Inside Sales Engineer

Technical Sales

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

Halal Executive Chef

Executive Chef, Operations

Responsibilities <ul><li>Identify and pursue new sales opportunities across PH market.&nbsp;</li><li>Build and maintain strong relationships with existing and potential customers, adapting communication styles to regional preferences.</li><li>Support external sales engineers by generating leads and qualifying prospects.</li><li>Generate quotation and revert to customers for standard products, tubing, hoses and parts.</li><li>Follow up with customer quotations.</li><li>Take orders for repeat business and ensure timely follow-up with clients.</li><li>Collaborate with cross-functional teams to align sales strategies with regional market trends.</li><li>Maintain accurate records of customer interactions and sales activities in CRM systems.</li></ul> Requirements: <ul><li>Good English communication skills.</li><li>1 to 5 years of experience in inside sales (cold calling / lead generation).</li><li>Background in maintaining accurate records of customer interactions and sales activities.</li></ul>

Responsibilities: <ul><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. 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.&nbsp;</li><li>Communicate with end customers via channels such as telephone &amp; email by following up on Marketing Qualified Leads (MQL’s) 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.&nbsp;</li><li>Conversations with the customers are geared towards understanding the customer’s needs through relevant probing questions and by extending conversations around project/opportunities.</li><li>A warm handoff of opportunities along with all required details to account managers for further nurturing.</li><li>Promote portfolio of products to drive revenue.&nbsp;</li></ul> Requirements: Education: <ul><li>Bachelors technical or business degree preferred or equivalent experience</li></ul> Skills &amp; Experience: <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><li>Mandarin speaking, writing and typing is required.</li><li>One to two years working experience is preferred, fresh graduates are welcome for the application as well.&nbsp;</li></ul>

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>

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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Inside Sales Engineer

Technical Sales

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

Halal Executive Chef

Executive Chef, Operations

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5 cold calling Jobs found

Inside Sales Engineer

Technical Sales

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

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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