Executive Chef

Job Description

Title: Executive Chef

Company Name: Momo Inn Park & Resort

Vacancy: 1

Age: Na

Job Location: Bogura

Salary: Negotiable

Experience:

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

• Bachelor/Honors

• Bachelor`s Degree. Education qualification can be relaxed for appropriate candidates.

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

• Minimum 8-10 years of professional culinary experience, with at least 3-5 years in an Executive Chef

• Proven experience in menu planning, recipe development, and food presentation

• Strong background in multi-cuisine and banquet operations

• Experience in kitchen leadership, staff training, and performance management

• Hands-on experience with cost control, food costing, inventory, and budgeting

• In-depth knowledge of food safety, hygiene standards, and HACCP

• Experience working in hotels, resorts, or high-volume restaurants

• Ability to manage multiple kitchen outlets and large teams

JOIN THE LEADERS!

Imagine a charming and picturesque Heritage village in the north part of the countryside, surrounded by the spectacular natural beauty. Ex-perience a relaxing, exciting, comfortable stay in Momo Inn with its glamorous hospitality and its unique atmosphere.

• Report to: General Manager

Position Summary:

• The Executive Chef is responsible for overseeing and directing all culinary operations of Momo Inn Park and Resort. This role includes menu planning and development, food production, kitchen organization, staff leadership, quality assurance, and strict adherence to food safety and hygiene standards. The Executive Chef ensures the highest culinary quality, cost efficiency, innova-tion, and consistency while delivering exceptional dining experiences that enhance overall guest satisfaction.

Duties and Responsibilities:

1. Culinary Leadership & Operations

• Oversee all kitchen operations including hot kitchen, cold kitchen, bakery, pastry, and commissary (if applicable).

• Plan and execute high-quality food production for à la carte, buffet, banquets, and special events.

• Maintain consistency in taste, presentation, portion size, and quality.

• Ensure smooth coordination between kitchen and service teams.

2. Menu Planning & Recipe Development

• Develop creative menus based on food trends, seasonality, and customer preferences.

• Create standardized recipes with accurate costing and portion controls.

• Conduct menu engineering in coordination with the F&B Manager.

• Introduce new dishes, promotions, and seasonal offerings.

3. Food Quality & Hygiene Control

• Ensure strict compliance with food safety standards (HACCP, ISO, local regulations).

• Conduct regular inspections of food preparation areas, storage, equipment, and employee hygiene.

• Maintain high kitchen cleanliness and sanitation standards.

• Monitor expiry dates, storage conditions, and food rotation (FIFO/FEFO).

4. Staff Management & Training

• Recruit, train, and supervise chefs, cooks, and kitchen assistants.

• Prepare duty rosters, manage shifts, and assign responsibilities.

• Conduct training on cooking techniques, knife skills, plating, and safety.

• Promote teamwork, discipline, and performance improvement.

5. Financial & Inventory Management

• Prepare kitchen budgets, food cost analysis, and consumption reports.

• Control food cost, reduce wastage, and optimize resource usage.

• Verify purchase requirements, stock levels, and quality of ingredients received.

• Work with procurement to source quality ingredients at competitive prices.

6. Equipment & Maintenance

• Ensure all kitchen equipment (ovens, chillers, grills, freezers) is functional.

• Coordinate with maintenance team for repairs and preventive maintenance schedules.

• Maintain a safe working environment by enforcing safety practices.

7. Coordination & Communication

• Collaborate with F&B Manager, Restaurant Manager, and to plan menus, events, and operations.

• Attend management meetings and contribute to strategic culinary decisions.

• Ensure timely communication regarding menu changes, production planning, and event requirements.

8. Event & Banquet Oversight (if applicable)

• Design banquet menus, costings, and production plans.

• Supervise live cooking stations, buffet setups, and event food presentation.

• Ensure large-scale food production meets quality and timing standards.

• Mobile bill, Medical allowance, Provident fund, Insurance etc.

• Salary Review: Yearly

• Festival Bonus: 3 times (Yearly)