Junior Sous Chef (Hot Range)

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, skilled, and dedicated Junior Sous Chef – Hot Range, specializing in Asian, Japanese, Italian, and Indian cuisine, 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.

Function: Production
Experience Level: Not Applicable