Junior Sous Chef (Hot Range) at Radisson Hotel Group

Talpe, Southern Province, Sri Lanka -

Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hot Kitchen Operations, Menu Execution, Food Safety, HACCP, Team Supervision, Food Costing, Inventory Management, Portion Control, Culinary Arts, Leadership, Waste Reduction, Fine Dining, Kitchen Management, Staff Training, Mise En Place, Cooking Techniques

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 a commitment to creating exceptional guest experiences. We are seeking a passionate and skilled Junior Sous Chef – Hot Range to support our hot kitchen operations and help deliver outstanding culinary creations, exceptional flavors, and high-quality dishes that exceed guest expectations. Key Responsibilities Assist the Executive Chef/Sous Chef in the daily operation of the hot kitchen, ensuring smooth and efficient service. Prepare and present high-quality hot dishes in accordance with hotel recipes, brand standards, and guest expectations. Ensure consistency in taste, quality, presentation, and portion control across all hot food preparations. Support the planning and execution of à la carte, buffet, banquet, and special event menus. Supervise, train, and motivate Commis Chefs and Demi Chefs, providing coaching to maintain high culinary standards. Monitor mise en place, production schedules, and service readiness to ensure timely delivery during all meal periods. Ensure proper cooking methods, temperatures, and food handling practices are followed at all times. Maintain food cost control by minimizing waste, managing portion sizes, and maximizing ingredient utilization. Assist with inventory management, stock rotation (FIFO), ordering, and receiving of food supplies. Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards. Maintain cleanliness, organization, and proper maintenance of kitchen equipment and work areas. Collaborate closely with the Culinary and Food & Beverage teams to ensure seamless service and exceptional guest experiences. Monitor guest feedback and contribute ideas for continuous improvement of menu offerings and service quality. Support the development of seasonal menus, daily specials, and innovative hot dishes while maintaining brand standards. Stay updated on current culinary techniques, food trends, and industry best practices to enhance menu creativity and operational excellence. Qualifications Proven experience as a Junior Sous Chef, Chef de Partie (Hot Kitchen), or Demi Chef de Partie (Hot Kitchen) in a luxury hotel, upscale restaurant, or fine dining establishment. Professional qualification or diploma in Culinary Arts, Hospitality Management, or a related culinary field is preferred. Strong knowledge of hot kitchen operations, including meat, seafood, poultry, sauces, soups, and various cooking techniques. Good understanding of menu execution, food preparation standards, portion control, and presentation techniques. Knowledge of food safety, HACCP, hygiene, and sanitation standards. Experience in food costing, inventory management, stock control, and waste reduction practices is an advantage. Strong leadership, communication, and team supervision skills with the ability to train and motivate junior culinary team members. Creative, detail-oriented, and passionate about delivering high-quality dishes and exceptional dining experiences. Ability to work efficiently under pressure in a fast-paced luxury hospitality environment. Flexible to work shifts, weekends, and public holidays as required. 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

Assist the Executive and Sous Chefs in managing daily hot kitchen operations to ensure high-quality food production and service. Supervise and train junior culinary staff while maintaining strict food safety and cost control standards.