Sous Chef - Hot Line

Radisson Hotel Group; Manama; On-site; BHD 6,600 - 10,000; Full time

Benefits offered by this job

Hotel discounts

Friends & Family discount

Global perks

Local country perks

Job summary

Radisson Blu Resort Fiji is seeking an experienced Sous Chef - Hot Line to lead and elevate our culinary team. You will oversee daily kitchen operations, ensuring high standards of food quality, presentation and consistency across guest dining experiences.

You will bring 7+ years of progressive culinary experience, including leadership in luxury hotels, with expertise across multiple cuisines. This role requires hands-on leadership and a commitment to hospitality excellence.

Qualifications

• 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 in luxury hospitality environments, with ability to apply global culinary standards in high-volume, multi-cuisine operations.
• Advanced technical proficiency in Indian, Asian, Western, and international cuisines, with experience in high-volume food production.
• Proven ability to implement and maintain internationally benchmarked culinary standards, including recipe standardisation and production controls.
• Extensive experience in menu planning, forecasting, yield optimisation, food costing and inventory management.
• Strong knowledge of HACCP principles, food safety management, hygiene standards, and health and safety regulations.
• Proven track record of leading culinary teams and transferring knowledge to junior chefs.

Responsibilities

• Oversee daily kitchen operations with focus on food preparation, flavour, presentation and consistency.
• Demonstrate advanced technical cooking across international cuisines for high-volume production.
• Implement standardised recipes, portion controls, procedures and quality assurance systems.
• Lead production planning, menu execution, mise-en-place and kitchen coordination across shifts.
• Provide hands-on culinary leadership and ensure tasks are executed to standards.
• Develop and deliver structured culinary training and knowledge transfer initiatives.
• Monitor food costs, inventory, production yields and wastage to maintain quality and efficiency.
• Collaborate with culinary leadership on menu innovation and operational improvements.
• Ensure compliance with HACCP, food safety and hygiene requirements and audit readiness.
• Respond to guest dietary needs and service concerns with timely resolutions.
• Foster cross-department relationships and promote teamwork and continuous improvement.

Skills

Culinary leadership

Team leadership

Communication

Problem solving

Organisational skills

Education

Diploma or degree in Culinary Arts/Professional Cookery

Tools

Kitchen management systems

Inventory software

Standard computer software

Job description

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.

Job Description

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

We are currently seeking a Sous Chef - Hot Lineto 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.

Qualifications

• 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.

Additional Information

Why Join Radisson Hotel Group?

Live the Magic of Hospitality -Be part of a team that createsexceptional experiences and memorable momentsevery day. Let yourYesI Can!spiritshineas you bring hospitality to life.

Build a Great Career -No matter your background or experience, we invest in yourgrowth, learning, and careerdevelopment—helping you reach your full potential.

Experience the Team Spirit -Join a workplacethat’sinclusive, fun, and meaningful. We celebrate diversity, support oneanotherand foster a sense of belonging through ourEmployee Resource Groups and inclusion initiatives.

Lead with Your Ambition -Your ideas,passionand drive matter! We empower you tomake a difference—in hospitality, yourcommunityand beyond.

Enjoy Global & Local Perks -No matter whereyou’relocated,you’llenjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus,you’llhave access to localperksand rewards tailored to your country, making your experience even more rewarding!

Enjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide
Guaranteed minimum of 30% off for your Friends & Family
Exclusive Discounts on Breakfast, Food & Beverage, Spa and more

We welcome applicants from allbackgrounds, abilities, and experiences.If you need any adjustments during the application process, please let us know.