Atoz services group
Currently looking for #CateringExecutive
Requirements
· Bachelor’s in hotel management or equivalent qualification from a reputed university.
· A minimum of 3 years of supervisory experience, and banquet/events experience is desirable in a reputed catering company or 5-star hotel.
·Knowledge of Arabic as a language will be an advantage. Should be fluent in communication in English.
·Local driving license required.
Training Certifications:
· Fire Warden Training
· Certified First Aider Training
Job Description:
· The Catering Executive ¡s responsible for overseeing external and internal contractor for all catering events initiated by Qatar Foundation entities. The incumbent will be responsible for communicating with clients about food requirements, coordinating the preparation of menu options and handling customer service issues.
· Plans, organizes, controls, integrates, and evaluates the work of the catering staff.
· Implements and administers policies and procedures set by QF and the party involved in the catering event within the Foundation.
· Directs and participates in determining needs of the service and catering requirements of the event produced.
· Assist in planning, implementing, and evaluating catering services and ensures that the service is up to standards and meets the requirements of the Foundation.
· Conducts the daily supervision of approval of daily supply of food and hygiene material.
· Initiates menu choices, variety, and the development of menus.
· Implement policies and procedures about hygienic issues as well as kitchen day-to-day operations.
· Plans, coordinates, and implements overall provision of Food Service to all students, staff, and visitors of Qatar Foundation and provision of high-class hospitality at special functions.
· Assists in selection, evaluation of food vendor and contractors and help in establishing and administering their operations based on end-user requirements.
· Ensures that food and safety practices are adhered to by the Contractor, directly supervising their control and reporting any incidents.
· Supervises chefs, cleaners, and all catering assistants, whose duties include preparation of food, setting up serving, transport, and cleaning in dining areas.
· Assists in organizing and the set-up of special functions using the appropriate processes and procedures.
· Plans for catering, including menu and venue set-up.
· Coordinates and discusses plans for each function with appropriate personnel.
· Provides functional leadership in the technical aspects of all catering management.
· Performs other duties as assigned that support the overall objective of the position.