Executive Chef

Job Description

Title: Executive Chef

Company Name: Unique Hotel & Resorts Ltd (The Westin Dhaka)

Vacancy: 01

Age: Na

Job Location: Dhaka

Salary: Negotiable

Experience: --

Published: 2026-08-31

Application Deadline: 2026-09-12

Education:

Requirements: --

Skills Required:

Additional Requirements:

Responsibilities & Context:

Job Context

Leads daily kitchen operations, ensuring high standards of food quality, safety, sanitation, service, and cost control. Supervises, trains, and develops the culinary team while maintaining proper staffing and operational efficiency. Oversees food preparation, inventory, purchasing, equipment, and compliance with company standards. Supports guest satisfaction by delivering consistent food quality and exceptional service while driving teamwork, performance, and continuous improvement.

Job Responsibilities

Leading Kitchen Operations for Property
• Leads the kitchen team and daily operations.
• Sets standards, delegates responsibilities, and monitors performance.
• Ensures proper staffing and kitchen coverage.
• Demonstrates leadership, integrity, communication, and sound business judgment.
• Builds teamwork, trust, and a positive work environment.
• Ensures policies and procedures are followed fairly.
• Encourages employee feedback and addresses concerns.
• Supervises food preparation and kitchen activities.
• Trains staff on cooking techniques and equipment.

Setting and Maintaining Goals for Culinary Function and Activities
• Sets culinary, performance, budget, and team goals.
• Manages purchasing, receiving, food costs, supplies, and equipment.
• Monitors food safety procedures and brand standards.
• Participates in budgeting and financial planning.

Ensuring Culinary Standards and Responsibilities are Met
• Supports menu development and culinary standards.
• Ensures food quality, taste, presentation, and consistency.
• Maintains proper food handling, temperature, sanitation, and storage standards.
• Ensures food safety certifications and inventory standards are maintained.
• Prepares and cooks food for daily service and special functions.

Ensuring Exceptional Customer Service
• Ensures service meets or exceeds guest expectations.
• Understands guest needs and coaches employees to improve service.
• Maintains quality, hospitality, and service standards.
• Interacts with guests and responds to feedback and complaints.
• Empowers and trains employees to provide excellent customer service.
• Reviews guest satisfaction results and identifies improvements.

MANAGEMENT COMPETENCIES

Leadership
• Adaptability – Manages change and adjusts priorities effectively.
• Communication – Communicates clearly and listens actively.
• Problem Solving and Decision Making – Evaluates information and implements solutions.
• Professional Demeanor – Demonstrates confidence, professionalism, and company values.

Managing Execution
• Building and Contributing to Teams – Promotes teamwork and collaboration.
• Driving for Results – Guides the team toward achieving goals.
• Planning and Organizing – Plans and prioritizes work effectively.

Building Relationships
• Coworker Relationships – Builds positive working relationships.
• Customer Relationships – Understands and responds to guest needs.
• Global Mindset – Values diversity and different perspectives.

Generating Talent and Organizational Capability
• Organizational Capability – Improves processes to support business goals.
• Talent Management – Coaches and develops employee skills.

Learning and Applying Professional Expertise
• Applied Learning – Continuously develops professional knowledge and skills.
• Technical Acumen – Applies culinary knowledge and skills to manage kitchen operations.
• Basic Cookery – Knowledge of cooking techniques, recipes, and food preparation.
• Food Production and Presentation – Knowledge of food preparation, presentation, handling, and sanitation.
• Cooking – Ability to prepare and present food using proper techniques and equipment.
• Emergency Procedures – Knowledge of emergency, first aid, safety, and reporting procedures.
• Food Storage and Rotation – Knowledge of proper storage, labeling, temperatures, and FIFO.
• Food and Beverage Sanitation – Knowledge of kitchen cleaning, sanitation, and equipment care.
• Food Handling – Knowledge of safe food handling and preparation.
• Kitchen Maintenance – Knowledge of kitchen cleanliness and maintenance.
• Kitchen Tools and Equipment – Ability to safely use and maintain kitchen equipment.
• Cleaning the Kitchen – Ability to safely clean and maintain kitchen areas and equipment.
• Supply Storage – Knowledge of proper storage for kitchen supplies and equipment.
• Purchasing and Materials Management – Knowledge of purchasing, vendors, requisitions, and inventory.
• Basic Competencies – Fundamental skills for daily work activities.
• Basic Computer Skills – Ability to use basic computer software and hardware.
• Reading Comprehension – Understands work-related written information.
• Writing – Communicates effectively in writing.

• Provident fund,Medical allowance,Mobile bill,Gratuity,Insurance
• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

As per company policy