Senior Sous Chef at Radisson Hotel Group

Key Responsibilities:

• Assist the Executive Chef in all aspects of kitchen operations, including menu planning. cost control, and food preparation.
• Lead, mentor, and develop a team of chefs to deliver exceptional culinary experiences.
• Ensure consistent high-quality production and presentation of food, maintaining Radisson Blu's standards.
• Oversee banqueting operations, delivering tailored culinary offerings for events of varying scales.
• Monitor kitchen inventory, manage supplier relationships, and control food costs.
• Maintain strict adherence to hygiene, health, and safety standards.
• Foster a positive and collaborative work environment within the kitchen.

Qualifications:

• Proven experience as a Senior Sous Chef or Sous Chef in a 5-star or upmarket hotel environment.
• Strong background in banqueting, events, and large-scale food production as well as ala carte service.
• Exceptional leadership and team development skills.
• Hands-on approach with a passion for innovation and excellence.
• Excellent knowledge of kitchen operations, costing, and food safety protocols.
• Strong organizational skills with attention to detail.