Executive Sous Chef | Chef De Cuisine | Pastry Chef
Hotel / Hospitality / Tourism / Leisure
About the Employer
Job Description
Jetwing Culinary Brigade
Executive Sous Chef (Negombo, Colombo, Galle)
- 4 - 5 years experience in a similar capacity in a luxury hotel environment.
- A degree from an accredited University/Hotel School in Culinary Arts, Hotel and Restaurant Management would be an advantage.
- Good practical, operational and administrative skills, with a flair for creativity.
- Proven track record of cost controlling including food, equipment, wastage, to meet food quality goals and the hotel’s financial goals.
- A keen passion to keep up with contemporary culinary trends.
- Demonstrate a passion for menu planning.
- Strong understanding of Food Safety Management Systems.
Chef De Cuisine (Colombo)
- Minimum 2 years of experience at a reputed fine dining restaurant.
- Ensure consistency in quality of dishes at all times.
- Excellent communication skills.
- Committed to delivering a high level of customer service.
Pastry Chef (Dambulla)
- Minimum 5 years of experience in a similar role at a star class hotel; overseas exposure is a plus.
- Passion for food, innovation and the ability to think out of the box.
- Good practical, operational, and administrative skills with a flair for creativity.
TO COME UNDER OUR WINGS AND JOIN OUR FAMILY, PLEASE SEND IN YOUR CV MENTIONING THE VACANCY APPLIED FOR AS THE SUBJECT OF THE EMAIL TO [email protected].
