Sous Chef and Chef wanted for Radisson Blu Atlantic Hotel, Stavanger

Sous Chef and Chef wanted for Radisson Blu Atlantic Hotel, Stavanger

Do you crave the taste of success?

Then why not come and join us at the Radisson Blu Atlantic Hotel to Make Every Moment Matter!

Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests.

Interested? Then why not say Yes I Can! as we are looking for passionate people just like you!

Sous Chef for our Fire Lake Restaurant
When the Executive Chef’s away, the Sous Chef can play! Can you handle the heat in the kitchen and keep your team cool at the same time?

Key Responsibilities of the Sous Chef:

• Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability
• Ensures that proper safety, hygiene, and sanitation practices are followed
• Utilises leadership skills and motivation to maximise team member productivity and satisfaction
• Develops and recommends appropriate training and development to meet Hotel and departmental needs
• People developer/exporter

• A proven track record in a similar role within a quality environment and to be able to demonstrate excellent standards and team member supervision
• Commercially aware
• Driven and ambitious to inspire the team to consistently deliver and exceed service standards
• Clear thinker with excellent communication and creative abilities

Chef
You will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do.
Is cooking the spice of your life? Then you might be our missing ingredient!

Key Responsibilities of the Chef:

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

Requirements for the Chef:

• A culinary degree or equivalent working experience
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest experiences
• Ability to find creative solutions taking ownership for duties and tasks assigned
• Personal integrity, with the ability to work in an environment that demands excellence
• Teamplayer