PrerequisitesPrevious experience in a similar capacity or strong experience as a Commis I role. Preference will be given to candidates from in and around Colombo. <ul><li>Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the hotel.</li><li>Supervise Junior Chefs or Commis.</li><li>Give attention to the productivity of the kitchen such as speed and food quality.</li></ul>

Demi Chef de Partie (Commis Chef)

jobpost

Seeking a Head Chef to work in Saudi Arabia.

Catering Head Chef

Sushi Chefs / Line Cooks

Sous Chef / Commis

Prerequisites■ Diploma in culinary from a recognised Hotel School.■ Possess at least two years of experience as an Executive Chef 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.■ Residing in and around Down South will be an added advantage.■ Fully vaccinated candidates are encouraged to apply. Ensure that the standards set by the Group Executive Chef are metAssign 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.

Executive Chef

<ul><li>A minimum of 2 years of previous experience in a similar capacity.</li><li>Should be computer literate in MS Office packages.</li><li>Possess good leadership and communication skills.</li><li>Fully vaccinated candidates are encouraged to apply.</li></ul> <ul><li>Manage all aspects of the kitchen including operational, quality, and administration functions.</li><li>Closely work with the Head of the Kitchen Department to implement menus for both guests</li><li>and staff, costing, and minimising food wastage.</li><li>Manage and train kitchen staff, establish working schedule and assess staff performance.</li><li>Comply with and enforce sanitation regulations and safety standards.</li></ul>