Executive Chef-Multi-Cuisine

Job Description

Title: Executive Chef-Multi-Cuisine

Company Name: Waterpolo

Vacancy: 1

Age: 35 to 50 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• At least 15 years
• The applicants should have experience in the following business area(s): Restaurant, Resort

• Higher Secondary

• At least 15 years
• The applicants should have experience in the following business area(s): Restaurant, Resort

• Age 35 to 50 years
• Only Male

Desired Skills & Qualifications:

• Proven experience as an Executive Chef or Head Chef in multi-cuisine restaurants/hotels.
• Expertise in Continental, Indian, Chinese, Italian, Mexican, and other global cuisines.
• Strong knowledge of butchery, garde manger, pastry, and live cooking stations.
• Excellent leadership, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.
• Culinary degree/diploma or equivalent professional certification preferred.

We are seeking a highly skilled and dynamic Executive Chef specializing in Multi-Cuisine to lead our culinary team. The ideal candidate should have extensive expertise in Continental, Chinese, Italian, Mexican, and Indian, with a strong focus on live cooking stations, carving, and innovative culinary techniques. This role requires a visionary leader who can maintain exceptional food quality, drive menu innovation, and deliver an outstanding dining experience.

Key Responsibilities:

• Leadership & Team Management: Lead, mentor, and inspire the kitchen brigade to ensure seamless operations and high-performance standards. Foster a collaborative and creative work environment, encouraging skill development and teamwork.

• Menu Development & Innovation: Design, plan, and execute a diverse multi-cuisine menu, incorporating seasonal ingredients and culinary trends. Introduce innovative dishes while maintaining authenticity across different cuisines. Regularly update the menu based on customer feedback, market trends, and profitability analysis.

• Quality & Consistency: Ensure all dishes meet the highest standards of taste, presentation, and portioning. Maintain strict adherence to recipes, cooking techniques, and plating guidelines.

• Kitchen Operations & Efficiency: Oversee all kitchen functions, including food preparation, cooking, and live station performances. Manage inventory, food costing, portion control, and waste reduction to optimize profitability. Ensure compliance with food safety, hygiene, and sanitation standards (HACCP).

• Training & Development: Conduct regular training sessions to upskill junior chefs in various cuisines and modern culinary techniques. Implement SOPs for consistency across all kitchen operations.

• Vendor & Cost Management: Collaborate with procurement to source high-quality ingredients at competitive prices. Monitor kitchen budgets, food costs, and operational expenses to maximize profitability

• Salary Review: Yearly
• Festival Bonus: 2

Accommodation, 3 times Meal, 4 days leave in a month and Service Charge