Sous Chef

About the role

A Radisson hotel is looking for a Sous Chef to join its culinary team. The role is central to the quality of the dining experience, combining creativity, precision and a strong commitment to culinary excellence. The position covers kitchen operations, team leadership, food safety, cost control and guest satisfaction.

Key responsibilities

• Supervise daily food preparation and production across all kitchen outlets, ensuring dishes follow recipes and brand standards
• Coordinate banquet, buffet, à la carte, room service and special event operations, and assist with menu development and recipe standardization
• Supervise and support Chef de Partie, Demi Chef de Partie and Commis Chefs, run daily briefings, train and mentor staff, and monitor performance
• Ensure compliance with HACCP standards and local food safety regulations, keep kitchens clean and rotate stock (FIFO)
• Assist in controlling food costs, reduce waste, take part in inventory counts and report shortages
• Respond to food-related guest feedback, support VIP events and special functions, and help the Executive Chef achieve departmental goals
• Assist with duty rosters, attend meetings and complete reports and documentation

Required profile

• Proven experience as a Sous Chef or similar role
• Excellent communication and the ability to lead and work well with others
• Hands-on approach, ownership of duties and personal integrity
• Experience using IT systems on various platforms

What we offer

• Up to 53% off stays at Radisson hotels worldwide as a Team Member
• Guaranteed minimum 30% off for friends and family
• Discounts on breakfast, food and beverage, spa and more
• Career development and an inclusive workplace