Executive Sous Chef (HOD)

Company Description Radisson Hotel Group is an international hotel group with over 1,600 hotels in operation and under development across more than 100 countries in EMEA and APAC.

The Group is in a strong growth phase, expanding its diverse portfolio of brands under the Radisson Hotels commercial umbrella.

Guided by the brand promise “Every Moment Matters” and the “Yes I Can!” service ethos, Radisson focuses on delivering personal, professional, and memorable guest experiences.

Its loyalty program, Radisson Rewards, offers streamlined, day-one benefits across a wide range of hotels, while Radisson Meetings provides tailored, 100% Carbon Neutral event solutions.

Radisson Hotel Group is committed to caring for people, communities, and the planet, aiming for Net Zero by 2050 and making sustainable hotel stays and travel choices easier through verified sustainability standards.

Role Description This is a full-time, on-site Learning and Development Executive role based at Radisson Hotel Group in Sagar.

The Learning and Development Executive will design, coordinate, and deliver training programs that support service excellence, brand standards, and operational performance across the hotel.

include conducting training needs analyses, creating learning content and materials, and facilitating workshops and on-the-job training for team members and leaders.

The role will track training attendance, assess learning impact, and provide regular reports and recommendations to management.

The Learning and Development Executive will collaborate closely with department heads and HR to support onboarding, career development initiatives, and a culture of continuous learning aligned with Radisson’s “Every Moment Matters” and “Yes I Can!” values.

Ensure the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.

Working proactively to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.

Develops and implements strategies where key kitchen metrics are identified, communicated and delivered where reports and tracking tools are effectively maintained in line with defined initiatives & targets.

Effectively manages the life cycle of the team within the department, fostering a culture of growth, development and performance whilst reflecting promoting the company culture and values.

Prepares and is responsible for the departmental budget, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained

Build and maintain effective working relationships with all key stakeholders and partners both internal and external ensuring all communications/activities are controlled and undertaken in a timely manner.

Review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on adhoc projects.

Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required