Executive Sous Chef

• Oversees and coordinates the overall kitchen operations and food production across all hotel restaurants and outlets, including Chinese, Japanese, Fine Dining, All-Day Dining, and Indian restaurants.
• Ensures consistent food quality, taste, portion control, presentation, plating, hygiene, and culinary standards across all outlets.
• Works closely with Sous Chefs, Chefs de Partie, and culinary teams to ensure smooth daily operations and timely food preparation and service.
• Supervises food tasting, food presentation, menu execution, plating standards, and food sampling across all restaurants.
• Ensures each restaurant maintains its specific culinary concept, menu standards, presentation style, and Radisson Blu brand guidelines.
• Monitors and controls food cost, wastage, portion sizes, requisitions, and overall kitchen profitability.
• Ensures correct ordering procedures are followed and that all food requisitions and orders are properly authorized.
• Controls the receiving of food and other products in coordination with the Receiving Department, ensuring correct quantity, quality, freshness, and specifications.
• Monitors food storage areas, stock rotation, expiry dates, and hygiene standards to prevent spoilage and unnecessary losses.
• Conducts monthly stocktaking in coordination with the Cost Control Department and maintains accurate inventory control.
• Ensures all kitchen staff comply with food safety, hygiene, health, fire, and safety regulations and procedures.
• Maintains high standards of cleanliness and sanitation in all kitchens, preparation areas, equipment, and storage facilities.
• Coordinates closely with Restaurant Operations and Service teams to ensure effective communication, smooth service, and guest satisfaction.
• Supports the Executive Chef in menu planning, recipe development, preparation procedures, quality improvements, and maintaining culinary standards.
• Supervises staffing, employee performance, training, orientation, and development across the assigned outlets and recommends promotions or transfers as appropriate.
• Coordinates banquet food production and works closely with the Butchery, Pastry, and other culinary sections to ensure operational efficiency.
• Conducts regular pre-opening checks with Sous Chefs to ensure all food items, mise-en-place, equipment, and decorations are properly prepared.
• Assists the Executive Chef with budgetary, payroll, purchasing, and operational expense control to maximize efficiency and profitability.
• Maintains strong professional relationships with suppliers while ensuring high standards of product quality, freshness, and value.
• Maintains the highest standards of personal appearance, hygiene, conduct, professionalism, and adherence to Radisson Hotel Group Responsible Business ethics.

Function: Other
Experience Level: Entry Level