Experience
- 8 to 15 years
- The applicants should have experience in the following business area(s): Hotel
Education
Diploma / Degree in Culinary Arts or Hospitality Management.
Requirements
- 8 to 15 years
- The applicants should have experience in the following business area(s): Hotel
Additional Requirements
Extensive experience (typically 8–15+ years) in professional kitchens.
The ideal candidate should have:
Advanced cooking techniques and presentation skills.
Menu planning and recipe development.
Knowledge and experience with various type of kitchens, including Western, Middle Eastern, Latin American and Asian kitchens.
Team leadership and staff training.
Cost control and budgeting.
Inventory management.
Ability to create new dishes and menus.
Advance English language skills.
Responsibilities & Context
About the Position
The Netherlands Recreation Centre – Dutch Club Dhaka is looking for a highly independent, creative and experienced Executive Chef to lead our kitchen operations. We are seeking a professional who can independently manage the entire kitchen, organize procurement, maintain food quality and continuously learn and introduce new recipes to enhance our food offerings.
The ideal candidate must be proactive, resourceful, well-organized and capable of working with minimal supervision and maintain the leading status of the Dutch Club with regard to quality, variety and presentation of food in its restaurant.
Duties & Responsibilities
Prepare, cook and serve food as per order.
Set up the kitchen with cooking utensils and equipment (e.g. knives, pans, and kitchen scales).
Ensure all necessary ingredients are available in the kitchen, by proactively searching those.
Delegate tasks to kitchen staff.
Inform serving staff about daily specials.
Ensure appealing plate presentation.
Working on several different orders simultaneously.
Maintain international sanitation, health and safety standards in work areas.
Measure the ingredients required for specific food items being prepared.
Verify cook leaving the kitchen meets the requirements for quality and quantity.
Communicate and work cooperatively with the kitchen team and food-service staff.
Monitor food stock and place orders.
Check the freshness of food and discard out-of-date items.
Experiment with recipes and suggest new ingredients, in line with seasonal availability of goods.
Prepare, season and present meals and dishes in line with members’ orders and requirements.
Be open to further training in areas of weakness and also train all the kitchen staff to raise their level.
Visit the restaurant and bar areas from time to time to gather feedback from members and patrons and discuss it with the F&B Manager and General Manager to exchange views and agree a workable plan.
Perform miscellaneous job-related duties as assigned.
Ensure the HR policy is enforced among the team to prevent any practice such as discrimination, forced/bonded labor, harassment or abuse.
Job Other Benifits
Salary: As per the organization’s policy, salary structure, grading and years of experience & qualifications of the position.
Festival Bonus
Life & Medical Insurance
Provident Fund & Gratuity
Other Benefits Include: