Summary
Qatar Airways is seeking candidates for its Catering Services Team through a Junior Sous Chef talent pool. The role involves supervising an assigned food production section across shifts, coordinating staffing and workflow, and supporting menu planning and supply readiness. Duties include overseeing Amiri and VVIP flight meals, checking portions and food temperatures, and ensuring production follows HACCP and health and safety standards. The posting does not state specific qualifications, employment terms, salary, or visa conditions.
The posting
As published on qatarairways.com. Pulled from the employer's site and shown as they wrote it.
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.
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