Chef de Partie

About the Role

Chef de Partie at The Grand Riverston Hotel in Matale, requiring 5 years of culinary experience in a Tourism Board-approved hotel. Food and lodging provided.

Responsibilities

• Engage in kitchen activities and food preparation
• Maintain hygiene standards throughout the kitchen
• Prepare quality dishes consistently
• Supervise kitchen staff
• Manage ingredient storage and handling
• Assist with menu planning and inventory control
• Adhere to health and safety regulations

Requirements

• Minimum 5 years experience in a similar capacity
• Strong kitchen operations knowledge
• Food hygiene expertise
• Leadership abilities
• Capacity to perform in fast-paced settings
• Tourism Board-approved hotel experience preferred

Skills

`culinary arts` · `kitchen operations` · `food hygiene` · `menu planning` · `inventory management` · `team supervision` · `health and safety compliance`

What we offer

• Above-market remuneration package with incentives
• Negotiable salary
• Food and lodging provided
• Opportunity to work at a Tourist Board-approved hotel

How to apply

Email your CV to **ho.riverston@gmail.com** with the position title in the subject line.