Head Chef

WE ARE HIRING: Head Chef

Location: Colombo 03, Sri LankaEmployment Type: Full-TimeWork Arrangement: OnsiteIndustry: Tea Lounge / Hospitality / Food & Beverage

About the Role

Our client is seeking an experienced, creative, and hands-on Head Chef to lead the overall culinary and kitchen operations of a premium tea lounge and food & beverage establishment.

The successful candidate will take ownership of menu planning and development, food quality and presentation, kitchen operations, food costing, inventory management, hygiene and food safety, staff supervision, and overall kitchen performance. This role requires a strong culinary professional who can balance creativity with operational discipline while maintaining exceptional quality standards and delivering memorable customer experiences.

Key Responsibilities

Kitchen Operations & Culinary Leadership

• Lead and oversee the complete day-to-day operations of the kitchen.
• Ensure all food items are prepared and presented according to established quality, taste, portion, and presentation standards.
• Maintain consistency across all dishes and service periods.
• Remain hands-on during food preparation and busy service periods when required.
• Establish and maintain effective kitchen workflows, preparation procedures, and operating standards.
• Ensure kitchen equipment, tools, and machinery are used safely and maintained appropriately.
• Coordinate closely with lounge, service, and management teams to ensure smooth daily operations.
• Take responsibility for resolving kitchen-related operational issues efficiently.

Menu Development & Product Innovation

• Develop, review, and enhance food menus in line with customer preferences, business objectives, and market trends.
• Introduce creative hot kitchen items, snacks, meals, desserts, baked products, and specialty offerings.
• Conduct food trials and support research and development of new menu concepts.
• Standardize recipes, preparation methods, portion sizes, and presentation guidelines.
• Apply modern cooking, baking, and food preparation techniques where appropriate.
• Monitor customer feedback and recommend improvements to menu offerings.
• Stay updated on emerging culinary trends and competitor offerings.

Food Costing, Inventory & Waste Control

• Monitor food costs and support the achievement of kitchen cost targets.
• Develop and maintain food costing and portion-control standards.
• Monitor ingredient consumption and maintain adequate inventory levels.
• Oversee ordering, receiving, storage, and issuance of ingredients and kitchen supplies.
• Conduct regular stock checks and maintain accurate inventory records.
• Minimize food wastage through effective planning, preparation, storage, and portion control.
• Coordinate with suppliers and management regarding ingredient requirements and availability.
• Ensure proper FIFO and FEFO inventory management practices are followed.

Quality, Hygiene & Food Safety

• Maintain high standards of food quality, taste, freshness, and presentation.
• Ensure compliance with food safety, sanitation, cleanliness, and hygiene standards.
• Ensure correct handling, preparation, storage, and preservation of food products.
• Maintain clean and organized kitchen, preparation, storage, and equipment areas.
• Monitor food temperatures, storage conditions, and expiry dates.
• Ensure all kitchen employees consistently follow hygiene and safety procedures.
• Take immediate corrective action whenever quality or hygiene issues are identified.

Team Leadership & Staff Management

• Lead, supervise, train, and motivate kitchen employees.
• Allocate duties and organize kitchen schedules according to operational requirements.
• Provide guidance on food preparation, presentation, hygiene, portion control, and kitchen procedures.
• Monitor staff performance and maintain productivity and discipline within the kitchen.
• Train new employees and support the continuous development of the culinary team.
• Build a professional, collaborative, and performance-driven kitchen environment.
• Ensure adequate staffing and kitchen coverage during peak periods, weekends, holidays, and special events.

Customer Service & Lounge Operations

• Work closely with front-of-house teams to ensure timely and accurate preparation of customer orders.
• Respond professionally to food-related customer requests and feedback when required.
• Support overall lounge operations when assigned by management.
• Ensure food preparation times and service standards contribute to an exceptional customer experience.
• Support special events, promotions, seasonal menus, and other operational requirements.

Reporting & Administration

• Maintain records relating to stock, wastage, ordering, food costing, and daily kitchen operations.
• Provide regular operational updates to management.
• Support budgeting and cost-control initiatives.
• Identify operational improvements that enhance efficiency, quality, and profitability.
• Ensure kitchen policies, procedures, recipes, and standards are properly documented and followed.

Requirements

• Passed GCE Advanced Level.
• A recognized qualification in Culinary Arts, Professional Cookery, Hospitality, or a related field will be an added advantage.
• Minimum 5 years of relevant culinary and kitchen experience, preferably within hotels, restaurants, premium cafés, tea lounges, bakeries, or established food and beverage operations.
• Previous experience as a Head Chef, Sous Chef, Senior Chef, or similar leadership position is strongly preferred.
• Strong practical knowledge of hot kitchen operations, food preparation, cooking techniques, baking, and kitchen equipment.
• Proven experience in menu planning, recipe development, food costing, portion control, and inventory management.
• Good understanding of food safety, hygiene, sanitation, and kitchen safety standards.
• Experience supervising, training, and managing kitchen teams.
• Ability to maintain consistent food quality and presentation during high-volume service periods.
• Strong understanding of purchasing, ingredient management, stock control, and wastage reduction.
• Creative culinary mindset with a passion for innovation and new product development.
• Strong communication, leadership, planning, and problem-solving skills.
• Customer-focused approach and ability to coordinate effectively with front-of-house and management teams.
• Basic computer literacy and ability to maintain operational records and reports.
• Ability to work independently, take ownership, and make sound operational decisions.
• Responsible, disciplined, organized, and quality-focused.
• Willingness to work flexible hours, weekends, public holidays, and busy service periods as required.

Ready to take your career to new heights?

We're InTalent Asia, your go-to recruitment partner in Sri Lanka, and we've got an exciting opportunity for you!

Our client is looking for an experienced and passionate Head Chef who can take ownership of culinary operations, lead a kitchen team, develop exciting menu offerings, and consistently deliver exceptional food quality and customer experiences.

If you are a hands-on culinary professional with strong leadership capabilities and a passion for creating memorable food experiences, we would like to hear from you.

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