Job summary:
Allied Hotels Limited trading as Radisson Hotel Trinidad is seeking to recruit an experienced and highly motivated Executive Sous Chef in overseeing all kitchen operations. The successful candidate will play a key leadership role in menu execution, food quality, menu engineering, cost control, and staff supervision, while ensuring compliance with food safety and sanitation standards. This role requires strong culinary expertise, operational discipline, and the ability to lead and develop a high-performing kitchen team in a fast-paced environment.

Roles and Responsibilities:

Lead Daily Kitchen & Banquet Operations

• Manage food preparation, cooking, plating, design dishes and presentation.

• Ensure kitchen cleanliness, equipment upkeep, and proper organization.

• Staff and supervisor’s cafeteria daily maintenance

• Staff and supervisor’s cafeteria timely meals

Guide and Inspire the Team

• Supervise, train, schedule, and motivate cooks and culinary staff.

• Conduct daily briefings and foster a collaborative, high-performance back-of-house team.

• Control labour cost in the department; ensure payroll information is completed on time.

Menu Engineering, Menu Creativity & Quality Control

• Plan menu and recipe development responsibilities and marketing strategies

• Ensure consistent food quality, portion control, and presentation.

• Stay up to date with culinary trends and local competition.

• Assist in menu costing for events and banquets.

Cost & Inventory Management

• Control food and labor costs, reduce waste, and maintain accurate inventory.

• Coordinate with suppliers and oversee weekly/monthly stock counts.

• Maintain food cost on a monthly basis.

Food Safety & Compliance

• Uphold strict health, safety, and sanitation standards (including HACCP).

• Address hazards promptly and report issues to the F&B Director when needed.

• Train the team in sanitation standards.

Leadership in Action

• Act in the capacity as the kitchen lead in the Executive Chef’s absence.

• Support menu planning and execution for banquets, catering, and special events.

Qualifications/ Experience:

• Proven experience as an Executive Sous Chef or Senior Sous Chef in a high-volume or upscale culinary environment.

• Formal culinary training or certification from a recognized institution (preferred).

• At least 3 years’ experience in a culinary leadership role.

• Proven leadership experience in a kitchen environment.

Required skills:

• Strong culinary skills and expertise in cooking techniques, international and local cuisines, and food design.

• Excellent organizational, communication skills, and problem-solving abilities.

• Strong leadership and people-management skills, with the ability to train, motivate, and discipline kitchen staff.

• Excellent knowledge of food preparation, menu execution, and culinary presentation standards.

• Demonstrated ability to manage food/ labour costs control, inventory, portion control, and waste reduction.

• Must be proficient in Microsoft, specifically, Word, Excel, and PowerPoint.

• Thorough understanding of food safety, sanitation, and HACCP standards and Menu Engineering.

• Ability to perform effectively under pressure while maintaining high quality and consistency.

• Ability to thrive under pressure while maintaining high quality standards.

• Strong knowledge of kitchen equipment care, food preparation techniques, and quality control.

• Must be able to work a six days work week, including evenings, weekends and public holidays.