Fiji Hot Line Sous Chef — Luxury Resort Kitchen Lead

Rhg; Riyadh; On-site; SAR 100,000 - 150,000; Full time

Job summary

Radisson Blu Resort Fiji is seeking a Sous Chef - Hot Line to lead daily kitchen operations, ensuring exceptional quality, consistency and presentation across all dining venues. You will manage complex production, mentor junior chefs, and drive cost controls in a luxury, high-volume environment.

The role requires strong leadership, international cuisine expertise, and hands-on cooking across multiple shifts, with a focus on standardised recipes and service excellence.

Qualifications

• Diploma or degree in Culinary Arts or equivalent.
• Minimum 7 years progressive culinary experience including 3 years in Sous Chef or leadership role in luxury/hospitality.
• Experience in international luxury hospitality environments and high-volume, multi-cuisine operations.
• Advanced proficiency in Indian, Asian, Western, and international cuisines.
• Knowledge of recipe standardisation, portion control, QA, and production controls.
• Experience with menu planning, yield forecasting, and inventory management.

Responsibilities

• Oversee daily kitchen operations ensuring high standards of food preparation, presentation and consistency.
• Lead culinary team across shifts in high-volume, multi-cuisine service.
• Develop and implement training to raise technical competencies and consistency.
• Monitor food costs, wastage, and yields; optimise production efficiency.
• Collaborate on menu innovation and operational improvements with culinary leadership.
• Ensure HACCP compliance and hygiene standards across all kitchen activities.

Skills

Leadership

Menu development

Cost control

High-volume cooking

Quality assurance

Communication

Education

Diploma/degree in Culinary Arts

Tools

Kitchen management systems

Inventory software

Job description

Radisson Blu Resort Fiji is seeking a Sous Chef - Hot Line to lead daily kitchen operations, ensuring exceptional quality, consistency and presentation across all dining venues. You will manage complex production, mentor junior chefs, and drive cost controls in a luxury, high-volume environment.

The role requires strong leadership, international cuisine expertise, and hands-on cooking across multiple shifts, with a focus on standardised recipes and service excellence.