Executive Chef - Food and Beverage Production

Job Description

Title: Executive Chef - Food and Beverage Production

Company Name: FORTIS GROUP

Vacancy: 1

Age: 35 to 50 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 10 to 11 years
• The applicants should have experience in the following business area(s): Hotel,Group of Companies,Resort

• Professional Chef Course/ Hospitality in catering and cooking.
• Education can be relaxed in terms of an ordinary long time prior track record/experience.

• 10 to 11 years
• The applicants should have experience in the following business area(s): Hotel,Group of Companies,Resort

• Age 35 to 50 years
• Only Male

• At least 10 years of hotel or resort working Experience.     

• The applicants must have work experience in a hotel or a pre-opening hotel property.

Job Context:

The Executive Chef holds a senior leadership role within the Food & Beverage Department and is responsible for overseeing the entire kitchen operation. This includes menu planning, food quality control, staff management, cost control, and ensuring compliance with hygiene and safety standards. The position demands a high level of culinary expertise, creativity, and organizational skills to deliver an exceptional dining experience while maintaining operational efficiency and profitability.

Key Duties and Responsibilities:

Culinary & Operational Management:

• Menu Planning: Developing and planning menus, including creating new recipes, designing plating presentations, and ensuring menu items are profitable and appealing.
• Food Quality & Consistency: Ensuring the promptness, freshness, and quality of dishes, and maintaining consistency in food preparation.
• Inventory & Purchasing: Managing inventory levels, ordering supplies, and negotiating with suppliers to maintain optimal stock and minimise food costs.
• Kitchen Operations: Overseeing the daily operations of the kitchen, ensuring smooth workflow, and coordinating tasks among kitchen staff.
• Sanitation & Safety: Implementing and maintaining health and safety standards, including hygiene policies and equipment cleanliness, and ensuring compliance with food safety regulations.
• Equipment Maintenance: Overseeing repairs of kitchen appliances and ensuring equipment is in good working order.

Staff Management & Training:

• Hiring & Training: Recruiting, hiring, and training kitchen staff, including cooks, food preparation workers, and dishwashers.
• Supervision & Performance: Setting performance standards for staff, supervising their work, and providing guidance and feedback.
• Team Building: Fostering a positive and productive work environment within the kitchen team.

Financial & Administrative Tasks:

• Budgeting & Cost Control: Managing the kitchen budget, monitoring food costs, and implementing strategies to minimize waste and control expenses.
• Administrative Duties: Handling administrative tasks such as scheduling, inventory management, and reporting.
• Collaboration: Collaborating with front-of-house staff, restaurant managers, and other relevant personnel to ensure a seamless dining experience and address customer feedback.

Other Responsibilities:

• Staying Updated: Keeping up-to-date with industry trends, new culinary techniques, and food safety regulations.
• Customer Feedback: Gathering feedback on food and service quality and addressing customer complaints or concerns.
• Marketing & Promotion: Participating in marketing and promotional activities to support the restaurant's overall strategy and growth.

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