About The Role

An exciting opportunity to join the Qatar Airways in our Catering Services Team. In this role the candidate will be responsible for operation for the assigned section in all shifts in terms of Manpower and work flow. Maintains the section to be equally manned in all shifts in order to check that meals are prepared in all shifts as per production plan and within HACCP guidelines.

Key Accountabilities For The Role Include:

Check and maintain food orders of Amiri and VVIP flight preparations.

Support Sous Chefs for planning during menu presentations by making sure all relevant menu items are prepared and collected

Support Sous Chefs to evaluate the requirements of the section in terms of manpower and equipment for upcoming new cycle changes.

Update together with Stores department to ensure availability of raw materials, 72 hours before the menu start date.

Ensure that all flights in the shift should be provided with requirements on time with Zero delays.

Working with the Sous Chef to ensure the consistent and smooth running of food production base on the agreed production plan and hand over process for the assigned area.

Provide constant supervision to ensure that designated food production areas are operating to the required standards throughout. Organize the smooth operation on Amiri and other private flights from the section.

Keep a proper update on any unresolved issues and to be reported to the Sous Chef or higher level.

Check all prepared dishes are served at the correct portion size as per airline specification and maintain quality and temperature.

Check that all Health and Safety regulations and guidelines are implemented, adhered to and reviewed regularly, in respect of section staffs, machinery, equipment and hygiene.

Qualifications About you

You should have at least a High School Qualification with minimum 6 years of job-related experience.

In addition, you will have the following job specific skills:

Good working knowledge about Food and Beverages.

Basic Food hygiene & HACCP (Hazard Analysis Critical Control Point) skills.

Fluent in reading, writing, speaking English.

Must be keenly aware of new trends and directions in the fine dining service industry.

Computer literate.

Ability to effectively supervise and train a large diverse work staff and experience in managing in a high-pressure environment.

Planning and supervisory skills.