Senior Executive Sous Chef

Qatar Airways Group; Doha; On-site; QAR 180,000 - 240,000; Full time

Job summary

Qatar Airways Group seeks a Senior Executive Sous Chef to oversee day-to-day kitchen operations in HIA Lounge kitchens, ensuring top quality and efficient use of resources. Responsibilities include managing chefs on duty, training staff, and maintaining HACCP standards across food production.

The role emphasizes menu development, budgeting, and cross-department communication to ensure seamless service and exceptional guest experiences in a luxury lounge environment.

Qualifications

• High School Qualification / Vocational Qualification / Diploma or Equivalent with Minimum 7 years of job-related experience OR Bachelor’s Degree or Equivalent with Minimum 6 years of job-related experience
• Experience in a Luxury hotel/Airport Lounges or similar establishment
• Human Resource management skills, including the ability to recruit and train employees
• Financial management and computer skills
• Time management, communication and Leadership skills
• Command of English language
• 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

Responsibilities

• Oversee day-to-day kitchen operations in HIA Lounge kitchens
• Monitor food production, wastage and resource use
• Ensure HACCP adherence for safe production and hygiene
• Review menus and recipes and ensure portion specifications
• Prepare budget data and manage costs for large events
• Lead and train kitchen staff; manage chefs on duty
• Ensure food quality and standard operating procedures
• Collaborate with line manager on menu development

Job description

Qatar Airways are pleased to announce an incredibly exciting opportunity to join our team as a Senior Executive Sous Chef who ensures that the ingredients and methods used in preparation of culinary items are of highest standard and quality. Oversee culinary day-to-day operations in HIA Lounge kitchens, control Kitchen in terms of planning and monitoring food production, assigning tasks, determining processes, managing chefs on duty, oversee scheduling processes and assignment of appropriate trainings for all kitchen staff. Also, responsible for maintaining the highest food quality with minimum wastage and optimal use of resources.

Operational:

Assist line manager to maintain a high-quality control standard for food preparation and production, propose and source Buyer, Chefs that match up to the Qatar Airways’ set standards. Prepare waste management plans and suggest initiatives on how to potion the food, avoid over boarding, over production, inventory control and ensure the food and inventory is well rotated and “the first in first out” method is being practiced.

Monitor adherence to Hazard Analysis and Critical Control Points (HACCP) guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Responsible for management and storage and stocking of perishable products.

Inspect all kitchen equipment in prerequisite areas; ensure that repair and maintenance is carried out periodically. Report other instances to the Manager HIA Lounges daily. Assure proper cleanliness and sanitation of kitchen and food storage areas including equipment is clean and hygienically stored according to the set regulations.

Constantly strive to upgrade food quality, establish standard controls that assure a high level of quality and consistency. Check cleanliness and proper storage of food and equipment in all areas of food production.

Ensure proper storage of kitchen equipment by training crew in proper method and standards.

Ensures production and quality standards are followed and maintained as per Standard Operating Procedures within kitchens and respective food service areas, i.e., buffet tables.

Oversee meal cycle plans and communicate information to other stakeholder departments in a timely manner. Monitor product yields to ensure maximum usage and ensure quality production standards are followed and maintained.

Provide assistance for menu presentation and development with line manager to ensure products, production and costs are efficiently managed and all variances are noted.

Ensure that all Menu and Recipe reviews and updates including culinary checklist are carried out prior to introduction and necessary management approvals and suggestions are taken into consideration.

Review introduction of all new menu’s and ensure that they are properly planned, set-up and as per approved specifications and reviewed to ensure compliance of recipes and portion specifications as required by Qatar Airways.

Regularly assess staff and collect reports from Sous chef and submit the same to the food safety and hygiene officers for their culinary, safety, hygiene and product knowledge and to prepare management reports.

Collect and prepare relevant data for budget submission; assign projects to kitchen staff for annual food festivals, large VIP banquets, assess labor and other operating costs, monitor expenses and financial results, develop strategies to be able to achieve set financial goals.

Assists line manager in developing policies and procedures to enhance and ensure strict quality procedures are followed, continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology within specified areas of the lounges.

Perform other department duties related to his / her position as directed by the Head of the Department

About Qatar Airways Group

Our story started with four aircraft. Today, we deliver excellent results 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 because 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.

Qualification

About You

High School Qualification / Vocational Qualification /Diploma or Equivalent (Type of Diploma Based on Role) with Minimum 7 years of job-related experience OR Bachelor’s Degree or Equivalent with Minimum 6 years of job-related experience

Experience in a Luxury hotel/Airport Lounges or similar establishment

Human Resource management skills, including the ability to recruit and train employees

Financial management and computer skills

Time management, communication and Leadership skills

Command of English language

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.

Preferred

Relevant experience at Sous Chef level

Previous management of a Kitchen in a 5-star environment will be an added benefit

GCC experience

Situational awareness and ability to show a command presence

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.