Chef de Cuisine – Cold Kitchen

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.

People 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.

Do you have a passion for culinary excellence and a flair for creating exceptional food experiences? Then why not embark on a culinary journey with us at Radisson Blu Hotel Galadari Colombo to Make Every Moment Matter!

We are currently seeking a Chef de Cuisine – Cold Kitchen to join our vibrant Culinary team at Radisson Blu Hotel Galadari Colombo. At Radisson Hotel Group, we are looking for individuals who go beyond the resume – those with character, skills, talent, and a passion for creating memorable experiences.

As the Chef de Cuisine – Cold Kitchen , you will bring your culinary expertise, creativity, and leadership skills to ensure the highest standards of food quality, presentation, and kitchen operations. You will play an important role in delivering exceptional culinary experiences while supporting the smooth running of the kitchen.

Responsibilities

You have a passion for food and a creative flair for preparing and presenting high-quality dishes.; You ensure consistently high standards of food quality, hygiene, and presentation.; You work closely with the culinary team to ensure smooth and efficient kitchen operations.; You take responsibility for maintaining food quality, stock control, and minimizing wastage.; You inspire teamwork and contribute to a positive and professional kitchen environment.

Requirements

Previous experience in a similar role.; Good knowledge of food preparation and presentation.; Good knowledge of food safety and hygiene standards.; Good communication and teamwork skills.; Ability to work effectively in a fast-paced kitchen environment.