وصف الوظيفة
Role Overview
Sous Chef - Commissary & Butchery at IHG Hotels and Resorts, InterContinental Doha Beach & Spa, located in Doha, Qatar.
Company Overview
IHG Hotels and Resorts is the world's largest family of luxury hotels. The InterContinental Doha Beach & Spa is located on Doha's longest private beach, nestled in landscaped gardens, and features 12 restaurants, recreational facilities, a free-form swimming pool, and Spa InterContinental. The property is situated in an exclusive location minutes from downtown Doha, major government and corporate offices, the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club.
Role Purpose
As the Sous Chef for the Commissary & Butchery, you will maintain high standards of product quality, food safety, hygiene, yield, and portion control while leading and developing the culinary team and ensuring compliance with hotel and IHG standards.
Key Responsibilities
Operations & Production Management
- Oversee day-to-day operations of the Commissary and Butchery sections to ensure smooth and efficient production.
- Plan and coordinate daily production requirements based on outlet forecasts, business levels, menus, and operational needs.
- Coordinate closely with the Executive Chef, Sous Chefs, outlet chefs, and Food & Beverage teams to understand daily and upcoming production requirements.
- Ensure outlet requests are communicated clearly to the production team and completed within agreed timelines.
Product Quality & Specifications
- Supervise the preparation, trimming, cutting, portioning, marinating, and processing of meat, poultry, seafood, and other products according to approved specifications.
- Ensure all raw materials received for production meet the required quality and specification standards.
- Conduct regular quality checks on meat, poultry, seafood, and other products before and during preparation.
- Ensure consistency in cutting, portioning, weight, size, and presentation according to established product specifications.
Yield & Cost Management
- Monitor product yield and ensure efficient utilization of raw materials.
- Maintain accurate portioning and cutting standards to support food cost objectives.
- Monitor production waste and implement measures to reduce unnecessary losses.
- Work closely with Cost Control and the Executive Chef to monitor food cost performance.
Team Leadership & Development
- Prove ability to lead, coach, and develop a culinary team.
Qualifications & Experience
- Culinary qualification or equivalent professional culinary training.
- Minimum 3–5 years of relevant culinary experience, preferably within a luxury hotel, resort, large-scale kitchen, commissary, or high-volume culinary operation.
- Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or equivalent senior culinary position.
- Experience in commissary or central production operations is highly desirable.
Skills & Competencies
- Strong technical knowledge of butchery, meat preparation, trimming, cutting, portioning, and yield management.
- Strong knowledge of food safety, HACCP, hygiene, and proper food handling practices.
- Understanding of food cost, portion control, production planning, and waste management.
- Strong organizational skills with the ability to manage multiple production requirements and priorities.
- Ability to work effectively in a fast-paced, high-volume culinary environment.
Additional Information
- Competitive salary and benefits package.