Sous Chef – Hot Line
No salary listed
Senior
Bachelor's
Nadi, Fiji
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- A recognized diploma or degree in Culinary Arts, Professional Cookery, or an equivalent professional qualification.
- At least 7 years of progressive culinary experience, including at least 3 years in a Sous Chef or comparable culinary leadership role within a five-star hotel, luxury resort, or internationally recognized hospitality establishment.
- International culinary experience in recognized luxury hospitality environments, with the ability to apply global culinary standards, diverse cooking techniques, and best practices in high-volume, multi-cuisine operations.
- Advanced technical proficiency in Indian, Asian, Western, and international cuisines, including high-volume food production and consistent culinary standards.
- Ability to implement and maintain culinary standards, including recipe standardization, quality assurance, consistent food presentation, and production controls.
- Experience managing complex culinary production, including menu planning, volume forecasting, yield optimization, food costing, and inventory management.
- Working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.
- Experience leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs.
- Ability to maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.
- Leadership, communication, organizational, and problem-solving skills, with a hands-on management approach and strong operational presence.
- Integrity, professionalism, and accountability, including the ability to perform effectively under pressure and deliver high-quality guest experiences.
- Proficiency in relevant kitchen management systems, inventory applications, and standard computer software.
Responsibilities
- Oversee daily kitchen operations and maintain standards for food preparation, flavor, presentation, and consistency across the guest dining experience.
- Apply advanced culinary expertise across international cuisines, specialized cooking techniques, and high-volume, multi-cuisine food production.
- Implement and maintain standardized recipes, portion controls, production procedures, and quality assurance systems.
- Plan production, execute menus, manage mise en place, and coordinate kitchen operations to ensure consistent quality and efficient service.
- Provide hands-on culinary leadership and ensure assigned work is completed professionally, efficiently, and in accordance with operational standards.
- Develop and implement culinary training, coaching, and knowledge-transfer initiatives to strengthen technical competencies, promote consistency, and support local culinary talent.
- Monitor and optimize food costs, inventory, production yields, forecasting, and waste while maintaining quality, productivity, and operational efficiency.
- Collaborate with culinary leadership on menu innovation, recipe development, operational improvements, departmental objectives, and hotel performance targets.
- Ensure compliance with legislation, HACCP principles, food safety systems, hygiene requirements, and hotel standards, including audit readiness, documentation, and corrective actions.
- Respond to guest enquiries, dietary requirements, and service concerns, resolving them promptly and supporting guest satisfaction.
- Build effective cross-departmental working relationships and promote teamwork, accountability, professional development, and continuous improvement.
- Uphold the resort's service philosophy through hospitality, professionalism, culinary excellence, and a commitment to guest expectations.
About the company
Radisson Hotel Group connects travelers with hotels across Europe, the Middle East, Africa and Asia-Pacific, while helping property owners develop, brand and run lodging businesses. Its portfolio spans luxury and lifestyle hotels, upscale resorts and properties converted from independent hotels into branded destinations. Guests book through the group's channels and use its loyalty program, while owners partner through managed, franchised, leased or hybrid agreements. Its commercial systems support property management and hotel revenue optimization through shared technology and distribution. Its hospitality roots trace to Copenhagen's first SAS hotel in 1960, and the group is headquartered in Brussels, Belgium.
Company Size
10,001+
Company Stage
N/A
Total Funding
N/A
Headquarters
N/A
Founded
1960
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Simplify's Take
What believers are saying
- Owners keep adding properties: RHG signed and opened 160 hotels with 22,000-plus rooms in January-June 2026.
- Development includes internal moves: RHG's April 2026 report records 8.5 million learning hours and 40% internal hiring for 2025.
- India has a defined expansion target: July 2026's Vision 2030 set 500 hotels, versus 142 operating across 86 cities.
What critics are saying
- Contract security varies: RHG's available 2025 leased/managed-hotel data show 34% temporary no-fixed-hours employment and 18% outsourced workers.
- Hiring controls have uneven coverage: 2025 leased/managed-hotel data show under-half toolkit uptake; full audits covered 56 of 395 hotels.
- Compliance work extends beyond office hours: RHG's Bucharest role requires shifts, weekends and unannounced night audits.
What makes Radisson Hotel Group unique
- A larger hotel group controls RHG: Jin Jiang holds a majority stake.
- Owners often return with another property: about 65% of RHG's owners have more than one hotel with the group.
- The brand network spans many markets: RHG's portfolio covers more than 100 countries.
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