Sous Chef

Responsibilities

• Oversee and actively participate in day-to-day kitchen operations
• Lead shifts with a hands-on approach, supervising and motivating the team
• Ensure dishes meet highest quality, consistency, and brand standards
• Support scheduling, training, and development of team members
• Manage operational flow, organization, and teamwork under pressure
• Collaborate with Head Chef on menu execution, cost control, and stock management
• Monitor waste, margins, and productivity levels
• Ensure strict adherence to food safety, hygiene, HACCP, and legal requirements

Requirements

• Proven experience as a Sous Chef, Junior Sous Chef, or strong Kitchen Supervisor
• Strong leadership and coaching skills
• Hands-on, solution-oriented mindset
• Excellent communication and organizational skills
• Understanding of cost control, stock management, and kitchen KPIs
• Proficiency with digital systems and kitchen management tools

Benefits

• Up to 53% off stays at over 1,500 Radisson Hotels worldwide
• Guaranteed minimum of 30% off for Friends & Family
• Exclusive discounts on Breakfast, Food & Beverage, Spa, and more
• Career development and growth opportunities

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands and more than 1,600 hotels in operation and under development in 95+ countries.