Sous chef - latin american cuisine

About Us

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® 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 Inter Continental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa Inter Continental.

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.

Located within the Inter Continental Doha Beach & Spa in West Bay Lagoon, Mykonos Restaurant offers a contemporary Greek-taverna dining experience in a luxurious setting. The décor evokes the feel of the Greek islands, using whites and blues, with an expansive terrace overlooking the pool and Arabian Sea. Live bouzouki music and vibrant ambiance add to the dining experience on select evenings.

Your Day to Day

As a Sous Chef, you will play a key role in the culinary leadership and day-to-day operation of La Mar, supporting the Chef de Cuisine in delivering an exceptional dining experience that reflects the restaurant's Latin American culinary identity.

You will be responsible for maintaining consistently high standards of food quality, presentation, flavour, and execution while leading and developing the culinary team. The role requires strong technical culinary expertise, a passion for Latin American cuisine, and the ability to balance creativity with operational discipline.

The successful candidate will be an inspiring kitchen leader who understands the importance of authenticity, consistency, quality ingredients, food safety, and exceptional execution within a luxury dining environment.

Key Responsibilities Include: Support the Chef de Cuisine in the overall day-to-day operation of the kitchen at La Mar. Ensure all dishes are prepared and presented consistently in accordance with approved recipes, presentation standards, and the restaurant's culinary concept. Maintain a strong understanding of Latin American cuisine, ingredients, cooking techniques, flavours, and traditional culinary practices. Ensure the authenticity and integrity of the restaurant's culinary identity while supporting innovation and seasonal menu development. Supervise food preparation, mise en place, cooking, plating, and service during assigned shifts. Monitor food quality, portion control, presentation, temperature, and consistency throughout service. Ensure smooth and efficient kitchen operations during busy periods while maintaining luxury dining standards. Assist the Chef de Cuisine with menu development, seasonal changes, special events, and culinary activations. Contribute ideas for new dishes, specials, and culinary experiences that enhance the guest offering. Lead, motivate, and supervise the culinary team during daily operations. Allocate responsibilities effectively according to business levels, colleague capabilities, and operational requirements. Ensure colleagues are properly briefed and prepared before each service. Coach and develop junior culinary colleagues through on-the-job training and regular feedback. Support the Chef de Cuisine in identifying development needs and building culinary capabilities within the team. Promote teamwork, professionalism, discipline, and a positive working environment. Assist with performance management and provide constructive feedback where required. Support the Chef de Cuisine in managing food costs and achieving agreed financial targets. Monitor portion sizes, yields, wastage, and product utilisation to minimise unnecessary costs. Ensure appropriate stock rotation and storage practices are followed. Assist with inventory counts and monitor stock levels to ensure sufficient availability for service. Work closely with the Stewarding, Purchasing, and Cost Control teams to maintain effective stock and cost management. Identify opportunities to improve efficiency and reduce food waste without compromising quality. Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards. Maintain high standards of personal hygiene and kitchen cleanliness at all times. Ensure food is stored, handled, prepared, and served in accordance with established food safety procedures. Monitor temperature controls, allergen management, cross-contamination prevention, and cleaning procedures. Report any food safety, equipment, or operational concerns immediately to the appropriate manager. Support the implementation of hotel and IHG culinary and hygiene standards. Work closely with the Front of House team to ensure smooth communication between the kitchen and restaurant. Respond professionally to guest preferences, dietary requirements, allergies, and special requests. Ensure special occasions, VIP requirements, and bespoke culinary requests are executed accurately. Support the team in resolving food quality or service-related concerns promptly and professionally. Maintain a strong awareness of guest expectations within a luxury dining environment. Assist with daily production planning and ensure appropriate mise en place is prepared according to forecasted business levels. Review daily bookings, covers, special requests, and events to ensure the kitchen is appropriately prepared. Assist with ordering and requisitioning ingredients according to operational requirements. Ensure recipes, preparation methods, and kitchen procedures are followed consistently. Support the Chef de Cuisine with kitchen briefings, meetings, and operational planning. Maintain accurate records and documentation as required. What we need from you: Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie in a high-end Latin American restaurant or luxury hospitality environment. Strong technical knowledge of Latin American cuisine, with exposure to Peruvian, Mexican, Chilean, Brazilian, or other regional Latin American culinary traditions considered an advantage. Strong understanding of authentic Latin American ingredients, cooking techniques, sauces, marinades, seafood, meats, and traditional preparation methods. Previous experience working in a high-volume, quality-driven restaurant environment. Proven ability to lead and develop a multicultural culinary team. Strong knowledge of food safety, HACCP, hygiene, and sanitation standards. Good understanding of food cost, portion control, stock management, and waste reduction. Creative mindset with a passion for culinary innovation while respecting authenticity and consistency. Ability to remain calm, focused, and professional in a fast-paced kitchen environment. Culinary qualification or recognized professional culinary training is preferred. 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 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. #J-18808-Ljbffr