Sous Chef

Culinary Operations & Service Excellence

• Support the Head Chef and Executive Chef in coordinating daily kitchen preparation, production, and service.

• Supervise food preparation and cooking across assigned kitchen areas, including restaurants, breakfast, banqueting, room service, and events.

• Ensure high standards of food quality, taste, presentation, portion control, and timely service.

• Organize mise en place, production schedules, and kitchen readiness for smooth operations, including high-volume service.

• Coordinate with F&B; Service, Banquets, and other kitchen teams to meet guest expectations and special requests.

Team Leadership & Development

• Supervise, motivate, and guide cooks and assigned kitchen support staff during daily operations.

• Organize daily task allocation, shift briefings, and effective handovers.

• Provide hands-on coaching and training in culinary techniques, food presentation, hygiene, and safe equipment handling.

• Promote teamwork, accountability, and a positive working environment.

• Support the Head Chef in identifying training needs and improving team performance.

Food Quality, Hygiene & Safety

• Ensure compliance with approved recipes, Radisson brand standards, and food presentation guidelines.

• Monitor HACCP procedures, food safety, allergen management, sanitation, and temperature controls.

• Maintain high standards of cleanliness, food handling, and storage throughout assigned kitchen areas.

• Identify and promptly address quality issues, food safety risks, and guest feedback.

• Support kitchen inspections and ensure compliance with health and safety requirements.

Food Cost, Inventory & Operational Efficiency

• Support production planning and food requisitions based on operational needs, events, and approved standards.

• Monitor food consumption, portion sizes, production yields, and waste to support cost efficiency.

• Supervise receiving, storage, and handling of kitchen goods, ensuring quality, accurate records, and proper stock rotation.

• Participate in inventory counts, monitor stock movements, and report discrepancies.

• Ensure accurate documentation of stock transfers, kitchen handovers, and inventory-related activities.

• Identify opportunities to reduce food waste and improve productivity without compromising quality.

Equipment, Coordination & Continuous Improvement

• Ensure kitchen equipment and working areas are maintained in safe and efficient operating condition.

• Coordinate with Stewarding, Purchasing, Warehouse, Engineering, and other departments to support daily operations.

• Report maintenance needs, operational issues, and safety concerns promptly.

• Contribute ideas and practical improvements to enhance kitchen efficiency, teamwork, and guest satisfaction.

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Function: Other
Experience Level: Entry Level