Executive Sous Chef

Responsibilities

• Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance
• Monitor food preparation, portion control, presentation, and quality
• Control food cost by minimizing wastage and managing orders
• Oversee food storage procedures, stock rotation, and expiry-date monitoring
• Coordinate store requisitions, receiving, and quality checks of goods
• Conduct monthly stock-taking and support cost-control measures
• Ensure staff follow food safety, hygiene, and sanitation regulations
• Coordinate banquet, pastry, butchery, and outlet food production
• Assist in budget management, payroll control, and profitable kitchen performance
• Support employee training, orientation, and development

Requirements

• Diploma or certification in Culinary Arts or Hospitality Management
• 3–5 years of experience in a 5-star hotel kitchen environment
• Previous supervisory experience as Sous Chef or Chef de Partie preferred
• Strong knowledge of food safety, hygiene, sanitation, and HACCP standards
• Excellent understanding of food cost control and waste reduction
• Strong leadership and team-management skills
• Experience in banquet production and large-scale food preparation
• Ability to work efficiently under pressure in a luxury hotel environment

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.