Executive Sous Chef

Embark on an adventure filled with new experiences as we endeavor to deliver service par excellence. We are a group of like-minded people with a passion for perfection and a stimulus to accentuate our services beyond expectations. We aspire to share the hidden wonders Of our paradise isle in unique tailor-made experiences through coordinated teamwork built on trust and a strong work ethic that encompasses the hospitable service culture and breath-taking locations that uniquely demarcate Mosvold Boutique Hotels

The candidate is in-charge and responsible for all aspects of the kitchen such as menu planning, operations, recipes, portion and inventory control, food quality, staff supervision, and management. Also, he is in charge of overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning organizing directing, and controlling the kitchen operation and administration activities. He should exhibit culinary talents by personally performing tasks whilst assisting the Executive Chef in the overall operation. Further, he should ensure and comply with the consistency of high-quality products, food safety, and healthy hygiene practices at all times.

Requirements and Qualifications

• Interacts with guests to obtain feedback on product quality and service levels
• Possess the ability to motivate, lead and produce results with a limited number of staff in a timely manner
• Responsible to handle guest problems and complaints
• To ensure that guests are always receiving an exceptional dining experience representing true value for money
• Ensure that all recipes & product yields are accurately costed & reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Responsible for the smooth running of the kitchen and managing areas of cost, stock, wastage control hygiene, and safety practices within the kitchen
• Maximization of revenue and sales targets via promotions and special events
• Attention to detail & multi-tasking
• Professional qualification in the relevant field / Hotel Management
• Possess a minimum of 12-15 years experience in the field & out of that 05 years in a similar capacity in a boutique Villa /star-class hotel operation
• Male in the age group of 30 – 45
• Excellent command of written & Spoken English
• Computer literate

Mosvold Boutique Hotels,
285/2A, Kaduwela Road,
Battaramulla.