Description:
Do you crave the taste of success? Can you handle the heat in the kitchen and keep your team cool at the same time? Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience!
Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests.
As Sous Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!
Interested then why not say Yes I Can! as we are looking for passionate people just like you!
Key Responsibilities of the Sous Chef:
You will be the lead chef within the kitchen managing and developing a small team of chefs.
- Ensures the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
- Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
- Develops and implements plans where kitchen initiatives & hotel targets are achieved
- Manages the kitchen team, fostering a culture of growth, development and performance within the department
- Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, food ordering in conjunction with the purchasing team, ensures that productivity and performance levels are attained
- Builds and maintains effective working relationships with all key stakeholders
- Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance
- Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Is positive force of change working closely with the hotel HACCP coordinator in maintaining very high standards of food safety and cleanliness
Requirements of the Sous Chef:
- Proven experience in kitchen with strong problem-solving capabilities. Must have a strong background in outside catering, large events. Must be able to follow SOP’s set by our Brand Partner.
- Excellent leadership skills with a hands-on approach and lead-by-example work style
- Commitment to exceptional guest service with a passion for the hospitality industry
- Ability to find creative solutions, offering advice and recommendations
- Personal integrity, with the ability to work in an environment that demands excellence, time and energy
- Experienced in using IT systems on various platforms
- Strong communication skills