Job Description

Roles & Responsibilities

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.

Work closely with Sous Chefs and Chef de Parties to maintain efficient food preparation and timely service delivery.

Coordinate banquet, pastry, butchery, and outlet food production activities to ensure smooth kitchen operations.

Assist in budget management, payroll control, and maintaining profitable kitchen performance.

Support employee training, orientation, and development while encouraging teamwork and communication between kitchen and service staff.

Maintain strong professional relationships with suppliers while ensuring high-quality standards for all products received.

Demonstrate knowledge of first aid, fire safety, and emergency evacuation procedures, and participate in training programs regularly.

Follow company policies, professional conduct standards, and responsible business ethics while continuously improving culinary knowledge and skills.

Desired Candidate Profile

Diploma or certification in Culinary Arts, Hospitality Management, or a related field.

Minimum 3 5 years of experience in a 5-star hotel kitchen environment.

Previous experience in a supervisory role such as Sous Chef or Chef de Partie is preferred.

Strong knowledge of food safety, hygiene, sanitation, and HACCP standards.

Excellent understanding of food cost control, portion management, and waste reduction.

Ability to supervise kitchen operations and maintain high-quality food production standards.

Strong leadership and team-management skills with the ability to motivate staff.

Excellent communication and coordination skills with kitchen and service teams.

Experience in banquet production, buffet setup, and large-scale food preparation.

Knowledge of inventory management, stock rotation, and monthly stock-taking procedures.

Ability to manage supplier relationships and monitor product quality and freshness.

Capability to work efficiently under pressure in a fast-paced luxury hotel environment.

Knowledge of first aid, fire safety, and emergency evacuation procedures.

Professional appearance, positive attitude, and commitment to maintaining high grooming standards.