Sous Chef - Commissary & Butchery

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 highl

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.

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.