Job Description
Demi Chef de Partie
A premium beachside kitchen on Sri Lanka's south coast
LKR 70,000 – 85,000 per month • depending on experience
We are looking for a Demi Chef de Partie to own the pastry and bakery station — desserts, breads and the afternoon tea line — in a high-volume, premium beachside kitchen. You will report to the Pastry Chef / Sous Chef.
ON YOUR STATION
- Consistent flavour, even timing and presentation across desserts, breads and afternoon tea.
- Strict personal hygiene and station sanitising for high-risk dairy, egg and flour handling.
- Safe operation of dough mixers, proofers, the wood-fired bread oven and blowtorches.
- Careful control of chocolate, vanilla and premium dairy, keeping both wastage and cost down.
- Immaculate culinary attire, professional presence and reliable timekeeping, every shift.
- Support for the Pastry Chef in upskilling Commis bakers and working with the main kitchen.
WHAT WE’RE LOOKING FOR
- 1–3 years as a Pastry/Bakery Commis or DCDP in a beach resort, hotel or artisanal café.
- Proven sourdough and artisan bread baking, laminated doughs such as croissants and danishes, and modern dessert decoration.
- A culinary or pastry arts diploma, or an NVQ Level 3/4, is highly preferred.
- Full flexibility for split shifts, long holiday weekends and a coastal hospitality season.
A DAY ON THE LINE
MORNING – BAKING & LAUNCH
- Morning briefing on bookings, updates and event targets
- Check flour, yeast, butter and fruit stocks; raise requisitions
- Weigh, sift and portion for bread proofing and pastry bases
- Run morning batches: breakfast bakery, loaves, desserts, display
- Log blast chiller, freezer and fridge temperatures; opening checks
- Keep slabs and dough areas free of gluten and allergen cross-contact
EVENING – DESSERT SERVICE
- Prepare plating elements for café and dinner dessert orders
- Track baked inventory and replenish before items run short
- Coordinate so desserts leave on time, plated to standard
- Deep clean pastry racks, mixing bowls, proofers and tools
- Store pastry correctly, labelled with batch time and shelf life
- Hand over proofing cycles and early-morning dough batches
CLOSING – STATION LOCKDOWN
- Scrub and sanitise counters, dough sheets and pastry bins
- Power down ovens, proofers, heat lamps and machinery
- Log damaged or out-of-date items on the wastage report
- Lock walk-in freezers, dry pastry shelves and decoration cabinets
- Report faulty thermostats, heating coils or mixers
APPLY NOW
Send your CV to Head Chef Viraj. The Doctor’s House • Madiha, Sri Lanka
Head Chef Viraj • 071 683 5327 • [email protected]
