Executive Sous Chef

• Maintain and uphold the positive reputation and standards of Radisson Blu Hotels at all times.
• Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance of all kitchen areas and equipment.
• Monitor food preparation, portion control, presentation, and quality before dishes are served to guests.
• Control food cost by minimizing wastage and ensuring all food orders are processed through approved captain orders.
• Oversee food storage procedures, stock rotation, and expiry-date monitoring to prevent spoilage and maintain safety standards.
• Coordinate store requisitions, receiving, and quality checks of purchased goods in collaboration with the receiving department.
• Conduct monthly stock-taking and support cost-control measures together with the finance and cost control teams.
• Ensure all kitchen staff strictly follow food safety, hygiene, and sanitation regulations.
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