Sous Chef – Hot Line | Luxury Resort Kitchen Lead

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 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.