Kitchen Management: 1. Executive Chef (In-Charge) 2. Sous Chef 3. Demi Chef de Partie

Job Description

Title: Kitchen Management: 1. Executive Chef (In-Charge) 2. Sous Chef 3. Demi Chef de Partie

Company Name: JSK Group

Vacancy: --

Age: At least 20 years

Job Location: Dhaka (Motijheel)

Salary: Negotiable

Experience:

Published: 2026-09-17

Application Deadline: 2026-10-17

Education:

Requirements:

Skills Required:

Additional Requirements:

• Age At least 20 years

• Education: Culinary degree or formal certificate from an accredited institute is often preferred.

• Experience: Typically at least 3 years of culinary experience, including proven leadership in a commercial kitchen.

• Core Competencies: Advanced knowledge of culinary techniques, strong communication, problem-solving, and basic financial literacy for budgeting.        

• Skills: Strong expertise in cooking methods, exceptional time management, leadership abilities, and deep knowledge of food safety laws.

Key Responsibilities:

• Culinary Management: Design creative menus, standardize recipes, and oversee food preparation to ensure high quality and presentation.

• Staff Leadership: Hire, train, mentor, and schedule kitchen personnel while fostering teamwork.

• Cost & Inventory Control: Order food supplies, manage inventory, and reduce waste to stay within operating budgets.

• Safety & Sanitation: Enforce strict hygiene laws, health codes, and HACCP food safety regulations.

• Food Preparation: Prep ingredients, cook dishes according to standardized recipes, and manage mise en place (organizing and prepping items before service).

• Station Management: Take charge of the assigned section when the senior Chef de Partie is absent.

Staff Supervision: Guide, assist, and train junior kitchen staff, such as commis chefs.