Sous Chef / Chef de Partie / Trainee Cook

About the Role

Join an eco-adventure resort kitchen team as Sous Chef, Chef de Partie or Trainee Cook in Kitulgala.

Responsibilities

• Menu planning and recipe costing
• Food cost control and kitchen efficiency management
• Cuisine preparation and plate presentation
• Lead and supervise kitchen team
• Manage Cold Kitchen and Garde Manger sections

Requirements

• Sous Chef: Cookery diploma; 3-5 years hotel/resort kitchen experience; expertise in eastern and western cuisines
• Chef de Partie: Relevant hotel school training; experience in recognised hotel kitchen
• Trainee Cook: GCE O/L qualification; under 24 years of age; basic cookery training preferred

Skills

`Food preparation` · `Menu planning` · `Food cost control` · `Food hygiene` · `Kitchen leadership` · `Eastern cuisine` · `Western cuisine` · `Garde Manger`

What we offer

• Remuneration and service charge as per industry norms
• Accommodation provided
• Meals provided

How to apply

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