Executive Chef

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 & Spa Galle, our success is driven by culinary excellence, innovation, and an unwavering commitment to delivering exceptional guest experiences. We are seeking a dynamic and experienced Executive Chef who brings visionary leadership, creativity, and operational expertise to lead our culinary operations.

You are a passionate and inspiring leader - strategic, hands-on, and quality-driven - who understands that outstanding cuisine is at the heart of every memorable stay.

Responsibilities

Lead and oversee the smooth and efficient operation of all kitchen outlets, ensuring the highest standards of food quality, presentation, and service across the hotel.; Develop innovative menus and concepts aligned with brand standards, guest expectations, and market trends.; Collaborate with department heads to ensure seamless service delivery and exceptional guest satisfaction.; Manage and inspire the culinary team, fostering a culture of creativity, accountability, and continuous development.; Oversee food cost control, budgeting, and inventory management to maximize profitability while maintaining quality standards.; Ensure optimal staffing, training, and performance management within the kitchen team.; Maintain strong relationships with suppliers to ensure the consistent quality and availability of ingredients.; Ensure full compliance with food safety, hygiene, and sanitation standards, as well as all legal and audit requirements.; Monitor guest feedback and continuously implement improvements to enhance the dining experience.; Stay updated on culinary trends and innovations, introducing new ideas to maintain a competitive edge.

Requirements

Proven experience as an Executive Chef or Executive Sous Chef (Senior) in a luxury hotel or high-end restaurant environment (essential).; Formal culinary training or diploma in Culinary Arts or a related field (preferred).; Strong leadership and team management skills, with experience leading large, diverse kitchen brigades.; Excellent knowledge of international cuisines, modern culinary techniques, and current food trends.; Strong financial acumen, including experience in food costing, budgeting, and inventory control.; Exceptional organizational, communication, and problem-solving skills.; Hands-on leadership style with a proactive, solution-oriented mindset.; High level of professionalism, integrity, and attention to detail.; Ability to perform under pressure in a fast-paced, high-standard environment.