Sous Chef – Hot Line: Luxury Resort Kitchen Lead

Radisson Hotel Group; Dubai; On-site; AED 69,000 - 108,000; Full time

Benefits offered by this job

Hotel discounts

Friends & Family discounts

Food & beverage discounts

Job summary

Radisson Blu Resort Fiji seeks a Sous Chef - Hot Line to lead culinary teams with creativity, precision and dedication to excellence. You will oversee high-volume production, ensure standardised recipes, portion controls and quality assurance across all dining periods.

The role requires seven years of progressive culinary experience, including three in a leadership position within luxury hospitality, and strong knowledge of international cuisines and HACCP principles.

Qualifications

• Minimum seven years of progressive culinary experience, including at least three years in a Sous Chef or leadership role in a five‑star hotel or luxury resort.
• Demonstrated international culinary exposure in luxury hospitality environments.
• Advanced proficiency in multiple cuisines with high-volume production and consistent standards.
• Strong HACCP knowledge and food safety compliance across shifts.

Responsibilities

• Oversee daily kitchen operations and maintain high standards of food prep, flavor, presentation and consistency.
• Demonstrate advanced technical expertise across international cuisines in high-volume production.
• Lead menu planning, forecasting, yield optimization, and inventory management.
• Provide hands-on culinary leadership and develop structured training for junior chefs.

Skills

Leadership

Communication

Problem-solving

Inventory management

Food costing

Menu development

Education

Degree in Culinary Arts/Professional Cookery

Tools

Inventory software

Kitchen management systems

Standard computer software

Job description

Radisson Blu Resort Fiji seeks a Sous Chef - Hot Line to lead culinary teams with creativity, precision and dedication to excellence. You will oversee high-volume production, ensure standardised recipes, portion controls and quality assurance across all dining periods.

The role requires seven years of progressive culinary experience, including three in a leadership position within luxury hospitality, and strong knowledge of international cuisines and HACCP principles.