Head Chef (Sri Lankan Cuisine)

Head Chef (Sri Lankan Cuisine)

Role Overview

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.

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 organisation
• 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

How to Apply

Interested candidates may apply with:
• Updated CV
• Brief summary of experience in Sri Lankan