Sous Chef - Hot Line

Rhg; Jeddah; Presencial; SAR 70 000 - 110 000; Tempo integral

Resumo da oferta

Radisson Blu Resort Fiji is seeking a Sous Chef - Hot Line to lead high-volume, multi-cuisine production with hands-on culinary leadership and a focus on consistent quality.

You will oversee daily kitchen operations, be responsible for recipe standardisation, HACCP compliance, training, and collaboration with culinary leadership to drive menu innovation and guest satisfaction.

Qualificações

• 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 leadership role.
• Demonstrated international culinary exposure in luxury hospitality environments.

Responsabilidades

• Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavour, and presentation.
• Demonstrate advanced technical expertise across international cuisines and high-volume production.
• Implement and maintain standardised recipes, portion controls, and quality assurance systems.
• Lead complex production planning, menu execution, and kitchen coordination.
• Provide hands-on culinary leadership and ensure adherence to standards.
• Develop and implement structured culinary training and knowledge transfer.
• Monitor food costs, inventory, yields, forecasting, and wastage.
• Collaborate with culinary leadership on menu innovation and operational improvements.
• Ensure HACCP, hygiene, and safety compliance across all kitchens.

Conhecimentos

Leadership

HACCP

High-volume cooking

International cuisines

Menu planning

Inventory management

Formação académica

Diploma in Culinary Arts

Ferramentas

Kitchen management systems

Inventory software

Descrição da oferta de emprego

Important Note

This is a Pacific-Island based role in Fiji.

We are currently seeking a Sous Chef - Hot Line to 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.

Responsibilities

• 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.

Requirements

• 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.

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development -helping you reach your full p