Job Description: Chef – Kandy

We are seeking a dedicated and skilled Chef to lead and manage kitchen operations in our restaurant located in the heart of Kandy. This role requires more than just the ability to cook well—it calls for someone who understands the dynamics of running a professional kitchen, managing a team, planning menus, and delivering consistently high-quality meals.

The successful candidate will be responsible for overseeing daily food preparation, ensuring hygiene standards, managing stock levels, and creating dishes that align with the restaurant’s identity. A practical approach to food safety, time management, and staff coordination is essential for this role.

Position Summary:

The Chef will take full charge of the kitchen’s functioning. You’ll develop and execute recipes, lead the kitchen team, monitor food costs, and maintain high sanitation standards. You’ll also be expected to contribute to menu design and ensure consistency in quality, taste, and presentation.

This is a hands-on role that requires leadership, planning, and the ability to work calmly under pressure. Whether it’s a regular service or a high-demand weekend rush, you’ll be expected to deliver with consistency and composure.

Key Responsibilities:

Menu Planning: Develop and maintain menus that reflect the restaurant’s culinary style while considering seasonality, cost control, and customer preferences.
Food Preparation: Prepare meals according to set standards and recipes, maintaining portion control and visual presentation at all times.
Kitchen Management: Oversee kitchen operations including scheduling, delegation of duties, and coordination among kitchen staff.
Stock and Inventory Control: Monitor stock levels, place timely orders, track usage, and reduce wastage through effective planning.
Quality Assurance: Ensure every dish meets standards in taste, temperature, presentation, and portion.
Health & Safety Compliance: Maintain a hygienic kitchen environment, ensuring compliance with food safety regulations and cleanliness standards.
Training and Supervision: Train new kitchen staff on operational procedures, cooking techniques, and safety practices.
Cost Control: Work within budget constraints, track food costs, and minimize waste without compromising quality.
Customer Feedback: Work with the front-of-house team to gather customer feedback and refine offerings where necessary.
Special Events and Catering: Prepare customized menus and oversee execution of food service for events or large bookings.
Maintenance Oversight: Coordinate with maintenance teams for proper functioning of kitchen equipment and timely repairs.

Required Qualifications:

Proven experience as a Chef or Sous Chef, preferably in a mid-size or large restaurant.
Formal culinary training or NVQ Level 4 or higher in Food Preparation or Culinary Arts.
Strong understanding of local and international cuisines, including the ability to execute both traditional and contemporary dishes.
Certification in food handling, hygiene, or kitchen safety from a recognized authority.
Solid grasp of kitchen operations including inventory, cost control, and scheduling.
Ability to work flexible hours including weekends and holidays.

Preferred Attributes:

Creativity and a strong sense of taste and presentation.
Calm under pressure with good problem-solving skills.
Approachable leadership style with the ability to manage junior staff respectfully.
Strong organizational skills and attention to detail in food quality and hygiene.
Willingness to experiment and introduce seasonal or special dishes.
Knowledge of vegetarian, vegan, and dietary-restricted meal preparation is an asset.
Familiarity with modern kitchen equipment and technology.

Work Conditions:

This is a full-time, on-site role in a fast-paced kitchen environment.
Working hours typically span 8–10 hours per day, with rotational shifts depending on business demand.
The role involves standing for long periods and occasional heavy lifting.
The kitchen can become hot and humid; appropriate health and safety measures are in place.
Protective kitchen attire (uniform, apron, non-slip footwear) must be worn at all times.
Weekly off-days are provided on a rotational basis.

What We Expect From You:

Punctuality and Commitment: Arrive on time, fully prepared, and ready to work each day.
Consistency: Maintain uniformity in food quality and service regardless of workload.
Team Leadership: Be a guide and role model to junior kitchen staff.
Communication: Engage clearly with management and service staff to coordinate daily operations.
Cleanliness and Order: Maintain a clean work environment and lead by example in hygiene practices.
Responsibility: Take ownership of the kitchen’s output and respond promptly to issues as they arise.
Adaptability: Be prepared to adjust to seasonal menus, staff shortages, and peak business hours.

What You Can Expect From Us:

A respectful and supportive work environment where your contributions are recognized.
A kitchen equipped with essential tools and appliances needed to perform your job effectively.
Fair compensation aligned with your experience and contributions.
Performance-based incentives or bonuses during peak periods or high-volume events.
Opportunities to suggest and introduce new menu items or methods.
Occasional sponsored training sessions or workshops.
Regular feedback sessions with management to support professional growth.

Who Should Apply:

Experienced kitchen professionals seeking a lead role in a reputable establishment.
Those who take pride in crafting high-quality food consistently and efficiently.
Candidates currently based in or willing to relocate to Kandy.
Individuals who have worked in hotel kitchens, independent restaurants, or catering services.
Chefs looking to take on more responsibility and bring their own ideas to the menu.

If you have experience but have taken a career break, we welcome your application. Passion, discipline, and integrity are valued just as much as experience.

Application Process:

Prepare your CV – Include details of your culinary education, past kitchen roles, and specific cuisines or techniques you specialize in.
Write a short cover letter explaining why you’re a good fit for this role, and your philosophy toward food and kitchen management.
Send your application via email to careers@[yourcompany].lk with the subject line:
Application – Chef (Kandy)
Shortlisted candidates will be contacted for an interview, which may include a kitchen trial or cooking demonstration.
Final selections will be based on practical skill, leadership potential, and alignment with our kitchen values.

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Final Word:

A kitchen runs on discipline, timing, and a commitment to craft. If you’re someone who leads by example, values consistency, and knows that a well-run kitchen is a team effort, we want to hear from you. This isn’t a role for someone who only wants to “cook”—it’s for someone who wants to own the entire process and elevate the food we serve every day.

Bring your knife skills, leadership, and attention to flavor—we’ll bring the opportunity.