Lead Sous Chef – Hot Line, High-Volume Global Cuisine

Radisson Hotel Group; Muscat; On-site; OMR 2,000 - 3,100; Full time

Benefits offered by this job

Hotel discounts

Friends & family discounts

Country-specific perks

Job summary

Radisson Blu Resort Fiji is seeking a Sous Chef - Hot Line to lead the culinary team with creativity, precision and a commitment to culinary excellence. You will orchestrate high‑volume, multi‑cuisine production while maintaining international standards and guest satisfaction.

The role demands at least 7 years of progressive culinary experience, including 3 years in a leadership capacity, and a strong track record in training teams, controlling costs, and ensuring HACCP compliance across all

Qualifications

• Diploma or degree in Culinary Arts, Professional Cookery, or equivalent pro qualification.
• Minimum 7 years of progressive culinary experience, including at least 3 years in a Sous Chef or leadership role.
• Demonstrated international culinary exposure in luxury hospitality environments.
• Advanced proficiency in Indian, Asian, Western and international cuisines.
• Proven ability to implement recipe standardisation, quality assurance and production controls.
• Experience in menu planning, volume forecasting, yield optimisation and inventory management.
• Strong knowledge of HACCP, food safety, hygiene standards and health and safety regulations.
• Proven track record leading culinary teams and delivering training to junior staff.
• Ability to maintain consistency of quality across shifts and high-volume service.

Responsibilities

• Oversee daily kitchen operations and uphold high standards of food preparation, flavour, and presentation.
• Demonstrate expertise across international cuisines and high-volume production.
• Implement standardized recipes, portions, procedures, and QA systems.
• Lead production planning, menu execution, mise-en-place, and kitchen coordination.
• Provide hands-on culinary leadership and ensure adherence to standards.
• Develop structured culinary training and knowledge transfer for staff.
• Monitor food costs, inventory, yield, and wastage while maintaining quality.
• Collaborate on menu innovation, operational improvements, and hotel targets.
• Ensure HACCP compliance, hygiene, and audit readiness.

Skills

Culinary leadership

High‑volume cooking

International cuisines

Menu planning

Food cost control

HACCP knowledge

Team leadership

Education

Diploma in Culinary Arts

Professional Cookery qualification

Tools

Kitchen management software

Inventory applications

Standard computer software

Job description

Radisson Blu Resort Fiji is seeking a Sous Chef - Hot Line to lead the culinary team with creativity, precision and a commitment to culinary excellence. You will orchestrate high‑volume, multi‑cuisine production while maintaining international standards and guest satisfaction.

The role demands at least 7 years of progressive culinary experience, including 3 years in a leadership capacity, and a strong track record in training teams, controlling costs, and ensuring HACCP compliance across all