Chef de Partie

Job Description

Title: Chef de Partie

Company Name: Quality Hospitality Limited (Q-HOTEL Dhaka)

Vacancy: --

Age: 30 to 45 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 5 to 10 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

Published: 2026-09-20

Application Deadline: 2026-10-20

Education: Diploma or Certificate in Culinary Arts, Professional Cookery, Hotel Management or a related culinary discipline.

Requirements:

• 5 to 10 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

Skills Required: Culinary,Food preparation,Food Production,Knowledge on ISO and HACCP,Teamwork,Work Under Pressure

Additional Requirements:

• Age 30 to 45 years

• 5–10 years of relevant experience in hotels or restaurants.

• Experience with an international hotel brand will be a strong advantage.

• Pre-opening or post-opening experience in a five-star / upper-upscale hotel will be highly regarded.

• Good knowledge of the assigned culinary section (Hot Kitchen, Cold Kitchen, Pastry, Grill, Garde Manger or Asian Cuisine).

• Strong knowledge of food preparation and cooking techniques.

• Good understanding of portion control, food costing and wastage reduction.

• Knowledge of HACCP, food safety, hygiene and sanitation standards.

• Ability to supervise and train junior kitchen staff.

• Good organizational and time-management skills.

• Ability to work effectively under pressure during busy service periods.

• Good communication and teamwork skills.

• Physically fit and able to stand for extended periods.

• Willingness to work shifts, weekends and public holidays.

Responsibilities & Context:

About the Role
Q HOTEL Dhaka is seeking skilled and passionate Chefs de Partie to take full responsibility for an assigned kitchen section. You will ensure consistent quality, presentation and timely delivery of food while supervising junior team members and upholding the highest culinary and hygiene standards of a five-star hotel.

Key Responsibilities

• Take full responsibility for the day-to-day operation of the assigned kitchen section.

• Prepare and cook food according to approved recipes, menus and hotel standards.

• Ensure consistent taste, quality, portion size and presentation of all dishes.

• Complete all required mise en place before the start of each service period.

• Ensure food is prepared and delivered according to service requirements and established timelines.

• Supervise and guide Commis Chefs, Demi Chefs and kitchen assistants assigned to the section.

• Allocate daily tasks and ensure the section is adequately prepared for service.

• Check the quality and freshness of ingredients before preparation.

• Follow correct food preparation, cooking and holding procedures.

• Ensure all food is properly labeled, stored and protected.

• Follow FIFO principles and minimize food spoilage and wastage.

• Monitor portion control and assist in maintaining food-cost standards.

• Coordinate with other kitchen sections to ensure smooth and timely service.

• Communicate with the Sous Chef regarding special orders, VIP requirements, functions and guest requests.

• Ensure special dietary requirements and food allergies are handled correctly.

• Maintain high standards of cleanliness and organization within the assigned section.

• Clean and sanitize workstations, utensils and equipment throughout the shift.

• Ensure proper storage of ingredients, prepared food and kitchen equipment.

• Monitor and report shortages, quality issues or wastage to the Sous Chef.

• Assist with daily food requisitions and stock checks.

• Ensure kitchen equipment is operated safely and correctly.

• Report damaged or malfunctioning equipment to the Sous Chef or Engineering Department.

• Comply with HACCP, food safety, sanitation and occupational health and safety procedures.

• Monitor and record food temperatures where required.

• Prevent cross-contamination through correct food handling and storage practices.

• Assist with banquet, conference, buffet and special-event food production.

• Maintain professional grooming and personal hygiene at all times.

• Participate in kitchen briefings, training and staff meetings.

• Assist with training and development of junior culinary team members.

• Support the Sous Chef and Executive Chef with menu preparation and new dish trials.

• Assist with kitchen opening, closing and cleaning procedures.

• Maintain a positive and professional working relationship with the culinary and F&B teams.

• Perform other duties assigned by the Sous Chef or Executive Chef.

Job Other Benifits:

Attractive salary and benefits package commensurate with qualifications and experience, plus the opportunity to grow in a professional five-star culinary team in Dhaka.

Employment Status: Full Time

Job Work Place: Work at office

Company Information:

Gender: Both Male and Female can apply

Read Before Apply: Please apply only who are fulfilling all the requirements of this job

Category: Hospitality/ Travel/ Tourism