Executive Chef

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. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

We are currently seeking an Executive Chef to join our vibrant team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. Under the general guidance of the General Manager and working in collaboration with the F & D Manager, provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and the Rezidor Hotel Group’s corporate guidelines, and service concepts.

MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY

• Manages all activities in the kitchen, including production, stewarding and management of food production staff
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Rezidor standards of food quality, preparation, recipes, and presentation
• Assures proper staffing and adequate supplies for all stations
• Oversees all food production related areas
• Co-ordinate activities, time and communicate priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfasts and rooms service
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
• Oversees inventory disbursement of all food supplies
• Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
• Monitors and facilitates communication between kitchen production and service staff
• Assures that proper safety, hygiene, and sanitation practices are followed
• Co-ordinates operation of kitchen with other food and beverage departments
• Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales
• Ensures readiness and compliance in case of last minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

• Manages all food production staff, and the steward function
• Utilises leadership skills and motivation to maximise employee productivity and satisfaction
• Challenges employees to achieve optimum quality while minimising cost
• Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

LAWS, REGULATIONS AND POLICIES

• Monitors and makes sure staff follows all applicable laws, especially in regard to food safety and sanitation

HUMAN RESOURCESMANAGEMENT

• Screens, interviews and selects potential employees
• Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use Yes I Can! principles and standards
• Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results
• Identify employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager
• Works closely with the Human Resource Manager on the following Human Resource related tasks:
  - Performance appraisals
  - Coaching
  - Counselling
  - Discipline and grievance

EMPLOYEE RELATIONS

• Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel
• Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity
• Looks for ways to motivate and challenge employees
• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire and emergency procedures
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
• Ensures that employees work in a safe manner that does not harm or injure self or others
• Stimulates and encourages a general awareness of health and safety
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

MISCELLANEOUS

• Develops guest/market-oriented menus, and change menus regularly to reflect local, seasonal and national trends
• Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
• Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
• Monitors competitions’ pricing and menus
• Reviews and follows-up on food sales statistics per menu item
• Recommends better operational practises, procedures and concepts to the Food and Beverage Manager
• Conducts formal tasting as part of new recipe development and product testing regularly
• Prepares report to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniques
• Minimises spoilage, waste and overproduction
• Controls payroll cost
• Assists in the review, selection, determination of specifications and pricing of proposed hotel menus
• Works pro-actively to minimise complaints from guests
• Informs food and beverage staff of applicable food laws and limitations within policies and guidelines
• Follows-up with Restaurant Manager to determine guest satisfaction; measure these results and establish strategies to improve the food quality
• Checks the restaurant reservations and VIP list
• Prepares the food production department’s business plan
• Attend meetings and trainings required by the Food and Beverage Manager
• Assist colleagues to perform similar or related jobs when necessary
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests
• Maintains own working area, materials and company properties clean, tidy and in good shape; reports defective materials and equipments to the appropriate individual
• Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
  - Hotel fire and emergency procedures
  - Hotel health and safety policies and procedures
  - Current licensing relating to own department
  - Hotel and restaurant corporate marketing and promotional programmes
  - Corporate clients and clients generating high business volume
  - Union agreements

• Proven experience of managing a Kitchen team
• Excellent technical cooking skills
• A creative problem-solver with an eye for detail
• Passionate about creating extraordinary service.
• Ability to work as part of a team to ensure guest satisfaction.
• Strong verbal communication skills

Why Join Radisson Hotel Group? 

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. 

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. 

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. 

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. 

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!  

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. 

Apply now and let’s make every moment matter. 

We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.