Executive Chef at Radisson Hotel Group

Talpe, Southern Province, Sri Lanka -

Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Food cost control, Budgeting, Inventory management, Team management, Food safety compliance, Hygiene standards, Staff training, Performance management, Strategic planning, Problem-solving, Communication, International cuisine, Luxury hospitality

Industry

Hospitality

Description

Company Description 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. Job Description At Radisson Collection Resort 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. Key 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. Qualifications Proven experience as an Executive Chef or Senior Sous Chef 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. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Hotel Name: Radisson Collection Resort Galle

Responsibilities

The Executive Chef will lead and oversee all kitchen operations, ensuring high standards of food quality, presentation, and service. They are responsible for developing innovative menus, managing the culinary team, and maintaining strict food cost and safety controls.