Executive Chef

Job Description

Title: Executive Chef

Company Name: Radisson Blu Dhaka Water Garden

Vacancy: 01

Age: 35 to 45 years

Job Location: Anywhere in Bangladesh

Salary: Negotiable

Experience:

Published: 2026-09-29

Application Deadline: 2026-10-15

Education:

• Bachelor's or Associate's Degree in Culinary Arts.

• Diploma or certificate from a globally recognized culinary institution is an added advantage.

• Additional coursework or degrees in business administration, food cost accounting, or human resources are a distinct advantage.

• Age 35 to 45 years

• Bachelor's or Associate's Degree in Culinary Arts.

• Diploma or certificate from a globally recognized culinary institution is an added advantage.

• Additional coursework or degrees in business administration, food cost accounting, or human resources are a distinct advantage. Required Certifications

• HACCP Certification.

• Food Safety Level 2 or Level 3 qualification.

• Food Safety & Hygiene Supervisor Certification (e.g., ServSafe Manager (From USA), Royal Society for Public Health (RSPH) Level 3, or equivalent) is highly appreciable.

• Leadership and kitchen management workshop certifications are a plus. Experience Requirements

• Minimum 7–10 years of progressive culinary experience in an international 5 star hotel chain’s professional kitchen environments.

• At least 3–5 years in a senior management role (Executive Chef, Head Chef, or equivalent) at an international 5-star hotel chain.

• Proven track record in multi-outlet culinary operations (banquets, fine dining, room service).

• Demonstrated success in menu development, kitchen P&L management, and executive leadership.

• International staging, cross-cultural kitchen experience, or training under a Michelin-starred chef is highly prized.

• Experience working through the kitchen hierarchy (commis → sous chef) is considered essential to understand all operations. Communication & Soft Skills

• Clear, effective communication with kitchen staff, front-of-house teams, and senior management.

• Ability to work in high-pressure, fast-paced environments while maintaining composure and standards.

• Creative thinking with a keen eye for detail, aesthetics, and presentation.

• Problem-solving mindset — ability to handle last-minute challenges and adapt to unexpected situations.

• Fluency in English; additional language skills are a plus at a multicultural guest and team environments.

• Good computer literacy in MS Office and knowledge in Material Control (MC)

Role Summary

The Executive Chef is the creative force and operational backbone of the entire culinary program. This is a hybrid leadership role — responsible for delivering outstanding dining experiences across all to achieve Food & Beverage revenue, profit and customer satisfaction goals by developing and implementing the menus and overseeing operation of the kitchens.

AREAS OF RESPONSIBILITY

1. Culinary Skills, Leadership & Menu Development

• Exceptional hands-on culinary technique with mastery across multiple international cuisines.

• Deep knowledge of ingredients, flavor combinations, and gastronomic presentation.

• Ability to design recipes, develop new dishes, and engineer menus for both creativity and profitability.

• Understanding of dietary requirements, allergen management, and nutritional considerations.

• Oversee all kitchen operations across multiple outlets (fine dining, banquets, room service, casual dining), ensuring consistency and excellence at every service.

• Design, develop, and execute seasonal menus that reflect creativity, local and global sourcing, and evolving guest expectations.

• Create innovative dishes that align with the restaurant's theme and keep guests returning.

• Maintain rigorous standards for taste, texture, plating, and presentation across all dishes.

• Experiment with new ingredients, techniques, and culinary trends to keep the menu fresh and competitive.

• Collaborate with the F&B Director on special events, themed promotions, and new concept development.

• Lead daily pre-service briefings and conduct post-service reviews with the culinary team.

2. Quality Control & Food Safety

• Taste, review, and approve all dishes before they leave the kitchen to ensure consistency.

• Ensure full compliance with local food safety regulations, HACCP standards, and hygiene protocols.

• Conduct regular kitchen audits, equipment checks, and sanitation inspections.

• Maintain accurate food safety records, temperature logs, and allergen documentation.

• Lead and participate in health and safety training programs for all kitchen staff.

• Ensure all ingredients meet hygiene and safety standards at every stage of preparation.

3. Innovation & Brand Representation

• Stay abreast of global culinary trends, emerging ingredients, and dining concepts.

• Represent the culinary brand at external events, media engagements, and industry forums.

• Drive the restaurant's reputation through consistent excellence and creative leadership.

• Maintain awareness of competitor offerings and industry benchmark standards.

4. Financial Management & Cost Control

• Manage food costs, monitor wastage, and consistently achieve budgeted cost-of-goods targets.

• Work with procurement to negotiate supplier contracts and source premium ingredients cost-effectively.

• Analyze menu profitability and adjust offerings to maximize contribution margins.

• Track inventory levels, manage stock, and liaise with the department concerned for maintaining smooth supply chain.

• Prepare and manage the kitchen departmental budget in partnership with senior management.

• Apply menu engineering principles to balance creativity with commercial performance.

5. Cross-Departmental Collaboration

• Work closely with finance, procurement, and front-of-house service teams to ensure smooth operations.

• Collaborate with marketing on food photography, social media content, and promotional campaigns.

• Coordinate with the events team to deliver exceptional banquet and catering experiences.

• Liaise with HR on kitchen recruitment, disciplinary matters, and staff welfare.

6. Team Management & Development

• Assist People & Culture (P&C) department in recruitment, on-board, training, and act as an effective mentor for the team members of all levels and staff kitchen for high-performance.

• Build a positive kitchen culture rooted in accountability, respect, and culinary passion.

• Conduct regular performance appraisals and develop individual growth plans for team members provide employees with on-going feedback.

• Manage shift scheduling, rosters, and staffing levels to optimize labor efficiency.

• Handle conflict resolution and maintain a harmonious, productive team environment.

• Motivate and inspire the team during high-pressure service periods.

• Train, develop and control the internship trainees for branding and high reputation in the market.

• Timely participation in different webinars, internal/external training for service excellence and motivate and train team members for professional growth.

• Drives employee engagement through the creation and implementation of departmental action plans.

Creates 100% guest satisfaction by providing the Yes I Can! Experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations.  Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! Service and teamwork

• Communicates and reinforces the vision for Yes I Can! service to employees

• Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis

• Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

• Provides employees with the tools, training and environment they need to deliver Yes I Can! Service.

Adheres to Hotel Policies and Procedures

• Attends work on time as scheduled

• Follows hotel grooming and hygiene standards

• Minimises safety hazards by following all safety rules and procedures

• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate

• All the time project and maintain a favourable image of the hotel to the public.