Hot-Line Sous Chef: Multicuisine, Fiji

Radisson Hotel Group; Jeddah; On-site; SAR 91,000 - 124,000; Full time

Benefits offered by this job

Up to 53% hotel stay discount

Friends & Family discount 30%

Breakfast, F&B, Spa exclusive offers

Job summary

Radisson Blu Resort Fiji is seeking an experienced Sous Chef - Hot Line to lead daily kitchen operations and drive culinary excellence across multiple cuisines. You will manage high-volume production, ensure quality and consistency, and mentor junior chefs in a luxury resort setting.

The role requires 7+ years of progressive culinary experience, including 3+ years in leadership, with strong HACCP and global culinary standards knowledge.

Qualifications

• Diploma or degree in Culinary Arts, Professional Cookery, or equivalent.
• Minimum 7 years of progressive culinary experience, including at least 3 years in a Sous Chef or leadership role in a luxury hotel or resort.
• Demonstrated international culinary exposure in luxury hospitality environments.
• Advanced proficiency in Indian, Asian, Western, and international cuisines; high-volume production experience.
• Experience implementing recipe standardisation, quality assurance, and production controls.
• Extensive experience in menu planning, yield optimisation, food costing, and inventory management.
• Strong HACCP knowledge and safety/hygiene regulations compliance.
• Proven track record in leading culinary teams and training junior chefs.

Responsibilities

• Oversee daily kitchen operations, ensuring high standards of food preparation, flavour, presentation, and consistency.
• Demonstrate advanced techniques across international cuisines in high-volume production.
• Implement and maintain internationally benchmarked culinary standards and quality controls.
• Lead complex production planning, menu execution, mise-en-place, and coordination across shifts.
• Provide hands-on leadership and ensure responsibilities are executed professionally.
• Develop and implement structured culinary training and knowledge transfer initiatives.
• Monitor food costs, inventory, production yields, forecasting, and wastage while maintaining quality.
• Collaborate on menu innovation, recipe development, and operational improvements.
• Ensure compliance with HACCP, hygiene, and health and safety regulations.

Skills

Culinary experience (7+ years)

Sous Chef leadership (3+ years)

International cuisine exposure

Advanced techniques

Recipe standardisation & QA

Menu planning & cost control

HACCP & food safety

Team leadership & training

Education

Diploma in Culinary Arts

Job description

Radisson Blu Resort Fiji is seeking an experienced Sous Chef - Hot Line to lead daily kitchen operations and drive culinary excellence across multiple cuisines. You will manage high-volume production, ensure quality and consistency, and mentor junior chefs in a luxury resort setting.

The role requires 7+ years of progressive culinary experience, including 3+ years in leadership, with strong HACCP and global culinary standards knowledge.