Demi Chef De Partie
Dilmah Tea’s Resplendent Ceylon is creating a collection of small, luxury resorts that offer the discerning traveller a unique circuit across Sri Lanka, with a range of authentic cultural experiences, while contributing towards local communities and the environment through the MJF Foundation & Dilmah Conservation. The circuit currently comprises of three resorts, all members of Relais & Chateaux. We call it the Resplendent Sri Lanka Journey – Tea, Sea & Safari.
Cape Weligama is the most sumptuous resort along this fabled island’s palm fringed shores. Thirty minutes east of Galle, Cape Weligama’s 39 rooms inhabit 12 tropical acres atop a singular promontory rising 40 metres above the Indian Ocean.
An opportunity has arisen for a Demi Chef De Partie at Cape Weligama Resort. The selected candidate will have to assist the Sous Chef and Chef De Partie by,
– Preparing, cooking and presenting dishes within your specialty
– Managing and training commis working with you
– Helping the Executive Sous Chef and Executive Chef to develop new dishes and menus
– Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
– Monitoring portion and waste control to maintain profit margins
We are looking for an energetic and outgoing person with excellent administration and leadership skills, as well as sound knowledge of different cuisine, cooking styles and techniques in quality food production. You must be able to work with minimum supervision and have highly developed interpersonal /communication skills. A passion for customer service is essential. Attention to detail, meeting deadlines and commitment to work with integrity and honesty are traits that we will appreciate. You should have a proven track record with progression through various positions in the kitchen department. Experience in a similar capacity in a high-end À la carte or a fine dining Boutique Resort will be a distinct advantage.