Radisson Hotel Group
Restaurant + 2 more
Description
WHAT YOU'LL DO
- Lead and manage the a la carte kitchens while supporting
- Banqueting and overall kitchen operations.
- Ensure consistency, quality and high culinary standards across all outlets.
- Support the Executive Chef in daily culinary operations.
- Motivate and develop the culinary team.
- Maintain food safety, hygiene and HACCP standards.
WHAT YOU'LL BRING
- 5+ years' culinary experience, with proven experience in a similar Sous Chef position. Strong 5-star hotel experience.
- Extensive knowledge of À La Carte and Banqueting.
- Proven leadership and team management skills.
- Creative, innovative and passionate about food.
- Organised, energetic and able to work under pressure.
To apply, send your CV and food portfolio showcasing your culinary experience, presentation and creativity to the Email provided.
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