Chef de Cuisine

Responsibilities

• Create curated, seasonally driven menus reflecting a unique culinary point of view
• Deliver elevated, guest-centric dining experiences through food storytelling
• Develop signature dishes that define the restaurant’s identity and reputation
• Ensure beautifully composed plates meet luxury presentation standards

Requirements

• Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef in fine dining
• Experience in luxury hotels, fine dining, or Michelin-caliber kitchens
• Deep knowledge of modern and classical culinary techniques
• Proven ability to mentor and inspire a culinary team
• Strong attention to detail and creative leadership skills

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries.