Executive Sous Chef / Chef de Cuisine

Job Description

Title: Executive Sous Chef / Chef de Cuisine

Company Name: Quality Hospitality Limited (Q-HOTEL Dhaka)

Vacancy: --

Age: 30 to 45 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 10 to 15 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Bachelor’s Degree or Diploma in Culinary Arts, Tourism & Hospitality Management or related field from a recognized university / culinary institute.

• 10 to 15 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Age 30 to 45 years

• Minimum 10–15 years of progressive experience in the hospitality industry.

• At least 5 years as Executive Sous Chef / Chef de Cuisine / Senior Sous Chef in an upper-upscale or five-star hotel.

• Pre-opening experience in a five-star / upper-upscale hotel will be considered a strong advantage.

• Experience with international hotel brands in the Dhaka market will be an added advantage.

• Excellent command of MS Office (Word, Excel, PowerPoint).

• Strong knowledge of Culinary Arts, HACCP, Hygiene, Inventory and Manpower Management.

• Excellent financial acumen and food cost control ability.

• Creative menu development and menu engineering skills.

• Well-groomed, organized, focused and detail-oriented with pleasing personality.

• Excellent communication skills in English (written & verbal).

• Strong problem-solving, analytical and leadership abilities.

• Ability to work in a fast-paced environment, mentor teams and remain available on call as per business demands.

• Excellent guest service orientation.

Q Hotel Dhaka – a concern of Quality Hospitality Limited – is an upcoming Five-Star Hotel with Multi-Purpose Office Complex featuring two independent 20-storied towers (built-up area more than 35,000 sqm) located at Purbachal New Town, adjacent to the 300 Feet Express Way. The hotel will feature 152 well-appointed guestrooms & suites (including 2 Presidential Suites), 4 international standard restaurants & lounge, multi-purpose banquet & conference facilities, outdoor heated swimming pool, gymnasium, spa & wellness centre.

The hotel is currently in the pre-opening phase and is expected to commence full operation in Q4 2026. We are looking for a highly skilled, creative and result-oriented culinary professional for the position of Executive Sous Chef / Chef de Cuisine.

Job Responsibilities

• Assist the Executive Chef in the overall management, production, quality consistency, cost control, food safety, hygiene and operational efficiency of all hotel kitchens.

• Take full responsibility for kitchen operations in the absence of the Executive Chef and ensure consistent delivery of high-quality, safe, creative and commercially viable food across all outlets.

• Supervise food production for restaurants, banquets, room service, staff dining and other food operations strictly according to approved recipes, menus, presentation standards and financial targets.

• Lead menu development, menu engineering, seasonal promotions and creative culinary innovations that meet five-star international standards while catering to local and international guest preferences.

• Ensure strict compliance with HACCP, food safety, hygiene and sanitation standards in all kitchen areas.

• Control food cost, wastage, portion control and inventory through effective kitchen management and regular stock checks.

• Manage, train, mentor and motivate the culinary team to maintain high levels of skill, discipline, productivity and teamwork.

• Coordinate closely with F&B service, Stewarding, Purchasing, Banquet and other departments for smooth operations.

• Monitor kitchen equipment, maintain cleanliness and coordinate with Engineering for timely maintenance.

• Assist in pre-opening kitchen set-up, recipe standardization, team training, equipment commissioning and operational readiness.

• Prepare kitchen reports, analyze food cost and recommend continuous improvement measures.

• Perform any other duties assigned by the Executive Chef / General Manager as per business requirements.

• Gratuity
• Lunch Facilities: Partially Subsidize
• Salary Review: Yearly
• Festival Bonus: 2

As Per Hotel Policy.