Executive Chef

The Executive Chef is responsible for providing overall leadership, creative development, training and quality assurance of the property's culinary operations. This includes directing product conceptualisation, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes both internally and externally of the kitchen by keeping up to date with international compliance and best practice standards. 

• Make regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Plan replacement of FF&E and OE in accordance with needs and available budget.
• Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
• Ensure clean kitchens, hygienic work procedures and high safety standards.
• Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
• Minimise spoilage and wastage.
• Prepare and implement cost effective menus, which are in accordance with expected Aman standards and market trends.
• Be visible in the restaurant and communicate on a professional level.
• Ensure high food quality standards and excellent presentation.
• Ensure F&B service standards are in accordance with established standards.
• Work closely with the onsite F&B Management to ensure a competent awareness of the food product and subsequent training.

• At least 5 years previous senior management experience at International standard luxury brands
• Position is open to Sri Lankan Nationals only
• Overseas working experience in the same field would be an advantage.
• Advanced knowledge of HACCP and Risk Assessment practices
• Must be prepared to be hands-on in the kitchen.
• Must have excellent administration and communication skills.