Sous Chef, Commissary & Butchery Lead — Luxury Hotel

IHG Hotels & Resorts; Doha; On-site; QAR 167,000 - 257,000; Full time

Job summary

IHG Hotels & Resorts is seeking a Sous Chef for the Commissary & Butchery at InterContinental Doha Beach & Spa. You will oversee the commissary and butchery, manage meat processing, ensure quality and yield, and lead a culinary team in a high-volume luxury setting.

Responsibilities include planning production, maintaining safety standards, coordinating with the Executive Chef and outlet teams, and optimizing food cost. Previous luxury hotel or large-scale kitchen experience is required.

Qualifications

• Culinary qualification or equivalent professional culinary training.
• Strong knowledge of butchery, meat preparation, trimming, cutting, portioning, and yield management.
• Experience in commissary or central production operations is highly desirable.
• Proven ability to lead, coach, and develop a culinary team.

Responsibilities

• Oversee day-to-day operations of the Commissary and Butchery sections, ensuring smooth production.
• Plan and coordinate daily production requirements based on forecasts and menus.
• Supervise preparation, trimming, cutting, portioning, marinating, and processing of meat, poultry, seafood, and other products.
• Ensure raw materials meet quality and specification standards.
• Conduct regular quality checks on meat, poultry, seafood, and other products.
• Maintain consistent cutting, portioning, weight, size, and presentation per specs.
• Monitor yield and efficient use of materials.
• Control food cost through accurate portioning and waste management.
• Coordinate with Executive Chef and culinary teams to align production with needs.
• Communicate outlet requests clearly and meet deadlines.

Skills

Butchery skills

Food safety

Team leadership

High-volume kitchen

Education

Culinary qualification or equivalent

Job description

IHG Hotels & Resorts is seeking a Sous Chef for the Commissary & Butchery at InterContinental Doha Beach & Spa. You will oversee the commissary and butchery, manage meat processing, ensure quality and yield, and lead a culinary team in a high-volume luxury setting.

Responsibilities include planning production, maintaining safety standards, coordinating with the Executive Chef and outlet teams, and optimizing food cost. Previous luxury hotel or large-scale kitchen experience is required.