Radisson Hotel Group
Website:
radissonhotels.com
Job details:
Company Description
Radisson Hotel Group is a global leader in hospitality, operating over 1,600 hotels across 100+ countries in EMEA and APAC regions, with a focus on expansion. Guided by the promise "Every Moment Matters" and delivering its signature "Yes I Can!" service ethos, Radisson offers a portfolio of distinguished brands, including Radisson Blu, Radisson RED, and Park Inn by Radisson. The Group's Radisson Rewards loyalty program provides exceptional benefits from the first day of membership, while Radisson Meetings is committed to delivering personalized, professional, and sustainable event solutions, including 100% carbon-neutral initiatives. With a dedication to sustainability, Radisson aims to achieve Net Zero by 2050, ensuring environmentally responsible travel experiences.
Role Description
We are seeking a dedicated and professional Sous Chef for a full-time, on-site position at our Bengaluru hotel. As a Sous Chef, you will support the Executive Chef and lead the kitchen team in daily operations, ensuring high-quality food preparation and service. Responsibilities include designing menus, supervising food preparation, maintaining kitchen hygiene standards, managing inventory and supplies, and training and mentoring culinary staff. You will also ensure adherence to health and safety regulations and deliver exceptional culinary experiences to delight our guests.
Qualifications
- Strong culinary expertise, menu development, and food presentation skills
- Experience in kitchen management, including staff supervision and training
- Proficiency in inventory management, cost control, and culinary budgeting
- Knowledge of food safety standards and kitchen hygiene practices
- Ability to work under pressure while maintaining attention to detail
- Excellent communication, collaboration, and leadership skills
- Formal culinary training, degree, or equivalent certification in hospitality and culinary arts
- Prior experience in a similar role within a luxury hotel or fine dining establishment is a plus
- Passion for sustainability in food preparation and operational practices
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