Responsibilities

• Develops future strategy for the business needs ensuring the department's requirements are identified and represented.
• Develops and executes succession plan for department while identifying required training requirement to increase department's overall performance.
• Develops contingency plans and risk management for the department in cooperation with the company's subject matter experts.
• Develops and measures department performance KPl’s to drive a continuous improvement process.
• Ensures the cost-effective utilization of staff and equipment.
• Cooperates with catering -services department in development of menus identifying synergies and maximization of equipment utilization to improve cost and staff performance.
• Assures the timely delivery of the department's services via forecasting and planning of labour requirement.
• Analyze different production methods in order to enhance quality while increasing delivery efficiency.
• Develop in house NVQ training program for all production staffs.
• Oversees the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour targets.
• Implements policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Oversees the development and implementation of SOPs required to operate equipment and processes.
• Prepares the department's annual budget including all functionalities, overhead and operational.
• Actively analyses and verifies production waste reports to minimize food variance.
• Analyses food cost variance reports provided by finance to identify gaps in production, ordering and invoicing.
• Frequently reviews quality of purchased goods is in line with product specifications.
• Perform other department duties related to his/her position as directed by the Head of the Department.

• B.S. Degree in Food Services Technology/Management or A.A. Degree in Culinary Arts
• Chef. by Trade.
• Experience in a multicultural environment
• Culinary management experience in contract foodservice, fine dining setting, O restaurant with inventory and purchasing knowledge and control

• Proficient computer skills, especially in Excel.
• Ability to communicate on various levels to include management, customers, client, and associate.
• Proficient in menu development, cost controls.
• Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis
• Ability to multi-tasks as well as stay on task and concentrate with constant interruptions.
• Culinary creativity and menu writing abilities.
• 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.
• Ability to manage a multicultural team.

About Qatar Airways Group
Our story started with 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’re 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.
If you are ready to apply, please go ahead and submit your application by uploading your CV and completing our short application form.