IHG Executive Sous Chef - InterContinental Regency Bahrain in Manama, Bahrain


Are you ready to be an Executive Sous Chef at InterContinental Regency Bahrain?

What's your passion? Whether you're into tennis, shopping or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.


Located in the business and leisure hub of the city, InterContinental Regency Bahrain offers its guests the perfect location from where to explore the exciting face of Manama.

The hotel offers 321 spacious rooms including 3 Club floors and 31 luxurious suites. Each room is designed to meet the needs and the expectations of the modern traveler.

From sophisticated dining experiences to a taste of traditional romance, InterContinental Regency Bahrain offers its guest new tastes and unique gourmet treats. With a wide selection of dining options ranging from international, Italian, steakhouse and lounges, InterContinental Regency Bahrain promises to delight your palate.


Under the general guidance and supervision of the

Director of Food & Beverage. Supervise a large number of kitchen employees

in a large full-service luxury hotel with multiple major food and beverage

outlets and banquet facilities with capacity to cater to more than 500 people.

May oversee subordinate managers and/or supervisors and professional culinary



& Responsibilities:

  • Complete forecasts, plans, anddepartmental production reports for management.

  • Participate in the preparationof the hotel’s annual budget and the setting of departmental goals.

  • Maintain updated and accuratecosting and documentation of all dishes prepared and sold in the food and beverageoperations.

  • Manage day-to-day kitchenactivities, plan and assign work, and establish performance anddevelopment goals for team members. Provide mentoring, coaching, and regularfeedback to help manage conflict and improve team member performance.

  • Educate and train team membersin compliance with brand standards, service behaviors, and governmentalregulations. Ensure staff has the tools, training, and equipment to carryout job duties.

  • Promote teamwork and qualityservice through daily communication and coordination with otherdepartments.

  • Assist sales, catering andbanquet staff with banquets, parties and other special events.

  • Recommend and/or initiatesalary, disciplinary, or other staffing/human resources-related actions inaccordancewith company rules and policies.

  • Solicit guest feedback to improvefood and presentation quality.

  • Assist with addressing customerquestions and issues relating to kitchen services.

  • Assist Director of Food andBeverage with menu planning, food and beverage coordination, table arrangements,decoration options, etc.

  • Ensure thatall menu items are prepared and presented according to established recipesand standards.

  • Developmenu design and concepts for all food and/or bar outlets, and cateringevents. Monitor competitor and industry trends.

  • Maintainprocedures to ensure the security and proper storage of food and beverageproducts, inventory and equipment. Replenish supplies in a timely mannerand minimize waste and pilferage.

  • Ensurethat all kitchen equipment and storerooms are in proper operationalcondition and are cleaned on a regular basis.

  • Adhereto governmental regulations as well as brand standards and hotel orcompany policies and procedures.

  • Perform otherduties as assigned. May also serve as manager-on-duty.


  • Communicationskills are utilized a significant amount of time when interacting withothers; demonstrated ability to interact with guests, employees and thirdparties that reflects highly on the hotel, the brand and the Company.

  • Readingand writing abilities are utilized often when completing paperwork andmanagement reports, ordering and receiving inventory, and giving andreceiving instructions.

  • Mathematicalskills, including basic math, budgeting, profit/loss concepts,percentages, and variances are utilized frequently.

  • Problem-solving,reasoning, motivating, organizational and training abilities are usedoften.

  • Alcohol awareness certification and/or food service permit orvalid health/food handler card as required by localor stategovernment agency.

  • May berequired to work nights, weekends, and/or holidays.

Find out more about working in Bahrain here:

Join IHG Careers Bahrain at http://careers.ihg.com/Bahrain

In return we'll give you a competitive financial and benefits package which can include, accommodation, uniform and free meals on duty . Hotel discounts worldwide are available as well as access to a wide variety of discount schemes and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself.

So what's your passion? Please get in touch and tell us how you could bring your individual skills to IHG.


  • Single package/status

  • IHG experience is an advantage

  • Completion of a degree or diploma inCulinary Arts and 7 years of experience as a Chef.

  • At least 4 to 5 years of experience inthe similar capacity in 5 star luxury hotel preferably in the Middle East

  • Well skilled and well organizedto handle all the sections of the main kitchen

  • Passion for quality, eye todetail and innovation that is fostered by previous fine diningexperience

  • Candidates with Michelinexperiences are well regarded

  • Hands-on experience in international cuisines

  • Western nationalities arepreferred or other nationalities trained in the western artof cooking

  • Team builder, passionate

  • Strong training and leadership skills

  • Ability to adapt in fast pacedenvironment

  • Good verbal and written Englishcommunication

  • Outgoing personality

Job: Kitchen

Location: Bahrain-Manama

Requisition ID: MAN001993