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Sous Chef

Tri, Ahangama
Responsibilities
  • Oversee kitchen operations and ensure exceptional food quality and presentation.
  • Contribute to menu development and culinary innovation.
  • Supervise and mentor junior kitchen staff.
  • Manage inventory, stock rotation, and procurement to maintain operational efficiency.
Prerequisites
  • Minimum 2 years’ experience in a similar role within a fine dining environment.
  • Expertise in Sri Lankan and Western cuisine.
  • Strong culinary proficiency with proven leadership capabilities.
  • Excellent communication, organizational, and team management skills.

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