Radisson Blu Resort

1. Position Summary Acting as the right hand to the Executive Chef, the Executive Sous Chef will assist in the overall operation of the resort's Kitchen Department. This role involves direct participation in planning, coordinating tasks, ensuring smooth operations, and delivering ultimate guest satisfaction while achieving revenue and cost targets.

2. Key Responsibilities

A. Culinary Operations & Innovation

• Take charge of the organization, operation, preparation, production, and presentation to ensure the highest standard of food and beverage service.

• Collaborate with the Executive Chef and Food & Beverage Manager to develop menus and create innovative dishes/ideas for the resort's culinary offerings.

• Organize and supervise food preparation strictly aligned with hotel occupancy.

• Implement new concepts for restaurants, festivals, and special events, keeping abreast of local and international culinary trends.

• Take an innovative and creative approach to cooking and decorating.

• Actively assist in sales negotiations with guests when required.

B. Leadership & Team Management

• Manage all Kitchen staff, create Duty Rosters, and supervise performance in accordance with the resort's regulations.

• Train, develop, and support team members in their career growth.

• Exhibit exemplary behavior and brand thinking through a professional attitude, manners, appearance, and excellent communication skills.

• Organize departmental work meetings and attend Department Head’s meetings on behalf of the Executive Chef.

• Welcome guests and ensure the entire culinary team interacts positively with them.

C. Quality, Hygiene & Cost Control

• Be accountable for financial targets by minimizing costs without compromising service quality.

• Control wastage, abuse, spoilage, and unauthorized use of ingredients, minimizing overproduction during low occupancy periods.

• Set and strictly maintain high standards of sanitation and food safety in all preparation areas.

• Ensure sufficient operating equipment and supplies, collaborating with the Purchasing Manager to choose suppliers and place orders.

• Promptly inform the Engineering Department of any technical errors for immediate repair.

• Respect and enforce the resort's environmental commitments, including energy saving, recycling, and waste sorting.

• Issue Kitchen policies and procedures, assisting in updating and training staff on these protocols.

• As Resort Policy

• Education: Graduating from college or higher, holding relevant culinary degrees and certificates.

• Experience: At least 03 years of working experience in the same position at a 4-5 star hotel/resort.

• Knowledge: Deep understanding of HACCP, food hygiene, and safety standards.

• Language: Fluent in English; ability to use another language is a strong advantage.

• Skills & Abilities:

• Excellent leadership and management skills; proactive and extroverted nature.

• High team spirit, guest-oriented approach, and a genuine spirit of service.

• Ability to work independently and effectively under high pressure.

• Assertive and self-controlled with a good commercial and business sense.

• Creative, innovative, with excellent presentation and peer coordination skills.

Send CV via email.