Junior Sous Chef (Hot Range)

About the Role

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

Responsibilities

• Assist Executive Chef in daily hot kitchen operations
• Prepare high-quality hot dishes per hotel standards
• Supervise and train junior culinary staff
• Manage mise en place and production schedules
• Ensure food safety and sanitation compliance
• Monitor food costs and minimize waste

Requirements

• Proven experience as Junior Sous Chef or Chef de Partie in luxury hotel/fine dining
• Culinary Arts diploma or hospitality qualification preferred
• Food safety and HACCP knowledge
• Leadership and team supervision skills

Skills

`Hot Kitchen Operations` · `Meat & Seafood Preparation` · `Sauce & Soup Preparation` · `HACCP` · `Food Safety` · `Inventory Management` · `Team Leadership` · `Culinary Arts`

What we offer

• Special hotel rates globally for employees and family
• Career growth and learning opportunities
• Inclusive workplace culture
• Employee Resource Groups

How to apply

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