Sous Chef - Hot Line

Radisson Blu Resort Fiji – Sous Chef - Hot Line

Important Note: This is a Pacific-Island based role in Fiji.

We are currently seeking a Sous Chef - Hot Line to join our vibrant team in Radisson Blu Resort Fiji. You infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

Responsibilities

• Oversee daily kitchen operations, ensuring exceptional standards of food preparation, flavour, presentation, and consistency across all aspects of the guest dining experience.
• Demonstrate advanced technical expertise across international cuisines, specialised cooking techniques, and high-volume, multi-cuisine food production.
• Implement and maintain internationally benchmarked culinary standards, including standardised recipes, portion controls, production procedures, and quality assurance systems.
• Lead complex production planning, menu execution, mise-en-place, and kitchen coordination, ensuring consistent quality and efficient service delivery across all operating periods.
• Provide hands-on culinary leadership, ensuring assigned responsibilities are executed professionally, efficiently, and in accordance with established operational standards.
• Develop and implement structured culinary training, coaching, and knowledge-transfer initiatives to strengthen technical competencies, promote consistency, and support the progression of local culinary talent.
• Monitor and optimise food costs, inventory, production yields, forecasting, and wastage while maintaining culinary quality, productivity, and operational efficiency.
• Collaborate with culinary leadership on menu innovation, recipe development, operational improvements, departmental objectives, and the achievement of hotel performance targets.
• Ensure strict compliance with applicable legislation, HACCP principles, food safety management systems, hygiene requirements, and established hotel standards, including audit readiness, documentation, and corrective actions.
• Respond proactively to guest enquiries, dietary requirements, and service concerns, ensuring timely resolution and consistently high levels of guest satisfaction.
• Build effective working relationships across departments, promoting teamwork, accountability, professional development, and a culture of continuous improvement.
• Uphold the Resort's "Yes I Can!" service philosophy through genuine hospitality, professionalism, culinary excellence, and a commitment to exceeding guest expectations.

Qualifications

• Recognised diploma or degree in Culinary Arts, Professional Cookery, or equivalent professional qualification.
• Minimum 7 years of progressive culinary experience, including at least 3 years in a Sous Chef or comparable culinary leadership role within a five-star hotel, luxury resort, or internationally recognised hospitality establishment.
• Demonstrated international culinary exposure through experience in internationally recognised luxury hospitality environments, with proven ability to apply global culinary standards, diverse cooking techniques, and best practices in high-volume, multi-cuisine operations.
• Advanced technical proficiency in Indian, Asian, Western, and international cuisines, with demonstrated experience in high-volume food production and maintaining consistent culinary standards.
• Proven ability to implement and maintain internationally benchmarked culinary standards, including recipe standardisation, quality assurance, consistent food presentation, and production controls.
• Extensive experience in managing complex culinary production, including menu planning, volume forecasting, yield optimisation, food costing, and inventory management.
• Strong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.
• Proven track record of leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs.
• Demonstrated ability to maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.
• Excellent leadership, communication, organisational, and problem-solving skills, with a hands-on management approach and strong operational presence.
• High standards of personal integrity, professionalism, and accountability, with the ability to perform effectively under pressure and deliver exceptional guest experiences.
• Proficiency in relevant kitchen management systems, inventory applications, and standard computer software.