Kitchen Manager

Job Description

Title: Kitchen Manager

Company Name: Masterchef Subrat Ali

Vacancy: 1

Age: 25 to 50 years

Job Location: Dhaka, Dhaka (Wari)

Salary: Tk. 25000 (Monthly)

Experience:

• At least 3 years
• The applicants should have experience in the following business area(s): Restaurant, Catering

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

• At least 3 years
• The applicants should have experience in the following business area(s): Restaurant, Catering

• Age 25 to 50 years

Education: High school diploma or equivalent required; a degree in Hospitality Management, Culinary Arts, or Business is a major plus but can be subbed for excellent, proven floor experience.

Are you a culinary leader who thrives in the heat of a busy service? Do you have the business savvy to keep the front-of-house humming and the back-of-house profitable? We are looking for a high-energy, organized Kitchen & Restaurant Manager to take the helm of our floor and kitchen operations.

This isn't just a "sit in the office" role—we need a hands-on leader who can mentor a diverse team, obsess over guest experience, and maintain a gold standard for food quality and safety.

The Role at a Glance

• Total Oversight: You’ll be the bridge between the kitchen and the dining room, ensuring seamless communication and flow.

• Team Leadership: Hiring, training, and scheduling for both FOH and BOH staff.

• Quality Control: Maintaining high standards for plating, taste, and food safety (HACCP/Health Dept compliance).

• Financial Stewardship: Managing inventory, labor costs, and COGS to hit monthly P&L targets.

What You’ll Be Doing

• Daily Operations: Leading pre-shift meetings, managing floor volume during peak hours, and troubleshooting any "kitchen fires" (literal or figurative).

• Inventory & Vendor Management: Ordering supplies, negotiating with vendors, and conducting weekly inventory counts.

• Culture Building: Fostering a positive, "one team" environment where staff feel supported and guests feel like VIPs.

• Compliance: Ensuring the facility meets all health, safety, and liquor licensing regulations.

Who You Are

• Experienced: You have 3+ years in a management role within a high-volume restaurant.

• Multi-Lingual (Kitchen/Floor): You speak the language of line cooks (prep lists, tickets, stations) and the language of servers (upselling, hospitality, POS).

• Problem Solver: You stay cool under pressure and can flip a negative guest experience into a 5-star review.

• Tech Savvy: Comfortable with POS systems, scheduling software, and Excel.

• Lunch Facilities: Full Subsidize
• Festival Bonus: 1