Culinary Sous Chef: Lead Flavor, Elevate Guest Moments

Radisson Hotel Group; Zaventem; Sur place; EUR 36 000 - 48 000; Plein temps

Avantages offerts par ce poste

Hotel discounts (53% off)

Friends & Family 30% off

Exclusive Breakfast, F&B discounts

Global & Local perks

Résumé du poste

Radisson Hotel Group in Belgium is seeking a passionate Sous Chef to lead our culinary team and elevate dining experiences across our hotel. You will orchestrate kitchen operations, mentor junior staff and ensure dishes are prepared to the highest standards with consistency and speed.

The role requires proven Sous Chef experience in hospitality, strong leadership, a hands-on approach and a commitment to guest service.

Qualifications

• Proven experience as a Sous Chef or similar role in hospitality.
• Strong leadership and communication skills.
• Hands-on, proactive approach to kitchen operations.
• Commitment to guest service and culinary excellence.
• Experience with IT systems in kitchen settings.

Responsabilités

• Supports the smooth running of the kitchen department and guest dining across the hotel.
• Works with the team to maximise guest satisfaction and timely problem resolution.
• Takes responsibility for assigned duties in a timely, professional manner.
• Delivers on departmental plans and hotel initiatives and targets.
• Collaborates to control costs, inventory, productivity and performance.
• Builds and maintains relationships, promoting company culture and values.
• Ensures compliance with legislation, audit readiness and best practices.

Connaissances

Sous Chef experience

Leadership

Communication

Hands-on

Guest service

Creative problem solving

Integrity

IT systems familiarity

Outils

IT systems (POS/Office)

Description du poste

Radisson Hotel Group in Belgium is seeking a passionate Sous Chef to lead our culinary team and elevate dining experiences across our hotel. You will orchestrate kitchen operations, mentor junior staff and ensure dishes are prepared to the highest standards with consistency and speed.

The role requires proven Sous Chef experience in hospitality, strong leadership, a hands-on approach and a commitment to guest service.