Job Description
Title: Chef De Party
Company Name: Ikitchen Ltd.
Vacancy: 1
Age: 30 to 40 years
Location: Dhaka (GULSHAN 2)
Salary: Negotiable
Experience:
∎ 7 to 10 years
∎ The applicants should have experience in the following business area(s):Restaurant, Catering
Published: 27 Apr 2025
Education:
∎ Diploma
Requirements:
Additional Requirements:
∎ Age 30 to 40 years
Responsibilities & Context:
∎ Lead the hot line. Run sauté, grill, plancha and oven stations during service, ensuring rapid ticket times and flawless plate presentation.
∎ Own mise-en-place. Forecast daily prep, maintain par levels, label/rotate FIFO, and arrive service-ready with stocks, sauces, pilafs and garnishes.
∎ Execute benchmark dishes. Grill octopus, braise lamb shanks, finish risottos al dente, and sear vegetables for mezze while preserving authentic Mediterranean flavor profiles.
∎ Coach junior cooks. Demonstrate fire management, pan-roasting technique and plating standards; give real-time feedback so commis can thrive in rush periods.
∎ Coordinate with Expo & Sous-Chef. Call away timings, communicate 86s, and synchronize firing so mixed tickets land together.
∎ Guarantee HACCP compliance. Log critical temperatures, calibrate probes, and enforce nightly deep-clean of char-broilers, salamander and combi ovens.
∎ Control costs & minimize waste. Record yields, repurpose trim for stocks or staff meal, and keep food cost within target.
∎ Inspect deliveries. Accept or reject core proteins, imported EVOO, PDO cheeses and specialty produce against spec sheets.
∎ Contribute to menu R&D. Test seasonal hot dishes (e.g., harissa-glazed chicken skewers, baked feta with thyme & honey) with costings and tasting notes.
∎ Maintain equipment readiness. Schedule descaling, filter changes, and extractor-hood cleaning; report faults immediately to avoid downtime.
∎ Key Responsibilities:
∎ Lead the hot line. Run sauté, grill, plancha and oven stations during service, ensuring rapid ticket times and flawless plate presentation.
∎ Own mise-en-place. Forecast daily prep, maintain par levels, label/rotate FIFO, and arrive service-ready with stocks, sauces, pilafs and garnishes.
∎ Execute benchmark dishes. Grill octopus, braise lamb shanks, finish risottos al dente, and sear vegetables for mezze while preserving authentic Mediterranean flavor profiles.
∎ Coach junior cooks. Demonstrate fire management, pan-roasting technique and plating standards; give real-time feedback so commis can thrive in rush periods.
∎ Coordinate with Expo & Sous-Chef. Call away timings, communicate 86s, and synchronize firing so mixed tickets land together.
∎ Guarantee HACCP compliance. Log critical temperatures, calibrate probes, and enforce nightly deep-clean of char-broilers, salamander and combi ovens.
∎ Control costs & minimize waste. Record yields, repurpose trim for stocks or staff meal, and keep food cost within target.
∎ Inspect deliveries. Accept or reject core proteins, imported EVOO, PDO cheeses and specialty produce against spec sheets.
∎ Contribute to menu R&D. Test seasonal hot dishes (e.g., harissa-glazed chicken skewers, baked feta with thyme & honey) with costings and tasting notes.
∎ Maintain equipment readiness. Schedule descaling, filter changes, and extractor-hood cleaning; report faults immediately to avoid downtime.
Workplace:
∎ Work at office
Employment Status: Full Time
Job Location: Dhaka (GULSHAN 2)
Company Information:
∎ Ikitchen Ltd.
∎ Plot 54, Road 11, Banani, Dhaka 1213
Address::
∎ Plot 54, Road 11, Banani, Dhaka 1213
Read Before Apply: Please apply only who are fulfilling all the requirements of this job
Application Deadline: 27 May 2025
Category: Hospitality/ Travel/ Tourism
