Minimum 5–7 years of culinary experience, with at least 3 years in a Head Chef or Kitchen Manager role.
Head Chef
About the Role
Paradise Cove is a luxury beachfront restaurant and lounge in Midigama, delivering refined dining experiences in an exclusive coastal setting. We are seeking a Head Chef with strong operational leadership to manage all kitchen functions. This role is less about experimental creativity and more about consistency, efficiency, and disciplined execution ensuring our standards of quality, safety, and cost control are met every day.
As Head Chef at Paradise Cove, you are not only leading the kitchen but also managing one of the core engines of the business. This role is about operational strength, precision, and discipline — ensuring every service runs smoothly and every dish leaves the kitchen to standard.
Key Responsibilities:
- Oversee all kitchen operations, ensuring smooth workflows, timely service, and consistent food quality.
- Lead, supervise, and discipline the kitchen team, setting clear expectations and maintaining accountability.
- Plan menus and daily operations with focus on execution, portion control, and standardization.
- Control food costs through strict stock management, waste reduction, and supplier monitoring.
- Maintain detailed records of inventory, wastage, and purchasing, ensuring compliance with internal systems.
- Enforce hygiene, sanitation, and safety protocols in line with international and Sri Lankan regulations.
- Coordinate with the Accountant/Purchaser to manage orders, deliveries, and supplier accountability.
- Ensure kitchen equipment and facilities are well-maintained and report any maintenance needs promptly.
- Schedule staff shifts, monitor attendance, and ensure adequate coverage during peak service times.
- Provide weekly operational and cost-control reports to the Operational Manager and senior management.
Qualifications & Experience
- Minimum 5–7 years of culinary experience, with at least 3 years in a Head Chef or Kitchen Manager role
- Proven background in operational kitchen management (luxury resorts, fine dining, or large-scale hospitality preferred).
- Fluent English preferred for reporting.
- Strong leadership and team management skills, with the ability to enforce discipline and standards
- Solid knowledge of stock control, supplier negotiation, and food cost management.
- Ability to work systematically in high-pressure, high-volume service environments.
- Strong understanding of hygiene, food safety, and regulatory compliance.
- Flexibility to work evenings, weekends, and seasonal demand periods.
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