Chef de Cuisine – Beach Club

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 To lead and manage the day-to-day culinary operations of the Beach Club, ensuring the highest standards of food quality, consistency, presentation, hygiene, and service. The Chef de Cuisine is responsible for leading and developing the culinary team, maintaining operational and financial performance, and ensuring that the Beach Club consistently delivers an exceptional dining experience in line with InterContinental Doha Beach & Spa and IHG standards. Key Responsibilities include: • Oversee the daily operation of the Beach Club kitchen, ensuring smooth, efficient, and organized food production and service. • Ensure all dishes are prepared and presented consistently according to approved recipes, specifications, portion sizes, and presentation standards. • Maintain a strong presence during service and ensure effective coordination between the kitchen and Food & Beverage teams. • Plan daily mise en place, production requirements, staffing, and kitchen readiness based on forecasted business levels. • Ensure appropriate preparation and execution for regular operations, special events, promotions, and high-volume periods. • Conduct regular quality checks on food preparation, presentation, taste, temperature, and consistency. • Ensure that all kitchen equipment is properly operated, maintained, and reported when repairs or servicing are required. • Work closely with the Executive Chef to develop, review, and enhance the Beach Club menu in line with the outlet concept, guest preferences, and market trends. • Contribute to menu engineering, recipe development, and product standardization. • Ensure all new dishes are properly tested, costed, documented, and communicated to the culinary team before implementation. • Monitor guest feedback and identify opportunities to improve the culinary offering and overall dining experience. • Lead, motivate, and develop the Beach Club culinary team to achieve high standards of performance and guest service. • Allocate daily responsibilities effectively according to business levels, team capability, and operational requirements. • Conduct regular briefings to communicate operational priorities, menu changes, service expectations, and guest requirements. • Coach team members on culinary techniques, food presentation, hygiene, and operational standards. • Identify individual development needs and support team members through appropriate training and development opportunities. • Promote teamwork, accountability, discipline, and a positive working environment within the kitchen. • Ensure full compliance with hotel, IHG, and local food safety and hygiene standards. • Maintain high standards of cleanliness, sanitation, food handling, storage, labeling, and temperature control. • Ensure HACCP procedures and other food safety controls are consistently implemented and monitored. • Conduct regular checks of kitchen areas, equipment, storage facilities, and food products. • Take immediate corrective action where food safety, hygiene, or quality standards are not being met. • Manage food cost

The posting describes a leadership role in a luxury hotel kitchen, focusing on managing the Beach Club's culinary operations, developing the team, maintaining standards, HACCP compliance, and cost control. Specific hard requirements are not enumerated in a list of minimum years or credentials within the provided text.

Oversee the daily operation of the Beach Club kitchen, ensuring smooth, efficient, and organized food production and service. Ensure all dishes are prepared and presented consistently according to approved recipes, specifications, portion sizes, and presentation standards. Maintain a strong presence during service and ensure effective coordination between the kitchen and Food & Beverage teams. Plan daily mise en place, production requirements, staffing, and kitchen readiness based on forecasted business levels. Ensure appropriate preparation and execution for regular operations, special events, promotions, and high-volume periods. Conduct regular quality checks on food preparation, presentation, taste, temperature, and consistency. Ensure that all kitchen equipment is properly operated, maintained, and reported when repairs or servicing are required. Work closely with the Executive Chef to develop, review, and enhance the Beach Club menu in line with the outlet concept, guest preferences, and market trends. Contribute to menu engineering, recipe development, and product standardization. Ensure all new dishes are properly tested, costed, documented, and communicated to the culinary team before implementation. Monitor guest feedback and identify opportunities to improve the culinary offering and overall dining experience. Lead, motivate, and develop the Beach Club culinary team to achieve high standards of performance and guest service. Allocate daily responsibilities effectively according to business levels, team capability, and operational requirements. Conduct regular briefings to communicate operational priorities, menu changes, service expectations, and guest requirements. Coach team members on culinary techniques, food presentation, hygiene, and operational standards. Identify individual development needs and support team members through appropriate training and development opportunities. Promote teamwork, accountability, discipline, and a positive working environment within the kitchen. Ensure full compliance with hotel, IHG, and local food safety and hygiene standards. Maintain high standards of cleanliness, sanitation, food handling, storage, labeling, and temperature control. Ensure HACCP procedures and other food safety controls are consistently implemented and monitored. Conduct regular checks of kitchen areas, equipment, storage facilities, and food products. Take immediate corrective action where food safety, hygiene, or quality standards are not being met.