Recruitment Event in South Africa CHEFS Qatar Duty Free

Responsibilities includes: Sous Chef The role of Sous Chef is managing the day to day F&B production within HIA, under the instruction of the Executive Sous Chef. Accountable for the quality, consistency food production, menu planning, food costing and profitability, waste management, staff welfare and scheduling, and food purchasing, resulting in the delivery of exceptional food offer and five-star customer experience. In this position, the responsibilities include, but not limited to, the following • Perform food production and presentation to all internal and external customers, make sure that the food is produced as per the standard recipe consistently. • Supervise, direct and participate where necessary in the preparation cooking of all food items, check quality of food and portion of food before being sent to customers to ensure consistency in food quality. • Check all food use by dates to ensure no products is exceeded than the requirements, ensure that over/under preparation of production of food is kept to a minimum to maintain food cost. Check on every working place of cooks and utilities, including storing areas, fridges and dust bins in all production areas for cleanliness and food cost. • Plan food production in line with demands and concept, ensuring that through the process of batch cooking that food items remain fresh, appealing and presentable. • Conduct meal weight and meal tasting checks shift wise and do the corrective action immediately for any variance. Report any failures/problems to the Maintenance Department for the smooth running of operation. Chef De Partie