IHG

Global hotel company

Sous Chef – Commissary & Butchery

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeQatarNo salary listedIn-person

About the Job

Requirements

A culinary qualification or equivalent professional culinary training is required.
A minimum of 3–5 years of relevant culinary experience is required; experience in a luxury hotel, resort, large-scale kitchen, commissary, or high-volume culinary operation is preferred.
Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or equivalent senior culinary position is required.
Strong technical knowledge of butchery, meat preparation, trimming, cutting, portioning, and yield management is required.
Strong knowledge of food safety, HACCP, hygiene, and proper food handling practices is required.
An understanding of food cost, portion control, production planning, and waste management is required.
The candidate must be able to lead, coach, and develop a culinary team.
Strong organizational skills and the ability to manage multiple production requirements and priorities are required.
The candidate must be able to work effectively in a fast-paced, high-volume culinary environment.

Responsibilities

Oversee the day-to-day operations of the Commissary and Butchery sections, ensuring smooth and efficient production.
Plan and coordinate daily production requirements based on outlet forecasts, business levels, menus, and operational needs.
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 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.
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.
Coordinate 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.

Desired Qualifications

Experience in commissary or central production operations is highly desirable.

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.

Your Day to Day

As The Sous Chef for the Commissary & Butchery, you will be responsible for maintaining high standards of product quality, food safety, hygiene, yield, portion control, and production efficiency, while leading and developing the culinary team and ensuring compliance with hotel and IHG standards.

Key Responsibilities include:

Oversee the day-to-day operations of the Commissary and Butchery sections, ensuring smooth and efficient production.
Plan and coordinate daily production requirements based on outlet forecasts, business levels, menus, and operational needs.
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.
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.
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.

What We Need From You

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.
Strong technical knowledge of butchery, meat preparation, trimming, cutting, portioning, and yield management.
Experience in commissary or central production operations is highly desirable.
Strong knowledge of food safety, HACCP, hygiene, and proper food handling practices.
Understanding of food cost, portion control, production planning, and waste management.
Proven ability to lead, coach, and develop a culinary team.
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.

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.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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