Executive Chef

About the Role

Executive Chef for a luxury five-star resort in Galle. Lead multi-outlet kitchen operations, drive menu innovation, and manage a large culinary team in a premium coastal property.

Responsibilities

• Lead kitchen operations across all resort outlets
• Create innovative menus aligned with brand guidelines
• Manage culinary team performance and professional development
• Oversee food costs, budgeting, and purchasing
• Ensure compliance with food safety and hygiene regulations
• Monitor guest satisfaction and act on feedback

Requirements

• Prior experience as Executive Chef or Senior Sous Chef in luxury hotels or fine dining — essential
• Culinary arts diploma or formal culinary training preferred
• Strong leadership managing large kitchen teams
• Knowledge of international cuisines and modern culinary techniques
• Financial management experience including food costing and inventory
• High professionalism and meticulous attention to detail

Skills

`Kitchen leadership` · `Menu innovation` · `International cuisines` · `Food cost management` · `Inventory control` · `Food safety compliance` · `Luxury hotel operations` · `Team development`

What we offer

• Exclusive global hotel rate discounts for employee and family members
• Localized perks tailored to country of employment
• Professional development and career growth opportunities
• Inclusive workplace with Employee Resource Groups

How to apply

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