Company : Burnt Ends Restaurant Pte Ltd
Description : SOUS CHEF
Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
We are looking for a Sous Chef who works alongside head chef to manage daily kitchen activities, including overseeing staff, aid with menu preparation, ensure food quality and freshness, and monitor ordering and stocking. Provides meal quality and consistency by following designated recipes.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Responsible for the daily smooth operations of the department and to take over in the absence of the Executive or Head Chef
• Assist Executive or Head Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Provide food services to all guests in a manner that is professional, efficient yet friendly
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Ensure the health and safety standards are complied with
• Any other duties, roles and responsibilities that may be assigned from time to time by seniors
Company : Bakery
Country : Qatar
Description : Pastry Chef who has experience 5-7 years in baking, cake, pies and cake decorating.
Salary 6000, accommodation provided.
Qatar Airways
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. Qualifications 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
Company : DineO Kitchen
Country : Qatar
Description : Newly Opened Restaurant Are In Need Of The Following Positions,
COMMIS, DEMI CHEF, CDP. and Kitchen Helpers.
All Candidates must have NOC and available in Doha.
Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
We are looking for a Restaurant Manager responsible for leading and managing restaurants. They may be responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Oversees and manages daily operations of the outlet/restaurant to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Formulation of standard operating procedures and implementing the system and policies for efficient operations
• Understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables, splitting tables, database building and management of back of house matters
• Monitor and report sales, quality and service performance of the outlet
• Develop and implement effective marketing and promotion strategies for F & B to achieve financial target
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
• Take ownership of the regular clientele
• Responsible for induction training and on the job training of new employees and newly promoted employee
• Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
• Verify and submit employees attendance on a timely manner
• Manage the floor employees
• Handle all food and beverage items during preparation
• Manage stock levels of food and other related utensils and cutleries
• Perform daily inventory check to ensure maintenance of stocks
• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
REQUIREMENTS
• At least 3-5 years of working experience in the related field is required for this position
• Passion to deliver exceptional customer service experience
• Able to lead a team in a fast paced and demanding environment
• Problem-solving skills
• Possess good organising skills and business acumen
• Exceptional interpersonal and communication skills
Company : Burnt Ends Restaurant Pte Ltd
Description : SOUS CHEF
Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
We are looking for a Sous Chef who works alongside head chef to manage daily kitchen activities, including overseeing staff, aid with menu preparation, ensure food quality and freshness, and monitor ordering and stocking. Provides meal quality and consistency by following designated recipes.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Responsible for the daily smooth operations of the department and to take over in the absence of the Executive or Head Chef
• Assist Executive or Head Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Provide food services to all guests in a manner that is professional, efficient yet friendly
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Ensure the health and safety standards are complied with
• Any other duties, roles and responsibilities that may be assigned from time to time by seniors
Company : Bakery
Country : Qatar
Description : Pastry Chef who has experience 5-7 years in baking, cake, pies and cake decorating.
Salary 6000, accommodation provided.
Qatar Airways
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. Qualifications 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
Company : DineO Kitchen
Country : Qatar
Description : Newly Opened Restaurant Are In Need Of The Following Positions,
COMMIS, DEMI CHEF, CDP. and Kitchen Helpers.
All Candidates must have NOC and available in Doha.
Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
We are looking for a Restaurant Manager responsible for leading and managing restaurants. They may be responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Oversees and manages daily operations of the outlet/restaurant to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Formulation of standard operating procedures and implementing the system and policies for efficient operations
• Understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables, splitting tables, database building and management of back of house matters
• Monitor and report sales, quality and service performance of the outlet
• Develop and implement effective marketing and promotion strategies for F & B to achieve financial target
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
• Take ownership of the regular clientele
• Responsible for induction training and on the job training of new employees and newly promoted employee
• Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
• Verify and submit employees attendance on a timely manner
• Manage the floor employees
• Handle all food and beverage items during preparation
• Manage stock levels of food and other related utensils and cutleries
• Perform daily inventory check to ensure maintenance of stocks
• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
REQUIREMENTS
• At least 3-5 years of working experience in the related field is required for this position
• Passion to deliver exceptional customer service experience
• Able to lead a team in a fast paced and demanding environment
• Problem-solving skills
• Possess good organising skills and business acumen
• Exceptional interpersonal and communication skills