Sous Chef | Qatar Duty Free at Qatar Airways

Doha, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

25 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Food Production, Food Presentation, Quality Control, Portion Control, Inventory Management, Batch Cooking, HACCP, Staff Supervision, Cost Control

Industry

Airlines and Aviation

Description

Our story started with just four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We’ve grown fast, broken records and set trends that others follow. We don’t slow down by the fear of failure, instead, we dare to achieve what’s never been done before. So, whether you are creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story, a story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries and be part of a truly global community. Qatar Duty Free Company – A world of exclusives awaits you at one of the largest duty-free areas in the world, Qatar Duty Free. The award-winning shopping emporium boasts of more than 90 elegant boutiques and affordable retail stores, as well as more than 30 restaurants and cafés covering over 40,000 square meters at the world's best airport, Hamad International Airport. As a Sous Chef responsible to assist the Line Manager in managing kitchen operations as a successful independent profit center, ensuring department objectives are met through planning, organizing, directing, and controlling the Kitchen operation with the focus on the day to day operational requirements. Representing the kitchen in the absence of the Executive Sous Chef in all areas of responsibility. Responsibilities: Perform food production and presentation to al internal ad external customer, make sure that the food is produced as per the standard recipe consistently, assist and support the Executive Sous Chef in the Chef table and tasting table processes. Supervise, direct and participate, where necessary, in the preparation and cooking of all food items, check quality of food and portion of food before being sent to customer to ensure consistency in food quality. Check all food use by dates to ensure no product exceeds that the requirements, ensure that over/under preparation of production of food is kept to a minimum to maintain food costs. Check on every working place of cooks and utilities, including storing areas, fridges and dust bins in all production areas for cleanliness and food cost. Plan food production in line with demands and concept, ensuring that through the process of batch cooking that food items remain fresh, appealing and presentable. Deputizing in the absence of the Executive Sous Chef. Perform other department duties realted to his/her position as directed by the Head of the Department. Be part of an extraordinary story Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You’ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what’s never been done before. Together, everything is possible. A successful candidate should possess Diploma or Bachelor Degree Certificate in Catering or Professional Cookery HACCP Training or ISO 22 000 Certification experience Currently working as Sous Chef within a similar culture within an international Hotel/ Restaurant/ Airport Major 5 star hotels experience, upscale/ high-end restaurant Minimum 4 years relevant experience

Responsibilities

Assist the Line Manager in overseeing kitchen operations to ensure department objectives and food quality standards are met. Supervise food production, manage costs, and deputize for the Executive Sous Chef when necessary.