Head Chef in Restaurant

Job Description

Title: Head Chef in Restaurant

Company Name: Cluster

Vacancy: --

Age: Na

Job Location: Dhaka (Banani)

Salary: --

Experience:

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

• Bachelor of Business Administration (BBA)
• Diploma in Hotel Management
• HSC

• Diploma in Hotel Management, Higher Secondary

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

• Only Male

• Strong leadership skills with the ability to thrive under pressure in a high-volume environment.
• Commitment to personal and professional development.
• Excellent interpersonal skills, with the ability to work well with the front-of-house team.
• In-depth knowledge of food safety and health regulations.
• Flexible, adaptable, and open to change. 

Skills & Expertise:

• Creative and innovative Efficient time management Health and Safety Strong leadership and team management skill. The ability to work under pressure.

Job Description: We are looking for a highly skilled and experienced Head Chef. This role demands a leader who can maintain high standards of food quality, innovate with new dishes, and ensure an exceptional dining experience for our patrons.

Key Responsibilities:

• Preparing ingredients, cooking, plating, serving, and storing the finished dishes.
• Lead and manage the kitchen team to deliver outstanding dishes.
•  Design and refine the menu, incorporating seasonal ingredients and customer preferences based on 6 seasons, 6 menus as per management instruction.
• Ensure all dishes are prepared, cooked, and presented to the highest standards.
• Maintain rigorous food hygiene and safety protocols.
• Manage kitchen operations, including stock control, portioning, and waste management to optimize profitability with maintain all hygiene issues and the fire safety based on Bangladeshi laws.
• Maintain BSTI standard, Food Safety SOP and Consumer Rights SOP. Zero tolerances in kitchen operations.
• Train and mentor junior kitchen staff, fostering a culture of continuous improvement and excellence.
• Stay current with culinary trends and bring new, commercially viable ideas to the menu.
• Collaborate with management on menu pricing, food costs, and kitchen budget management.
• Oversee the operation of cooking stations, ensuring customer interaction and satisfaction.

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