Demi Chef De Partie (Pastry)

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.

THE ROLE

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:

• Supporting the Chef de Partie or Sous Chef in the daily operation of the kitchen
• Keeping work area at all times in hygienic conditions according to the rules set by the resort
• Preparing Bakery, Pastry & Dessert products
• Comply with the hotel environmental, health and safety policies and procedures
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

YOUR PROFILE

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.