{"id":2579051,"url":"https://alion.io/job/radisson-hotel-group-sous-chef-hot-line","title":"Sous Chef - Hot Line","company":{"id":3760,"name":"Radisson Hotel Group","domain":"radissonhotels.com","url":"https://alion.io/company/radisson-hotel-group","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":75,"open_postings":242,"ghost_share":0,"stale_share":1,"repost_share":0,"time_to_fill_p50_days":37,"computed_at":"2026-11-04T06:34:25Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Udaipur, India"],"countries":["IN"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":6500,"max_usd":16000,"period":"year","method":"global_role_cell_scaled_by_country","sample_n":388},"experience_years_min":7,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-15T00:58:11Z","employer_posted_date":"2026-10-15","last_verified_at":"2026-11-04T22:07:38Z","board_verified":true,"closed_at":null,"days_open":20,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":20},"description":"Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.\nPeople are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.\n Important Note:\nThis is a Pacific-Island based role in Fiji.\nWe 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.\nOversee daily kitchen operations, ensuring exceptional standards of food preparation, flavour, presentation, and consistency across all aspects of the guest dining experience.\nDemonstrate advanced technical expertise across international cuisines, specialised cooking techniques, and high-volume, multi-cuisine food production.\nImplement and maintain internationally benchmarked culinary standards, including standardised recipes, portion controls, production procedures, and quality assurance systems.\nLead complex production planning, menu execution, mise-en-place, and kitchen coordination, ensuring consistent quality and efficient service delivery across all operating periods.\nProvide hands-on culinary leadership, ensuring assigned responsibilities are executed professionally, efficiently, and in accordance with established operational standards.\nDevelop and implement structured culinary training, coaching, and knowledge-transfer initiatives to strengthen technical competencies, promote consistency, and support the progression of local culinary talent.\nMonitor and optimise food costs, inventory, production yields, forecasting, and wastage while maintaining culinary quality, productivity, and operational efficiency.\nCollaborate with culinary leadership on menu innovation, recipe development, operational improvements, departmental objectives, and the achievement of hotel performance targets.\nEnsure strict compliance with applicable legislation, HACCP principles, food safety management systems, hygiene requirements, and established hotel standards, including audit readiness, documentation, and corrective actions.\nRespond proactively to guest enquiries, dietary requirements, and service concerns, ensuring timely resolution and consistently high levels of guest satisfaction.\nBuild effective working relationships across departments, promoting teamwork, accountability, professional development, and a culture of continuous improvement.\nUphold the Resort's \"Yes I Can!\" service philosophy through genuine hospitality, professionalism, culinary excellence, and a commitment to exceeding guest expectations.\n Recognised diploma or degree in Culinary Arts, Professional Cookery, or equivalent professional qualification.\nMinimum 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.\nDemonstrated 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.\nAdvanced technical proficiency in Indian, Asian, Western, and international cuisines, with demonstrated experience in high-volume food production and maintaining consistent culinary standards.\nProven ability to implement and maintain internationally benchmarked culinary standards, including recipe standardisation, quality assurance, consistent food presentation, and production controls.\nExtensive experience in managing complex culinary production, including menu planning, volume forecasting, yield optimisation, food costing, and inventory management.\nStrong working knowledge of HACCP principles, food safety management systems, hygiene standards, and applicable health and safety regulations.\nProven track record of leading culinary teams, conducting structured technical training, and transferring specialist culinary knowledge to junior chefs.\nDemonstrated ability to maintain consistent culinary quality across multiple shifts, high-volume service periods, and diverse guest requirements.\nExcellent leadership, communication, organisational, and problem-solving skills, with a hands-on management approach and strong operational presence.\nHigh standards of personal integrity, professionalism, and accountability, with the ability to perform effectively under pressure and deliver exceptional guest experiences.\nProficiency in relevant kitchen management systems, inventory applications, and standard computer software.\n Why Join Radisson Hotel Group?\nLive the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.\nBuild a Great Career - No matter your background or experience, we invest in your growth, learning, and career development -helping you reach your full potential.\nExperience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.\nLead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference -in hospitality, your community and beyond.\nEnjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!\nEnjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide\nGuaranteed minimum of 30% off for your Friends & Family\nExclusive Discounts on Breakfast, Food & Beverage, Spa and more\nJoin us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.\nApply now and let’s make every moment matter.\nWe welcome applicants from all backgrounds, abilities, and experiences. 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