Sous Chef

Maintain a favorable reputation of Radisson Blu Hotel at all times and strictly adhere to Rezidor’s Responsible Business ethics.

Report for duty punctually, wearing the correct uniform and name badge, while maintaining the highest standards of personal hygiene, appearance, conduct, and attention to detail.

Supervise and control kitchen cleanliness, hygiene standards, food processing, and storage to ensure compliance and prevent spoilage or expiry.

Oversee breakfast, lunch, and dinner operations, ensuring correct sequences of service, portion control, presentation, and consistent food quality.

Ensure strict compliance with ordering procedures, with all food issued only against captain orders to minimize wastage and control food cost.

Monitor mise-en-place rotation, food storage areas, and inventory levels, and conduct monthly stock-taking in coordination with the Cost Control d...