Executive Sous Chef

You will play a vital role in the development and execution of business strategies for the hotel that are in line with Radisson's overall mission, vision, values, and strategies. Collaborating with the Executive Chef, you will oversee the management to achieve financial and guest satisfaction objectives. Your responsibilities include ensuring the quality and consistency of menu items by conducting food inventory, placing orders, and conducting food tastings. You will maintain menu recipes, oversee kitchen staff in food preparation, and ensure product consistency through inspections. Additionally, you will coordinate service between restaurant and banquet operations. As a key player in kitchen operations, you will monitor the appearance of kitchen staff, complete assigned projects efficiently, and uphold sanitation practices to meet food safety guidelines. Working closely with the Executive Chef, you will support food and beverage outlets, manage outlets as needed, and assist in training kitchen staff. Your role extends to planning and preparing for banquet and off-site events, managing food delivery, staffing, and setup for catered events. By embodying the "Yes I Can!" experience, you will strive to achieve 100% guest satisfaction through genuine hospitality, exceeding guest expectations, and providing necessary training and resources to employees. It is crucial to adhere to hotel policies and procedures, keep managers informed of significant matters, and perform duties efficiently. Maintaining positive relationships with colleagues, promoting a cooperative environment, projecting a favorable image of the hotel, and complying with brand rules and regulations are essential aspects of this role. To excel in this position, you should have a minimum of two years of experience as a Sous Chef, excellent multitasking skills, knowledge of menu development, both international and domestic dishes, basic computer skills, conflict resolution abilities, and a culinary degree or training.,