Junior Sous Chef

Responsibilities

• Assist the Sous Chef and Executive Sous Chef in supervising the kitchen team
• Participate in food production and ensure high food quality
• Manage food costs, portion control, and profitability margins
• Coordinate job tasks with staff in the assigned section
• Provide on-the-job training to team members
• Ensure compliance with food safety, sanitation, and hygiene regulations
• Supervise food orders, preparation, and setup according to recipes
• Minimize spoilage and wastage using FIFO methods
• Maintain operating equipment and report necessary repairs
• Prepare weekly rosters and control section overtime

Requirements

• Minimum 5+ years of relevant experience in a kitchen environment
• National academic qualifications
• Very good command of written and spoken English
• Ability to work a flexible schedule for uninterrupted service

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. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.