Sous Chef

About Us

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.

Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.

Located within the InterContinental Doha Beach & Spa in West Bay Lagoon, Mykonos Restaurant offers a contemporary Greek-taverna dining experience in a luxurious setting. The décor evokes the feel of the Greek islands, using whites and blues, with an expansive terrace overlooking the pool and Arabian Sea. Live bouzouki music and vibrant ambiance add to the dining experience on select evenings.

Your Day to Day

The Sous Chef is responsible for supporting the Chef de Cuisine in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, presentation, and hygiene. The role involves supervising and developing the culinary team, managing food costs and inventory, contributing to menu development, and ensuring efficient kitchen operations while delivering exceptional dining experiences in line with the hotel's luxury standards.

Key Responsibilities

• Assist the Chef de Cuisine in planning, organizing, and supervising daily kitchen operations to ensure efficient food production and service delivery.
• Oversee food preparation, cooking, and presentation to ensure consistency with established recipes, quality standards, and guest expectations.
• Support the development and implementation of menus, seasonal promotions, special events, and culinary initiatives.
• Contribute to the creation of innovative dishes and recipes while keeping up to date with culinary trends and guest preferences.
• Supervise, train, coach, and motivate culinary colleagues to maintain high performance standards and encourage professional development.
• Ensure effective communication and coordination between kitchen sections and other hotel departments.
• Monitor food costs, inventory levels, portion control, and kitchen expenses to support departmental budgets and profitability.
• Implement effective measures to minimize food wastage, optimize ingredient utilization, and maintain cost efficiency without compromising quality.
• Ensure compliance with food safety, HACCP, hygiene, and health and safety regulations throughout kitchen operations.
• Conduct regular kitchen inspections to maintain cleanliness, organization, proper food storage, and equipment maintenance standards.
• Coordinate with Stewarding and Engineering to ensure kitchen equipment is maintained and operational issues are resolved promptly.
• Assist the Chef de Cuisine in preparing departmental budgets, forecasts, and operational plans.
• Monitor daily kitchen operations, identify opportunities for improvement, and implement corrective measures to enhance efficiency and service quality.
• Prepare and manage duty rosters, work schedules, and staffing arrangements to ensure adequate operational coverage.
• Support recruitment, onboarding, training, and performance evaluations of culinary colleagues.
• Ensure all team members adhere to hotel policies, grooming standards, departmental procedures, and professional conduct requirements.
• Monitor guest feedback and dining experiences, addressing culinary concerns and implementing improvements where necessary.
• Coordinate with Purchasing and Receiving to ensure the quality, availability, and proper storage of ingredients and kitchen supplies.
• Assist in organizing food production for banquets, special events, promotions, and other hotel dining operations.
• Promote teamwork, positive communication, and a supportive working environment within the culinary department.
• Ensure efficient kitchen operations during the absence of the Chef de Cuisine, maintaining service standards and operational continuity.
• Report operational concerns, safety hazards, equipment issues, and incidents promptly to the Chef de Cuisine or Executive Chef.
• Perform additional duties as assigned by the Chef de Cuisine or Executive Chef to support departmental objectives and overall hotel operations.

What We Are Looking For

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• Previous experience as a Sous Chef or Junior Sous Chef, preferably within a five-star or luxury hotel environment.
• Strong culinary knowledge and practical experience in food preparation, presentation, menu planning, and kitchen operations.
• Proven leadership skills with the ability to supervise, motivate, train, and develop a multicultural culinary team.
• Excellent understanding of food safety, hygiene regulations, and HACCP standards.
• Strong knowledge of food cost control, inventory management, budgeting, and waste reduction practices.
• Creativity and passion for culinary innovation, with the ability to contribute to menu development and new dining concepts.
• Strong organizational, planning, and time management skills, with the ability to manage multiple operational priorities.
• Good communication skills in English; additional languages are an advantage.
• Ability to maintain high standards of food quality and presentation in a fast-paced, high-volume kitchen environment.
• Strong problem-solving and decision-making skills with a proactive approach to operational challenges.
• Ability to work collaboratively with the Chef de Cuisine, Executive Chef, and other hotel departments.
• Flexibility to work rotating shifts, weekends, and public holidays.

What We Offer

We’ll reward all your hard work with competitive salary and benefits.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.

So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.