Junior Sous Chef – Hot Kitchen

About the role

Join the culinary team at Radisson Collection Resort Galle as a Junior Sous Chef (Hot Range), focusing on Asian, Japanese, Italian and Indian cuisines. You will support the hot kitchen operations, ensuring high‑quality dishes that exceed guest expectations.

Key responsibilities

• Assist the Executive Chef/Sous Chef in daily hot kitchen operations and ensure smooth service.
• Prepare and present hot dishes according to hotel recipes, brand standards and portion control.
• Supervise, train and motivate Commis and Demi Chefs, maintaining high culinary standards.
• Monitor mise en place, production schedules and service readiness for all meal periods.
• Control food costs by minimizing waste, managing portions and optimizing ingredient use.
• Support inventory management, stock rotation (FIFO), ordering and receiving of supplies.
• Ensure compliance with HACCP, food safety, hygiene and sanitation standards.

Required profile

• Proven experience as a Junior Sous Chef, Chef de Partie or Demi Chef de Partie in a luxury hotel or fine‑dining environment.
• Professional culinary qualification or diploma is preferred.
• Strong leadership, communication and team‑supervision abilities.
• Ability to work efficiently under pressure in a fast‑paced luxury hospitality setting.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Hot kitchen operations including meat, seafood, poultry, sauces and soups.
• Food safety and HACCP compliance.
• Inventory management and stock control.
• Food costing and waste‑reduction practices.