Radisson Hotel Group
hospitality
OrientalSousChef
“Oriental Sous Chef at Radisson Hotel Group. Skills: Oriental cuisine, Arabic cuisine, culinary operations, food quality, guest satisfaction, HACCP, food safety. Overseeing the daily culinary operations of all assigned outlets and kitchens within the hotel.. Supporting the Executive Chef in managing all kitchen operations and food production activities across all outlets.”
What You'll Achieve.
Improvement of guest satisfaction scores related to food quality and presentation.; Consistency in food quality standards across all outlets and cuisines.; Enhancement of Oriental and Arabic cuisine offerings and guest feedback performance.; Reduction of food wastage and achievement of food cost targets.; Timely execution of menu changes, promotions, and seasonal offerings.; Maintenance of kitchen productivity and operational efficiency.; Compliance with HACCP and hygiene audit requirements.; Reduction of guest complaints related to food quality or delays.; Continuous development and training of kitchen team members.; Successful implementation of new food initiatives and quality improvement programs.; Deliver departmental KPIs, food quality targets, and guest satisfaction objectives.
Industry & Context.
Working on a shift basis for 6 days per week in accordance with operational requirements., Flexible to work evenings, weekends, public holidays, and extended hours whenever required by the business.
What They're Looking For.
Must Have
Proven experience as a Sous Chef or Senior Chef de Cuisine within hotels or multi-outlet operations., leadership, communication, and operational management skills., Excellent understanding of HACCP implementation and food safety standards., Ability to work under pressure in a fast-paced environment., focus on quality, consistency, cost control, and operational KPI delivery., Creative mindset with passion for culinary excellence and continuous improvement.
Nice to Have
experience in Oriental and Arabic cuisine is highly preferred., Oriental Chef experience will be considered a major advantage., Experience managing multiple restaurant concepts and high-volume kitchen operations is highly preferred.
What You'll Do.
Overseeing the daily culinary operations of all assigned outlets and kitchens within the hotel.
Supporting the Executive Chef in managing all kitchen operations and food production activities across all outlets.
Ensuring consistent food quality
and portion standards are maintained at all times across all restaurant concepts.
Taking a leading role in enhancing the quality
and consistency of Oriental and Arabic cuisine offerings.
Contributing to menu engineering
and new culinary initiatives to improve guest satisfaction and outlet performance.
Ensuring efficient operation of cloud kitchens with focus on food consistency
and delivery standards.
Supervising food preparation and service to ensure operational efficiency during all meal periods.
Ensuring all food products are prepared according to approved recipes and standards.
Coordinating closely with restaurant managers and service teams to maintain smooth daily operations.
Monitoring food trends and recommending innovative ideas to improve competitiveness and guest experience.
and motivating kitchen staff professionally across all assigned kitchens.
Ensuring proper discipline
and professionalism within the culinary team.
Conducting regular on-the-job training sessions to improve culinary techniques and operational standards.
Supporting a positive and productive work environment focused on teamwork and accountability.
Assisting in staff scheduling and manpower planning according to business needs.
Fully implementing and maintaining HACCP procedures and food safety standards across all kitchen operations.
Ensuring full compliance with local health regulations
and company policies.
Conducting regular kitchen inspections and ensuring proper documentation of HACCP procedures.
Ensuring proper food handling
and sanitation practices are followed at all times.
How You'll Work.
Team & Collaboration
Coordinating closely with restaurant managers and service teams to maintain smooth daily operations.; Leading, training, supervising, and motivating kitchen staff professionally across all assigned kitchens.; Supporting a positive and productive work environment focused on teamwork and accountability.
Communication Scope
leadership; communication
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