and provide periodic reports to the Finance department. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Assist the Purchasing Manager with the purchasing of all goods and equipment required by the hotel
+ Purchase the correct goods and materials at a competitive price and proper quantities/volumes
+ Assist the Purchasing Manager with regular reports on goods purchased and inventory levels so to allow for more effective future purchasing
+ Report all monthly savings to the hotel Team
+ Work with hotel management to improve the purchasing process as a way to reduce waste and improve profitability
+ Maintain good communication and working relationships with all hotel areas
+ Attend finance meetings, as required
+ Act in accordance with fire, health and safety regulations and follow the correct procedures when required
+ Serve your role and Team in an environmentally-conscience manner
**What are we looking for?**
An Assistant Purchasing Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ Previous experience in a high volume Accounts function
+ Computer literate, with good MS Excel skills
+ Good time management and organisation skills
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Previous experience with the Birchstreet and the PeopleSoft system
+ Relevant degree, in Finance/Accounting or related business discipline, from an academic institution
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Supply Management, Procurement, Purchasing, and Receiving_
**Title:** _Assistant Purchasing Manager_
**Location:** _null_
**Requisition ID:** _HOT0BY3A_
**EOE/AA/Disabled/Veterans**

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.
**What will I be doing?**
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
+ Lead of the kitchen brigade and ensure ongoing development of Team Members
+ Identify an effective approach to succession planning
+ Create menus that meet and exceed customers' needs and conform to brand standards
+ Ensure the consistent production of high quality food through all hotel food outlets
+ Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
+ Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
+ Manage department operations, including budgeting, forecasting, resource planning, and waste management
+ Manage all aspects of the kitchen including operational, quality and administrative functions
+ Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
+ Ensuring adequate resources are available according to business needs
+ Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
+ Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
+ Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
+ Maintain good communication and work relationships in all hotel areas
+ Ensure that staffing levels are maintained to cover business demands
+ Ensure monthly communication meetings are conducted and post-meeting minutes generated
+ Manage staff performance issues in compliance with company policies and procedures
+ Recruit, manage, train and develop the kitchen team
+ Comply with hotel security, fire regulations and all health and safety and food safety legislation
+ Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
+ Manage financial performance of the department so all planning is in line with hotel objectives
+ Manage food control systems are adhered to them so margins are on target in a pro-active way
+ Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
+ Be environmentally aware
+ Ensure food wastage program is adhered to so that margins are on target
+ Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
**What are we looking for?**
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
+ Excellent leadership skills
+ A creative approach to the production of high quality food
+ A business focused approach to managing a hotel kitchen
+ Excellent communication skills
+ Ability to build relationships, internal and external, to the hotel and the Company
+ Excellent planning and organizational skills
+ Ability to multi-task and meet deadlines
+ A current, valid, and relevant trade qualification (proof may be required)
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ A certification in management
+ Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Executive Chef_
**Location:** _null_
**Requisition ID:** _HOT0BY3B_
**EOE/AA/Disabled/Veterans**