Executive Chef/ Chef (Flight Catering)

Job Description

Title: Executive Chef/ Chef (Flight Catering)

Company Name: J & Z Group

Vacancy: 2

Age: At least 35 years

Job Location: Dhaka (Uttara)

Salary: Negotiable

Experience:

• 10 to 15 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Catering

• Bachelor/Honors

• Those who have obtained international degree in food chain are preferable.

• 10 to 15 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Catering

• Age At least 35 years
• Only Male

The Executive Chef is responsible for overseeing all aspects of the kitchen operations, ensuring high standards of food preparation, quality, presentation, and service are consistently met. This role also involves leading, training, and motivating the kitchen team to deliver exceptional culinary experiences while adhering to food safety standards and budgetary goals.

Key Responsibilities:

·        Train, develop, and motivate kitchen supervisors and culinary staff to consistently exceed established food preparation and quality standards.

·        Instruct staff in the preparation of dishes following well-defined recipes; continuously explore and implement improvements to cuisine and processes.

·        Demonstrate outstanding leadership by fostering a positive work environment, coaching team members, and maintaining a professional and dedicated management approach.

·        Oversee all day-to-day kitchen operations, ensuring smooth coordination and productivity across all culinary functions.

·        Possess a thorough understanding of each kitchen position to effectively fill in or delegate responsibilities as needed.

·        Set clear performance standards, provide direction, and monitor the performance of all kitchen staff.

·        Lead and influence the team through strong interpersonal and communication skills.

·        Champion sound financial and business practices, demonstrating honesty, integrity, and leading by example.

·        Support exceptional service delivery by ensuring guest satisfaction and building long-term customer loyalty.

·        Communicate effectively with staff to understand guest needs and provide coaching and feedback where required.

·        Delegate appropriately to empower supervisors and team members, encouraging accountability and achievement of defined objectives.

·        Regularly review staffing levels to meet service, operational, and financial requirements.

·        Participate actively in menu development and maintain accurate costing of all dishes offered.

·        Oversee the presentation of food, ensuring high standards and creative, visually appealing displays.

·        Identify and uphold quality standards in ingredients, preparation, and presentation.

·        Ensure strict adherence to food handling, hygiene, and sanitation protocols in line with health regulations.

·        Monitor the condition and functionality of all kitchen equipment, ensuring compliance with safety and health standards.

·        Review guest feedback and comment cards to identify areas for culinary improvement and service enhancement.

·        Coordinate with the purchasing department to procure necessary supplies and services efficiently.

·        Maintain consistency and quality in food production and ensure all kitchen staff follow department standards.

·        Uphold grooming and hygiene standards among all kitchen employees.

·        Ensure all staff maintain current food safety and sanitation certifications.

·        Monitor purchasing, receiving, and storage practices to comply with standards and minimize waste.

·        Engage with guests to gather feedback on food quality, service, and presentation.

·        Respond promptly to guest complaints and take appropriate corrective actions.

·        Maintain quality control across all stages: receiving, storing, preparing, and serving food.

·        Schedule kitchen staff effectively to meet business needs and anticipated demand.

·        Enforce all safety procedures relevant to food preparation and service.

·        Discuss daily food cost and performance reports with kitchen and F&B management.

·        Review and adjust weekly and monthly schedules to align with budget and forecasts.

·        Attend daily meetings and participate in administrative discussions to align kitchen operations with overall hotel goals.

·        Identify training and development needs among kitchen staff; provide mentorship, skills development, and performance coaching.

·        Train culinary team in fundamental cooking techniques and presentation standards; interview and recruit new staff as needed.

·        Conduct frequent quality checks on plated dishes before service to ensure presentation and taste excellence.

·        Perform additional duties as required by hotel management.

·        Administer disciplinary procedures in accordance with hotel policies and standards.

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