Sous Chef – 5‑Star Hotel Kitchen

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality, five‑star culinary experiences across breakfast, lunch and dinner services at a Radisson Blu Hotel.

Key responsibilities

• Supervise kitchen cleanliness, hygiene standards, food processing and storage to prevent spoilage.
• Oversee service sequences, portion control, presentation and consistent food quality for all meals.
• Control food ordering, monitor inventory, conduct monthly stock‑taking with Cost Control.
• Coach and develop kitchen staff, ensuring teamwork and high performance.
• Participate in menu planning, ensuring creativity, cost efficiency and operational feasibility.

Required profile

• Minimum 4 years experience as a Sous Chef in a 5‑star hotel environment.
• Diploma or degree in Culinary Arts or equivalent professional kitchen experience.
• Proven expertise in multiple cuisines including Chinese, Japanese, Italian, Arabic, Indian, European and Far‑East Asian.
• Strong leadership, training and supervisory abilities.
• Excellent English communication and interpersonal skills.

Required skills

• Advanced cooking techniques and knowledge of professional kitchen equipment.
• Food safety and hygiene standards, including HACCP compliance.
• Menu development and creative plating.
• Inventory management and cost control.