Ameena Al Marzooqi, a guest service agent at Etihad, flanked by Ali Al Shamsi, vice president Emiratisation strategy, left, and Faisal Al Mulla, senior manager, graduate engineering programme. Mona Al Marzooqi / The National
Ameena Al Marzooqi, a guest service agent at Etihad, flanked by Ali Al Shamsi, vice president Emiratisation strategy, left, and Faisal Al Mulla, senior manager, graduate engineering programme. Mona AlShow more

Etihad marks Emiratisation milestone



ABU DHABI // When Etihad began its Emiratisation drive in 2007, it was not always easy convincing prospective employees to work the unsocial hours required by the aviation industry.

“As a culture, we weren’t really in favour of letting our daughters and sons to work outside of normal hours, especially in the middle of the night,” said the airline’s vice-president of Emiratisation strategy, Ali Al Shamsi.

“We started to communicate with families, and sometimes we would invite them to the airport to see the work environment, to see our employees wearing the Etihad Abaya, doing their job,” he said.

Their efforts clearly paid off. On Wednesday it was announced the airline now employed more than 3,000 Emirati staff.

Working through the night or on weekends was never a problem for guest service agent Ameena Al Marzooqi.

“It’s our hospitality, we like to help people,” she said. “I feel like myself here, to smile in front of everyone.”

Dealing with sleep-deprived passengers, even in the early hours of the morning or late into the night, does not faze her, she said.

“I love my country and I love my job. I feel like it’s easy. And when you love something, you can give more,” she said.

“When I see people that aren’t happy, or maybe they’re shouting, I smile, I don’t know why, and they become calm.”

The number of Emiratis now on staff is 3,052, 40 per cent of whom were hired last year, including a record 26 Emirati executives and senior managers.

Ninety Emiratis are positioned at the airline’s offices and airports across the Middle East, Asia, Europe and the Americas, and the airline plans to employ a further 5,000 Emiratis by 2020.

With a career in aviation spanning 27 years, Captain Salah Alfarajallah, Etihad’s senior vice president of security and national pilot development, said the company’s Emiratisation programme was carefully planned.

“It has been an interesting journey,” said the former air force pilot, who joined Etihad in 2007. “It took a lot of planning, and hasn’t just been reactionary with a lot of efforts to build these programmes.”

“When you have a good percentage of the workforce that is local, you can guarantee some stability for your company.”

In reaching its long-term goal, the airline recently marked the graduation of 280 Emiratis from the its development programme – the largest in the airline’s history.

More than 400 cadets are also enrolled in the Etihad Airways’ cadet pilot programme.

“Today, as one of the world’s youngest and fastest-growing major airlines, we are proud to have delivered on our commitment to develop a cadre of highly qualified Emirati aviation professionals,” said James Hogan, Etihad Airways’ president and chief executive.

esamoglou@thenational.ae

COMPANY PROFILE

Company name: Almouneer
Started: 2017
Founders: Dr Noha Khater and Rania Kadry
Based: Egypt
Number of staff: 120
Investment: Bootstrapped, with support from Insead and Egyptian government, seed round of
$3.6 million led by Global Ventures

Our legal consultant

Name: Hassan Mohsen Elhais

Position: legal consultant with Al Rowaad Advocates and Legal Consultants

11 cabbie-recommended restaurants and dishes to try in Abu Dhabi

Iqbal Restaurant behind Wendy’s on Hamdan Street for the chicken karahi (Dh14)

Pathemari in Navy Gate for prawn biryani (from Dh12 to Dh35)

Abu Al Nasar near Abu Dhabi Mall, for biryani (from Dh12 to Dh20)

Bonna Annee at Navy Gate for Ethiopian food (the Bonna Annee special costs Dh42 and comes with a mix of six house stews – key wet, minchet abesh, kekel, meser be sega, tibs fir fir and shiro).

Al Habasha in Tanker Mai for Ethiopian food (tibs, a hearty stew with meat, is a popular dish; here it costs Dh36.75 for lamb and beef versions)

Himalayan Restaurant in Mussaffa for Nepalese (the momos and chowmein noodles are best-selling items, and go for between Dh14 and Dh20)

Makalu in Mussaffa for Nepalese (get the chicken curry or chicken fry for Dh11)

Al Shaheen Cafeteria near Guardian Towers for a quick morning bite, especially the egg sandwich in paratha (Dh3.50)

Pinky Food Restaurant in Tanker Mai for tilapia

Tasty Zone for Nepalese-style noodles (Dh15)

Ibrahimi for Pakistani food (a quarter chicken tikka with roti costs Dh16)

Sarfira

Director: Sudha Kongara Prasad

Starring: Akshay Kumar, Radhika Madan, Paresh Rawal

Rating: 2/5

Temple numbers

Expected completion: 2022

Height: 24 meters

Ground floor banquet hall: 370 square metres to accommodate about 750 people

Ground floor multipurpose hall: 92 square metres for up to 200 people

First floor main Prayer Hall: 465 square metres to hold 1,500 people at a time

First floor terrace areas: 2,30 square metres  

Temple will be spread over 6,900 square metres

Structure includes two basements, ground and first floor 


The UAE Today

The latest news and analysis from the Emirates

      By signing up, I agree to The National's privacy policy
      The UAE Today