Sous Chef

Responsibilities

• Supervise kitchen cleanliness, hygiene standards, food processing, and storage
• Oversee breakfast, lunch, and dinner operations including portion control and presentation
• Manage ordering procedures and inventory levels to minimize wastage
• Conduct monthly stock-taking in coordination with Cost Control
• Provide guidance, coaching, and supervision to kitchen staff
• Participate in menu planning and development
• Collaborate with Chefs, restaurant managers, and suppliers

Requirements

• Diploma or Degree in Culinary Arts or equivalent professional experience
• Minimum 4 years of experience as a Sous Chef in a 5-star hotel
• Proven experience in Indian, Far East, and European cuisines
• Strong knowledge of cooking techniques and professional kitchen equipment
• Demonstrated leadership and staff development skills
• Solid understanding of food hygiene and sanitation standards (HACCP)
• Excellent time-management and organizational skills
• Good command of written and spoken English

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.