Sous Chef

Are you a passionate culinary professional with strong leadership skills and a commitment to excellence?

At Radisson Blu Hotel Bucharest, we are looking for a talented and motivated Sous Chef to join our culinary team!

If you enjoy working in a dynamic kitchen environment, leading by example, and delivering exceptional food experiences, this could be the perfect opportunity for you.

As a Sous Chef, you will work closely with the Head Chef and Executive Chef, supporting daily kitchen operations, ensuring consistent food quality, and inspiring your team to deliver memorable moments for our guests.

Culinary Operations & Service Excellence

• Support the Head Chef and Executive Chef in coordinating daily kitchen preparation, production, and service.

• Supervise food preparation and cooking across assigned kitchen areas, including restaurants, breakfast, banqueting, room service, and events.

• Ensure high standards of food quality, taste, presentation, portion control, and timely service.

• Organize mise en place, production schedules, and kitchen readiness for smooth operations, including high-volume service.

• Coordinate with F&B Service, Banquets, and other kitchen teams to meet guest expectations and special requests.

Team Leadership & Development

• Supervise, motivate, and guide cooks and assigned kitchen support staff during daily operations.

• Organize daily task allocation, shift briefings, and effective handovers.

• Provide hands-on coaching and training in culinary techniques, food presentation, hygiene, and safe equipment handling.

• Promote teamwork, accountability, and a positive working environment.

• Support the Head Chef in identifying training needs and improving team performance.

Food Quality, Hygiene & Safety

• Ensure compliance with approved recipes, Radisson brand standards, and food presentation guidelines.

• Monitor HACCP procedures, food safety, allergen management, sanitation, and temperature controls.

• Maintain high standards of cleanliness, food handling, and storage throughout assigned kitchen areas.

• Identify and promptly address quality issues, food safety risks, and guest feedback.

• Support kitchen inspections and ensure compliance with health and safety requirements.

Food Cost, Inventory & Operational Efficiency

• Support production planning and food requisitions based on operational needs, events, and approved standards.

• Monitor food consumption, portion sizes, production yields, and waste to support cost efficiency.

• Supervise receiving, storage, and handling of kitchen goods, ensuring quality, accurate records, and proper stock rotation.

• Participate in inventory counts, monitor stock movements, and report discrepancies.

• Ensure accurate documentation of stock transfers, kitchen handovers, and inventory-related activities.

• Identify opportunities to reduce food waste and improve productivity without compromising quality.

Equipment, Coordination & Continuous Improvement

• Ensure kitchen equipment and working areas are maintained in safe and efficient operating condition.

• Coordinate with Stewarding, Purchasing, Warehouse, Engineering, and other departments to support daily operations.

• Report maintenance needs, operational issues, and safety concerns promptly.

• Contribute ideas and practical improvements to enhance kitchen efficiency, teamwork, and guest satisfaction.

• Professional culinary qualification or relevant vocational experience.

• Previous experience in a professional kitchen, including supervision of cooks or a kitchen section, preferably within a hotel or high-volume hospitality environment.

• Strong hands-on cooking skills, food preparation techniques, and plating standards.

• Good knowledge of HACCP, food safety, allergen management, hygiene, and sanitation procedures.

• Understanding of food cost control, portion management, inventory procedures, and waste reduction.

• Ability to organize kitchen production, manage priorities, and maintain quality under pressure.

• Strong leadership, communication, and coaching skills, with a hands-on approach.

• Excellent teamwork, attention to detail, and problem-solving abilities.

• Ability to maintain accurate kitchen records and use operational systems, including HotelKit or similar tools.

• Good communication skills in Romanian and English.

• A proactive, responsible, and guest-focused attitude, with a genuine passion for hospitality.

At Radisson Hotel Group, we believe that our people are at the heart of everything we do.

As a Sous Chef, you will have the opportunity to work in a dynamic international hospitality environment, collaborate with experienced culinary professionals, develop your leadership skills, and contribute to delivering exceptional dining experiences.

We value passion, teamwork, creativity, and a commitment to excellence.

Ready to take the next step in your culinary career?

We'd love to hear from you!

Apply now and become part of our team!