<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>

Sous Chef

jobpost

We are seeking a Junior Sous Chef to join our growing team.

Junior Sous Chef

PrerequisitesPrevious experience in the hospitality industry. Residing in and around Minuwangoda area will be an added advantage. <ul><li>Monitor and take inventory on regular basis to compile orders based on set levels/needs</li><li>Responsible for storage of food, beverage and operational stock </li><li>Conduct physical stock audits</li><li>Responsible for all purchasing functions, quotations, quality and availability</li></ul>

Storekeeper

Seeking a Housekeeping Executive <ul><li>Minimum 02 years of experience in a similar capacity.</li></ul>

Housekeeping Executive (Bentota)

Prerequisites·&nbsp;Proven experience as a professional Spa Therapist, preferably in a star class hotel or a luxury boutique hotel.·&nbsp;Strong communication skills in English and Sinhala.·&nbsp;Customer service oriented.·&nbsp;Fully vaccinated candidates are encouraged to apply. ·&nbsp;Provide an exceptional guest experience from arrival through check out.·&nbsp;Actively participate in assisting guest, enquiring about guests' medical conditions and allergies, before providing spa treatments.·&nbsp;Keep accurate records and always comply with spa policies and procedures.·&nbsp;Ensure that the treatment room is always according to the spa standards with all products, linen and equipment prepared for the shift ahead.

Spa Therapist

At least 2 years of experience Hands-on experienced chef with both international and local pastry products

Pastry Chef

Teardrop Hotels is a collection of 7 stylish, luxury boutique hotels and tea bungalows in distinct regions across the island. We are looking for a Senior Chef De PartieBased at Nine Skies, Demodara Responsibilities• Oversee a specific section of the kitchen, ensuring consistent high standards in food preparation and presentation• Collaborate with the Chef De Cuisine to develop new menu items and seasonal specials• Train, mentor, and supervise junior kitchen staff while fostering a positive and efficient working environment• Monitor inventory levels, ensure proper stock rotation, and assist with ordering supplies• Uphold kitchen safety protocols, sanitation regulations and food safety standards at all times• Contribute to a culture of teamwork, creativity, and continuous improvement in the kitchen Prerequisites<ul><li>Proven experience as a Chef De Partie, with at least 3 years in a similar role in a high-volume or fine dining establishment</li><li>Strong knowledge of culinary techniques, seasonal ingredients, and modern cooking methods</li><li>Excellent leadership skills, with the ability to motivate and guide a team</li><li>A passion for food and creativity in menu development</li><li>Strong organisational skills and attention to detail</li><li>Ability to work under pressure</li><li>Residing in and around Demodara will be an added advantage</li></ul>

Senior Chef De Partie

<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><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>