Sous Chef

Responsibilities

• Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage
• Oversee breakfast, lunch, and dinner operations, ensuring consistent food quality and presentation
• Manage portion control and minimize wastage through strict adherence to ordering procedures
• Monitor mise-en-place rotation, food storage areas, and inventory levels
• Provide guidance, coaching, and supervision to kitchen staff to enhance performance and teamwork
• Participate in menu planning and development with a focus on creativity and cost efficiency
• Work closely with Chefs, restaurant managers, and suppliers to ensure high-quality standards

Requirements

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

Benefits

• Opportunities for professional growth, learning, and career development
• Inclusive and diverse workplace culture
• Exclusive global hotel rates for you and your loved ones at hotels worldwide
• 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.