Executive Sous Chef

Overview

Job Description

• Maintain and uphold the positive reputation and standards of Radisson Blu Hotels at all times.
• Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance of all kitchen areas and equipment.
• Monitor food preparation, portion control, presentation, and quality before dishes are served to guests.
• Control food cost by minimizing wastage and ensuring all food orders are processed through approved captain orders.
• Oversee food storage procedures, stock rotation, and expiry-date monitoring to prevent spoilage and maintain safety standards.
• Coordinate store requisitions, receiving, and quality checks of purchased goods in collaboration with the receiving department.
• Conduct monthly stock-taking and support cost-control measures together with the finance and cost control teams.
• Ensure all kitchen staff strictly follow food safety, hygiene, and sanitation regulations.
• Work closely with Sous Chefs and Chef de Parties to maintain efficient food preparation and timely service delivery.
• Coordinate banquet, pastry, butchery, and outlet food production activities to ensure smooth kitchen operations.
• Assist in budget management, payroll control, and maintaining profitable kitchen performance.
• Support employee training, orientation, and development while encouraging teamwork and communication between kitchen and service staff.
• Maintain strong professional relationships with suppliers while ensuring high-quality standards for all products received.
• Demonstrate knowledge of first aid, fire safety, and emergency evacuation procedures, and participate in training programs regularly.
• Follow company policies, professional conduct standards, and responsible business ethics while continuously improving culinary knowledge and skills.

Qualifications

• Diploma or certification in Culinary Arts, Hospitality Management, or a related field.
• Minimum 3–5 years of experience in a 5-star hotel kitchen environment.
• Previous experience in a supervisory role such as Sous Chef or Chef de Partie is preferred.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Excellent understanding of food cost control, portion management, and waste reduction.
• Ability to supervise kitchen operations and maintain high-quality food production standards.
• Strong leadership and team-management skills with the ability to motivate staff.
• Excellent communication and coordination skills with kitchen and service teams.
• Experience in banquet production, buffet setup, and large-scale food preparation.
• Knowledge of inventory management, stock rotation, and monthly stock-taking procedures.
• Ability to manage supplier relationships and monitor product quality and freshness.
• Capability to work efficiently under pressure in a fast-paced luxury hotel environment.
• Knowledge of first aid, fire safety, and emergency evacuation procedures.
• Professional appearance, positive attitude, and commitment to maintaining high grooming standards.

Why Join Radisson Hotel Group?

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