Executive Sous Chef at Crowne Plaza and Holiday Inn Doha
International Hotel Group
Toronto, Ontario, Canada
14d ago

About us

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG®, you become part of our global family.

A welcoming culture of warmth, honesty and a passion for providing True Hospitality.

We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path.

In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way.

With over 370,000 colleagues in nearly 100 countries sharing our values, there’s countless opportunities at your fingertips.

We’re growing; grow with us.

Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha The Business Park is just a 15-

minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif.

Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high speed wireless internet access to stay connected.

Your day to day

As the Executive Sous Chef you will be reporting directly to the Executive Chef and within the limits of established InterContinental Hotels Group Policies and Procedures, assists in the direction of all aspects of the Food Production and Stewarding operations.

Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

  • Assumes the duties and responsibilities of the Executive Chef in his absence
  • Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his / her absence
  • Controls and analyzes, on an on-going basis, the level of the following : SalesCostsIssuing of foodQuality and presentation of food and beverage productsCondition and cleanliness of facilities and equipmentGuest satisfactionMarketing
  • Assists the Executive Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
  • Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
  • Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
  • Assists the Executive Chef in planning and organizing successful Food and Beverage activities
  • Conducts daily briefings and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as required by the administrative calendar
  • Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
  • Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
  • Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with ICHG guidelines
  • Implements the hotel and department regulations, policies and procedures including but not limited to : House Rules and RegulationHealth and SafetyGroomingStandard Operations Procedures
  • Performs related duties and special projects as assigned
  • Follows the FBM System rules
  • Participates in the preparation of the hotel's revenue plan and marketing programs
  • Monitors local competitors and compare their operation with the hotel Food and Beverage operation
  • Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
  • What we need from you

    Required Qualification / Experience / Skills

  • A degree or professional certificate in culinary arts
  • Minimum 3 years work experience as Outlets Head Chef or Minimum of 2 years’ experience as an Executive Sous Chef in big culinary operation or cluster of hotels operation.
  • Computer skills in Excel, Word, Power Point, FBM and etc.
  • Proficiency in speaking and writing Business English
  • What we offer

    We’ll reward all your hard work with a great salary and benefits including a uniform, great room discount and superb training.

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