Sous Chef - Oriental Cuisine Specialty At Radisson Hotel Group

Key Responsibilities of the Sous Chef:
Supports 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
Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved
Manages the kitchen team fostering a culture of growth, development and performance within the department
Responsible for the departmental budget, ensuring that costs and inventory are controlled, 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 followup as required

Requirements of the Sous Chef:
Proven experience in kitchen with excellent problemsolving capabilities
Excellent managerial skills with a handson approach and leadbyexample 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