Chef de Cuisine – Beach Club

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

To lead and manage the day-to-day culinary operations of the Beach Club, ensuring the highest standards of food quality, consistency, presentation, hygiene, and service. The Chef de Cuisine is responsible for leading and developing the culinary team, maintaining operational and financial performance, and ensuring that the Beach Club consistently delivers an exceptional dining experience in line with InterContinental Doha Beach & Spa and IHG standards.

Key Responsibilities include:

• Oversee the daily operation of the Beach Club kitchen, ensuring smooth, efficient, and organized food production and service.
• Ensure all dishes are prepared and presented consistently according to approved recipes, specifications, portion sizes, and presentation standards.
• Maintain a strong presence during service and ensure effective coordination between the kitchen and Food & Beverage teams.
• Plan daily mise en place, production requirements, staffing, and kitchen readiness based on forecasted business levels.
• Ensure appropriate preparation and execution for regular operations, special events, promotions, and high-volume periods.
• Conduct regular quality checks on food preparation, presentation, taste, temperature, and consistency.
• Ensure that all kitchen equipment is properly operated, maintained, and reported when repairs or servicing are required.
• Work closely with the Executive Chef to develop, review, and enhance the Beach Club menu in line with the outlet concept, guest preferences, and market trends.
• Contribute to menu engineering, recipe development, and product standardization.
• Ensure all new dishes are properly tested, costed, documented, and communicated to the culinary team before implementation.
• Monitor guest feedback and identify opportunities to improve the culinary offering and overall dining experience.
• Lead, motivate, and develop the Beach Club culinary team to achieve high standards of performance and guest service.
• Allocate daily responsibilities effectively according to business levels, team capability, and operational requirements.
• Conduct regular briefings to communicate operational priorities, menu changes, service expectations, and guest requirements.
• Coach team members on culinary techniques, food presentation, hygiene, and operational standards.
• Identify individual development needs and support team members through appropriate training and development opportunities.
• Promote teamwork, accountability, discipline, and a positive working environment within the kitchen.
• Ensure full compliance with hotel, IHG, and local food safety and hygiene standards.
• Maintain high standards of cleanliness, sanitation, food handling, storage, labeling, and temperature control.
• Ensure HACCP procedures and other food safety controls are consistently implemented and monitored.
• Conduct regular checks of kitchen areas, equipment, storage facilities, and food products.
• Take immediate corrective action where food safety, hygiene, or quality standards are not being met.
• Manage food costs through effective portion control, yield management, production planning, and waste reduction.
• Monitor food consumption, stock levels, and production requirements to ensure efficient use of resources.
• Work closely with Purchasing and Cost Control to ensure appropriate product quality, availability, and pricing.
• Monitor food wastage and implement initiatives to minimize unnecessary losses.
• Ensure proper receiving, storage, rotation, and utilization of food products in accordance with established procedures.
• Maintain a strong focus on guest satisfaction and ensure the culinary operation responds effectively to guest feedback and special requirements.
• Collaborate with the Food & Beverage team to ensure seamless service and timely resolution of guest concerns.
• Ensure special dietary requirements, allergies, and guest preferences are communicated and handled appropriately.
• Take ownership of culinary-related guest feedback and implement corrective actions where required.
• Ensure compliance with InterContinental brand standards, hotel policies, and operating procedures.
• Maintain accurate recipes, preparation methods, production records, and other required culinary documentation.
• Participate in internal inspections, audits, and quality reviews as required.
• Ensure compliance with health, safety, fire, and occupational safety requirements within the kitchen.
• Support the Executive Chef in implementing culinary strategies, initiatives, and operational improvements.

What We Need From You

• Culinary qualification or equivalent professional culinary training.
• Minimum 4–5 years of relevant culinary experience, preferably within a luxury hotel, resort, beach club, or high-volume restaurant environment.
• Previous experience in a Chef de Cuisine, Sous Chef, or equivalent senior culinary position.
• Strong knowledge of kitchen operations, food production, menu development, food safety, and cost control.
• Experience leading and developing a diverse culinary team.
• Strong organizational and time-management skills.
• Ability to work effectively under pressure in a high-volume operation.
• Strong communication and interpersonal skills.
• Good understanding of HACCP and food safety practices.
• Knowledge of international culinary trends and contemporary dining concepts is an advantage.

What We Offer

We’ll reward all your hard work with competitive salary and benefits.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.

So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.