The Head Chef will lead all kitchen operations, ensuring authenticity, consistency, and excellence in Sri Lankan cuisine, while managing and developing a strong kitchen team.
Head Chef (Sri Lankan Cuisine) - Relocate to Malaysia
Key Responsibilities
- Lead and oversee all kitchen operations
- Maintain authenticity and consistency of Sri Lankan dishes
- Deep understanding and correct use of Sri Lankan spices, ingredients, and techniques
- Menu development while respecting traditional Sri Lankan recipes
- Manage food cost, portion control, and wastage
- Recruit, train, mentor, and lead kitchen staff with clear direction
- Ensure high standards of hygiene, food safety, and kitchen organization
- Work closely with management to uphold quality and operational standards
Requirements
- 8–10 years of professional kitchen experience
- Strong expertise in Sri Lankan cuisine (traditional & regional)
- Proven experience as a Head Chef or Senior Sous Chef
- Strong leadership, communication, and team-management skills
- Ability to create menus and structure kitchen workflows
- Passion for authenticity and culinary excellence
- Willingness to be based in Kuala Lumpur, Malaysia
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