Executive Sous Chef

Company: Full Time IHG Hotels & Resorts
  • Location: Doha, Qatar View on Map
  • Date Posted: March 6, 2023
  • Salary: Negotiable
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About the job

  • Ensures all food is prepared fresh and is of the highest quality
  • Ensure the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.
  • Plan and develop menus for the hotel considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.
  • Establishes and maintains appropriate food portions with respect to the hotel’s occupancy and forecast demand.
  • Participate in making decisions regarding printing, layouts, posting and distribution of menus.
  • Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
  • Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
  • Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts, and takes responsibility of food preparation areas.
  • Responsible for inventories to enable team members to successfully prepare mis en place.
  • Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are observed at all times.
  • Communicates with Food & Beverage team in regards to special events, changes in forecasts, special menu items, etc.
  • Prepares and oversees food production for the café, guest lounge, room service, conference room and special events and functions, and staff cafeteria.
  • Ensure sanitation standards as set forth by the Rabban Suites West Bay Doha’s Standard and in compliance as well as the cleanliness and neatness of the kitchen.
  • Ensures recipes are constantly updated to reflect changes in availability and seasonal.
  • Monitor and review operating criteria and develop an awareness of the importance of food factors preparation and quality.
  • Monitor and review food presentations and make recommendations for needed changes.
  • Continuously monitor food and labor cost in accordance with Rabban Suites West Bay Doha’s budget guidelines.
  • Adjust production levels to meet forecast demands.
  • Assist in the development and implementation of creative plans/programs that anticipate and meet guest needs and interests.

Conduct yourself in a professional manner at all times and maintain high grooming standard.


  • Develop pricing strategies that achieve forecast profit and food cost percentages.
  • Actively participate in managing and optimizing revenues across all income streams of the food and beverage.
  • Ensure controls and decreases waste is carried out by maintaining logs daily.
  • Set up control systems that will assure quality and portion consistency.
  • Create formal purchasing specifications.
  • Continually maintains and updates daily and weekly reports in a timely manner.
  • Observe and comply with the company’s requisition and purchase order system.


  • Comply with and ensure adherence to all of the hotel’s policies and procedures
  • Comply with all occupational health and safety policies and procedures
  • Attend all scheduled meetings
  • Communicates and follow-through with appropriate departments to correct sanitation and/or equipment issues.
  • Communicates with other departments to adjust production for joint product needs.
  • Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
  • Monitor the employee cafeteria to ensure a quality product and a variety of menu items.
  • Communicate with the accounts to ensure a top quality and fair price.
  • Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
  • Develop and ensure a safe working environment for people to work
  • Maintain a positive and professional attitude at all times


  • Schedules regular focus meetings with subordinates to increase communication
  • Lead, motivate and inspire work colleague department’s financial and customer service goals.
  • Hire, train, discipline, supervise and organize all kitchen personnel in accordance with hotel HR practices.
  • Develop skills and assign individual accountabilities
  • Develop & train the kitchen team, menu design with determination to set the standards.
  • Ensures team reports to work on-time and in a clean uniform.
  • Ensures all team members are properly equipped with uniforms, supplies, and tools.
  • Recognize team members for successful achievements and contributions.
  • Coaches team members immediately and professionally to minimize deficiencies and provide encouragement.


  • Formal Hospitality Management qualifications in Culinary Institute– desirable
  • Catering qualifications
  • Completion and awarded Intermediate Food Hygiene Certification.
  • Completion and awarded HACCP Certification.


  • At least 5 – 10 years previous experience in a hotel or branded units
  • Minimum 3 years in similar capacity
  • Knowledge in preparation of all pastry and bakery products and all culinary operations.
  • Knowledge of volume production and ability to maintain the highest quality standards


  • Competent Word, Excel, Power Point and software packages
  • Competent Oral and Written Communication Skills
  • Strong organizational and work coordinating skills to handle multiple assignments and projects
  • Good people management skills and be able to work under pressure.
  • Ability to follow standard recipes and convert quantities mathematically
  • Knowledge of stock control and budgetary controls

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