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Sous Chef - South East Asian Ciusine at Minor International
Kalutara, Western Province, Sri Lanka -
Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

0.0

Posted On

24 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

South East Asian Cuisine, Menu Collaboration, Food Preparation, Staff Training, Kitchen Operations, Inventory Control, Cost Management, Supplier Collaboration, Quality Control, Leadership, Team Management, Time Management, Attention To Detail, Creativity, Food Safety, Hygiene Standards

Industry

Hospitality

Description
Company Description 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 Assist the Executive Chef in creating authentic and innovative South East Asian Cuisines Collaborate on seasonal and special event menus. Oversee the preparation and cooking of The dishes, ensuring high standards of taste and presentation. Train and mentor kitchen staff in the techniques and recipes of the South East Asian cuisines. Assist in managing kitchen operations, including scheduling, inventory control, and cost management. Qualifications Collaborate with suppliers to source high-quality ingredients. Conduct regular quality checks on ingredients and finished dishes. Proven experience as a Sous Chef, specializing in South East Asian Cuisines. Culinary degree or equivalent professional training. Excellent leadership and team management skills. Ability to work in a fast-paced and dynamic environment. Strong organizational and time management abilities. Exceptional attention to detail and creativity. Knowledge of food safety and hygiene standards. Company Location: Anantara Kalutara Resort
Responsibilities
The Sous Chef will assist the Executive Chef in developing authentic and innovative South East Asian cuisines, overseeing dish preparation to maintain high standards of taste and presentation. This role also involves training kitchen staff and assisting with overall kitchen management, including scheduling and cost control.