Sous Chef - Amangalla

About the role

Aman Amangalla, a historic residence within the Galle Fort in Sri Lanka, is looking for a Sous Chef. The role acts as second-in-command to the Executive Sous Chef, assisting in leading kitchen operations and taking full responsibility for the kitchen when the Executive Sous Chef is absent.

Key responsibilities

• Assist the Executive Sous Chef in managing daily kitchen operations.
• Supervise and guide kitchen staff to ensure high standards of food preparation and presentation.
• Maintain consistency, quality and portion control in all dishes.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Monitor inventory levels and assist with ordering and stock control.
• Support menu planning, recipe development and seasonal promotions.
• Train, coach and develop culinary team members.
• Ensure efficient kitchen operations and cost control measures.
• Handle guest feedback professionally and contribute to an exceptional dining experience.

Required profile

• Diploma or professional qualification in Culinary Arts or a related field.
• Minimum 3-5 years of experience in a similar role within a luxury hotel, resort or fine dining establishment.
• Strong culinary skills with knowledge of international and local cuisines.
• Good leadership, communication and team management abilities.
• Sound knowledge of food safety and HACCP standards.
• Strong organisational and problem-solving skills, with a passion for culinary excellence and guest satisfaction.