Dilmah Tea’s Resplendent Ceylon is creating a collection of small, luxury resorts that offer the discerning traveler 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.
Wild Coast Lodge sits on a secluded beach on the edge of Yala National Park. 28 vaulted “Cocoon” tents offer the comfort of a luxury hotel with the excitement of a safari style wilderness experience.
As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
The ideal candidate should possess the G.C.E O/L or A/L qualification and professional kitchen apprenticeship or chefs training course in a reputed hotel school or an institute. A minimum of two years of experience in a similar capacity in a high-end À la carte or a fine dining Boutique Resort will be a distinct advantage. Previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
We strive for perfection and our results are based on employing the right people. We invite you to be inspired by our brand and our attitude towards service. Email your CV to email@example.com or upload your resume below, preferably in PDF format. Only individuals who have been shortlisted will be contacted.