Sous Chef - Hot Line

Role Overview

Sous Chef - Hot Line at Radisson Blu Resort Fiji, Radisson Hotel Group. This is a Pacific Island-based role located in Fiji.

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, empowering teams to be their best every day, everywhere, every time.

Role Purpose

Infuse the culinary team with a distinctive blend of creativity, precision, and deep-seated commitment to culinary excellence. Orchestrate the symphony of flavors that defines dining experiences and contribute to the heartbeat of renowned hospitality.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavour, 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.
• Maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.

Culinary Standards & Quality

• Demonstrate advanced technical expertise across international cuisines, specialised cooking techniques, and high-volume, multi-cuisine food production.
• Implement and maintain internationally benchmarked culinary standards, including standardised recipes, portion controls, production procedures, and quality assurance systems.
• Provide hands-on culinary leadership, ensuring assigned responsibilities are executed professionally, efficiently, and in accordance with established operational standards.

Team Leadership & Development

• 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.
• Lead 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 Management & Inventory

• Monitor and optimise food costs, inventory, production yields, forecasting, and wastage while maintaining culinary quality, productivity, and operational efficiency.
• Manage complex culinary production, including menu planning, volume forecasting, yield optimisation, food costing, and inventory management.

Compliance & Safety

• 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.
• Maintain strong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.

Collaboration & Innovation

• Collaborate with culinary leadership on menu innovation, recipe development, operational improvements, departmental objectives, and the achievement of hotel performance targets.

Guest Experience

• 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 standardisation, quality assurance, consistent food presentation, and production controls.
• Proven track record of leading culinary teams and transferring specialist culinary knowledge to junior chefs.

Skills & Competencies

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

Additional Information

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 and beverage, spa and more.
• Investment in growth, learning, and career development to reach full potential.
• Access to inclusive workplace initiatives and Employee Resource Groups.
• Exclusive global benefits with local perks and rewards tailored to country location.