Manager I R&D/Product DVL Engineering - Electronic and Sensor Integration

Business Development Specialist

Account Manager - Solution Centre Specialist

Halal Executive Chef

Executive Chef, Operations

Role Description: <ul><li>The Electronic and Sensor Integration Team Manager will report to the product development team for cold applied products, part of Energy Business unit.</li><li>S/he will lead &amp; be responsible for managing a team working on new product development (NPD), value analysis and value engineering (VA/VE) and sustaining projects as well as perform management duties.</li><li>This role will require strong leadership skills and demonstrated product development experience in a global technology company to drive success for the Energy BU by leading his/her team to develop best-in-class engineering solutions for our customers.</li></ul> Responsibilities: <ul><li>Manage and drive the Electronic and Sensor Integration Team.</li><li>Demonstrate technical leadership. Provide technical solutions and break through ideas.</li><li>Guide the development of complex electronic systems, including analog and digital circuits.</li><li>Oversee the implementation of emerging technologies such as IoT, AI, and machine learning in electronic products.</li><li>Ensure adherence to industry standards (e.g., IEEE, IPC) and regulatory requirements (e.g., FCC, CE).</li><li>Perform resource planning and prioritization for required activities.</li><li>Accountable for delivering NPD projects on-time and on-budget.</li><li>Collaborate with product managers, mechanical teams, software developers, and system architects to integrate electronics into end products.</li></ul> Requirements: <ul><li>Graduate or postgraduate (BE or M.Tech) in Electronics engineering or related engineering discipline.</li><li>12+ years of engineering experience and with more than 5 years of experience in supervising and leading engineering team.</li><li>Experience in developing and industrializing electronic and sensor products, preferably associated with Energy market.</li><li>Excellent in people and resource management.</li></ul>

Responsibilities: <ul><li>Conduct targeted research, to identify new markets and new organizations for creating new business opportunities. Seek out the appropriate contact within an organization.</li><li>Generate leads and cold call prospective Clients to establish rapport. Follow up on the new business opportunities and set up meetings. Pursue leads and follow through to a successful agreement.</li><li>Identify and map the business strengths, customer needs and be respond effectively with a plan of how to meet these.</li><li>Foster and develop relationships with clients to increase the value of current customers while attracting new ones.</li><li>Conduct targeted research, to identify new markets and new organizations for creating new business opportunities.</li><li>Seek out the appropriate contact within an organization.</li><li>Generate leads and cold call prospective Clients to establish rapport. Follow up on the new business opportunities and set up meetings. Pursue leads and follow through to a successful agreement.</li><li>Identify and map the business strengths, customer needs and be respond effectively with a plan of how to meet these.</li><li>Foster and develop relationships with clients to increase the value of current customers while attracting new ones.</li></ul> Requirements: <ul><li>Proven experience as a Business Development or Sales Executive.</li><li>Should have Sales Account management &amp; Relationship management skills.</li><li>Possess the tenacity and drive to seek new business and meet or exceed targets.</li><li>Possess excellent telephonic communication capabilities for making initial contact and for ongoing communication with customers and senior stakeholders.</li><li>Excellent interpersonal skills for building and developing relationships with clients.</li><li>Should have experience in handling quotations and negotiation skills to close business deals.</li><li>Must be results orientated, motivated by success and achievement.</li><li>Should possess the ability to work under pressure and be prepared to work in a fast-moving environment where key objectives need to be met on pre-agreed timescales.</li><li>Must be an enthusiastic team player with an innovative approach. </li><li>Be self-motivated and be able to influence various stakeholders in the business cycle. Working Hours This role requires you to work (Hybrid) 5 days a week from Mon to Fri for 9:15 hours a day. Responsibilities:</li></ul>

Responsibilities: <ul><li>The Solution Center Team supports the Enterprise to drive Customer Growth and Experience and the Distribution Channel business unit to make it easy for our Distribution partners to do business.</li><li>The organization consists of more than 400 employees who provide global service to both Customers and Distributors and drive growth for the organization.</li><li>Be the face and voice of client to drive company growth by delivering an Extraordinary Customer Experience.</li><li>Make it easy for customers to do business</li><li>Make every interaction memorable, enabling deeper relationships. Deliver value to our small and medium customers while resolving all their inquiries.</li><li>Identify opportunities to generate new business and organic revenue growth.</li><li>Create a favourable impression and sell the brand to strengthen our positioning with customers A Day in the Life of a Solution Consultant:</li><li>Delivers an extraordinary customer experience by technically advising customers on products, services, and capabilities to best meet the needs of the customer and the designs they are working on.</li><li>Sells the value propositions of products and services.</li><li>Outbound calling (cold and warm) to establish new, high-quality opportunities with prospective customers and contacts.</li><li>Communicate with end customers via various channels such as telephone, email and chat (inbound inquiries) to resolve technical questions and propose options and solutions.</li><li>Liaison with internal support areas including production, sales, engineering, customer care and others as necessary to resolve customer inquiries and requests.</li><li>Nurture and grow small and medium customers pipeline opportunities via Salesforce through regular touch points with end customer.</li><li>Work with franchised distributors to provide quotations and order fulfillment.</li><li>Promote portfolio of products to drive revenue.</li><li>Delivers an extraordinary customer experience by technically advising customers on products, services, and capabilities to best meet the needs of the customer and the designs they are working on.</li><li>Sells the value propositions of products and services.</li><li>Outbound calling (cold and warm) to establish new, high-quality opportunities with prospective customers and contacts.</li><li>Communicate with end customers via various channels such as telephone, email and chat (inbound inquiries) to resolve technical questions and propose options and solutions.</li><li>Liaison with internal support areas including production, sales, engineering, customer care and others as necessary to resolve customer inquiries and requests.</li><li>Nurture and grow small and medium customers pipeline opportunities via Salesforce through regular touch points with end customer.</li><li>Work with franchised distributors to provide quotations and order fulfillment.</li></ul> Requirements: <ul><li>Demonstrates problem solving skills, influencing abilities, and ability to provide effective feedback</li><li>Strong verbal, written, and presentation skills.</li><li>Proven ability to initiate, organize, and complete multiple tasks in a timely manner.</li><li>Demonstrates ability to share creative and new ideas.</li><li>Consultative selling experience desired.</li><li>Relevant product or industry experience a plus.</li><li>Team player, critical thinker, self-motivator and ability to maintain a proactive positive attitude.</li><li>A passion for serving customers.</li></ul> Education: <ul><li>Bachelor’s technical or business degree preferred or equivalent experience</li></ul>

Role Description:We’re looking for motivated, engaged people to help make everyone’s journeys better.Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.Responsibilities:Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Prepares administrative reports as required.Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.Maintains labor requirements, food costs, overtime, and all productivity requirements.Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.Ensures all products are cooked at required temperature according to airline and food safety specification, etc.Responsible for coaching, counseling and preparing corrective action for employees.Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.Requirements:Education:Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.Work Experience:Minimum 10 years of experience as a Chef required.Minimum of 4 years of experience as an Executive Chef required.Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.In-flight catering experience or experience in a high-volume food service environment required.Halal: 5 years of experience required.ServSafe Certified preferred.

Role Description: <ul><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Qualifications Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Minimum 10 years of experience as a Chef required</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Ability to cook meals according to detailed specifications.</li><li>Ability to work in a fast paced, deadline driven environment.</li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.</li><li>Current or previous labor relations experience is a plus, but not required.</li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Ability to train others required.</li><li>Must have the ability to give negative and positive feedback to employees on a daily basis.</li><li>Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.</li><li>Strong organizational, analytical, communication and leadership skills required.</li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.</li><li>Experience with menu design a plus</li><li>Basic computer skills required. Working knowledge of Microsoft Office products preferred</li></ul> Technical Skills: (Certificates, Licenses and Registration) <ul><li>ServSafe Certified preferred.</li></ul> Language / Communication Skills: <ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual a plus.</li></ul>

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Manager I R&D/Product DVL Engineering - Electronic and Sensor Integration

Business Development Specialist

Account Manager - Solution Centre Specialist

Halal Executive Chef

Executive Chef, Operations

WhiteCrow
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Manager I R&D/Product DVL Engineering - Electronic and Sensor Integration

Business Development Specialist

Account Manager - Solution Centre Specialist

Halal Executive Chef

Executive Chef, Operations

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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