Executive Chef

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Qatar Airways Full time

About the role:


Responsible for bringing the food philosophy to life in the form of elevated dining experiences in the Premium lounges that surprises, delights and has a marked effect on customer experience.

Design menus that rival those of a five star hotel and redefine the world standard of food in premium lounges.

Oversee the entire kitchen operation, guide the brigade of chefs and take responsibility for quality, presentation and taste of everything that is served to our customers.


Your responsibilities include but not limited to:

Strategic

  • Build an inspiring 'food philosophy' brand that incorporates memorable moments that stay with customers well after they visit one of the lounges.
  • Curate personalised culinary experiences for customers in Lounges that are tailored to what they want most, in that moment in time, offering inclusive, off the menu dining possibilities.

Operational

  • Develop menus with frequent rotations, with consideration to food trends, seasonality and festivities.
  • Monitor, coordinate and facilitate preparation of food in production area to drive product quality and estimate requirements according to the new menus (food products, equipment's, and manpower requirement).
  • Study the lounge requirements, and recommend the most optimum solutions for partnerships, collaboration with internal and external stakeholders to achieve best in class food and beverage, within the cost and budget limitations.
  • Develop new training programs to enhance the technical skillset of culinary teams across all lounges.
  • Leverage market research and customer behavioural diagnostics to make fundamental changes to the dining experiences to increase customer satisfaction.
  • Work with Head of Product Development & Service Design through close collaboration on the food philosophy, dining concepts design and equipment planning across all lounges to ensure standards are met.
  • Support the Senior Manager Lounges to manage the fastpaced lounge operations, by leading the culinary team to ensure the food is delivered on time and to a high standard for every customer.
  • Manage administrative tasks, taking stock of food, equipment supplies, and purchase orders.
  • Review staffing levels to meet service, operational, and financial objectives.
  • Monitor financial KPI's and budget to ensure costs are within set targets per lounge.
  • Liaise with suppliers on food orders and ensure contingency plans are in place.
  • Support Outstation Premium Lounges with tender documentation and menu planning.
  • Manage food waste through continuous review of waste logs and implement changes on the menu accordingly.
  • Review and make recommendations to facility teams on kitchen design and equipment for all new lounge developments.
  • Project manage all 'culinary related' deliverables for opening of new lounges.
  • Work closely with QHSE team on audit findings, recommendations to ensure hygiene and food safety is up to required standard.
  • Promote sustainability through food choices, produce and equipment to increase the level of culinary standards within the unit.

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

Qualifications:

Qualifications and Experience:

Without a Degree:

High School Qualification / Vocational Qualification /Diploma or Equivalent (Type of Diploma Based on Role) with Minimum 9 years of job-related experience

OR

With a Degree:

Bachelor's Degree or Equivalent with Minimum 8 years of job-related experience

***
Essentials

  • Experienced Executive Chef
  • Experience leading a multicultural large culinary team.
  • Experience managing catering contracts
  • Culinary school or certified culinary professional courses/program/diploma/degree, professional cooking certification and good working knowledge about menu cycles, uplifts, sectors and equipment's.

Preferred
***- Previous Airline or Lounges experience

Job Specific Skills:

  • Good knowledge of Food Hygiene, HACCP (Hazard Analysis Critical Control Point) and ISO 22000
  • Aware of new trends and directions in the fine dining servicing industry
  • Planning and Supervisory Skills
  • Deep understanding and Knowledge of food safety and airside safety
  • Ability to present work quickly and accurately, under pressure and to deadline
  • Resilient and adaptable
  • Willing to work occasionally long / unsocial hours to meet the needs of the business
  • Demonstr

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