Executive Sous Chef

A practical thinker with strong strategic leadership skills. The individual should be capable of managing the entire culinary operations of the Hotel including intensive continuous Banquet operation and will be responsible for maximizing the productivity of kitchen staff.

Requirements

• Graduate from Ceylon hotel school or similar recognized local or foreign institution
• Age below 40 years
• Experience in preparation affine dining and buffet style international, Sri Lankan, and Fusion cuisine.
• Excellent computer literacy skills
• Excellent communication skills in both English & Singhalese
• 3 years of prior experience as an executive sous chef in a 5-star or luxury hated with local or foreign experience is a must.
• Should be well versed and qualified in HACCP practices & regulations – ISO food safety management
• Should be innovative and be able to introduce new global trends in the culinary field

Attractive salaries with a service charge.