Chef de Cuisine – Camellia Hills

Responsibilities

• Ensure that the standards set by the Group Executive Chef are met.
• Assign tasks as well as supervise kitchen staff on the preparation and presentation of food.
• Provide direction and guidance to kitchen staff.
• Ensure that all kitchen and wait staff adhere to food safety and hygiene regulations.
• Ensure a clean and sanitary kitchen.
• Assist with planning menus, maintaining budgets and setting prices.
• Conduct training programs for kitchen staff to enhance their performance and knowledge.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served.
• Minimum food waste.

Prerequisites

• Diploma in culinary from a recognized Hotel School.
• Possess at least two years of experience as a Sous Chef/ Chef De Cuisine in a reputed hotel.
• Be well versed in Sri Lankan and Western Cuisine, with a focus on presentation.
• Should be computer literate in MS Office packages.
• Possess good leadership and communication skills.