Head/Sous Chef

Job Description

Title: Head/Sous Chef

Company Name: The Courtyard at Park Heights

Vacancy: --

Age: 30 to 40 years

Job Location: Anywhere in Bangladesh

Salary: --

Experience:

• At least 5 years
• The applicants should have experience in the following business area(s): Restaurant

• Diploma in Hotel Management

• Diploma in Culinary & Hotel Management would be an advantage

• At least 5 years
• The applicants should have experience in the following business area(s): Restaurant

• Age 30 to 40 years

• Minimum 5+ years of experience, preferably in 5 Star/fine dining establishments backed by a culinary degree or certificate.
• Proficiency in diverse cuisine styles: Asian fusion dishes are a plus.
• Flexible in work schedules, including weekends and holiday shifts.
• Capable of maintaining confidentiality and catering to a wide range of dietary preferences and restrictions.
• Reliable, deadline-oriented, and able to work well as part of a team.
• Comfortable with technology
• Exceptional professional service with a respectful communication style, alongside understanding boundaries and maintaining discretion.
• Capable of performing a range of physical activities in the kitchen, including lifting up to 30 KGS and distinguishing flavors and aromas accurately.
• Good spatial awareness and ability to move efficiently in the workplace, handling various kitchen tasks with care and consideration.
• Knowledge of Standard sanitation regulations and Food Safety regulation and certification.
• Excellent attention to detail
• Strong interpersonal, organizational and team leadership skills

The Courtyard at Park Heights combines natural light. open spaces, and contemporary architecture with a garden-inspired ambiance. Serving Bengali street foods, coffee, and more. it doubles as an art gallery, where dining. conversation, and creativity flourish beside a serene rock pool.

thecourtyard.com.bd

Overview

• The Courtyard at Park Heights is seeking a proactive, experienced, and strategic culinary leader to join as a Head Chef / Sous Chef. This role is responsible for driving the kitchen`s vision, ensuring exceptional food quality, and leading a high-performing team with creativity and discipline. The position demands a balance of hands-on culinary expertise and strong leadership, overseeing daily operations while fostering innovation, consistency, and guest satisfaction. The ideal candidate will be committed to excellence, cost efficiency, and sustainable growth, shaping a kitchen culture built on integrity, precision, and passion for food.

Roles and Responsibility

• Develop Executional Framework for smooth operations

• Ensure culinary production appropriately connects to the Executional Framework

• Ensure proper culinary standards and techniques are in place for preparation of food items. including production, presentation, and service standards

• Ensure efficient execution and delivery of all culinary products in line with the daily menu

• Create and implement new items for regular and special menu, using seasonal and locally sourced ingredients

• Coordinate with other stakeholder and staff for seamless operation of restaurants, events

• Ability to cater to customization of menu required by event host, corporate clients, special reservations

• Knowledge of creating balanced menu that adhere to healthy eating practice within controlled budget/cost

• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved

• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data

• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and food safety guidelines

• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, food sanitation codes and standards

• Offering positive solutions to problems or issues and be a voice that is part of the decision-making team.

• Overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs

• Interact directly with guests if needed

• Control stock requirements and purchase, periodical inventory check, prevent excessive wastage/spollage

• Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns.

• Attractive compensation package

• Career advancement opportunities

• Festival bonuses

• Mobile and allowances

• And others as per policy