Sous Chef / Demi Chef de Partie

About the Role

Multiple culinary positions at resorts in Kitulgala requiring experienced sous chef and demi chef de partie with hotel experience.

Responsibilities

• Lead kitchen staff
• Oversee food preparation and presentation
• Manage kitchen operations under pressure

Requirements

• Cookery diploma or advanced course from Sri Lanka Institute of Tourism & Hotel Management
• 3-5 years hotel experience for Sous Chef role
• Grundy O/L qualification for Trainee Cook; under 24 years old

Skills

`Eastern and western cuisine preparation` · `Menu planning` · `Recipe costing` · `Food cost control` · `Kitchen leadership` · `Cold kitchen management` · `Garde Manger`

What we offer

• Remuneration and service charge per industry norms
• Accommodation and meals provided

How to apply

Or apply online: https://rooster.jobs/jobs/15095