Sous Chef

Radisson Hotel Group is one of the world's largest and most dynamic hotel groups with seven distinctive hotel brands with more than 1,100 hotels in destinations around the world. Our portfolio of hotel brands includes: Radisson Collection, Radisson Blu, Radisson, Radisson RED, Park Plaza, Park Inn by Radisson and Country Inn & Suites by Radisson. Radisson Hotels’ highest priority is the health, safety & security of our guests, employees and business partners worldwide. We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Benin City, Edo Job Description Are you passionate about crafting culinary delights that leave a lasting impression? We are currently seeking a Sous Chef to join our vibrant team; 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

Culinary Operations: Supervise daily food preparation and production across all kitchen outlets. Ensure all dishes are prepared and presented according to established recipes and brand standards. Coordinate banquet, buffet, à la carte, room service, and special event operations. Monitor food quality, consistency, portion sizes, and presentation. Assist with menu development and recipe standardization. Leadership & Team Management: Supervise and support Chef de Partie, Demi Chef de Partie, and Commis Chefs. Conduct daily shift briefings and communicate operational requirements. Train, coach, and mentor kitchen staff. Monitor employee performance and provide constructive feedback. Promote teamwork and maintain a positive working environment. Food Safety & Compliance: Ensure compliance with HACCP standards and local food safety regulations. Monitor cleanliness and sanitation of kitchen areas. Ensure proper food storage, labelling, and stock rotation (FIFO). Conduct regular hygiene inspections and corrective actions. Maintain food safety records and documentation.. Cost Control and Inventory Management: Assist in controlling food costs through proper planning and portion control. Reduce waste and maximize product utilization. Participate in inventory counts and stock management. Monitor purchasing requirements and communicate shortages. Ensure proper use and maintenance of kitchen equipment. Guest Satisfaction: Support the delivery of excellent culinary experiences. Respond professionally to food-related guest feedback. Ensure quality standards meet guest expectations. Assist with VIP events and special functions. Administration: Assist with duty rosters and staffing schedules. Support the Executive Chef in achieving departmental objectives. Participate in meetings and training sessions. Complete reports and operational documentation as required.