Executive Chef for CHOWS (FDL)

Job Description

Title: Executive Chef for CHOWS (FDL)

Company Name: Agile Minds Solutions Ltd

Vacancy: 1

Age: Na

Job Location: Dhaka (Banani)

Salary: Negotiable

Experience:

• 2 to 6 years
• The applicants should have experience in the following business area(s): Restaurant, Group of Companies

• 2 to 6 years
• The applicants should have experience in the following business area(s): Restaurant, Group of Companies

1. Menu Development and Culinary Innovation:

• Design and curate an exquisite fine dining menu, incorporating seasonal ingredients and modern culinary techniques.

• Innovate new dishes and tasting menus, ensuring alignment with the restaurant`s concept and guest preferences.

• Maintain consistency in taste, presentation, and portion sizes across all dishes.

2. Kitchen Operations & Food Quality Control:

• Oversee all food preparation and kitchen operations to meet the highest standards.

• Ensure food quality, flavor, and presentation meet or exceed guest expectations.

• Implement and maintain standard operating procedures (SOPs) for food safety and hygiene (HACCP standards).

3. Leadership & Team Management:

• Recruit, train, and develop kitchen staff, fostering a culture of teamwork and excellence.

• Supervise and mentor sous chefs, line cooks, and other kitchen staff, ensuring productivity and efficiency.

• Conduct regular staff briefings and training on food safety, techniques, and service expectations.

4. Cost Management & Budgeting:

• Manage kitchen expenses, control food costs, and minimize waste while maintaining food quality.

• Negotiate with suppliers for high-quality ingredients at competitive prices. Monitor inventory levels, order supplies, and ensure proper stock rotation.

5. Hygiene & Safety Compliance:

• Ensure compliance with local food safety regulations, sanitation protocols, and occupational safety standards.

• Conduct regular kitchen inspections and audits to maintain a clean and organized work environment.

• Train staff on proper handling, storage, and disposal of food and kitchen waste.

6. Guest Experience & Collaboration:

• Work closely with front-of-house staff to ensure seamless service and guest satisfaction.

• Engage with guests when necessary, explaining dishes and receiving feedback.

• Participate in special events, tastings, and promotional activities to enhance the restaurant’s reputation.