Chef (Female)

Job Description

Title: Chef (Female)

Company Name: TST White House Ltd.

Vacancy: 1

Age: Na

Job Location: Anywhere in Bangladesh

Salary: Negotiable

Experience:

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

• Diploma in Hotel Management

• Candidate will have 4-5 years of experience in the culinary industry and a formal culinary education.
• Diploma/Degree in Culinary Arts or equivalent certification.

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

• Only Female

• Minimum 5+ years of experience as a chef in a restaurant or similar setting.
• Expertise in [specify cuisine, e.g., continental, Asian, fusion] cuisine is preferred.
• Strong knowledge of food safety, handling, and storage standards.
• Culinary degree or professional chef certification is a plus.
• Exceptional multitasking and time-management skills.
• Creativity in developing new recipes and menu ideas.
• Knowledge of local and international cuisines is essential.
• Strong understanding of food safety and hygiene practices.
• Ability to work under pressure and manage multiple tasks efficiently.
• Excellent time management and organizational skills.
• Creative approach to menu planning and food presentation.

Skills Required

• Excellent cooking and plating skills.
• Strong leadership and team management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good communication and interpersonal skills
• Knowledge of dietary preferences and restrictions (vegan, gluten-free, etc.).

Job Overview: TST White House Ltd. is seeking a Female Chef with expertise in preparing a variety of cuisines to join our team. The ideal candidate will have 4-5 years of experience in the culinary industry and a formal culinary education. The role requires passion for cooking, creativity, and a strong sense of responsibility to ensure high-quality food service.

Key Responsibilities:

• Prepare, cook, and present dishes with a high level of proficiency.
• Create and customize menus based on seasonal ingredients and client preferences.
• Maintain hygiene and food safety standards in the kitchen.
• Ensure the kitchen is always clean, organized, and well-stocked.
• Manage kitchen operations, including food preparation timelines and inventory control.
• Collaborate with management to design menus for special occasions or events.
• Train and supervise kitchen assistants when necessary.

Menu Development:

• Plan and create innovative and appealing menus in line with the restaurant's theme and cuisine.
• Introduce seasonal specials and maintain a balance between creativity and cost-effectiveness.

Food Preparation and Presentation:

• Prepare high-quality dishes ensuring taste, consistency, and presentation meet the restaurant’s standards.
• Maintain portion control and food plating to align with restaurant aesthetics.

Kitchen Operations:

• Oversee day-to-day kitchen activities, including meal preparation, cooking, and dish presentation.
• Ensure efficient workflow among kitchen staff to meet service deadlines.

Inventory and Cost Management:

• Monitor inventory levels, order supplies, and manage stock to reduce waste.
• Ensure food cost control by optimizing ingredient usage and minimizing waste.

Compliance and Hygiene:

• Ensure the kitchen complies with food safety, sanitation, and hygiene regulations.
• Maintain clean and organized workspaces and storage areas

Team Leadership:

• Train and mentor kitchen staff to ensure consistent food quality and adherence to safety protocols.
• Foster a positive and collaborative kitchen environment

Customer Engagement:

• Occasionally interact with customers to gather feedback and enhance the dining experience.

Work Environment

• A fast-paced kitchen environment requiring extended periods of standing and working with heat.
• Must be available to work evenings, weekends, and holidays as per restaurant operations.

• Mobile bill,T/A
• Salary Review: Yearly
• Festival Bonus: 2