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.

• Maintain a favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor’s Responsible Business ethics.
• Report for duty punctually, wearing the correct uniform and name badge, while maintaining the highest standards of personal hygiene, appearance, conduct, and attention to detail.
• Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage to ensure compliance and prevent spoilage or expiry.
• Oversee breakfast, lunch, and dinner operations, ensuring correct sequences of service, portion control, presentation, and consistent food quality.
• Ensure strict compliance with ordering procedures, with all food issued only against captain orders to minimize wastage and control food cost.
• Monitor mise-en-place rotation, food storage areas, and inventory levels, and conduct monthly stock-taking in coordination with the Cost Control department.
• Provide guidance, coaching, and supervision to kitchen staff to enhance overall performance, efficiency, teamwork, and quality standards.
• Participate actively in menu planning and development, ensuring creativity, cost efficiency, proper ingredient selection, and operational feasibility.
• Work closely with Chefs, Chefs de Partie, restaurant managers, and suppliers to ensure effective communication, timely service, and high-quality standards.

• Demonstrate a proactive “Yes I Can!” attitude by supporting other sections when required, attending training programs, continuously improving job knowledge, and being prepared to assume Sous Chef responsibilities when needed and adherence to Radisson Hotel Group Responsible Business ethics.

• Minimum 4 years of experience as a Sous Chef in a 5-star hotel environment.
• Diploma or Degree in Culinary Arts, or equivalent professional kitchen experience.
• Proven experience in Chinese, Japanese, Italian, Arabic, Indian, European, and Far East Asian cuisines.
• Strong knowledge of cooking techniques, ingredients, food preparation methods, and professional kitchen equipment.
• Demonstrated leadership skills, with the ability to train, supervise, motivate, and develop kitchen staff.
• Solid understanding of food hygiene, sanitation, and food safety standards, including HACCP or equivalent systems.
• Excellent time-management and organizational skills, with the ability to work efficiently under pressure in a fast-paced kitchen environment.
• Passion for innovative menu development, creative plating, and high-quality food presentation.
• Strong food presentation skills, with an excellent eye for detail, aesthetics, portion control, and consistency in plating, ensuring dishes meet five-star hotel standards.
• Good understanding of modern culinary presentation techniques and the ability to maintain visual consistency across all dishes and service periods.
• Strong attention to detail, ensuring food quality, consistency, presentation, and compliance with established culinary standards.
• Good command of written and spoken English, with strong interpersonal, communication, and teamwork skills.