Executive Sous Chef

Responsibilities

• Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance of all areas and equipment
• Monitor food preparation, portion control, presentation, and quality standards
• Control food costs by minimizing wastage and managing approved orders
• Oversee food storage procedures, stock rotation, and expiry-date monitoring
• Coordinate store requisitions, receiving, and quality checks of purchased goods
• Conduct monthly stock-taking and support cost-control measures with finance teams
• Ensure all kitchen staff strictly follow food safety, hygiene, and HACCP regulations
• Work closely with Sous Chefs and Chef de Parties to ensure efficient service delivery
• Coordinate banquet, pastry, butchery, and outlet food production activities
• Support employee training, orientation, and professional development

Requirements

• Diploma or certification in Culinary Arts, Hospitality Management, or a related field
• Minimum 3–5 years of experience in a 5-star hotel kitchen environment
• Previous experience in a supervisory role (Sous Chef or Chef de Partie) preferred
• Strong knowledge of food safety, hygiene, sanitation, and HACCP standards
• Excellent understanding of food cost control, portion management, and waste reduction
• Strong leadership and team-management skills
• Ability to work efficiently under pressure in a fast-paced luxury hotel environment
• Excellent communication and coordination skills

Benefits

• Opportunities for professional growth, learning, and career development
• Inclusive and diverse workplace culture
• Exclusive global hotel rates for you and your loved ones
• Access to local perks and rewards tailored to your location

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 over 95 countries. Our brand promise is "Every Moment Matters" with a signature "Yes I Can!" service ethos.