Sous Chef

Coco Garden by Dasa is looking for a hands-on, commercially minded and experienced Sous Chef to lead the kitchen and food service operations of our boutique leisure property.

The ideal candidate will be responsible not only for maintaining high standards of food quality and hygiene, but also for driving food sales, managing costs, developing menus and leading the kitchen team . This is a hands-on leadership role suited for someone who can work independently and take ownership of the entire food operation.

Key Responsibilities

• Lead and manage the day-to-day kitchen and food service operations .
• Plan and execute menus for guest stays, day outings, BBQs, buffets, events and group catering .
• Prepare and oversee the preparation of high-quality Sri Lankan and other relevant cuisine .
• Ensure consistent standards in taste, presentation, portion size and food quality .
• Lead, supervise and develop a kitchen team
• Plan staff duties, allocate responsibilities and maintain kitchen discipline.
• Manage food purchasing, stock levels, inventory and supplier coordination .
• Monitor food costs, portion control and wastage to maintain healthy margins.
• Implement and maintain high standards of food safety, hygiene and kitchen cleanliness .
• Identify opportunities to increase food sales, guest spending and overall food revenue .
• Support the management in developing new food offerings, packages and promotions.
• Prepare and monitor food costing and pricing .
• Minimize food wastage and implement effective waste-control practices.
• Maintain proper records of purchases, stock, wastage and food costs.
• Ensure kitchen equipment is properly used, maintained and kept in good condition.
• Take full ownership of food quality and kitchen performance.
• Work closely with the owners/management and provide regular updates on food operations, costs, sales and challenges .
• Handle kitchen operations with minimal supervision and intervention .

Key Skills & Competencies

• Strong culinary and food preparation skills
• Excellent kitchen leadership and people-management skills
• Sri Lankan cuisine expertise
• Buffet and BBQ preparation
• Group catering experience
• Menu planning and development
• Stock and inventory management
• Food cost and waste control
• Food safety and hygiene
• Practical and hands-on approach
• Ability to work effectively in a fast-paced hospitality environment

Preferred Experience

• Previous experience as a Sous Chef or Chef de Cuisine

• Experience in hotels, resorts, boutiques, restaurants or leisure destinations

• Proven experience with Sri Lankan cuisine

• Experience in buffets, BBQs and group/event catering

• Experience managing a kitchen team

• Experience in food costing, purchasing, inventory and waste management

• Experience contributing to food sales and revenue growth

• Interested candidates are invited to send their CV to: [email protected]