Sous Chef

Qualifications 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. • 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.