Head Chef

Bradby Associates is retained by a confidential client to appoint a Head Chef for a new boutique hotel in Nuwara Eliya, opening this winter. You will build the kitchen before opening and then run it, leading a small brigade and reporting to the General Manager.

The restaurant seats 40 and serves breakfast, lunch, dinner and afternoon tea to hotel guests and to diners from outside. The food is halal and the hotel serves no alcohol.

Responsibilities

Before opening

• Write the menus: breakfast, à la carte lunch and dinner, a set menu, afternoon tea and a children's set

• Cost every dish and write recipe and plating specifications

• Select suppliers and set up ordering and goods-in

• Commission the kitchen and set up food safety and halal procedures

• Recruit and train the brigade, and run the soft opening

Once open

• Run breakfast with a buffet and a live cooking station in the dining room

• Change the menu visibly across a four-night stay

• Keep a vegetarian menu that stands on its own, not a list of substitutions

• Set and oversee the afternoon tea, baked by a pastry-strong chef de partie

• Hold food cost between 28% and 35%

• Run hygiene, stock control, rotas and kitchen safety

What we are looking for

• Eight years or more in hotel or quality restaurant kitchens, at least two as sous chef or head chef

• Strong Sri Lankan and South Indian cooking, including dosa, idli and a proper vegetarian repertoire

• Competent Western breakfast and à la carte

• Halal kitchen experience

• Food costing and stock control you can show on paper

• A food safety qualification and working English

• A pre-opening behind you is an advantage

Candidates based in Nuwara Eliya or the surrounding area are especially welcome.

How to apply

Apply with your CV and three dishes you are proud of, with photographs. Shortlisted candidates cook a tasting and visit the