Sous Chef

About the role

Our client is seeking a hands‑on Sous Chef to join a premium hospitality operation in Colombo. The role is operationally focused, requiring the candidate to lead from the front and be actively involved in daily kitchen activities while maintaining the highest standards of quality and presentation.

Key responsibilities

• Lead and support daily kitchen operations while actively preparing and serving food.
• Oversee mise en place, service execution, kitchen organisation and overall workflow.
• Maintain consistently high standards of food quality, presentation, portion control and execution.
• Lead, delegate, train and coach junior chefs and kitchen team members.
• Establish discipline, accountability and a positive kitchen culture.
• Ensure compliance with food safety, hygiene, HACCP, cleanliness, storage and temperature‑control standards.
• Monitor stock levels, support ordering, minimise wastage and contribute to food cost management.
• Maintain smooth and efficient kitchen operations during high‑volume service periods.
• Collaborate closely with the Executive Chef, Chef de Cuisine, front‑of‑house and other departments.
• Identify operational issues and resolve them promptly.

Required profile

• Relevant culinary qualification with solid professional kitchen experience.
• Previous experience as a Sous Chef or in a comparable senior kitchen position.
• Experience in high‑end restaurants, luxury or 5‑star hotels is highly preferred.
• Strong hands‑on cooking and kitchen management skills.
• Proven ability to lead and develop a young kitchen team.
• Good understanding of food safety, hygiene and HACCP principles.
• Knowledge of stock control, ordering, wastage management and basic food costing.
• Strong attention to detail and commitment to consistency and quality.
• Ability to remain calm, organised and effective under pressure.
• Strong communication and interpersonal skills; reliable, punctual and professional appearance.

Required skills

• Culinary fundamentals
• Food safety and HACCP compliance
• Stock control and ordering
• Wastage management
• Basic food costing
• Kitchen management