Junior Sous Chef (Hot Range)

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.

At Radisson Collection Resort Galle, our success is driven by culinary excellence, innovation, and a commitment to creating exceptional guest experiences. We are seeking a passionate, skilled, and dedicated Junior Sous Chef – Hot Range , specializing in Asian, Japanese, Italian, and Indian cuisine , to support our hot kitchen operations and help deliver outstanding culinary creations, exceptional flavors, and high-quality dishes that exceed guest expectations.

Responsibilities

Assist the Executive Chef/Sous Chef in the daily operation of the hot kitchen, ensuring smooth and efficient service.; Prepare and present high-quality hot dishes in accordance with hotel recipes, brand standards, and guest expectations.; Ensure consistency in taste, quality, presentation, and portion control across all hot food preparations.; Support the planning and execution of à la carte, buffet, banquet, and special event menus.; Supervise, train, and motivate Commis Chefs and Demi Chefs, providing coaching to maintain high culinary standards.; Monitor mise en place, production schedules, and service readiness to ensure timely delivery during all meal periods.; Ensure proper cooking methods, temperatures, and food handling practices are followed at all times.; Maintain food cost control by minimizing waste, managing portion sizes, and maximizing ingredient utilization.; Assist with inventory management, stock rotation (FIFO), ordering, and receiving of food supplies.; Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.; Maintain cleanliness, organization, and proper maintenance of kitchen equipment and work areas.; Collaborate closely with the Culinary and Food & Beverage teams to ensure seamless service and exceptional guest experiences.; Monitor guest feedback and contribute ideas for continuous improvement of menu offerings and service quality.; Support the development of seasonal menus, daily specials, and innovative hot dishes while maintaining brand standards.; Stay updated on current culinary techniques, food trends, and industry best practices to enhance menu creativity and operational excellence.

Requirements

Proven experience as a Junior Sous Chef, Chef de Partie (Hot Kitchen), or Demi Chef de Partie (Hot Kitchen) in a luxury hotel, upscale restaurant, or fine dining establishment.; Professional qualification or diploma in Culinary Arts, Hospitality Management, or a related culinary field is preferred.; Strong knowledge of hot kitchen operations, including meat, seafood, poultry, sauces, soups, and various cooking techniques.; Good understanding of menu execution, food preparation standards, portion control, and presentation techniques.; Knowledge of food safety, HACCP, hygiene, and sanitation standards.; Experience in food costing, inventory management, stock control, and waste reduction practices is an advantage.; Strong leadership, communication, and team supervision skills with the ability to train and motivate junior culinary team members.; Creative, detail-oriented, and passionate about delivering high-quality dishes and exceptional dining experiences.; Ability to work efficiently under pressure in a fast-paced luxury hospitality environment.; Flexible to work shifts, weekends, and public holidays as required.