Sous Chef

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,600 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.

Are you a passionate culinary professional who thrives on leading teams, driving quality, and delivering exceptional guest experiences?

At Radisson Blu Waterfront Hotel , we are looking for a Sous Chef who combines operational excellence with creativity and leadership. In this role, you are not only a key support to the Assistant Head Chef but also a hands-on leader on the floor , ensuring the kitchen runs smoothly while inspiring the team to consistently exceed guest expectations.

Key Responsibilities

As Sous Chef, you will play a vital role in both culinary execution and daily kitchen leadership :

You are a confident and structured leader who thrives in a fast-paced kitchen and takes pride in developing both people and performance:

Responsibilities

Oversee and actively participate in the day-to-day kitchen operations , ensuring smooth service across all outlets; Lead shifts with a hands-on approach , supervising, guiding, and motivating the team; Ensure all dishes are prepared and presented to the highest quality, consistency, and brand standards; Support scheduling, training, and development of team members to build a high-performing kitchen team; Take ownership of operational flow, ensuring efficient service, organization, and teamwork under pressure; Drive guest satisfaction by maintaining quality and responding quickly to feedback or challenges; Collaborate closely with the Head Chef on menu execution, cost control, stock management, and purchasing; Monitor and manage waste, margins, and productivity levels to meet financial targets; Ensure strict adherence to food safety, hygiene, HACCP, and legal requirements; Act as a role model for the team by promoting a positive, respectful, and inclusive work environment

Requirements

Proven experience as a Sous Chef, Junior Sous Chef, or strong Kitchen Supervisor ready to step up; Strong leadership skills with the ability to coach, support, and hold teams accountable; A hands-on, solution-oriented mindset with a natural ability to prioritize; Excellent communication and organizational skills; Passion for quality food, operational excellence, and guest satisfaction; Strong understanding of cost control, stock management, and kitchen KPIs; High level of integrity and ability to perform in an environment that demands excellence; Comfortable working with digital systems and kitchen management tools