Description
Radisson Hotel Group is hiring a Junior Sous Chef – Hot Range at Radisson Collection Resort Galle to support hot kitchen operations and deliver high-quality Asian, Japanese, Italian, and Indian dishes. The role assists the Executive Chef and Sous Chef, prepares and presents hot food, supports menus and events, supervises junior culinary staff, maintains food safety and inventory controls, and contributes to menu development and guest experience improvement. Candidates should have relevant hot-kitchen experience in a luxury hotel, upscale restaurant, or fine-dining establishment, along with knowledge of cooking techniques, food safety, portion control, and team leadership.
