Summary of job description:
• Prepare and cook a variety of Sri Lankan traditional dishes, including all veg and non veg srilankan unique curries ,polos, kalupol malu ,fish Fish ambulthiyal, kiri koss, kajumalu, Lamprais
• All types of Sri Lankan style mutton, pork, beef, chicken, sea food curries
• Source and manage fresh, authentic Sri Lankan ingredients, ensuring quality and availability for menu items.
• Maintain high standards in food preparation, ensuring each dish aligns with the authentic Sri Lankan taste and presentation.
• Adapt and refine recipes to suit customer preferences while preserving traditional flavors.
• Oversee kitchen operations, ensuring cleanliness, compliance with food safety regulations, and efficient workflow.
• Train and guide kitchen staff on Sri Lankan cooking techniques and menu execution.
• Engage with customers occasionally to gather feedback and improve the dining experience.
Culinary Training and Experience:
• Education: Formal culinary training or certification, with a specialization in Sri Lankan or Asian cuisine preferred.
• Professional Experience:
o A minimum of 5 years of proven experience as a chef specializing in Sri Lankan cuisine, with hands-on expertise in preparing authentic veg and non-veg curries, as well as other traditional dishes.
o Prior experience working in a Sri Lankan hotel, ideally in a star-rated establishment, showcasing high standards of culinary and operational expertise.
Culinary Expertise:
• Comprehensive knowledge of Sri Lankan traditional recipes, techniques, and presentation, including:
o Signature Dishes: Polos, kalupol malu, fish ambulthiyal, kiri koss, kajumalu, lamprais.
o Curries: All types of mutton, pork, beef, chicken, and seafood curries with authentic Sri Lankan spices.
o Ingredients: Expertise in sourcing and using fresh, authentic Sri Lankan ingredients like spices, coconut milk, and specialty items to maintain cultural authenticity.
Technical and Creative Skills:
• Advanced culinary techniques specific to Sri Lankan cuisine, with the ability to adapt and refine recipes to suit modern customer preferences while preserving traditional flavors.
• Creativity in developing unique flavors and presenting dishes in a visually appealing manner.
Operational and Leadership Skills:
• Proven ability to oversee kitchen operations, ensuring cleanliness, efficient workflows, and compliance with food safety regulations.
• Strong organizational skills to manage multiple orders and maintain efficiency during peak hours.
• Experience in training and guiding kitchen staff on Sri Lankan cooking techniques, menu execution, and maintaining service consistency.
Adaptability and Independence:
• Ability to work independently in high-pressure environments, including handling multiple buffet stations or catering events with minimal supervision.
• Flexibility to work late-night shifts, manage party hosting, and execute outdoor catering events.