Sous Chef - Hot Line

Role Overview

Sous Chef - Hot Line at Radisson Blu Resort Fiji, a Pacific Island-based position within the Radisson Hotel Group. You will infuse the culinary team with creativity, precision, and a deep-seated commitment to culinary excellence, contributing to the heartbeat of this renowned hospitality establishment.

Company Overview

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands and more than 1,500 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; the organization brings culture, spirit, environment and opportunities that empower employees to be their best, every day, everywhere, every time.

Role Purpose

Orchestrate daily kitchen operations to ensure exceptional standards of food preparation, flavor, presentation, and consistency across all aspects of the guest dining experience. Lead the hot line team with hands-on culinary leadership, technical expertise, and a commitment to maintaining internationally benchmarked standards while fostering the development of local culinary talent.

Key Responsibilities

Operations & Production

• Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavor, presentation, and consistency across all aspects of the guest dining experience.
• Lead complex production planning, menu execution, mise-en-place, and kitchen coordination, ensuring consistent quality and efficient service delivery across all operating periods.
• Demonstrate advanced technical expertise across international cuisines, specialized cooking techniques, and high-volume, multi-cuisine food production.
• Maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.

Standards & Compliance

• Implement and maintain internationally benchmarked culinary standards, including standardized recipes, portion controls, production procedures, and quality assurance systems.
• Ensure strict compliance with applicable legislation, HACCP principles, food safety management systems, hygiene requirements, and established hotel standards, including audit readiness, documentation, and corrective actions.

Team Leadership & Development

• Provide hands-on culinary leadership, ensuring assigned responsibilities are executed professionally, efficiently, and in accordance with established operational standards.
• Develop and implement structured culinary training, coaching, and knowledge-transfer initiatives to strengthen technical competencies, promote consistency, and support the progression of local culinary talent.
• Proven track record of leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs.
• Build effective working relationships across departments, promoting teamwork, accountability, professional development, and a culture of continuous improvement.

Cost & Inventory Management

• Monitor and optimize food costs, inventory, production yields, forecasting, and wastage while maintaining culinary quality, productivity, and operational efficiency.

Strategic Collaboration & Service Excellence

• Collaborate with culinary leadership on menu innovation, recipe development, operational improvements, departmental objectives, and the achievement of hotel performance targets.
• Respond proactively to guest enquiries, dietary requirements, and service concerns, ensuring timely resolution and consistently high levels of guest satisfaction.
• Uphold the Resort's "Yes I Can!" service philosophy through genuine hospitality, professionalism, culinary excellence, and a commitment to exceeding guest expectations.

Qualifications & Experience

• Recognised diploma or degree in Culinary Arts, Professional Cookery, or equivalent professional qualification.
• Minimum 7 years of progressive culinary experience, including at least 3 years in a Sous Chef or comparable culinary leadership role within a five-star hotel, luxury resort, or internationally recognised hospitality establishment.
• Demonstrated international culinary exposure through experience in internationally recognised luxury hospitality environments, with proven ability to apply global culinary standards, diverse cooking techniques, and best practices in high-volume, multi-cuisine operations.
• Advanced technical proficiency in Indian, Asian, Western, and international cuisines, with demonstrated experience in high-volume food production and maintaining consistent culinary standards.
• Proven ability to implement and maintain internationally benchmarked culinary standards, including recipe standardization, quality assurance, consistent food presentation, and production controls.
• Extensive experience in managing complex culinary production, including menu planning, volume forecasting, yield optimization, food costing, and inventory management.
• Strong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.

Skills & Competencies

• Excellent leadership, communication, organisational, and problem-solving skills, with a hands-on management approach and strong operational presence.
• High standards of personal integrity, professionalism, and accountability, with the ability to perform effectively under pressure and deliver exceptional guest experiences.
• Proficiency in relevant kitchen management systems, inventory applications, and standard computer software.

Additional Information

Employee Benefits

• Up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide.
• Guaranteed minimum of 30% off for Friends & Family.
• Exclusive discounts on Breakfast, Food & Beverage, Spa and more.
• Access to local perks and rewards tailored to your country.
• Investment in growth, learning, and career development to help you reach your full potential.
• Inclusive workplace that celebrates diversity and fosters a sense of belonging through Employee Resource Groups and inclusion initiatives.