Description
The Sous Chef supports the Assistant Head Chef and leads kitchen operations at Radisson Blu Waterfront Hotel. The role oversees service across outlets, manages shifts, maintains food quality and brand standards, develops team members, supports menu execution and purchasing, monitors waste and productivity, and ensures compliance with food safety and legal requirements. Candidates should have experience as a Sous Chef, Junior Sous Chef, or Kitchen Supervisor, along with strong leadership, communication, organizational, cost-control, and kitchen-management skills.
