Reporting To: General Manager / Food & Beverage Director
The Opportunity
A new, exclusive luxury boutique hotel located in the heart of Gampaha is seeking an experienced and visionary Head Chef (Chef de Cuisine) to lead our entire culinary operation. This is a chance to define a new standard of fine dining in the region. The ideal candidate will possess a rare combination of exceptional culinary artistry, strong financial acumen, and proven team leadership to deliver a truly memorable guest experience.
Key Responsibilities
• Take full ownership of all kitchen operations, including multiple outlets (fine dining, all-day dining, banqueting).
• Develop and execute innovative, profitable, and seasonally relevant menus, including specialized menus for events and dietary requirements.
• Manage the entire kitchen brigade (Sous Chefs, Chefs de Partie, Commis, Stewards) through effective scheduling, training, and performance management.
• Strictly control food and labor costs, manage inventory, and maintain excellent supplier relationships to ensure the highest quality ingredients while meeting budget targets.
• Enforce absolute compliance with all local and international Food Safety and Hygiene (HACCP/ISO) standards.
• Collaborate closely with the Front-of-House and Sales teams to ensure a seamless guest experience.
Essential High-Level Skills and Qualifications
• We are seeking a candidate who demonstrates mastery in the following areas:
Culinary Artistry
Advanced dvanced Menu Engineering: Proven ability to create diverse, cost-effective, and highly-rated fine-dining and international cuisine menus.
Flavor & Presentation Mastery: Exceptional skill in balancing flavors, textures, and ingredients, with an artistic eye for world-class food plating.
Ingredient Knowledge: Deep understanding of local, imported, and sustainable/seasonal produce.
Leadership & Management
Visionary Team Leadership: Proven success in leading, motivating, and mentoring a large, high-performing culinary team in a 5-star or high-volume environment.
Pressure & Crisis Management: The composure and adaptability to maintain consistent quality and control under high-pressure service conditions.
Effective Communication: Clear, professional verbal and written communication for both kitchen instruction and executive reporting.
Business & Operations
Financial Management (Cost Control): Expertise in managing P&L statements, accurately calculating food cost percentages, and minimizing waste.
Inventory & Supply Chain: Advanced skills in inventory control systems, purchasing, and negotiating with vendors for quality and price.
Experience & Certification
Minimum of 5 years experience as a Head Chef or Executive Sous Chef in a reputable luxury hotel or high-end restaurant.
Formal Culinary Degree or equivalent professional qualification. HACCP/ServSafe certification is mandatory.
Compensation and Benefits
Highly Competitive Salary (Commensurate with experience and skill set)
• FREE Staff Accommodation (Complimentary Lodging)
• FREE Duty Meals (Complimentary Food & Beverage)
• Service Charge and Performance Bonuses
• Professional Development Opportunities
How to Apply
If you are a passionate culinary leader ready to make your mark on the Gampaha luxury dining scene, please submit your updated CV, a cover letter highlighting your experience with the high skills listed above, and a portfolio of your menu concepts to PilotBZ.com
We thank all applicants for their interest, however, only those selected for an interview will be contacted.
0771747685
