Sapphire’s Lounge is seeking a skilled and passionate Chef with expertise in both Sri Lankan and South Indian cuisine. The ideal candidate will be responsible for preparing authentic, high-quality dishes, maintaining kitchen standards, managing food inventory, and ensuring an exceptional dining experience for our guests.
Key Responsibilities
- Prepare and cook a variety of Sri Lankan and South Indian dishes according to established recipes and quality standards.
- Develop and update menus featuring traditional and contemporary cuisine.
- Ensure consistency in taste, presentation, and portion control.
- Maintain high standards of food hygiene, sanitation, and kitchen safety.
- Supervise and coordinate kitchen staff to ensure efficient operations.
- Monitor food stock levels and place orders as required.
- Minimize food waste and control kitchen costs.
- Ensure compliance with all food safety and health regulations.
- Train junior kitchen staff on cooking techniques, food preparation, and kitchen procedures.
- Work closely with management to introduce seasonal specials and new menu items.
- Handle customer dietary requirements and special requests when necessary.
Required Qualifications & Experience
- Proven experience as a Chef specializing in Sri Lankan and South Indian cuisine.
- Strong knowledge of traditional spices, ingredients, and cooking methods.
- Ability to prepare a wide range of dishes, including curries, rice dishes, dosas, idlis, hoppers, kottu, seafood specialties, and vegetarian options.
- Experience in menu planning and kitchen management.
- Knowledge of food safety and hygiene regulations.
- Ability to work efficiently in a fast-paced environment.
- Strong leadership, communication, and teamwork skills.
Preferred Qualifications
- Culinary diploma or relevant professional cooking certification.
- Previous experience in a restaurant, lounge, hotel, or catering environment.
- Knowledge of cost control, inventory management, and food purchasing.
Skills & Competencies
- Excellent cooking and presentation skills.
- Strong organizational and time-management abilities.
- Attention to detail and commitment to quality.
- Creativity in menu development.
- Ability to lead and motivate a kitchen team
Pay: Up to £28,000.00 per year
Benefits:
- Company events
- Discounted or free food
- Employee discount
- Employee stock purchase plan
Work Location: In person
