Sous Chef - Hot Line

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

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