SOUS CHEF AT AMAYA HILLS, KANDY

A Diploma in Culinary Arts, Hotel Management or a related field.
A minimum of one to two years of experience in a similar capacity, preferably within a hotel or resort environment.
Strong proficiency in cooking techniques, recipe execution and presentation standards.
Proven ability to maintain consistent food quality, taste and visual presentation.
Experience in training, mentoring and developing junior kitchen staff.
Sound administrative skills related to kitchen operations.
Good communication skills, with proficiency in English and a local language is preferred.
Knowledge of inventory control, stock management and portion control.

Assist the Executive Chef in overseeing daily kitchen operations and service execution.
Assume responsibility for kitchen operations in the absence of the Executive Chef.
Ensure all recipes and cooking methods meet established hotel and restaurant standards.
Maintain strict compliance with food safety, hygiene and sanitation standards, including HACCP.
Support the training, coaching and performance evaluation of kitchen team members.
Assist with ordering, receiving and proper storage of food supplies.
Monitor stock levels, minimise wastage and support food cost control initiatives.
Ensure the correct use, care and maintenance of kitchen equipment.
Assist in menu planning, buffet layouts and special promotions.
Contribute creative ideas for menu enhancements and seasonal offerings.