About the hotel
Tasks, duties and responsibilities
Do you crave the taste of success? Say Yes I Can! because here at the Radisson Blu Hotel, we’re looking for foodies just like you!
At Radisson Blu Hotel, we are one team and make memorable moments for our guests.
When the Executive Chef’s away, the Sous Chef can play! Can you handle the heat in the kitchen and keep your team cool at the same time?
Key Responsibilities of Sous Chef:
- Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability
- Ensures that proper safety, hygiene, and sanitation practices are followed
- Utilises leadership skills and motivation to maximise team member productivity and satisfaction
- Develops and recommends appropriate training and development to meet Hotel and departmental needs
- People developer/exporter
Requirements of Sous Chef:
- A proven track record in a similar role within a quality environment and to be able to demonstrate excellent standards and team member supervision
- Commercially aware
- Driven and ambitious to inspire the team to consistently deliver and exceed service standards
- Clear thinker with excellent communication and creative abilities
Want people to Instagram YOUR food? Then this is the kitchen for you! Come join us and Make
Every Moment Matter!
- You will work in a nice, structured environment
- Salary: to be discusses
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