Junior Sous Chef – Hot Kitchen (Asian, Japanese, Italian, Indian)

About the role

We are looking for a motivated Junior Sous Chef to join the hot kitchen team at Radisson Collection Resort Galle. You will work under the Executive Chef and Sous Chef, focusing on Asian, Japanese, Italian and Indian cuisines, and help deliver high‑quality dishes that delight our guests.

Key responsibilities

• Assist the Executive Chef/Sous Chef in daily hot‑kitchen operations, ensuring smooth service.
• Prepare and present hot dishes according to hotel recipes, brand standards and guest expectations.
• Maintain consistency in taste, presentation, portion control and quality 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 and Demi Chefs, providing coaching to uphold culinary standards.
• Monitor mise en place, production schedules and service readiness for all meal periods.
• Control food costs by minimizing waste, managing portion sizes and maximizing ingredient utilization.
• Assist with inventory management, stock rotation (FIFO), ordering and receiving of supplies.
• Ensure strict compliance with food safety, hygiene, sanitation and HACCP standards.
• Maintain cleanliness, organization and proper maintenance of kitchen equipment and work areas.

Required profile

• Proven experience as a Junior Sous Chef, Chef de Partie (Hot Kitchen) or Demi Chef de Partie in a luxury hotel, upscale restaurant or fine‑dining establishment.
• Professional qualification or diploma in Culinary Arts, Hospitality Management or a related field.

Required skills

• Food safety and HACCP compliance
• Inventory management and FIFO stock rotation
• Portion control and cost management
• Mise en place preparation