Sous Chef - Latin American Cuisine

Role Overview

Sous Chef - Latin American Cuisine at IHG Hotels and Resorts, InterContinental Doha Beach & Spa, Doha.

Company Overview

InterContinental Doha Beach & Spa is located on Doha's longest private beach and nestled in landscaped gardens. The property features 12 restaurants, recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental. 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, the property offers distinctive surroundings that redefine luxury. La Mar, located within the hotel in West Bay Lagoon, is a Latin American restaurant concept.

Role Purpose

As Sous Chef at La Mar, you will support the Chef de Cuisine in delivering exceptional dining experiences that reflect the restaurant's Latin American culinary identity. You will lead and develop the culinary team while maintaining consistently high standards of food quality, presentation, flavour, and execution in a luxury dining environment.

Key Responsibilities

Culinary Leadership & Kitchen Operations

• Support the Chef de Cuisine in overall day-to-day operation of the kitchen at La Mar.
• Supervise food preparation, mise en place, cooking, plating, and service during assigned shifts.
• Ensure smooth and efficient kitchen operations during busy periods while maintaining luxury dining standards.
• Maintain accurate records and documentation as required.
• Support the Chef de Cuisine with kitchen briefings, meetings, and operational planning.

Food Quality & Standards

• Ensure all dishes are prepared and presented consistently in accordance with approved recipes, presentation standards, and the restaurant's culinary concept.
• Monitor food quality, portion control, presentation, temperature, and consistency throughout service.
• Maintain a strong understanding of Latin American cuisine, ingredients, cooking techniques, flavours, and traditional culinary practices.
• Ensure the authenticity and integrity of the restaurant's culinary identity while supporting innovation and seasonal menu development.
• Ensure recipes, preparation methods, and kitchen procedures are followed consistently.

Menu Development & Innovation

• Assist the Chef de Cuisine with menu development, seasonal changes, special events, and culinary activations.
• Contribute ideas for new dishes, specials, and culinary experiences that enhance the guest offering.

Team Leadership & Development

• Lead, motivate, and supervise the culinary team during daily operations.
• Allocate responsibilities effectively according to business levels, colleague capabilities, and operational requirements.
• Ensure colleagues are properly briefed and prepared before each service.
• Coach and develop junior culinary colleagues through on-the-job training and regular feedback.
• Support the Chef de Cuisine in identifying development needs and building culinary capabilities within the team.
• Promote teamwork, professionalism, discipline, and a positive working environment.
• Assist with performance management and provide constructive feedback where required.
• Proven ability to lead and develop a multicultural culinary team.

Cost & Inventory Management

• Support the Chef de Cuisine in managing food costs and achieving agreed financial targets.
• Monitor portion sizes, yields, wastage, and product utilisation to minimise unnecessary costs.
• Ensure appropriate stock rotation and storage practices are followed.
• Assist with inventory counts and monitor stock levels to ensure sufficient availability for service.
• Work closely with the Stewarding, Purchasing, and Cost Control teams to maintain effective stock and cost management.
• Identify opportunities to improve efficiency and reduce food waste without compromising quality.
• Assist with ordering and requisitioning ingredients according to operational requirements.

Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Maintain high standards of personal hygiene and kitchen cleanliness at all times.
• Ensure food is stored, handled, prepared, and served in accordance with established food safety procedures.
• Monitor temperature controls, allergen management, cross-contamination prevention, and cleaning procedures.
• Report any food safety, equipment, or operational concerns immediately to the appropriate manager.
• Support the implementation of hotel and IHG culinary and hygiene standards.

Guest Experience & Communication

• Work closely with the Front of House team to ensure smooth communication between the kitchen and restaurant.
• Respond professionally to guest preferences, dietary requirements, allergies, and special requests.
• Ensure special occasions, VIP requirements, and bespoke culinary requests are executed accurately.
• Support the team in resolving food quality or service-related concerns promptly and professionally.
• Maintain a strong awareness of guest expectations within a luxury dining environment.

Production Planning

• Assist with daily production planning and ensure appropriate mise en place is prepared according to forecasted business levels.
• Review daily bookings, covers, special requests, and events to ensure the kitchen is appropriately prepared.

Qualifications & Experience

• Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie in a high-end Latin American restaurant or luxury hospitality environment.
• Strong technical knowledge of Latin American cuisine, with exposure to Peruvian, Mexican, Chilean, Brazilian, or other regional Latin American culinary traditions considered an advantage.
• Strong understanding of authentic Latin American ingredients, cooking techniques, sauces, marinades, seafood, meats, and traditional preparation methods.
• Previous experience working in a high-volume, quality-driven restaurant environment.
• Culinary qualification or recognized professional culinary training is preferred.

Skills & Competencies

• Strong knowledge of food safety, HACCP, hygiene, and sanitation standards.
• Good understanding of food cost, portion control, stock management, and waste reduction.
• Creative mindset with a passion for culinary innovation while respecting authenticity and consistency.
• Ability to remain calm, focused, and professional in a fast-paced kitchen environment.

Additional Information

• Competitive salary and benefits package offered.
• Part of the global IHG family with emphasis on teamwork, trust, mutual support, and welcoming different perspectives.
• Visit www.careers.ihg.com for more information about IHG.