Executive Sous Chef

Role Overview

Executive Sous Chef at Radisson Hotel Group. The role oversees and coordinates kitchen operations and food production across all hotel restaurants and outlets in a luxury 5-star hospitality environment.

Company Overview

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands and more than 1,460 hotels in operation and under development in 95+ countries. The Group's overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of business success, and the company empowers team members to be their best every day, everywhere, every time.

Role Purpose

The Executive Sous Chef ensures consistent food quality, taste, portion control, presentation, hygiene, and culinary standards across all outlets including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. The role bridges kitchen operations and restaurant service to deliver exceptional guest experiences while maintaining profitability and regulatory compliance.

Key Responsibilities

Kitchen Operations & Food Production

• Oversee and coordinate overall kitchen operations and food production across all hotel restaurants and outlets.
• Work closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service.
• Conduct regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared.
• Coordinate banquet food production and work closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency.

Quality & Culinary Standards

• Ensure consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets.
• Supervise food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants.
• Ensure each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.
• Support the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.
• Maintain high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.

Food Cost & Inventory Control

• Monitor and control food cost, wastage, portion sizes, requisitions, and overall kitchen profitability.
• Ensure correct ordering procedures are followed and that all food requisitions and orders are properly authorized.
• Control the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications.
• Monitor food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses.
• Conduct monthly stocktaking in coordination with the Cost Control Department and maintain accurate inventory control.
• Assist the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability.
• Maintain strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.

Compliance & Safety

• Ensure all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures.
• Maintain strong knowledge of HACCP standards and all regulatory requirements.

Team Leadership & Development

• Supervise staffing, employee performance, training, orientation, and development across the assigned outlets.
• Recommend promotions or transfers as appropriate.
• Lead and manage large, multicultural culinary teams.

Stakeholder Coordination

• Coordinate closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.
• Work effectively with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments.

Professional Standards

• Maintain the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.
• Demonstrate professional appearance, leadership presence, integrity, and a passion for culinary excellence.

Qualifications & Experience

• Minimum 5–7 years of culinary experience, with at least 2–3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment.
• Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian cuisine.
• Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards.
• Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable.
• Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control.
• Culinary qualification from a recognized hotel management or culinary institute is preferred.
• Strong knowledge of Radisson Hotel Group standards and luxury hospitality practices is an advantage.

Skills & Competencies

• Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution.
• Strong knowledge of HACCP, food safety, hygiene, and health & safety standards.
• Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control.
• Demonstrated ability to lead and manage large, multicultural culinary teams.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work effectively under pressure in a high-volume, luxury hotel environment.
• Ability to work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments.
• Strong commitment to guest satisfaction and maintaining five-star service standards.
• Proficiency in English communication; additional languages are an advantage.

Additional Information

Radisson Hotel Group offers exclusive global benefits including special hotel rates for employees and their loved ones at hotels worldwide, plus access to local perks and rewards tailored to each country. The company is committed to investing in employee growth, learning, and career development. The workplace is inclusive and celebrates diversity through Employee Resource Groups and inclusion initiatives.