Sous Chef

Role Overview

Sous Chef at Radisson Hotel Group, a leading global hotel group with ten distinctive brands operating and in development across 95+ countries.

Company Overview

Radisson Hotel Group is one of the world's largest hotel groups with 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, with a culture that empowers employees to be their best every day, everywhere, every time.

Role Purpose

The Sous Chef supervises kitchen operations and staff to maintain the highest standards of food quality, safety, hygiene, and presentation. The role ensures compliance with operational procedures, cost control, and service excellence across all meal periods while supporting menu development and fostering team performance.

Key Responsibilities

Kitchen Operations & Standards

• Maintain favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor's Responsible Business ethics.
• Report for duty punctually, wearing the correct uniform and name badge, while maintaining the highest standards of personal hygiene, appearance, conduct, and attention to detail.
• Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage to ensure compliance and prevent spoilage or expiry.
• Monitor mise-en-place rotation, food storage areas, and inventory levels, and conduct monthly stock-taking in coordination with the Cost Control department.
• Ensure strict compliance with ordering procedures, with all food issued only against captain orders to minimize wastage and control food cost.

Service & Quality Management

• Oversee breakfast, lunch, and dinner operations, ensuring correct sequences of service, portion control, presentation, and consistent food quality.
• Demonstrate strong food presentation skills with an excellent eye for detail, aesthetics, portion control, and consistency in plating to ensure dishes meet five-star hotel standards.
• Maintain visual consistency across all dishes and service periods using modern culinary presentation techniques.
• Ensure strong attention to detail in food quality, consistency, presentation, and compliance with established culinary standards.

Team Leadership & Development

• Provide guidance, coaching, and supervision to kitchen staff to enhance overall performance, efficiency, teamwork, and quality standards.
• Demonstrate leadership skills with the ability to train, supervise, motivate, and develop kitchen staff.

Collaboration & Planning

• Participate actively in menu planning and development, ensuring creativity, cost efficiency, proper ingredient selection, and operational feasibility.
• Work closely with Chefs, Chefs de Partie, restaurant managers, and suppliers to ensure effective communication, timely service, and high-quality standards.

Culture & Continuous Improvement

• Demonstrate a proactive Yes I Can! attitude by supporting other sections when required, attending training programs, continuously improving job knowledge, and being prepared to assume Sous Chef responsibilities when needed with adherence to Radisson Hotel Group Responsible Business ethics.

Qualifications & Experience

• Minimum 4 years of experience as a Sous Chef in a 5-star hotel environment.
• Diploma or Degree in Culinary Arts, or equivalent professional kitchen experience.
• Proven experience in Chinese, Japanese, Italian, Arabic, Indian, European, and Far East Asian cuisines.

Skills & Competencies

• Strong knowledge of cooking techniques, ingredients, food preparation methods, and professional kitchen equipment.
• Solid understanding of food hygiene, sanitation, and food safety standards, including HACCP or equivalent systems.
• Excellent time-management and organizational skills, with the ability to work efficiently under pressure in a fast-paced kitchen environment.
• Passion for innovative menu development, creative plating, and high-quality food presentation.
• Good command of written and spoken English, with strong interpersonal, communication, and teamwork skills.