Culinary Chef

Job Description

Title: Culinary Chef

Company Name: A Renowned Fast Food Chain Restaurant (BFC)

Vacancy: --

Age: Na

Job Location: Anywhere in Bangladesh

Salary: --

Experience:

• 5 to 6 years
• The applicants should have experience in the following business area(s): Garments, Textile, Hotel, Agro based firms (incl. Agro Processing/Seed/GM), Fast Food Shop, Agro based Startup

• Diploma
• Bachelor/Honors

• Diploma/Graduate Certificate in Culinary Arts, Hotel Management, or a related field preferred.

• Relevant professional culinary training./Degree

• Food safety/hygiene certification is an advantage.

• 5 to 6 years
• The applicants should have experience in the following business area(s): Garments, Textile, Hotel, Agro based firms (incl. Agro Processing/Seed/GM), Fast Food Shop, Agro based Startup

• Strong cooking and food-preparation skills

• Knowledge of international/local cuisines

• Menu and recipe development

• Food presentation and plating

• Food safety and hygiene

• Portion and cost control

• Inventory management

• Time management

• Teamwork and communication

Experience:

• 5–6 years of relevant professional experience.

• Experience in restaurant, hotel, catering, or commercial food production preferred.

Job Description:

• Prepare and cook food according to approved recipes, specifications, and presentation standards.

• Maintain consistency in taste, portion size, quality, and appearance.

• Ensure proper preparation of ingredients and mise-en place before service.

• Develop and suggest new dishes, recipes, and menu ideas.

• Maintain appropriate cooking methods, temperatures, and holding standards.

• Follow food safety, hygiene, sanitation, and HACCP procedures.

• Ensure proper storage, labeling, dating, and rotation of ingredients.

• Monitor food quality and freshness throughout preparation and service.

• Minimize cross-contamination and food wastage.

• Maintain a clean, organized, and safe kitchen environment.

• Support food-cost reduction initiatives without compromising quality.

• Work effectively with chefs, kitchen assistants, service teams, and management. Guide junior chefs and kitchen staff when required.

• Support training and development of culinary team members.

• Maintain professional behavior, discipline, and teamwork in the kitchen.

• Participate in menu planning and recipe development.

• Conduct trials and tastings for new products.

• Provide recommendations on ingredients, recipes, presentation, and portion sizes.

• Help maintain recipe cards, preparation standards, and product specifications.