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Indian Chef at Minor International

Kalutara, Western Province, Sri Lanka -

Full Time

Start Date

Immediate

Expiry Date

25 Aug, 26

Salary

0.0

Posted On

27 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Indian Cuisine, Culinary Management, Food Cost Control, Labor Cost Control, Menu Development, Pricing, Staff Training, Inventory Management, Food Safety, Hygiene Standards, Guest Service, Leadership, Teamwork, Operational Excellence

Industry

Hospitality

Description

Company Description Anantara is a luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description As an Indian Chef, you will be fully responsible for directing, training, supervising, planning, and coordinating all activities within the Indian cuisine section of the culinary department. Your responsibilities include guaranteeing the consistency, taste, presentation, and overall quality of all dishes served to our guests. You will also conduct monthly food inventory checks, maintain proper control over orders and purchases, and ensure that all deliveries are received, stored, and handled efficiently in accordance with hotel standards. In addition, you will review daily food cost analyses to ensure alignment with budgetary requirements, working toward achieving profit margins while upholding the Company’s corporate image at all times. You will also oversee the cleanliness, hygiene, and safety of all kitchen spaces and procedures. Qualifications • Bachelor’s Degree, or any related culinary degree. • Minimum of 2 years of industry and culinary management experience. • Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members. • Eye for detail to achieve operational excellence • Passion for leadership and teamwork • Excellent guest service skills Company Location: Anantara Kalutara Resort

Responsibilities

Direct and coordinate all activities within the Indian cuisine section to ensure consistency, taste, and quality of dishes. Manage food inventory, cost analyses, and maintain strict kitchen hygiene and safety standards.