Chef de Cuisine

Job Description

Title: Chef de Cuisine

Company Name: Amari Dhaka

Vacancy: 02

Age: 35 to 48 years

Job Location: Dhaka

Salary: --

Experience:

• 6 to 8 years
• The applicants should have experience in the following business area(s): Hotel, Resort, Catering

• Higher Secondary

• Professional Chef Course or Diploma in Hotel Management /Tourism & Hospitality Management/ any other discipline

• 6 to 8 years
• The applicants should have experience in the following business area(s): Hotel, Resort, Catering

• Age 35 to 48 years

• Previous working experience with International Hotels will be given priority.

• High degree of commercial awareness and be able to understand links between sales and profit with excellent sales and negotiation skills.

• Good business sense and the ability to motivate and lead a team.

• Very good commands over both spoken and written English.

• Initiative, hardworking, ability work under pressure, honest with good management.

• Ability to educate and implement HACCP standard in all kitchens and food handling areas.

• Knowledge about MS Office is a must

Job Context:

To manage and drive all aspects of the outlets’ operations to consistently and profitably deliver high quality F&B service in accordance with established standards Main duties &

Main duties and Responsibilities:

• Maintains food cost as budgeted and takes corrective action as necessary.

• Ensures fresh and quality food products are bought and used in production.

• Ensures a clean kitchen, hygienic work procedures and high food safety standards.

• Implements work practices that minimize spoilage and wastage.

• Ensures the correct implementation of all cost control and portioning policies & procedures.

• Closely works with the Executive Chef to ensure menus are cost effective and in accordance with trends and market demands.

• Reviews F&B business forecasts and plans production and staffing accordingly.

• Ensures that the kitchen operates in accordance with established standards. 

• During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders.

• Makes sure standard recipes are used, and food is presented according to pictures.

• Checks stock for daily storeroom orders and market list.

• Supplies cost control with up to date recipes.

• Maintains kitchen standard logbook regular basis for production monitoring

• Performs any other duties as per managements instructions

• Monthly salary will be within BDT. 150,000-200,000 including house rent, medical allowance and conveyance.