Head Chef – The Coffee Craft
Location: Colombo
Employment Type: Full-Time
Reporting To: Owner / Management
Working Hours: 8:00 AM – 10:00 PM
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🔹 Role Overview
The Head Chef at The Coffee Craft is responsible for leading the kitchen team, maintaining high standards of food quality, designing menus, managing stock, and ensuring smooth day-to-day kitchen operations. This role requires strong leadership, creativity, discipline, and the ability to maintain consistency across both café branches.
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🔹 Key Responsibilities
1. Kitchen Operations & Food Quality
• Oversee all kitchen activities and ensure every dish meets The Coffee Craft’s quality standards.
• Maintain consistency in taste, portion size, presentation, and hygiene.
• Develop new menu items, specials, and seasonal offerings in line with our Vietnamese-inspired café concept.
• Ensure food is prepared on time during peak periods.
2. Team Leadership & Training
• Lead, supervise, and motivate the kitchen staff.
• Train new chefs, commis, and helpers on recipes, hygiene standards, and work discipline.
• Create a respectful, cooperative working environment.
3. Stock & Inventory Management
• Manage daily and weekly stock levels for ingredients, sauces, beverages, and packaging.
• Conduct daily checks: fridge, freezer, vegetables, dry items.
• Reduce wastage and maintain cost control.
• Inform management in advance of any shortages.
4. Hygiene, Safety & Cleanliness
• Ensure the kitchen, equipment, and storage areas are cleaned and sanitized daily.
• Maintain proper food handling, labelling, and FIFO rotation.
• Enforce hygiene rules among staff: uniforms, grooming, gloves, cleanliness.
5. Cost Control & Budgeting
• Monitor food cost, wastage, and portion control.
• Suggest cost-saving improvements without compromising quality.
• Work with management on menu pricing and supplier negotiations.
6. Coordination & Communication
• Coordinate with baristas, cashiers, and service team to ensure smooth operations.
• Report daily kitchen issues, staff performance, stock status, and customer feedback.
• Communicate clearly with management on improvements or concerns.
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🔹 Requirements
• Minimum 3–5 years of experience as a Chef or Sous Chef (café/restaurant background).
• Strong knowledge of Asian / Vietnamese cuisine preferred.
• Ability to manage a team and remain calm under pressure.
• Good communication, organisation, and leadership skills.
• High level of cleanliness and discipline.
• Must be honest, reliable, and hardworking.
• Ability to work long hours during busy days.
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🔹 Benefits
• Competitive salary based on experience.
• Accommodation (if required).
• Staff meals.
• Opportunity to grow with the brand as new branches expand.
