Indian-Bangla Chef

Job Description

Title: Indian-Bangla Chef

Company Name: Hotel Sarina

Vacancy: --

Age: Na

Job Location: Dhaka

Salary: Negotiable

Experience:

• 6 to 8 years
• The applicants should have experience in the following business area(s): Hotel

• 6 to 8 years
• The applicants should have experience in the following business area(s): Hotel

• A minimum of 6 to 8 years of hands-on experience in Indian and Bangladeshi cuisine within high-end restaurants or five-star hotels is essential, with proven capabilities in both traditional and modern cooking techniques.

• The candidate must demonstrate deep knowledge of authentic Indian regional dishes—including North Indian, South Indian, Mughlai—as well as Bengali specialties, with the ability to present them at an elevated standard for an international clientele.

• Experience working in multiple kitchen roles, including banquets and buffet service, is expected, along with a stable work record.

• Previous involvement in food promotions, themed nights, or regional culinary showcases is advantageous.

• Strong communication skills, team leadership, and a passion for culinary authenticity are essential.

• A formal culinary education is a plus but may be substituted with proven skill, creativity, and a strong track record of guest satisfaction and team contribution.

PROFILE OF AN INDIAN-BANGLA CHEF (SOUS CHEF/CHEF DE PARTIE/DEMI CHEF DE PARTIE)

The Indian-Bangla Chef is responsible for leading and managing the preparation of traditional and contemporary Indian and Bengali cuisine in their designated kitchen section. Whether in the capacity of a Sous Chef or Chef de Partie or Demi Chef De Partie, this individual plays a key role in delivering authentic regional flavors while maintaining the highest standards of quality, hygiene, and presentation expected in a five-star hotel. Reporting to the Senior Sous Chef or Executive Chef, the role requires deep culinary knowledge of Indian subcontinental cuisines, excellent team coordination, and the ability to consistently meet guest expectations.

MAIN RESPONSIBILITIES

• Prepare and supervise the production of Indian and Bangla dishes in line with hotel standards, recipes, and presentation requirements.

• Ensure that all mise-en-place is prepared accurately and efficiently for daily operations, including live stations and buffet setups.

• Innovate and contribute ideas to menu development, especially for themed nights, festivals, and regional food promotions.

• Maintain proper hygiene, cleanliness, and sanitation in the assigned section in line with HACCP and safety regulations.

• Monitor food cost, portion control, and inventory levels to reduce waste and meet departmental budgets.

• Supervise, train, and guide junior staff and commis chefs working in the Indian-Bangla section.

• Uphold authenticity in flavors while adapting to guest preferences and dietary requirements where needed.

• Maintain the proper functioning of all kitchen equipment and report any issues promptly to engineering or maintenance teams.

• Participate actively in hotel initiatives such as cultural events, sustainability projects, and interdepartmental collaboration.

• Ensure timely and smooth service of dishes during peak meal periods, banquets, and à la carte service.

• Foster a cooperative and respectful work environment within the team and assist in resolving any operational issues.

• Represent the Indian-Bangla section in food tastings, guest interactions, or chef’s tables as requested by management.

• Maintain a strong commitment to quality control, guest satisfaction, and continual improvement of the kitchen operation.