Executive Sous Chef

About Radisson Hotel Group

Radisson Hotel Group operates one of the globe's largest hotel collections with over 1,460 properties across 95+ countries, representing ten unique hotel brands. Their core ethos is "Every Moment Matters" supported by a strong service culture known as "Yes I Can!". People are central to their success and growth, empowering their team members to excel every day and create memorable guest experiences.

Job Overview

The Executive Sous Chef will manage and synchronize kitchen activities and food production for all hotel dining outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. Key duties involve ensuring the consistent quality, taste, portioning, presentation, hygiene, and culinary standards across all food outlets.

Key Responsibilities

• Oversee daily kitchen operations, coordinating with Sous Chefs, Chefs de Partie, and culinary teams for timely food production and service.
• Supervise food tasting, presentation, menu adherence, and plating standards across all restaurants to align with Radisson Blu brand guidelines.
• Maintain specific culinary concepts at each restaurant and monitor portion control, food costs, waste, requisitions, and profitability.
• Ensure compliance with food ordering protocols and authorize all requisitions and purchases.
• Coordinate food receipt with Receiving Department, verifying incoming items for quantity, quality, freshness, and specification compliance.
• Monitor food storage conditions, stock rotation, expiry management, and hygiene to prevent spoilage and losses.
• Conduct monthly inventory stocktaking with Cost Control Department to maintain accurate stock records.
• Enforce strict adherence to food safety, hygiene, health, fire, and safety regulations across kitchen operations.
• Maintain cleanliness and sanitation in kitchens, preparation zones, equipment, and storage areas.
• Collaborate closely with Restaurant Operations and Service teams to ensure smooth communication, service efficiency, and high guest satisfaction.
• Support the Executive Chef in menu creation, recipe standardization, preparation methods, and culinary quality enhancement.
• Manage staffing, performance evaluations, training, orientation, and career development for culinary staff; recommend promotions or transfers as needed.
• Coordinate banquet food production and liaise with specialized sections including Butchery and Pastry to ensure operational synergy.
• Conduct pre-opening inspections with Sous Chefs to verify readiness of ingredients, equipment, and presentations.
• Assist Executive Chef with budgeting, payroll, procurement, and operational expense management to optimize efficiency and profitability.
• Maintain professional relationships with suppliers to secure high-quality, fresh products at favorable terms.
• Uphold impeccable personal grooming, behavior, professionalism, and compliance with Radisson Hotel Group's Responsible Business standards.

Required Qualifications and Experience

• A minimum of 5 to 7 years experience in culinary roles, including at least 2 to 3 years in a senior Sous Chef or culinary management position within a 5-star hotel or luxury hospitality setting.
• Proven expertise in managing multiple restaurant outlets featuring diverse cuisines such as Chinese, Japanese, Italian, Arabic, Indian, Fine Dining, and All-Day Dining concepts.
• In-depth knowledge of international cuisines, culinary techniques, food presentation, plating, and menu execution.
• Ability to lead and manage large multicultural culinary teams effectively.
• Comprehensive understanding of HACCP, food safety protocols, hygiene, and health and safety standards.
• Strong skills in food cost control, portion sizing, waste management, inventory monitoring, and stock control.
• Experience in menu planning, recipe development, food tasting, and maintaining consistent quality standards across outlets.
• Excellent leadership qualities coupled with strong communication, organizational, and problem-solving abilities.
• Capability to perform efficiently under pressure in a high-volume, luxury hotel environment.
• Prior experience in banquet operations, events management, VIP functions, and catering to high-profile culinary needs is highly valued.
• Thorough knowledge of kitchen operations including purchasing, receiving, storage, and supplier quality assurance.
• Collaborative ability to work with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments to ensure seamless operations and exceptional guest experiences.
• Dedicated commitment to guest satisfaction and maintaining five-star hospitality standards.
• Proficiency in English is required; additional languages are beneficial.
• Preferred candidates hold a culinary qualification from recognized hotel management or culinary institutions.
• Candidates must present themselves with professionalism, leadership integrity, and a passion for culinary excellence.