Commis Chef II | Qatar Duty Free

General Information Ref # 2600006R Location: Qatar-Doha Job family: Customer Service Closing Date: 2026-10-31 Description Our story started with just 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 are 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. Qatar Duty Free Company – A world of exclusives awaits you at one of the largest duty-free areas in the world, Qatar Duty Free. The award-winning shopping emporium boasts of more than 90 elegant boutiques and affordable retail stores, as well as more than 30 restaurants and cafés covering over 40,000 square meters at the world's best airport, Hamad International Airport. Responsible to ensure all food requirements for F & B locations are prepared as per the production plan and meals prepared are as per standard recipes and within HACCP guidelines to meet and exceed customer expectations. Responsibilities • Produce meals as per the production plan, ensuring procedures are followed and all records are up to date and accurate at all times. • Manage food stock effectively, minimize food wastage through good kitchen management processes, such as labelling and mis-en-place par levels. All stock to be rotated, dated and managed in order to reduce wastage and contribute to kitchen profitability through effective food cost control. • Prepare and present high-quality dishes within company specifications, ensure any change made to the receipts is highlighted to the Senior Chefs for system update, and food quality is consistently maintained as per QDFC standard, ensure that the presentation and freshness of all foods is of the highest standard at all times. • Check the quality of raw materials being received regularly in the kitchen and highlight any quality hygiene issues to Sous Chef for further action. • Keep all working areas clean and tidy and ensure no cross contamination. • Prepare and organize all mis-en-place for all relevant menus prior to the shift start to ensure smooth operation. • Respond positively to guest feedback/complain, understand guest expectations, brings all complaints to the attention of the senior chefs for future improvement. • Maintain high level of cleanliness in the work area, and take care of all outlet equipment and materials. Perform other department duties related to his/her position as directed by the Head of the department. 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. Together, everything is possible. Qualification A successful candidate should possess • High school graduation • Certificate in Catering or Professional Cookery • HACCP Training • Previously worked as a Commis Chef • Minimum 2 years relevant experience https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&job=2600006R Show more Show less

High school graduation; Certificate in Catering or Professional Cookery; HACCP Training; Previously worked as a Commis Chef; Minimum 2 years relevant experience

Produce meals as per the production plan, ensuring procedures are followed and all records are up to date and accurate at all times. Manage food stock effectively, minimize food wastage through good kitchen management processes, such as labelling and mis-en-place par levels. All stock to be rotated, dated and managed in order to reduce wastage and contribute to kitchen profitability through effective food cost control. Prepare and present high-quality dishes within company specifications, ensure any change made to the receipts is highlighted to the Senior Chefs for system update, and food quality is consistently maintained as per QDFC standard, ensure that the presentation and freshness of all foods is of the highest standard at all times. Check the quality of raw materials being received regularly in the kitchen and highlight any quality hygiene issues to Sous Chef for further action. Keep all working areas clean and tidy and ensure no cross contamination. Prepare and organize all mis-en-place for all relevant menus prior to the shift start to ensure smooth operation. Respond positively to guest feedback/complain, understand guest expectations, brings all complaints to the attention of the senior chefs for future improvement. Maintain high level of cleanliness in the work area, and take care of all outlet equipment and materials. Perform other department duties related to his/her position as directed by the Head of the department.