Company Description Radisson Hotel Group is an international hospitality leader with over 1,600 hotels in operation and under development across more than 100 countries in EMEA and APAC. The Group is rapidly expanding and unites a diverse portfolio of brands, including Radisson Collection, Radisson Blu, Radisson, Radisson RED, Park Plaza, Park Inn by Radisson, Country Inn & Suites by Radisson, art’otel, Radisson Individuals, and prizeotel under the Radisson Hotels umbrella. Guided by the brand promise “Every Moment Matters” and the “Yes I Can!” service ethos, Radisson focuses on exceptional guest experiences, streamlined loyalty benefits through Radisson Rewards, and tailored, carbon-neutral Radisson Meetings.

The Group is committed to caring for people, communities, and the planet, with a transparent sustainability roadmap aiming for Net Zero by 2050 and verified sustainable practices across its hotels.

Role Description This full-time, on-site Chef role is based at a Radisson Hotel Group property in Indore. The Chef will plan, prepare, and present high-quality dishes aligned with brand standards and guest preferences, ensuring consistency in taste, presentation, and food safety.

Responsibilities include overseeing kitchen operations, coordinating with the culinary team, managing inventory and food ordering, and maintaining hygiene and safety standards in compliance with local regulations and company policies.



The role involves menu development, supporting special events and banquets, collaborating with service teams to deliver excellent guest experiences, and monitoring costs to optimize quality and profitability. The Chef is expected to train and mentor team members, promote a positive and inclusive work environment, and contribute to Radisson’s commitment to sustainability and responsible hospitality.

Qualifications

- Strong culinary skills with expertise in menu planning, food preparation, and plating in a hotel or upscale restaurant environment.
- Knowledge of food safety, hygiene standards, and kitchen best practices, with the ability to implement and monitor compliance.
- Experience in kitchen operations, including inventory management, cost control, and coordination with suppliers.
- Team leadership and people management skills, including training, scheduling, and performance support for kitchen staff.
- Ability to work in a fast-paced, guest-focused environment, maintaining quality under pressure and adapting to changing needs.
- Good communication and collaboration skills to work effectively with front-of-house, banquet, and management teams.
- Relevant culinary education or professional certification is preferred; prior experience in international hotel chains is an advantage.
- Flexibility to work shifts, weekends, and holidays as required by hotel operations.

📌 Chefs (Indore)
🏢 Radisson Hotel Group
📍 Indore