Executive Chef

We are looking for an executive chef who possess a deep expertise in Indian and Sri Lankan cuisine; a chef who is thinking out of the box on a continuous basis. You will be the one who will oversee the whole Kitchen operations, from top leadership role, through continuous innovation and menu re-engineering and development and to the lower kitchen tasks supervision and planning. You will be collaborating as well with the R&D department so to continue developing existing and future menus in the restaurant.

If you are the one, and meeting the following, please apply immediately and be aware that the preference for hiring would be for whose can join the soonest:

Key Roles & Responsibilities:

• Culinary Direction: Design, develop, and execute authentic menus featuring diverse Sri Lankan curries and more, alongside popular and regional Indian dishes (North, South and more), ensuring authenticity and flavor.
• Kitchen Leadership: Supervise, train, and mentor all kitchen staff in culinary techniques, hygiene, and performance standards.
• Quality & Standards: Maintain consistent high quality, presentation, and timely service for all dishes; conduct taste testing and implement feedback.
• Operations & Inventory: Manage food preparation, inventory, ordering, vendor relationships, and control food costs, minimizing waste.
• Hygiene & Safety: Enforce strict adherence to health, sanitation (HACCP/ ISO standards), and safety regulations.
• Menu Engineering: Adapt menus for seasonal availability and customer preferences while staying current with food trends.
• PLUS: Oversee all other kitchen operations; inclusive but not limited to; specializing in authentic regional dishes, menu development, staff management (hiring and performance management), ensuring high standards of quality, hygiene, and cost control, blending traditional spices and techniques with modern presentation for a unique culinary experience key responsibility; AND MORE.

Qualifications & Skills:

• Graduate degree in F&B related certification or from a famous educational body specialized in F&B (restaurants).
• +10 Years in-depth experience in famous Indian and Asian food restaurants.
• Proven experience as an Executive Chef or Head Chef, with deep expertise in Sri Lankan and Indian cooking.
• Planning and market update of the new trends,
• Strong leadership, communication, and problem-solving skills.
• Excellent understanding of spice profiles, ingredient sourcing, and regional cooking methods.
• Ability to manage budgets, labor costs, and inventory effectively.
• Knowledge of kitchen management software and POS systems.