Job Description
Title: Chef (Continental & Chinese Food)
Company Name: J & Z Group
Vacancy: 1
Age: at least 32 years
Location: Dhaka
Salary: Negotiable
Experience:
∎ At least 7 years
∎ The applicants should have experience in the following business area(s):Hotel, Restaurant, Group of Companies, Resort, Catering
Published: 6 Nov 2024
Education:
∎ SSC, HSC
Requirements:
Additional Requirements:
∎ Age at least 32 years
∎ **Candidate definitely should know about Continental & Chinese food preparation.
Responsibilities & Context:
∎ Plan and coordinate the activities of the team to ensure operative effectiveness.
∎ Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
∎ Ensure to contribute to achieve the objectives set within the Culinary department.
∎ Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
∎ Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
∎ Ensure that the team has been trained for all safety provisions.
∎ Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.
∎ Identify optimal, cost effective use of the resources and educate the team on the same.
∎ Monitor the operations of the assigned function to ensure that the food wastage is minimized.
∎ Ensure that all dishes are prepared according to the recipe and to the correct quantity.
∎ To ensure that the section is being kept clean and tidy at all times as per the standards.
∎ Responsible for offering wide range of continental and Chinese cuisines .
∎ Closely communicate with F & B Manager, Asst Manager Restaurant on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
∎ Planning and presenting menu of the day , breakfast , Lunch and Diner . Ensuring to offer wide range menu on buffet .
∎ Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
∎ Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
∎ To ensure that Commis chefs receive the appropriate training and optimum guidance.
∎ Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
∎ Attend to day-to-day problems and needs concerning equipment and food supplies.
∎ Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
∎ Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
∎ Ensure to check and follow process of FIFO and LIFO along with expirees .
∎ He is responsible for preparing special meals or substitute items.
∎ Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.
∎ As a Chef, you are also expected to comply with the conditions of the food hygiene policies.
∎ Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
∎ Accepting store deliveries are also part of the Commis .
∎ Handle additional responsibilities as and when delegated by the Management Responsible to offer bulk kitchen operation during banquets , parties and corporates groups .
∎ Food & Production Planning
∎ Plan and coordinate the activities of the team to ensure operative effectiveness.
∎ Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
∎ People Management
∎ Ensure to contribute to achieve the objectives set within the Culinary department.
∎ Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
∎ Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
∎ Ensure that the team has been trained for all safety provisions.
∎ Financial Management
∎ Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.
∎ Identify optimal, cost effective use of the resources and educate the team on the same.
∎ Monitor the operations of the assigned function to ensure that the food wastage is minimized.
∎ Operational Management
∎ Ensure that all dishes are prepared according to the recipe and to the correct quantity.
∎ To ensure that the section is being kept clean and tidy at all times as per the standards.
∎ Responsible for offering wide range of continental and Chinese cuisines .
∎ Closely communicate with F & B Manager, Asst Manager Restaurant on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
∎ Planning and presenting menu of the day , breakfast , Lunch and Diner . Ensuring to offer wide range menu on buffet .
∎ Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
∎ Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
∎ To ensure that Commis chefs receive the appropriate training and optimum guidance.
∎ Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
∎ Attend to day-to-day problems and needs concerning equipment and food supplies.
∎ Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
∎ Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
∎ Ensure to check and follow process of FIFO and LIFO along with expirees .
∎ He is responsible for preparing special meals or substitute items.
∎ Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.
∎ As a Chef, you are also expected to comply with the conditions of the food hygiene policies.
∎ Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
∎ Accepting store deliveries are also part of the Commis .
∎ Handle additional responsibilities as and when delegated by the Management Responsible to offer bulk kitchen operation during banquets , parties and corporates groups .
Skills & Expertise:
Compensation & Other Benefits:
∎ Mobile bill, T/A
∎ Lunch Facilities: Full Subsidize
∎ Salary Review: Yearly
∎ Festival Bonus: 2
Employment Status: Full Time
Gender:
∎ Only Male
Job Location: Dhaka
Company Information:
∎ J & Z Group
∎ House No # 15, Road No # 15, Sector # 04, Uttara, Dhaka # 1230
∎ https://jandzgroup.com/
∎ Largest & Renowned Catering Company, Hotel, Restaurant, Bakery, Cafeteria Operation, real estate located Dhaka, Gazipur, Mymensingh, Cumilla & Cox’s Bazar
Address::
∎ House No # 15, Road No # 15, Sector # 04, Uttara, Dhaka # 1230
∎ https://jandzgroup.com/
∎ Largest & Renowned Catering Company, Hotel, Restaurant, Bakery, Cafeteria Operation, real estate located Dhaka, Gazipur, Mymensingh, Cumilla & Cox’s Bazar
Read Before Apply: Please apply only who are fulfilling all the requirements of this job
Application Deadline: 20 Nov 2024
Category: Hospitality/ Travel/ Tourism
