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Radisson Hotel Group

Runs hotel brands for travelers and property owners

Sous Chef - Hot Line

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Full-timeFijiNo salary listed

About the Job

Requirements

  • A recognized diploma or degree in Culinary Arts, Professional Cookery, or an equivalent professional qualification is required.
  • 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 is required.
  • Demonstrated international culinary exposure through experience in internationally recognized luxury hospitality environments, with the ability to apply global culinary standards, diverse cooking techniques, and best practices in high-volume, multi-cuisine operations is required.
  • Advanced technical proficiency in Indian, Asian, Western, and international cuisines, including experience in high-volume food production and maintaining consistent culinary standards, is required.
  • The ability to implement and maintain culinary standards, including recipe standardization, quality assurance, consistent food presentation, and production controls, is required.
  • Extensive experience managing complex culinary production, including menu planning, volume forecasting, yield optimization, food costing, and inventory management, is required.
  • Strong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations is required.
  • A proven track record of leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs is required.
  • The ability to maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements is required.
  • Leadership, communication, organizational, and problem-solving skills, with a hands-on management approach and strong operational presence, are required.
  • Personal integrity, professionalism, and accountability, with the ability to perform effectively under pressure and deliver high-quality guest experiences, are required.
  • Proficiency in relevant kitchen management systems, inventory applications, and standard computer software is required.

Responsibilities

  • Oversee daily kitchen operations and ensure standards of food preparation, flavor, presentation, and consistency across guest dining.
  • Apply technical 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 across operating periods.
  • Provide hands-on culinary leadership and ensure assigned responsibilities are carried out 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 wastage 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 and ensure timely resolution and guest satisfaction.
  • Build working relationships across departments and promote teamwork, accountability, professional development, and continuous improvement.
  • Uphold the resort's service philosophy through hospitality, professionalism, culinary excellence, and efforts to exceed guest expectations.

About the Company

Radisson Hotel Group

Runs hotel brands for travelers and property owners

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
Not listed
Total funding
Not listed
Headquarters
Not listed
Founded
1960

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