Sous Chef

Overview

Job Description

• Maintain a favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor’s Responsible Business ethics.
• Report for duty punctually, wearing the correct uniform and name badge, while maintaining the highest standards of personal hygiene, appearance, conduct, and attention to detail.
• Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage to ensure compliance and prevent spoilage or expiry.
• Oversee breakfast, lunch, and dinner operations, ensuring correct sequences of service, portion control, presentation, and consistent food quality.
• Ensure strict compliance with ordering procedures, with all food issued only against captain orders to minimize wastage and control food cost.
• Monitor mise-en-place rotation, food storage areas, and inventory levels, and conduct monthly stock-taking in coordination with the Cost Control department.
• Provide guidance, coaching, and supervision to kitchen staff to enhance overall performance, efficiency, teamwork, and quality standards.
• Participate actively in menu planning and development, ensuring creativity, cost efficiency, proper ingredient selection, and operational feasibility.
• Work closely with Chefs, Chefs de Partie, restaurant managers, and suppliers to ensure effective communication, timely service, and high-quality standards.
• Demonstrate a proactive “Yes I Can!” attitude by supporting other sections when required, attending training programs, continuously improving job knowledge, and being prepared to assume Sous Chef responsibilities when needed.

Qualifications

• Diploma or Degree in Culinary Arts, or equivalent professional kitchen experience.
• Minimum
• 4 years of experience as a Sous Chef in a 5-star hotel
• environment.
• Proven experience working in
• Indian, Far East, and European cuisines
• .
• Strong knowledge of cooking techniques, ingredients, and professional kitchen equipment.
• Demonstrated
• leadership qualities
• with the ability to train, supervise, motivate, and develop kitchen staff.
• Solid understanding of
• food hygiene and sanitation standards
• (HACCP or equivalent).
• Excellent
• time-management and organizational skills
• , with the ability to perform efficiently under pressure.
• Passion for
• innovative menu development
• and high-level food presentation.
• Strong
• attention to detail
• , ensuring consistency, quality, and compliance with standards.
• Good command of
• written and spoken English
• , with strong interpersonal skills and the ability to work collaboratively in a fast-paced kitchen environment.

Why Join Radisson Hotel Group?

Build a Great Career -

Experience the Team Spirit -

Lead with Your Ambition -

Enjoy Global & Local Perks -