Manager HSE

Senior Executive - Statutory Reporting

Finance Manager

Commercial Finance Manager

Customer Care Lead

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

Responsibilities: Health &amp; Safety and Emergency management: <ul><li>Communicate and implement the client’s HSE Management System, Emergency Response &amp; Emergency Management plan with the District Heads, Community, Infrastructure and Retail Managers and Safety Officers.</li><li>Review Fire and life safety drawing to ensure the compliance to the code requirements.</li><li>Provide professional advice and expertise in the identification of factors affecting Health, safety, and Fire on the part of residence, businesses, and visitors.</li><li>Attend incident and emergencies and ensure the reports are prepared for all emergency cases.</li><li>Support the BUs in obtaining ESTIFA certificate and ensure all building meet the legal requirements.</li><li>Ensure all incidents, accidents and near misses are investigated and corrective actions implemented. Carry out incident investigation and prepare trend analysis report.</li><li>Monitor HSE performance by gathering relevant data and producing statistical reports. Prepare weekly and monthly report for allocated area/task.</li></ul> Contractor Management (Health &amp; Safety aspects): <ul><li>Ensure that the Contractor/Service Providers activities comply with CLIENT’S HSE Plan and conform to the terms and conditions of the contract between CLIENT and Contractor.</li><li>Carry out regular inspections and audits to ensure the compliance to UAE FLS code.</li><li>Conduct regular site visit to facilitate evaluation of risks and submit weekly visit reports to Line Manager with recommendation of precautionary measures to mitigate the identified risks.</li><li>Communicate new policies to establish a positive safety culture in the delivery of services.</li><li>In coordination with Zone Heads, facilitate periodic inspection of facilities, equipment, and machinery operation to observe possible unsafe conditions. Conduct periodic inspection and detailed reports with recommendations.</li><li>Review and approve the general permits and safety permits.</li></ul> Audit: <ul><li>Conducting Internal HSE Audits to ensure that all communities are following Health &amp; Safety Management System.</li></ul> Risk Assessment: <ul><li>Identifying &amp; recording the risks related to Health &amp; Safety in the communities, suggesting the mitigation measures and tracking the treatment response and controlling the risks</li><li>Develop a risk-based inspection plan for fire and life safety compliance assurance and complete the inspection as per the plan approved by line manager.</li><li>Perform regular fire risk assessments</li><li>Develop &amp; foster professional relationships with Dubai, UAE &amp; international HSE Regulators &amp; industry groups &amp; liaise regularly.</li><li>Ensure the events are carried in compliance with fire safety requirements</li><li>HSE Training Identify the training needs and arrange/deliver the training as required</li></ul> Requirements: Knowledge &amp; Experience: <ul><li>Bachelor’s degree in engineering/ or HSE Field</li><li>Lead Auditor -ISO 45001</li><li>EBOSH International Diploma- Level 6 qualification in OHS</li><li>Minimum of 12 years of experience in similar field</li><li>Minimum 5 years of experience in managing Health &amp; Safety in Communities</li></ul>&nbsp;Technical Competencies: <ul><li>Good knowledge and experience of using automated applications for HSE management</li><li>Proficient in Microsoft Office software (Word, Access, Excel, PowerPoint)</li><li>Development, implementation, third party certification and maintenance of IMS</li><li>Compliance management and continuous improvement</li><li>Knowledge on international standards related to occupational health, safety, environment (14001, 45001).</li><li>WELL implementation</li><li>Good knowledge in UAE FLS code/ NFPA</li></ul>

Responsibilities: <ul><li>Provide support in developing opex budget plans and schedules in line with Group policies and procedures and execute the budgetary plans in co-ordination with concerned departments to ensure smooth preparation of budgets.&nbsp;</li><li>Act as a liaison between entity/department heads and finance team for collating the information required to develop annual budgets.&nbsp;</li><li>Support in monitoring its implementation and for any subsequent budget recalibrations or forecasts required by the management.</li><li>Assist in preparation of periodic and ad hoc Management Information Reports to provide Management with timely and relevant information for making informed decisions to ensure the effectiveness of the cost control within the company.&nbsp;</li><li>Develop and maintain appropriate KPI information reporting systems.</li><li>Investigate variances and prepare financial reviews recommending upward or business requirements.</li><li>Analyze monthly reporting related to operational performance, variances and metrics in order to forecast the budgetary exceptions during the operating year.</li><li>Contribute in developing Budgetary, IS and Project reporting policies, process, procedures, forms and templates that ensure adequate budgetary controls and reporting structure for overall company operations thereby ensuring the cost advantage in all its resource utilization and financial activities.</li><li>Provide inputs to develop and enhance budgeting, planning, controlling and reporting tools to minimize the variance and to bring more accuracy in budgeting and reporting processes.</li><li>Maintain full control over the Budgeting models to ensure budgets are prepared, maintained and monitored accurately within the software.&nbsp;</li><li>Identify and raise any issues to the technical team for resolution.</li><li>Review financial statements and ensure financial statements are prepared based on financial records and in compliance with financial statements.</li></ul> Requirements: <ul><li>Graduate in Accounting/Finance; CA/ACCA/CPA or similar preferred</li><li>In-depth understanding of real estate business, accounting matters, relevant regulatory matters</li><li>Minimum of 3-5 years’ experience in Finance with preferred experience in real estate industry/budgeting.</li><li>Well versed in Management Information Systems (MIS), Oracle and Budgeting software</li><li>Ability to manage complex general ledger accounts.</li><li>Proficient in financial reporting, including balance sheets, income statements, and cash flow statements.</li><li>Strong numerical and analytical skills. Attention to details.</li></ul>

Responsibilities: Financial Planning &amp; Analysis (FP&amp;A): <ul><li>Lead the annual budgeting, forecasting, and long-term financial planning processes;</li><li>Prepare monthly, quarterly, and annual financial forecasts and variance analyses;</li><li>Provide insights and recommendations to senior management to support strategic decision-making;</li><li>Analyse business performance, trends, and key drivers (revenue, costs, margins, cash flow);</li><li>Partner with business leaders to improve financial performance and cost efficiency;</li></ul> Financial Control &amp; Reporting: <ul><li>Ensure accurate and timely month-end, quarter-end, and year-end close processes; Approve monthly Financial Statements in US GAAP ;</li><li>Prepare statutory financial statements in accordance with Danish GAAP and IFRS (if applicable) for Statutory Financial Audit ( each year around November);</li><li>Maintain the general ledger and ensure proper accounting treatment of transactions;</li><li>Oversee and approve reconciliations (balance sheet, bank, intercompany accounts, etc.);</li><li>Ensure compliance with internal controls and company policies;</li><li>Maintain documentation and audit trails for all financial activities;Tax &amp; Compliance (SKAT):</li><li>Ensure compliance with Danish tax regulations (corporate tax, VAT, payroll taxes);</li><li>Review VAT returns and other required filings with SKAT (Danish Tax Agency);</li><li>Coordinate corporate income tax reporting with external advisors;</li><li>Monitor changes in Danish tax legislation and assess business impact;</li><li>Ensure compliance with transfer pricing requirements and documentation;</li><li>Manage communication and correspondence with SKAT authorities;</li></ul> Audit &amp; External Reporting: <ul><li>Act as primary contact for external auditors and manage the annual audit process;</li><li>Coordinate audit schedules and prepare where needed, documentation, and responses to audit queries;</li><li>Ensure timely resolution of audit findings and implementation of recommendations;</li><li>Coordinate with internal audit (if applicable/ needed);</li><li>Ensure statutory filings are completed with Danish authorities (e.g., Danish Business Authority – Erhvervsstyrelsen) ( usual deadline is 30th of March for prior Fiscal year)</li></ul> Administrative &amp; Regulatory Responsibilities: <ul><li>Manage company digital mail system (e-Boks) and ensure timely handling of official correspondence as well as related business partners ( invoices to be forwarded to responsible AP partner, compliance requests, etc);</li><li>Oversee compliance with local statutory requirements and filings;</li><li>Maintain relationships with banks, tax advisors, and regulatory authorities;</li><li>Ensure proper corporate governance documentation and filings;</li></ul> Cash Flow &amp; Treasury Management: <ul><li>Monitor and manage cash flow, liquidity, and working capital;</li><li>Optimize cash management processes and approve forecasting;</li><li>Oversee banking relationships and approvals;</li><li>Manage intercompany funding and vendor related payments;</li></ul> Team Leadership &amp; Stakeholder Management: <ul><li>Lead and develop the local finance team (if applicable);</li><li>Collaborate with global finance and regional teams;</li><li>Act as a strategic business partner to local leadership;</li></ul> Requirements: <ul><li>Bachelor’s or Master’s degree in Finance, Accounting, or related field;</li><li>5–10+ years of experience in FP&amp;A, Financial Controlling, or similar roles;</li><li>Experience managing audits and financial reporting;</li><li>Advanced Excel and financial modelling skills;</li><li>Experience with ERP systems (Oracle, IndustriOS).</li></ul> Preferred qualifications and experience: <ul><li>Experience with Danish accounting standards and tax regulations is a plus.</li><li>Professional qualification (e.g., ACCA, CPA, CMA, or equivalent) preferred;</li></ul>

Responsibilities: <ul><li>Own Managerial P&amp;L planning and forecasting, delivering accurate and documented forecasts and budgets</li><li>Lead and own the India FP&amp;A calendar (cross functional view – connected with S&amp;OP and Regional timeline)</li><li>Accountable for managerial P&amp;L reporting in Campari group consolidation system.</li><li>Provide visibility on P&amp;L by SKU / brand / state / channel / customer down to GP and/or CAAP and by account.</li><li>Manage SG&amp;A in collaboration with functional leaders.</li><li>Provide clarity on business performance drivers and variations vs previous forecasts, Budget and prior years</li><li>Pilar of the S&amp;OP process, leading the Volume to value conversion and ensure consistency with commercial planning.</li><li>Provide management relevant and accurate analytics providing visibility on the R&amp;O and as such, enabling effective business decisions.</li><li>Secure integrity of the Depletions/sell out reporting by brand, by state, by channel.</li><li>Understand COGS variances in collaboration with regional supply chain finance team</li><li>Work in close collaboration with controlling team to secure DD and A&amp;P accruals accuracy, documentation and relevance at all time.</li><li>Support Revenue Optimization agenda, partnering commercial team to optimize revenue performance by customers/distributors/channel and maximize profitability.</li><li>Drive internal control &amp; operating efficiency of the promotional program and trade spend.</li><li>Support Key Account managers for trade terms negotiation, providing relevant analytics.</li><li>Develop standardized Value Chain supporting commercial team needs</li><li>Develop sound and reasonable business case for innovation/new product launch/footprint expansion</li><li>Drive ROI analysis for all key initiatives – maximization of investment, share learnings.</li><li>Continually work with functional teams to drive profitable growth and strive for continuous ongoing improvement.</li><li>Drive initiatives through increased focus on the effectiveness and profitability of sales spend and through the proactive identification of profit/growth opportunities.</li><li>Represent finance and challenge financial efficacy in key cross functional forums like Exec reviews, valuation meetings.</li><li>Develop tools to support cross functional team work and decision making and help improvement of internal processes.</li><li>Support projects led by group aiming at improving analytics and efficiencies across finance</li></ul> Requirements: <ul><li>8-10 years experience in commercial finance and FP&amp;A role. Ideally close working experience with sales and marketing/ supply chain in a commercial capacity, preferably in the liquor industry or FMCG.</li><li>Qualification – Chartered Accountant</li><li>Experience in Liquor industry preferred, FMCG essential</li><li>Advanced excel and strong power-point skills</li><li>SAP, Power BI, BPC&nbsp;</li></ul>

Responsibilities: <ul><li>Ensure the smooth execution of the order-to-cash cycle in full conformity with the Supply Chain Management Standards of the Group (i.e. on order processing, sales terms and conditions, etc.)</li><li>Ensure the execution of the credit policy defined with the Finance and Controlling team.</li><li>Develop and maintain high level of collaboration with our clients especially on flow optimization, data exchanges, shared KPIs and resolution on customer complaints.</li><li>Collaborate closely with Commercial team to align distribution strategies meeting the sales and marketing objectives.</li><li>Ensure compliance with all regulations and company policies related to distribution management and logistics.</li><li>Be or manage within the team, the Local Business Owner who will be the main contact representing LID South Asia Customer Care on process and system improvements.&nbsp;</li><li>Share and implement best practices from the Supply Chain community that could help in continuous improvement.</li></ul> Requirements: <ul><li>4-5 years of similar experience preferably in Distributor management.</li><li>Strong operational excellence, agility and customer orientation to foster a demand-driven supply chain with service as a priority</li><li>Ability to optimize information, physical and financial flows along the whole Supply Chain</li><li>Good analytical skills and expertise to leverage business data to anticipate business activities, act proactively and implement continuous improvement</li><li>Strong leadership and influential skills</li><li>Good communication skills and sensitivity to business</li><li>Ability to balance long term strategic customer service direction with the day-to-day operational challenges and requirements</li><li>Cultural awareness of regional stakeholders&nbsp;&nbsp;</li><li>Proficient Excel skills, hands on experience with SAP system is required</li></ul>

Responsibilities: <ul><li>Manage the overall project process, controlling schedule and quality to ensure timely delivery.</li><li>Develop project plans and set milestones during the initial stage.</li><li>Track progress of tasks, hold meetings when necessary, and drive team members to complete tasks efficiently.</li><li>Coordinate with procurement, cost, logistics, production staff, and suppliers to ensure smooth execution of project activities.</li><li>Review project budgets and costs; conduct tooling strategy meetings.</li><li>Identify alternative resources to reduce costs and make directional decisions based on project requirements.</li><li>Assess potential risks and arrange preventive actions to avoid them.</li></ul> Requirements: <ul><li>5–8 years of solid project management experience, especially with APQP and&nbsp;</li><li>PPAP quality knowledge and related project process management.</li><li>Age: under 40 years old.</li><li>Education: Bachelor’s degree (full-time) in engineering, preferably mechanical engineering or related fields.</li><li>Degrees in business administration, language, or arts will not be considered.</li><li>Work location: Building G1, No. 88 Dongchang Road, Suzhou Industrial Park (Suzhou 2.5 Industrial Park).</li></ul>

Role Description: <ul><li>We’re looking for motivated, engaged people to help make everyone’s journeys better.</li><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.</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.</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.</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.</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.</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.</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.</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.</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.</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.</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.</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.&nbsp;</li><li>Monitors daily manpower planning and employee turnover.&nbsp;</li><li>Responsible for employee retention.</li><li>Ensures meal cycles are communicated in a timely and accurate basis.&nbsp;</li><li>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: 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.</li></ul> Work Experience: <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><li>Halal: 5 years of experience required.</li><li>ServSafe Certified preferred.</li></ul>

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>

Skills

Industry

Location

Jobtitle

8 controlling Jobs found

Manager HSE

Senior Executive - Statutory Reporting

Finance Manager

Commercial Finance Manager

Customer Care Lead

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

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

EMPLOYER

TALENT

COMPANY

Contact Us

JOBS BY SKILLS

JOBS BY FUNCTION

JOBS BY INDUSTRY

JOBS BY LOCATIONS

MODEL JOBS

JOBS BY CITY

Skills

Industry

Location

Jobtitle

8 controlling Jobs found

Manager HSE

Senior Executive - Statutory Reporting

Finance Manager

Commercial Finance Manager

Customer Care Lead

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

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

EMPLOYER

TALENT

COMPANY

Contact Us

JOBS BY SKILLS

JOBS BY FUNCTION

JOBS BY INDUSTRY

JOBS BY LOCATIONS

MODEL JOBS

JOBS BY CITY

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