Executive Chef- QACC
Qatar Aircraft Catering Company Location Doha, Qatar Category Cargo & Airport Operations Job Id 212712
Closing Date: 30-09-2024
About the role 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. Bachelor's Degree or Equivalent with Minimum 12 years of job-related experience Experience in a multicultural environment Culinary management experience in contract foodservice, fine dining setting, O restaurant with inventory and purchasing knowledge and control
Job Specific Skills: Proficient computer skills, especially in Excel. Ability to communicate on various levels to include management, customers, client, and associate. Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis
Proficient in menu development, cost controls.
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.
