Executive Sous Chef

Job Description

Title: Executive Sous Chef

Company Name: Radisson Blu Dhaka Water Garden

Vacancy: 01

Age: Na

Job Location: Dhaka

Salary: --

Experience: --

Published: 2026-06-14

Application Deadline: 2026-06-21

Education:

Requirements: --

Skills Required:

Additional Requirements:

Responsibilities & Context:

Participates in the development and implementation of business strategies for the hotel which are aligned with RHG’s overall mission, vision values and strategies.

Assists the Executive Chef / F&B Director in managing to meet financial and guest satisfaction goals.

Ensures quality and consistency in the preparation and presentation of menu items.

Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments.

Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef.

Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe.

Maintains product consistency by conducting inspections of seasonings, portion and appearance of food.

Coordinates service with restaurant and banquet operations.

Manages the kitchen operation

Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet.

Complete assigned kitchen projects in a timely and professional manner.

Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines.

Schedules Sous chefs and kitchen staff based upon forecasted volumes.

Supports Food & Beverage Outlets.

Works closely with Executive Chef or Director of Food & Beverage to ensure success banquet and outlets.

Manages Food & Beverage Outlets as needed.

Assists in training restaurant kitchen staff.

Assists in planning and preparation of banquet and off-site events.

Attends banquet meetings concerning event menus and food presentation

Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events.

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.

Provides 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 and teamwork.

Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate

• Medical allowance,Mobile bill,Insurance
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 3

Annual Incentive Bonus (As per Business performance and Individual’s performance)