Executive Sous Chef

About Radisson Hotel Group

Role overview

Kitchen operations and standards

• Maintain food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across outlets.
• Coordinate daily operations and timely preparation and service with Sous Chefs, Chefs de Partie, and culinary teams.
• Supervise food tasting, presentation, menu execution, plating standards, and food sampling.
• Maintain each restaurant’s culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.
• Coordinate banquet food production and work with Butchery, Pastry, and other culinary sections.
• Conduct pre-opening checks with Sous Chefs to verify food, mise-en-place, equipment, and decorations are ready.

Cost, inventory, and safety

• Control food costs, wastage, portion sizes, requisitions, profitability, and authorization of orders.
• Coordinate receiving and verify quantity, quality, freshness, and product specifications.
• Monitor storage, stock rotation, expiry dates, and hygiene; conduct monthly stocktaking with Cost Control.
• Ensure food safety, hygiene, health, fire, and safety compliance and maintain clean kitchens, preparation areas, equipment, and storage facilities.
• Support budget, payroll, purchasing, and operating expense control; maintain supplier relationships and product value.

People and service

• Supervise staffing, employee performance, training, orientation, and development, and recommend promotions or transfers.
• Coordinate with Restaurant Operations and service teams to support smooth service and guest satisfaction.
• Support menu planning, recipe development, preparation procedures, and culinary quality improvements.
• Maintain professional appearance, hygiene, conduct, and adherence to company responsible-business ethics.

Experience and expertise

• Minimum 5–7 years of culinary experience, including 2–3 years in a Sous Chef or senior culinary management position in a 5-star hotel or luxury hospitality environment.
• Experience overseeing multiple restaurant outlets; experience with listed cuisine concepts is preferred.
• Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution.
• Demonstrated ability to lead large, multicultural culinary teams.
• Strong knowledge of HACCP, food safety, hygiene, and health and safety standards.
• Strong understanding of food cost, portion control, wastage management, inventory, and stock control.
• Experience in menu planning, recipe development, food tasting, and maintaining consistent standards across outlets.
• Strong leadership, communication, organizational, and problem-solving skills; able to work under pressure in a high-volume luxury hotel.
• Banquet, event, VIP function, or high-profile culinary experience is highly desirable.
• Knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control.
• Able to work with Front Office, Food & Beverage, Restaurant Operations, and other departments; committed to guest satisfaction and five-star service.
• English proficiency is required; additional languages are an advantage. A culinary qualification from a recognized hotel management or culinary institute is preferred.