Chef (Continental & Cold Kitchen)

Job Description

Title: Chef (Continental & Cold Kitchen)

Company Name: Dhaka Regency Hotel & Resort

Vacancy: --

Age: Na

Job Location: Dhaka (Nikunja)

Salary: Negotiable

Experience:

• At least 5 years
• The applicants should have experience in the following business area(s): Hotel

• Culinary diploma or equivalent with experience.

• At least 5 years
• The applicants should have experience in the following business area(s): Hotel

• At least 5 years of Culinary Management experience in a full-service, structured dining establishment

• Working knowledge of the fundamentals of cooking.

• Proactive, team player and with ability to work under pressure.

• Knowledgeable in HACCP and Food Safety Management System.

• Work varied shifts, including weekends and holidays.

Dhaka Regency Hotel & Resort is a magnificent new-generation business class hotel ideally located on Airport Road. This prestigious Hotel is looking for young personnel for the mentioned position to build as a future industry leader.

Reporting To: Director, Food & Beverage

A fun, lively and dynamic team is ready to welcome you with smart remuneration as per the industry standard in where the opportunity for career growth is based on merit and performance. Follow & match with the below mentioned particulars to be a part of a winning team.

Job Responsibilities

• Prepare and cook continental dishes according to established recipes and standards. This includes handling ingredients, seasoning, marinating and cooking techniques specific to continental cuisine.

• Maintain high standards of food quality, taste, and presentation. Ensure that all dishes leaving the kitchen are prepared to the correct portion size, temperature, and appearance.

• Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.

• Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.

• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.

• Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.

• Responsible for the personal hygiene and grooming standards of the kitchen staff.

• Prepares daily requisitions for supplies and food items for production.

• Prepare all dishes following recipes and yield guides.

• Properly label and date all products to ensure safekeeping and sanitation.

• Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.

• Maintain complete knowledge of and comply with all departmental policies, procedures and standards.

• Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.

• Assist Executive Sous chef in overseeing weekly and monthly inventories and ordering of food and supplies