Latin American Junior Sous Chef | Luxury Hotel Leader

Kimpton; Qatar; On-site; QAR 67,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Job summary

InterContinental Doha Beach & Spa in Doha seeks a Junior Sous Chef to support daily kitchen operations and lead a team under the Head Chef. You will help develop menus, ensure high-quality presentations, and maintain rigorous hygiene and safety standards in a luxury setting.

The role emphasizes Latin American-inspired dishes, training junior staff, and cost-aware kitchen practices, with opportunities to influence culinary direction within a premium hotel environment.

Qualifications

• Experience as Junior Sous Chef or similar in a luxury setting; Latin American cuisine is a plus.
• Strong passion for Latin American culinary traditions and modern techniques.
• Proven leadership in mentoring kitchen staff.
• Excellent organizational and high-pressure work ability.
• Creative, innovative menu development and presentation skills.
• Excellent communication and interpersonal skills.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring consistency and quality.
• Prepare and present Latin American-inspired dishes with creativity.
• Collaborate on menu updates aligning with the concept.
• Oversee training and development of junior kitchen staff.
• Uphold top standards of food safety, hygiene and cleanliness.
• Assist inventory, ordering and stock control to boost efficiency.
• Help manage kitchen costs, portions, and operational procedures.
• Contribute to exceptional guest dining experiences with innovative offerings.

Skills

Latin American cuisine

Leadership

Kitchen operations

Food safety

Education

Culinary qualification

Job description

InterContinental Doha Beach & Spa in Doha seeks a Junior Sous Chef to support daily kitchen operations and lead a team under the Head Chef. You will help develop menus, ensure high-quality presentations, and maintain rigorous hygiene and safety standards in a luxury setting.

The role emphasizes Latin American-inspired dishes, training junior staff, and cost-aware kitchen practices, with opportunities to influence culinary direction within a premium hotel environment.