Head Chef - Pan Asian Cuisine

Job Description

Title: Head Chef - Pan Asian Cuisine

Company Name: Tu Do Restaurant & Cafe

Vacancy: 1

Age: 28 to 40 years

Job Location: Dhaka (Banani)

Salary: Tk. 60000 - 90000 (Monthly)

Experience:

• 5 to 7 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Catering

• Diploma in Hotel Management
• Bachelor/Honors

• Culinary Arts degree or equivalent professional training. Advanced certifications in food safety and kitchen management are a plus.

• 5 to 7 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Catering

• Age 28 to 40 years

• Experience: Minimum of 5-7 years of experience as a Chef in high-end Pan Asian or fine dining restaurants, with at least 3 years in a leadership role.
• Skills: Exceptional culinary skills with a strong focus on Pan Asian cuisine. Proven ability to create visually stunning and delectable dishes. Excellent leadership, communication, and organizational skills.
• Creativity: Demonstrated creativity in menu design, food plating, and presentation. Ability to innovate and adapt to evolving culinary trends.
• Leadership: Strong ability to lead and inspire a team, manage kitchen operations efficiently, and maintain high standards of performance and morale.

Tu Do Restaurant is an upscale Pan Asian restaurant located in the heart of Banani, Dhaka. Our vision is to offer an exceptional dining experience through innovative menu designs, elegant food plating, and unparalleled service. We are seeking a highly skilled and creative Head Chef to lead our kitchen team and elevate our restaurant’s culinary offerings to new heights.

Key Responsibilities:

• Menu Development: Design and create a dynamic and innovative menu that showcases a variety of Pan Asian cuisines, including but not limited to Chinese, Japanese, Thai, and Vietnamese dishes. Adapt and evolve the menu based on seasonal ingredients, customer feedback, and industry trends.

• Food Plating & Presentation: Ensure that all dishes are presented with high aesthetic standards, reflecting the fine dining experience Tu Do aims to offer. Develop and refine plating techniques to enhance visual appeal and overall dining experience.

• Kitchen Management: Oversee the daily operations of the kitchen, including managing kitchen staff, inventory control, and maintaining high standards of cleanliness and organization. Train and mentor kitchen staff to uphold quality and consistency.

• Quality Control: Ensure that all dishes meet the restaurant's quality standards in terms of taste, texture, and presentation. Conduct regular taste tests and quality checks.

• Supplier Relationships: Build and maintain strong relationships with suppliers to source high-quality ingredients. Negotiate contracts and manage inventory to minimize waste and control costs.

• Innovation & Trends: Stay updated with the latest culinary trends and techniques. Incorporate new ideas into the menu and operations to keep Tu Do at the forefront of the dining scene.

• Health & Safety Compliance: Ensure compliance with health, safety, and hygiene regulations. Implement and monitor kitchen protocols to maintain a safe and sanitary working environment.

• Mobile bill
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 2

Service Charge will be provided as per company policy.