Executive Sous Chef

Role Overview

Executive Sous Chef at Radisson Hotel Group. This position is based at a Radisson Hotel Group property and oversees all culinary operations across multiple restaurant outlets.

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 future, and the Group empowers staff to be their best every day, everywhere, every time.

Role Purpose

The Executive Sous Chef oversees and coordinates overall kitchen operations and food production across all hotel restaurants and outlets, ensuring consistent food quality, culinary standards, profitability, and compliance with food safety and hygiene regulations while supporting the Executive Chef and leading multicultural culinary teams.

Key Responsibilities

Kitchen Operations and Food Production

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

Quality Assurance and 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.
• Maintain high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.

Food Safety and Compliance

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

Cost Control and Inventory Management

• 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.

Culinary Development and Menu Management

• Support the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.

Stakeholder and Supplier Management

• Coordinate closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.
• Maintain strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.
• Work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments to ensure smooth operations and exceptional guest experiences.

Team Leadership and Development

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

Professional Standards

• Maintain the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.

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, Italian, Arabic, Indian, Fine Dining, and All-Day Dining concepts.
• Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards across multiple outlets.
• Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable.
• A culinary qualification from a recognized hotel management or culinary institute is preferred.

Skills & Competencies

• Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution.
• Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control.
• Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality 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.
• Strong commitment to guest satisfaction and maintaining five-star service standards.
• Proficiency in English communication; additional languages are an advantage.
• Professional appearance, strong leadership presence, integrity, and passion for culinary excellence.