Jr. Sous Chef
Qatar Airways
Total des années d'expérience :6 years, 11 Mois
the team producing more than 10 thousand plates per day
• Maintain well-organised mise en place to keep work efficient and consistent.
• Take care of daily food preparation and duties assigned by superior to meet standard and quality by production catering
• Evaluate inventory levels daily and place orders to restock food items and non-food items before supplies run out
• Complied with portion and serving sizes as per inflight catering standards
• Ensure that production, preparation and presentation of food are of the highest quality at all times
• Ensure the highest level of airlines customers satisfaction, quality, operating and food cost on an ongoing basis
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Operate and maintain all section equipment and report malfunctioning
• Personally responsible for hygiene, health and safety procedure and correct use of equipment and machines to prevent injuries
• Initiated training for junior chef and commis on standard culinary techniques to improve productivity and increase kitchen workflows
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Follow "FIFO" procedure all time
• Consult daily with Executive Chef on daily requirements, functions, and also about last minute order/cater