Executive Chef (Chef de Cuisine)

Job Description

Title: Executive Chef (Chef de Cuisine)

Company Name: Empyrean Hotel

Vacancy: 1

Age: 35 to 50 years

Job Location: Dhaka (Tejgaon Air Port)

Salary: Negotiable

Experience:

• At least 7 years
• The applicants should have experience in the following business area(s): Hotel

• Diploma in Hotel Management

• At least 7 years
• The applicants should have experience in the following business area(s): Hotel

• Age 35 to 50 years
• Only Male

Key Responsibility:

• Head of the entire kitchen
• Oversees menus, kitchen staff, budgets, food quality, and kitchen operations

Duties & Responsibilities:

• Menu Planning & Development
• Design seasonal and à la carte menus
• Innovate new dishes and revise existing recipes
• Ensure menus meet dietary needs and customer preferences
• Maintain consistency in food quality and presentation

Staff Management

• Hire, train, supervise, and schedule kitchen staff
• Delegate responsibilities to Sous Chefs and station chefs
• Conduct performance evaluations and provide feedback
• Foster a positive and professional kitchen environment

Kitchen Operations

• Oversee daily kitchen activities
• Ensure smooth coordination between different stations
• Implement and maintain kitchen workflow and efficiency
• Monitor preparation and cooking processes

Quality Control

• Ensure food is prepared and served to high standards
• Monitor taste, portion control, and presentation
• Perform regular kitchen inspections

Cost Control & Budgeting

• Manage kitchen budget and food costs
• Minimize waste and optimize inventory usage
• Approve purchase orders and track expenses
• Work with suppliers for quality and pricing

Health & Safety Compliance

• Enforce hygiene and food safety regulations (HACCP, local laws)
• Train staff on safe food handling and kitchen safety
• Ensure cleanliness of kitchen and storage areas

Inventory & Ordering

• Oversee stock levels and ordering of ingredients
• Monitor inventory rotation (FIFO method)
• Collaborate with purchasing team or suppliers

Collaboration & Communication

• Work closely with Food & Beverage Manager and General Manager
• Coordinate with front-of-house for smooth service
• Handle guest feedback and special requests when necessary

Training & Development

• Mentor junior chefs and apprentices
• Organize in-house training and development programs
• Keep up with culinary trends and incorporate them

• Mobile bill
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 2

• Leave encashment

• Monthly Extra Service charge