Head Chef

About the role

The Head Chef leads the villa's kitchen, owning all food production from breakfast service through private dinners and special events. This is a hands-on leadership role: you cook, you lead the brigade, you control costs, and you represent the villa's culinary identity to guests.

Responsibilities

• Lead, schedule, and mentor the kitchen team (sous chefs, commis, kitchen assistants)
• Run daily briefings and assign stations
• Set and enforce hygiene, safety, and food-handling standards (HACCP)

Requirements

• 5+ years in a Head Chef or senior Sous Chef role
• Minimum 2 years managing a kitchen team of 3+ people
• Proven experience in a hotel, resort, or luxury villa environment
• Demonstrated experience cooking both Sri Lankan and international cuisine
• Experience running multiple services per day (breakfast, lunch, dinner)