Job Title: Executive Chef
Location: Colombo, Sri Lanka
Position Overview
We are seeking an experienced and disciplined Executive Chef to lead and manage the culinary operations of our flagship property in Colombo. This role demands a strategic thinker with deep culinary expertise, strong leadership, and a commitment to consistently delivering high-quality dining experiences across all outlets. The Executive Chef will be responsible for directing kitchen operations, menu development, cost control, team training, and ensuring all culinary offerings meet our standards of excellence.
Key Responsibilities
Culinary Leadership and Kitchen Management
- Oversee the day-to-day operations of all kitchens within the hotel, including fine dining, casual outlets, in-room dining, banquets, and staff meals.
- Ensure that all food preparation is consistent, timely, and in line with established recipes and presentation standards.
- Implement systems to monitor kitchen workflow, reduce delays, and maintain discipline and organization.
- Maintain strict hygiene, sanitation, and safety standards in compliance with local health regulations and company policies.
Menu Development and Innovation
- Design and implement seasonal and event-based menus that reflect current food trends and customer preferences while aligning with the property’s identity.
- Conduct regular reviews of existing menus to improve variety, profitability, and guest satisfaction.
- Collaborate with the Food and Beverage leadership to develop offerings that integrate well with beverage pairings and overall guest experience.
Team Leadership and Development
- Recruit, train, and supervise a kitchen brigade of chefs, cooks, and stewards, fostering a culture of accountability, respect, and continuous improvement.
- Conduct regular team meetings, feedback sessions, and performance reviews to guide staff development.
- Identify skill gaps and provide structured training programs for both technical and soft skills development.
- Lead by example in maintaining professionalism, punctuality, and discipline.
Financial Management and Cost Control
- Develop and manage the culinary department’s annual budget in partnership with the Finance and F&B teams.
- Monitor food costs, labor costs, and kitchen expenses to ensure profitability targets are achieved without compromising quality.
- Oversee procurement processes and negotiate with suppliers to ensure quality, sustainability, and cost-effectiveness.
- Conduct regular inventory checks and stock rotation to reduce waste and control losses.
Guest Experience and Quality Control
- Monitor guest feedback and dining reviews to identify trends, areas of improvement, and opportunities for innovation.
- Conduct regular quality checks of food being served to ensure consistency in taste, presentation, and temperature.
- Be visible and accessible to guests when appropriate, especially during special events, VIP functions, and themed promotions.
Collaboration and Communication
- Work closely with the General Manager, Director of Food and Beverage, Sales and Marketing, Events, and other department heads to align culinary strategies with business goals.
- Participate in hotel-wide strategic meetings and contribute culinary insights to support overall property performance.
- Support marketing initiatives by assisting with content creation, food styling for photo shoots, and participation in media events when required.
Sustainability and Ethical Practices
- Promote and implement sustainable sourcing practices, local supplier partnerships, and responsible waste management in line with the company’s environmental objectives.
- Encourage energy-efficient practices within the kitchen and continuously seek improvements to reduce the kitchen’s environmental impact.
Qualifications and Requirements
- Education: Degree or diploma in Culinary Arts, Hospitality Management, or related field from a recognized institution.
- Experience: Minimum of 10 years of progressive kitchen experience, including at least 5 years in a senior leadership role (Executive Sous Chef or Executive Chef) in a premium hotel, resort, or standalone fine dining establishment.
- Proven track record in menu engineering, kitchen operations, and team leadership.
- Solid understanding of global cuisines with strong classical technique and a flair for innovation.
- Experience managing multicultural teams in a fast-paced, quality-focused environment.
Key Competencies
- Leadership: Ability to motivate and manage diverse culinary teams, instill discipline, and create a positive kitchen culture.
- Decision Making: Sound judgment in handling operational issues, budgeting, purchasing, and staffing decisions.
- Communication: Clear and effective communication skills with both culinary and non-culinary departments; proficiency in English is essential, Sinhala and/or Tamil are advantageous.
- Time Management: Strong ability to prioritize, delegate, and meet deadlines while maintaining high standards.
- Attention to Detail: Consistency in food quality, presentation, and compliance with all culinary standards.
- Adaptability: Capacity to manage change, solve unexpected problems, and remain calm under pressure.
- Guest Focus: Understanding and anticipating guest needs to exceed expectations through quality food offerings.
Working Conditions
- Full-time position based in Colombo.
- Flexible schedule, including weekends, public holidays, and evenings as business demands.
- Required to be on-call for emergencies or special events.
- May involve travel for training, events, or supplier inspections.
Why Join Us
We believe in culinary excellence that is honest, consistent, and rooted in a deep respect for both tradition and innovation. As our Executive Chef, you will play a pivotal role in shaping the food culture of one of Colombo’s most prestigious dining destinations. This is more than just a kitchen leadership position — it is an opportunity to influence the broader hospitality experience, drive team growth, and leave a legacy in the city’s culinary landscape.
If you are a committed professional with high standards and a passion for food that speaks for itself, we invite you to lead our kitchen team and define the next chapter of our culinary journey.
Application Instructions
Please submit your detailed resume, a brief cover letter outlining your culinary philosophy, and a portfolio or sample menu (if available). Shortlisted candidates will be contacted for interviews and may be required to demonstrate their skills during a trial session.