The Role:

Reporting to the Executive Chef, the Sous Chef is responsible for the overall day to day management of the Kitchen Team including responsibility for designing menus and delivering quality and market-leading food for outlets including HQ’s on William Restaurant, In-room dining, Conference and Events. This is a hands on leadership role in which you will be responsible for ensuring all food is prepared and presented to high standards whilst leading and fostering a culture to deliver expected financial results, ensuring 100% guest satisfaction and delivering upon the company mantra of “Every Moment Matters”.

As part of the hotel's kitchen leadership team, you will manage cross-functional relationships with food & beverage, rooms division and sales/marketing.

• Supervising the day to day operations of the Kitchen operation
• Supervises and participates in the preparation of food for restaurants, banquets, and room service
• Assures adherence to Radisson standards of food quality, preparation, recipes, and preparation
• Assists in the overseeing of all kitchen operational areas
• Supervises the proper setting up of each item on menus and ensures their readiness
• Oversees the seasonings, portions, and appearance of food served in the operation
• Stores unused food properly to minimise waste and maximise quality
• Follows proper staffing guidelines and prepares production sheets
• Plans and requisitions food as needed; discusses requisitions with Executive Chef
• Ensures proper safety, hygiene and sanitation practices are followed
• Assures a smooth kitchen operation by coordinating with related Food and Beverage Departments
• Consults with individual outlet's supervisor about daily specials, rotation of product, and any upcoming special events
• Prepares list of perishable items on a daily basis at each outlet to ensure proper rotation and utilisation
• Prepares reports and analysis, as requested by Executive Chef
• Controls food costs properly by maintaining accurate records of all food ingredients used for banquets

Ideally you will have:

• A passion for delivering 100% guest satisfaction
• Minimum 3 years previous experience as a Sous Chef or Chef de Partie
• Proven results in exceptional team supervision, driving overall engagement and financial results
• Excellent personal presentation and communication skills
• Applicants must have valid working rights for Australia