Executive Sous Chef

Radisson Hotel Group

Maintain and uphold the positive reputation and standards of Radisson Blu Hotels at all times.

Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance of all kitchen areas and equipment.

Monitor food preparation, portion control, presentation, and quality before dishes are served to guests.

Control food cost by minimizing wastage and ensuring all food orders are processed through approved captain orders.

Oversee food storage procedures, stock rotation, and expiry-date monitoring to prevent spoilage and maintain safety standards.

Coordinate store requisitions, receiving, and quality checks of purchased goods in collaboration with the receiving department.

Conduct monthly stock-taking and support cost-control measures together with the finance and cost control teams.

Ensure all kitchen staff strictly follow food safety, hygiene, and sanitation regulations.

Work closely with Sous Chefs and Chef de Parties to maintain efficient food preparation and timely service delivery.

Coordinate banquet, pastry, butchery, and outlet food production activities to ensure smooth kitchen operations.

Assist in budget management, payroll control, and maintaining profitable kitchen performance.

Support employee training, orientation, and development while encouraging teamwork and communication between kitchen and service staff.

Maintain strong professional relationships with suppliers while ensuring high-quality standards for all products received.

Demonstrate knowledge of first aid, fire safety, and emergency evacuation procedures, and participate in training programs regularly.

Follow company policies, professional conduct standards, and responsible business ethics while continuously improving culinary knowledge and skills.