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 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; the organization empowers team members to be their best every day, everywhere, every time.

Role Purpose

Infuse the culinary team with creativity, precision, and deep commitment to culinary excellence. Orchestrate the symphony of flavors that defines dining experiences and contribute to the heartbeat of renowned hospitality at the resort.

Key Responsibilities

Kitchen Operations & Standards

• Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavor, presentation, and consistency across all aspects of the guest dining experience.
• Implement and maintain internationally benchmarked culinary standards, including standardized recipes, portion controls, production procedures, and quality assurance systems.
• Demonstrate advanced technical expertise across international cuisines, specialized cooking techniques, and high-volume, multi-cuisine food production.

Production Planning & Execution

• Lead complex production planning, menu execution, mise-en-place, and kitchen coordination, ensuring consistent quality and efficient service delivery across all operating periods.
• Ensure assigned responsibilities are executed professionally, efficiently, and in accordance with established operational standards through hands-on culinary leadership.

Team Development & Leadership

• 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 with hands-on management approach and strong operational presence.
• Build effective working relationships across departments, promoting teamwork, accountability, professional development, and a culture of continuous improvement.

Cost & Resource Management

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

Collaboration & Innovation

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

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.

Guest Satisfaction & Service

• 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

• Recognized 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 recognized hospitality establishment.
• Demonstrated international culinary exposure through experience in internationally recognized 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.
• Proven track record of leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs.
• Demonstrated ability to maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.

Skills & Competencies

• Advanced technical expertise across international cuisines, specialized cooking techniques, and high-volume, multi-cuisine food production.
• Strong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.
• Excellent leadership, communication, organizational, 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

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 and Family.
• Exclusive discounts on breakfast, food and beverage, spa, and more.
• Career development and learning support to reach full potential.
• Inclusive workplace with employee resource groups and inclusion initiatives.
• Global and local perks tailored to your country.