Job Description
“Happiness Is Always at The Edge – Change and be Happy!”
Are you ready to be at the cusp of change?
Waters Edge, a benchmark of Sri Lankan hospitality, is seeking a highly skilled and experienced Chef de Cuisine to lead and manage the culinary operations of a designated kitchen within our dynamic hospitality environment. The role is responsible for overseeing all aspects of kitchen performance, including food quality, workflow efficiency, cost control and team supervision, ensuring smooth and effective day-to-day operations.
As we continue to uphold our commitment to operational excellence and an exceptional guest experience, Waters Edge offers outstanding career opportunities for individuals who are creative, detail-oriented and passionate about culinary leadership. Reporting to the Executive Chef, we invite applications from suitably qualified and motivated candidates to join our team as Chef de Cuisine, bringing strong expertise in menu development, kitchen management and maintaining the highest standards of food quality and service.
Chef de Cuisine
Responsibilities
- Take full responsibility for day-to-day kitchen operations, overseeing all sections and ensuring smooth coordination during service.
- Lead and manage the kitchen team to maintain efficiency, productivity and a positive working environment.
- Design, plan and update menus in line with the restaurant’s concept, seasonality and customer preferences, while creating innovative recipes and standardizing portion sizes.
- Ensure all dishes meet high standards of taste, quality and presentation through regular quality monitoring and service checks.
- Recruit, train and manage kitchen staff, including scheduling shifts, monitoring performance and fostering a professional and motivated team.
- Manage food and labor costs, kitchen budgets, inventory, purchasing and supplier relationships to minimize waste and maximize profitability.
- Ensure strict compliance with food safety, sanitation and hygiene standards, maintaining cleanliness and organization across the kitchen.
- Collaborate with management to achieve business objectives, meet customer expectations and handle special events, VIP services and unique requests, maintaining the restaurant’s reputation and standards.
Qualifications and Experience
- Degree or Professional culinary certification or formal training from a recognized institution.
- A minimum of 7 years of experience in professional kitchens, including prior experience in senior roles such as Sous Chef or Senior Sous Chef.
- Strong leadership and management skills, with the ability to lead large teams and maintain high kitchen performance.
- Advanced culinary expertise with creativity in menu development, food presentation and recipe innovation.
- Excellent organizational, decision-making and problem-solving abilities in fast-paced, high-pressure environments.
- Strong financial awareness, including cost control, budgeting and monitoring profit margins.
- Ability to maintain operational excellence while ensuring consistency, quality and customer satisfaction.
“If you have a passion for setting industry standards in hospitality, we invite you to join us on this journey.”
This role is for immediate hire and applications will be closed within 5 days of this advertisement.
Please e-mail your resume to [email protected]
Please mention the position applied for in FULL CAPITALS in the subject header.
Waters Edge is an equal opportunity employer.
