Executive Sous Chef

About Radisson Hotel Group

Radisson Hotel Group ranks among the world's largest hotel companies, managing over 1,460 hotels across more than 95 countries with ten unique brands. The group's core philosophy is encapsulated in its promise of "Every Moment Matters" powered by the "Yes I Can!" service approach. People are central to the company's success, fostering a culture that inspires employees, called Moment Makers, to excel every day and create meaningful guest experiences.

Role Overview

The Executive Sous Chef will oversee kitchen operations and food preparation activities across all hotel dining outlets including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. This position ensures consistent quality in food taste, portion control, presentation, hygiene, and culinary standards. The role demands collaboration with various chefs and culinary teams to guarantee smooth daily production and timely service.

Key Responsibilities

• Manage entire kitchen operations and coordinate food production across multiple restaurant outlets.
• Maintain uniform standards of food quality, presentation, portioning, and hygiene for all venues.
• Collaborate closely with Sous Chefs, Chefs de Partie, and culinary staff to ensure efficient workflow and timely meal services.
• Supervise food tasting sessions, presentation accuracy, menu adherence, plating techniques, and food sampling procedures.
• Ensure each restaurant adheres to its concept, menu specifications, plating styles, and the Radisson Blu brand standards.
• Control food costs, minimize wastage, regulate portion sizes, and monitor requisitions to maximize kitchen profitability.
• Oversee proper food ordering protocols and validate all requisitions and orders.
• Liaise with the Receiving Department to verify correct receipt, quality, freshness, and specifications of food supplies.
• Manage food storage conditions, stock rotation, expiry tracking, and hygiene compliance to avoid spoilage and losses.
• Facilitate monthly inventory audits with the Cost Control Department and maintain detailed stock records.
• Enforce compliance with food safety, hygiene, health, fire, and safety regulations among kitchen staff.
• Uphold high cleanliness and sanitation levels across all kitchen areas, equipment, and storage spaces.
• Work in tandem with Restaurant Operations and Service teams to ensure seamless communication and excellent guest service.
• Assist the Executive Chef with menu design, recipe innovation, preparation methods, quality improvements, and culinary standard maintenance.
• Manage staffing activities including performance evaluation, training, orientation, development, and recommend appropriate promotions or transfers.
• Coordinate banquet food preparation and collaborate with Butchery, Pastry, and other culinary departments for operational efficiency.
• Conduct pre-opening inspections with Sous Chefs to confirm readiness regarding food items, mise-en-place, equipment, and decor.
• Support Executive Chef in budget management, payroll, procurement, and controlling operational expenses to optimize efficiency and profit.
• Maintain robust supplier relationships ensuring top-quality, fresh products at good value.
• Exemplify personal grooming, hygiene, conduct, professionalism, and uphold Radisson Hotel Group's responsible business ethics.

Required Qualifications and Experience

• A minimum of 5 to 7 years in culinary roles with 2 to 3 years in a senior Sous Chef or management position within a 5-star hotel or luxury hospitality setting.
• Experience managing multiple restaurant outlets including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian cuisines.
• Comprehensive knowledge of international cuisines, culinary techniques, food presentation, plating, and consistent menu execution.
• Proven ability to lead large, culturally diverse culinary teams effectively.
• Strong understanding of HACCP standards, food safety, hygiene practices, and health and safety regulations.
• Expertise in controlling food costs, managing portioning, reducing wastage, and overseeing inventory and stock management.
• Competence in menu planning, recipe development, food tasting, and maintaining high culinary standards.
• Excellent leadership, communication, organizational, and problem-solving capabilities.
• Capability to perform efficiently in a high-volume, luxury hotel kitchen environment under pressure.
• Desirable experience in banquet services, events, VIP functions, and handling high-profile culinary demands.
• Knowledge of kitchen operations including purchasing, receiving, storage, and supplier quality oversight.
• Proven ability to collaborate with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments.
• Commitment to achieving guest satisfaction and upholding five-star service excellence.
• Fluent in English; additional languages are beneficial.
• Preferred culinary credentials from a recognized hotel management or culinary institute.
• Familiarity with Radisson Hotel Group standards and luxury hospitality best practices is an asset.
• Must demonstrate professional appearance, leadership presence, integrity, and passion for culinary arts.

Additional Information

Why Join Radisson Hotel Group?

• Embrace the hospitality magic by contributing to unforgettable guest experiences daily.
• Advance your career through continuous growth, learning opportunities, and personal development.
• Work within a diverse, inclusive, and supportive team environment that values belonging and mutual support.
• Bring your ambition to life as your ideas and passion are valued, empowering you to make an impact.
• Enjoy exclusive global benefits such as special hotel rates worldwide along with localized perks and rewards tailored to your region.

Radisson Hotel Group encourages applicants from diverse backgrounds, abilities, and experience levels. Accommodations during the recruitment process can be provided upon request.