Executive Chef

About the Role

Lead culinary operations at a luxury resort in Galle, bringing visionary leadership, menu innovation, and team excellence to all kitchen outlets.

Responsibilities

• Oversee all kitchen outlets ensuring food quality and presentation standards
• Create innovative menus aligned with brand standards and market trends
• Lead, develop and mentor culinary team members
• Manage food costs, budgeting, and inventory
• Maintain supplier relationships and ingredient quality standards
• Ensure compliance with food safety and sanitation requirements
• Monitor guest feedback and implement continuous improvements

Requirements

• Proven experience as Executive Chef or Senior Sous Chef in luxury hospitality
• Formal culinary training/diploma preferred
• Strong leadership capabilities managing large kitchen teams
• Knowledge of international cuisines and modern culinary techniques
• Financial acumen in food costing and budgeting
• Excellent organizational and communication skills

Skills

`Menu Planning` · `Culinary Leadership` · `Food Cost Management` · `Budgeting` · `Inventory Control` · `Food Safety/HACCP` · `International Cuisines` · `Supplier Management`

What we offer

• Career development and growth opportunities
• Exclusive global hotel rates for employees and family
• Local perks and rewards programs
• Inclusive workplace culture

How to apply

Or apply online: https://radissoncareers.com/job/executive-chef-in-talpe-sri-lanka-jid-33078