As a Senior Executive Sous Chef within Product Development unit of Qatar Aircraft Catering Company (QACC), you will be the second command of the Executive Chef, having full control over the kitchen, planning & monitoring food production, tasks & process, managing chefs on duty, training & scheduling. You will be responsible to maintain the highest food quality.

Accountabilities

• Assist and coordinate with the Executive Chef to ensure the consistent smooth running of food preparation and delivery.
• Analyse and checks every working place of cooks and Chefs, including storing areas, fridges and dust bins for any irregular food wastage in all production department.
• Monitor and analyses production food standards in terms of quality and as per the client approved specification.
• Maintain and checks that meals have been prepared and cooked as per the approved recipe.
• Effectively delegates and assures all orders given by the Executive Chef have been implemented within the date and time frame instructed.
• Assisting Executive Chef to set targets /goals for the internal sections/ staff [Sous Chefs and achieve the targets.
• Check and monitor the production plan with Sous Chefs as per the specific section (butchery/vegetables pre-/hot kitchen [portioning [cold kitchen).
• Coordinate kitchen activities with Operation Managers and Duty Officers to update them about revised production plan.
• Monitor, participate and coordinate preparation of food in production area and estimates requirements according to the new menus (food products, equipment’s, and manpower requirement).
• Provides training sessions related to production team about (cooking /food preparation [discipline /how to respect food product and How to deal with kitchen equipment’s) as per the schedule approved by Executive Chef.
• Coordinate with Menu Development Chef and plan all scheduled menu presentations and functions including unexpected events.
• To monitor and check the cycle changes along with Sous Chefs. Conducts briefings for upcoming changes and necessary actions.
• Coordinate with planning Team for upcoming new cycle’s requirements.
• Conduct internal meal tasting with the department chef on weekly basics to evaluate the food standard.
• Works closely with Sous Chefs to resolve any deviation on their roll expectations.
• Assisting the Executive Chef in budgeting of the kitchen in terms of equipment and staff.
• Analyse the quality of product and service, customer satisfaction, merchandizing, menu development.
• Coordinate with maintenance about Kitchen equipment’s issues and set schedules to resolve it.
• Assist Executive Chef in terms of all production related issues and direct the team during his absence.

Qualifications

An ideal candidate will meet below qualifications and experience:

• Relevant College or University qualification to min Bachelor’s level, preferably Degree in food service and hotel management
• Minimum 7 years of relevant experience

Essential

• International Cooking experience
• Managerial skills – Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate’s skills. Ability to foster teamwork among team members.
• Command of English Language