Commis Chef I | Qatar Duty Free

General Information Ref # 2600007M 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 that all food requirement for QDF F&B outlets are prepared as per the production plan and meals prepared adhere to standard recipes and comply with HACCP (Hazard Analysis and Critical Control Points) guidelines in order to meet and exceed customer expectations. Responsibilities • Produce and creates meals as per the production plan by properly measuring ingredients, paying close attention to every details to ensure the dishes are consistently well-executed and visually attractive. • Manage food stock effectively, minimise food wastage through effective kitchen management, such as labelling and mese-en-place par levels in order to reduce food wastage. • Rotate, date, and manage all stock through effective food cost control to reduce wastage and contribute to kitchen profitability. • prepare and present high-quality dishes within company specifications to bring out the desired flavors and textures in a dish. • monitor quality of raw material regularly and report any hygiene or quality issues to the Sous Chef for further action in order to comply with Food Safety procedures and ensure a safe environment. 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 1 years relevant experience https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&job=2600007M Show more Show less

High school graduation; Certificate in Catering or Professional Cookery; HACCP Training; Previously worked as a Commis Chef; Minimum 1 years relevant experience

Produce and creates meals as per the production plan by properly measuring ingredients, paying close attention to every details to ensure the dishes are consistently well-executed and visually attractive; Manage food stock effectively, minimise food wastage through effective kitchen management, such as labelling and mise-en-place par levels in order to reduce food wastage; Rotate, date, and manage all stock through effective food cost control to reduce wastage and contribute to kitchen profitability; prepare and present high-quality dishes within company specifications to bring out the desired flavors and textures in a dish; monitor quality of raw material regularly and report any hygiene or quality issues to the Sous Chef for further action in order to comply with Food Safety procedures and ensure a safe environment.