Sous Chef - Hot Line

Radisson Hotel Group; Riyadh; On-site; SAR 195,000 - 285,000; Full time

Benefits offered by this job

Hotel discounts

Global benefits

Employee rates

Job summary

Radisson Blu Resort Fiji is seeking a Sous Chef - Hot Line to lead our vibrant culinary team. You will orchestrate high-quality, multi-cuisine dishes with a focus on consistency, presentation and guest satisfaction.

We value senior-level chefs with international exposure and a passion for training and elevating local talent. This role requires hands-on leadership across peak service periods and strict adherence to safety standards.

Qualifications

• Diploma or degree in Culinary Arts, Professional Cookery, or equivalent.
• Minimum 7 years progressive culinary experience, including 3 years in a Sous Chef/leadership role in luxury/hospitality.
• International culinary exposure in luxury hospitality environments.

Responsibilities

• Oversee daily kitchen operations, ensuring exceptional food prep and presentation quality.
• Demonstrate expertise across Indian, Asian, Western, and international cuisines for high-volume production.
• Implement standardized recipes, portion controls, procedures, and quality assurance.
• Lead production planning, mise-en-place, and kitchen coordination for multiple shifts.
• Provide hands-on culinary leadership and ensure compliance with standards.
• Develop and run structured culinary training to elevate local talent.
• Monitor food costs, inventory, yields, and wastage while maintaining quality.
• Collaborate on menu innovation and operational improvements with culinary leadership.
• Ensure HACCP, hygiene, and safety compliance and audit readiness.
• Address guest dietary requests and service concerns promptly.
• Foster cross-department collaboration and a culture of continuous improvement.
• Uphold the Yes I Can spirit and hospitality excellence.

Skills

Culinary leadership

Food safety HACCP

Menu planning

High-volume production

Multicuisine proficiency

Team leadership

Communication

Education

Diploma or degree in Culinary Arts

Tools

Kitchen management systems

Inventory software

General office software

Job description

Radisson Hotel Group is one of the world’s largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

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.

• 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.

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 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.

Additional Information

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 potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Enjoy benefits such as

• up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide


• Guaranteed minimum of 30% off for your Friends & Family


• Exclusive Discounts on Breakfast, Food & Beverage, Spa and more

We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.