Sous Chef - Hot Line

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 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.

Important Note

- This is a Pacific-Island based role in Fiji.

We are currently seeking a Sous Chef - Hot Line to join our vibrant team in Radisson Blu Resort Fiji ; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

- Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavour, presentation, and consistency across all aspects of the guest dining experience.
- Demonstrate advanced technical expertise across international cuisines, specialised cooking techniques, and high-volume, multi-cuisine food production.
- Implement and maintain internationally benchmarked culinary standards, including standardised recipes, portion controls, production procedures, and quality assurance systems.
- Lead complex production planning, menu execution, mise-en-place, and kitchen coordination, ensuring consistent quality and efficient service delivery across all operating periods.
- Provide hands-on culinary leadership, ensuring assigned responsibilities are executed professionally, efficiently, and in accordance with established operational standards.
- Develop and implement structured culinary training, coaching, and knowledge-transfer initiatives to strengthen technical competencies, promote consistency, and support the progression of local culinary talent.
- Monitor and optimise food costs, inventory, production yields, forecasting, and wastage while maintaining culinary quality, productivity, and operational efficiency.
- Collaborate with culinary leadership on menu innovation, recipe development, operational improvements, departmental objectives, and the achievement of hotel performance targets.
- Ensure strict compliance with applicable legislation, HACCP principles, food safety management systems, hygiene requirements, and established hotel standards, including audit readiness, documentation, and corrective actions.
- Respond proactively to guest enquiries, dietary requirements, and service concerns, ensuring timely resolution and consistently high levels of guest satisfaction.
- Build effective working relationships across departments, promoting teamwork, accountability, professional development, and a culture of continuous improvement.
- Uphold the Resort's "Yes I Can!" service philosophy through genuine hospitality, professionalism, culinary excellence, and a commitment to exceeding guest expectations.

Requirements

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