Executive Sous Chef

• Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants. • Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets. • Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service. • Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants. • Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines. • Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability. • Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized. • Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications. • Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses. • Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control. • Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures. • Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities. • Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction. • Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards. • Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate. • Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency. • Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared. • Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability. • Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value. • Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics. • Minimum 5 7 years of culinary experience, with at least 2 3 years in a Sous Chef or senior culinary management position within a 5-star hotel or luxury hospitality environment. • Proven experience in overseeing multiple restaurant outlets, preferably including Chinese, Japanese, Italian, Arabic, Indian, Fine Dining, and All-Day Dining concepts. • Strong knowledge of international cuisine, culinary techniques, food presentation, plating, and menu execution. • Demonstrated ability to lead and manage large, multicultural culinary teams. • Strong knowledge of HACCP, food safety, hygiene, and health and safety standards. • Excellent understanding of food cost control, portion control, wastage management, inventory, and stock control. • Experience in menu planning, recipe development, food tasting, and maintaining consistent culinary standards across multiple outlets. • Strong leadership, communication, organizational, and problem-solving skills. • Ability to work effectively under pressure in a high-volume, luxury hotel environment. • Experience in banquet operations, events, VIP functions, and high-profile culinary requirements is highly desirable. • Strong knowledge of kitchen operations, purchasing, receiving, storage, and supplier quality control. • Ability to work closely with Front Office, Food & Beverage, Restaurant Operations, and other hotel departments to ensure smooth operations and exceptional guest experiences. • Strong commitment to guest satisfaction and maintaining five-star service standards. • Proficiency in English communication; additional languages are an advantage. • A culinary qualification from a recognized hotel management or culinary institute is preferred. • Must demonstrate a professional appearance, strong leadership presence, integrity, and a passion for culinary excellence. •