Job Description
CULINARY CAREERS AT TAPROBANE HOUSE
Boutique Hospitality | Fine Culinary Craftsmanship | Colombo 03
At Taprobane House, we offer an intimate, refined dining experience in the heart of Colombo 03. We blend contemporary culinary techniques with exceptional local and international flavors. We are expanding our kitchen team and seeking dedicated, detail oriented culinary professionals who share our passion for plate presentation, fresh ingredients, and boutique hospitality.
1. DEMI CHEF DE PARTIE
THE ROLE
As a Demi Chef de Partie at Taprobane House, you will play a hands on role in maintaining our high culinary standards. Working closely with our Executive Chef, oversee junior cooks, and ensure every dish leaving the pass matches our boutique aesthetic and quality standards.
KEY RESPONSIBILITIES
- Plate Finesse & Consistency: Execute recipes with high precision, focusing on artistic presentation, flavor balance, and strict portion control.
- Kitchen Leadership: Assist in training and guiding Commis Chefs, maintaining an organized, calm, and collaborative kitchen line during service hours.
- Quality Assurance: Inspect incoming ingredients for maximum freshness, strictly enforcing FIFO (First In, First Out) stock management.
- Hygiene & Safety: Maintain strict compliance with Sri Lankan Public Health Inspector (PHI) standards, HACCP guidelines, and hotel sanitation rules.
REQUIREMENTS
- Experience: Minimum 2–3 years of culinary experience in a star class hotel, luxury boutique property, or high end Colombo restaurant (at least 1 year as Commis 1).
- Education: Formal diploma or certificate from a recognized culinary institute (e.g. SLITHM or equivalent) preferred.
- Key Skills: Excellent knife techniques, understanding of modern culinary trends, ability to work well under pressure during peak dining hours.
- Attributes: Sharp attention to detail, passion for artisanal food presentation, and strong communication skills.
2. COMMIS 1 CHEF
THE ROLE
The Commis 1 Chef is vital to our daily kitchen operations, ensuring our mise en place is impeccably prepared and stations are fully stocked ahead of lunch and dinner services.
KEY RESPONSIBILITIES
- Mise en Place & Prep: Execute accurate daily prep work, trimming, cutting, portioning, sauce preparation, and batch cooking to recipe specifications.
- Service Line Support: Support the Demi Chef de Partie during service to deliver orders promptly and efficiently.
- Stock & Storage: Receive, check, and store fresh deliveries; ensure correct labeling, dating, and refrigeration of raw and prepared goods.
- Station Hygiene: Maintain pristine cleanliness across all preparation tables, cutting boards, storage areas, and equipment throughout your shift.
REQUIREMENTS
- Experience: Minimum 1–2 years of experience in a commercial kitchen or hotel environment as a Commis 2/3 or prep cook.
- Education: Basic certification or diploma in Food Production / Culinary Arts.
- Key Skills: Fundamental knife skills, basic knowledge of cooking methods, and familiarity with kitchen equipment.
- Attributes: Strong team ethic, high energy, eagerness to learn, and pride in maintaining a clean workspace.
WHAT WE OFFER
- Competitive salary package based on experience
- Daily duty meals provided on site
- Uniforms
- Opportunity to work in a luxury boutique hotel environment with high exposure to fine culinary practices
- Direct mentorship from experienced culinary leaders and career progression opportunities
JOIN OUR TEAM
If you are ready to elevate your culinary career at one of Colombo's premier boutique hotels, we would love to hear from you.
Email your CV: operations@taprobanehouse.lk
WhatsApp: 0761986288
Location: Taprobane House, St. Kilda's Lane, Colombo 03