Sous Chef

Company Description Radisson Hotel Group is an international hospitality company with more than 1,600 hotels in operation and under development across over 100 countries in EMEA and APAC. The group is expanding rapidly, offering diverse career opportunities across its family of brands, including Radisson Blu, Radisson, Radisson RED, Park Inn by Radisson, and others, unified under the Radisson Hotels umbrella. Guided by the brand promise “Every Moment Matters” and a distinctive “Yes I Can!” service ethos, Radisson focuses on creating memorable guest experiences. Through Radisson Rewards, team members and guests benefit from a streamlined loyalty program with advantages across Europe, the Middle East, Africa, and Asia Pacific. Radisson Hotel Group is committed to sustainability and aims to be Net Zero by 2050, with initiatives such as 100% carbon neutral Radisson Meetings and verified Hotel Sustainability Basics across its portfolio.
Role Description The Sous Chef is a full-time, on-site role based at Radisson Hotel Group in Bardez. This role supports the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, plating, and ensuring consistent quality across all outlets. The Sous Chef supervises and trains kitchen team members, organizes workstations, and helps manage scheduling to maintain efficient service during breakfast, lunch, dinner, and events. Responsibilities include monitoring food safety and hygiene standards, controlling stock levels and food costs, and assisting with menu planning and seasonal updates. The Sous Chef collaborates closely with front-of-house teams to ensure smooth service and delivers dishes aligned with Radisson’s “Every Moment Matters” guest experience.
Qualifications

• Candidates should possess strong culinary skills, including experience in hot and cold kitchen preparation, modern cooking techniques, and high-volume service.
• Candidates should possess skills in kitchen operations, such as staff supervision, shift planning, inventory control, and maintaining food safety and hygiene standards.
• Candidates should possess menu development and presentation skills, including creativity in dish design, understanding of cost control, and attention to quality and consistency.
• Candidates should possess interpersonal and leadership skills, including clear communication, team coaching, conflict resolution, and effective collaboration with other hotel departments.
• Professional culinary education or equivalent vocational training is preferred; previous experience as Sous Chef or Senior Chef de Partie in a hotel or upscale restaurant is highly beneficial.
• Knowledge of local and international cuisines, allergen awareness, and HACCP or similar food safety certifications are an advantage.
• Ability to work flexible hours, including weekends and holidays, and maintain composure in a fast-paced environment.