Junior Sous Chef

About the Role

Support hot kitchen operations at Radisson Collection Resort Galle by preparing high-quality dishes, supervising junior staff, and maintaining culinary and food safety standards.

Responsibilities

• Assist with daily hot kitchen operations ensuring smooth, efficient service
• Prepare and present high-quality hot dishes meeting hotel recipes and brand standards
• Maintain consistency in taste, quality, presentation, and portion control
• Plan and execute a la carte, buffet, banquet, and special event menus
• Supervise and train junior kitchen staff
• Monitor mise en place and production schedules

Requirements

• Proven experience as Junior Sous Chef, Chef de Partie, or Demi Chef de Partie in luxury hospitality
• Professional culinary arts or hospitality management qualification preferred
• Strong knowledge of hot kitchen operations including meats, seafood, and sauces
• Food safety, HACCP, and sanitation knowledge
• Flexibility for shifts, weekends, and public holidays

Skills

`Hot Kitchen Operations` · `HACCP / Food Safety` · `Meat & Seafood Preparation` · `Menu Planning` · `Inventory Management` · `Team Supervision` · `Portion Control`

What we offer

• Special hotel rates for employee and loved ones at Radisson properties worldwide
• Career development and learning opportunities

How to apply

Or apply online: https://lk.linkedin.com/jobs/view/junior-sous-chef-hot-range-at-radisson-hotel-group-4437806256