Executive Sous 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.

JOB SUMMARY

The Executive Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring the consistent delivery of high-quality food, maintaining hygiene and safety standards, and managing kitchen staff effectively. The role requires strong culinary expertise, leadership skills, operational efficiency, and the ability to maintain exceptional guest satisfaction standards in a fast-paced hospitality environment.

KEY RESPONSIBILITIES

Culinary Operations

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Ensure consistent preparation and presentation of food according to hotel/restaurant standards and recipes.
• Supervise food production across all outlets, banquets, and special events.
• Monitor portion control, food quality, and waste management to maximize profitability.
• Support menu planning, recipe development, and seasonal offerings.

Team Leadership & Supervision

• Supervise and coordinate kitchen staff, including chefs, cooks, stewards, and apprentices.
• Train, coach, and mentor culinary team members to improve performance and skills.
• Assist with scheduling, performance evaluations, and disciplinary procedures where necessary.
• Promote teamwork, professionalism, and a positive kitchen culture.

Food Safety & Compliance

• Ensure compliance with food safety regulations, HACCP standards, and hygiene requirements.
• Conduct regular inspections of kitchen areas, equipment, and storage facilities.
• Maintain cleanliness and organization in all kitchen operations.
• Ensure proper food handling, labeling, storage, and stock rotation procedures.
• 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

Inventory & Cost Control

• Monitor food costs and assist in maintaining budget targets.
• Oversee inventory management, stock ordering, and supplier coordination.
• Reduce food wastage through effective planning and control measures.
• Assist in conducting stock takes and preparing cost reports.

Operational Support

• Act in the absence of the Executive Chef and assume full responsibility for kitchen operations.
• Collaborate with Food & Beverage, Banqueting, and Restaurant teams to ensure smooth service delivery.
• Support the implementation of company standards, policies, and procedures.
• Participate in special projects, promotions, and culinary events.

Working Conditions

• Ability to work flexible hours, including weekends, evenings, and holidays.
• Requires standing for extended periods and working in a fast-paced kitchen environment.

Key Performance Indicators (KPIs)

• Food quality and guest satisfaction scores.
• Kitchen hygiene and audit compliance.
• Food cost percentage and waste reduction.
• Staff productivity and retention.
• Timeliness and efficiency of service delivery.

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

• Diploma or certification in Culinary Arts, Hospitality Management, or related field.
• Minimum of 5–7 years’ culinary experience in a reputable hotel with at least 2 years in a supervisory role.
• Strong knowledge of international and local cuisine.
• Experience in high-volume food production and banquet operations preferred.
• Knowledge of food safety standards and kitchen management systems.

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.