Job highlights

- Minimum two years experience as Sous Chef

- Basic computer skills required
- experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations

- Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

Participates in the development and implementation of business strategies for the hotel which are aligned with Radissons overall mission, vision values and strategies

Assists the Executive Chef in managing to meet financial and guest satisfaction goals

Ensures quality and consistency in the preparation and presentation of menu items

Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments

Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef

Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe

Maintains product consistency by conducting inspections of seasonings, portion and appearance of food

Coordinates service with restaurant and banquet operations

Manages the kitchen operation

Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet

Complete assigned kitchen projects in a timely and professional manner

Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines

Supports Food & Beverage Outlets

Works closely with Executive Chef to ensure success banquet and outlets

Manages Food & Beverage Outlets as needed

Assists in training restaurant kitchen staff

Assists in planning and preparation of banquet and off-site events

Attends banquet meetings concerning event menus and food presentation

Manages food delivery, kitchen staffing,



and preparation setup of food preparation stations for off-site catered events

Creates 100% guest satisfaction by providing the Yes I Can!

experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations

Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

Communicates and reinforces the vision for Yes I Can! service to employees

Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis

Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork

Adheres to hotel policies and procedures

Keep Manager promptly and fully informed of all problems or unusual matters of significance

Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment

At all times projects a favorable image of the Hotel to the public

Abide by all Brand rules and regulations

Adhere to all Brand policies and procedures

Actively support and promote Workplace Health and Safety within the work setting

Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate

Skills

Able to resolve conflicts with guests, supervisor and employee

Minimum two years experience as Sous Chef

Excellent multitasking skills

Extensive knowledge or menu development, knowledge of both international and domestic dishes

Basic computer skills required

Culinary Degree/Training

📌 Executive Sous Chef (Hyderabad)
🏢 Radisson Hotel Group
📍 Hyderabad