Sous Chef - Hot Line

Role Overview

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

Company Overview

Radisson Hotel 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 Group empowers team members to be their best every day, everywhere, every time, as true Moment Makers who bring culture, spirit, environment and opportunities to the organization.

Role Purpose

Orchestrate the symphony of flavors that defines the resort's dining experiences by infusing the culinary team with a distinctive blend of creativity, precision, and deep-seated commitment to culinary excellence. Serve as the pivotal contributor to the heartbeat of renowned hospitality through advanced culinary leadership on the hot line.

Key Responsibilities

Kitchen Operations & Standards

• Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavour, presentation, and consistency across all aspects of the guest dining experience.
• Implement and maintain internationally benchmarked culinary standards, including standardised 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.

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.
• Demonstrate advanced technical expertise across international cuisines, specialised cooking techniques, and high-volume, multi-cuisine food production.
• Maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.

Culinary Leadership & Team 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.
• 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 & Optimization

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

Innovation & Strategic Collaboration

• 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.
• Extensive experience in managing complex culinary production, including menu planning, volume forecasting, yield optimisation, food costing, and inventory management.
• Strong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.
• Proven track record of leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs.

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

• Live the magic of hospitality as part of a team that creates exceptional experiences and memorable moments every day.
• Invest in your growth, learning, and career development with support to reach your full potential.
• Join an inclusive, fun, and meaningful workplace that celebrates diversity and fosters a sense of belonging through Employee Resource Groups and inclusion initiatives.
• Empower your ambition through ideas, passion, and drive to make a difference in hospitality, your community, and beyond.
• Enjoy exclusive global benefits including 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 at Radisson Hotels.
• Access exclusive discounts on Breakfast, Food & Beverage, Spa, and more.
• Enjoy local perks and rewards tailored to your country.