Summary of job description:
o Prepare and cook a variety of Sri Lankan traditional dishes, including hoppers, string hoppers, pittu, manipittu ,pol rotti and all types of Koththu (String hoppers, cheese, chicken, beef, mutton, seafood) with unique Sri Lankan spices
o Organize very efficient and independent to run the koththu buffet night with minimum of assistance.
o Source and manage fresh, authentic Sri Lankan ingredients, ensuring quality and availability for menu items.
o Maintain high standards in food preparation, ensuring each dish aligns with the authentic Sri Lankan taste and presentation.
o Adapt and refine recipes to suit customer preferences while preserving traditional flavors.
o Oversee kitchen operations, ensuring cleanliness, compliance with food safety regulations, and efficient workflow.
o Train and guide kitchen staff on Sri Lankan cooking techniques and menu execution.
o Engage with customers occasionally to gather feedback and improve the dining experience.
Experience and Expertise:
• A minimum of 5 years of professional culinary experience specializing in Sri Lankan cuisine, including extensive experience in independently managing buffet stations for hoppers, string hoppers, and koththu roti.
• Demonstrated expertise in preparing a wide variety of authentic Sri Lankan dishes such as:
o Staples: Hoppers, string hoppers, pittu, manipittu, pol rotti.
o Koththu Varieties: String hoppers, cheese, chicken, beef, mutton, seafood.
o Curries: Mild potato curry, fish curry, spicy chicken curry, mutton curry, and all veg/non-veg Sri Lankan curries.
o Specialties: Seeni sambol, pol sambol, egg and potato white curry, fish ambul thiyal, and all types of devilled dishes (mutton, pork, beef, chicken, seafood).
Operational Efficiency:
• Proven ability to independently manage a koththu or hoppers station during busy buffet nights and outdoor catering events with minimal assistance.
• Strong organizational skills to oversee late-night shifts, party hosting, and catering services, ensuring smooth and timely operations.
Culinary Knowledge:
• Deep knowledge of authentic Sri Lankan spices, ingredients, and cooking techniques.
• Mastery of recipe adaptation to suit customer preferences while retaining traditional Sri Lankan flavors and presentation.
Food Safety and Hygiene:
• Comprehensive understanding of food safety regulations, hygiene standards, and efficient kitchen workflows.
Work History and Cultural Experience:
• Prior experience working in a star-rated tourist hotel in Sri Lanka, showcasing expertise in high-pressure and high-standard environments.
Independence and Adaptability:
• Highly efficient, self-reliant, and confident in managing all aspects of buffet and catering operations without assistance.
• Adaptable to working late nights and managing party hosting and outdoor catering events.