Executive Sous Chef

Qualifications:

• Minimum 5–7 years of culinary experience, with at least 2–3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment.

• Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian cuisine.

• Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution.

• Demonstrated ability to lead and manage large, multicultural culinary teams.

• Strong knowledge of HACCP, food safety, hygiene, and health & safety standards.

• Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control.

• Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards.

• Strong leadership, communication, organizational, and problem-solving skills.

• Ability to work effectively under pressure in a high-volume, luxury hotel environment.

• Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable.

• Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control.

• Ability to work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments.

• Strong commitment to guest satisfaction and maintaining five-star service standards.

• Proficiency in English communication; additional languages are an advantage.

• Culinary qualification from a recognized hotel management or culinary institute is preferred.

• Strong knowledge of Radisson Hotel Group standards and luxury hospitality practices is an advantage.

• Must demonstrate professional appearance, leadership presence, integrity, and a passion for culinary excellence.
  

Job Description:

• Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants.

• Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets.

• Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service.

• Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants.

• Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.

• Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability.

• Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized.

• Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications.

• Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses.

• Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control.

• Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures.

• Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.

• Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.

• Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.

• Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate.

• Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency.

• Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared.

• Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability.

• Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.

• Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.