Sous Chef

Job Description

Title: Sous Chef

Company Name: Quality Hospitality Limited (Q-HOTEL Dhaka)

Vacancy: --

Age: 35 to 50 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 8 to 12 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

Published: 2026-09-21

Application Deadline: 2026-10-21

Education: Diploma or Certificate in Culinary Arts, Professional Cookery, Hotel Management or a related culinary discipline.

Requirements:

• 8 to 12 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

Skills Required: Communication and interpersonal skill,Cost control,Culinery Art,Food and Beverage,Food preparation,Knowledge on ISO and HACCP,Team Leading,Teamwork and Cooperation

Additional Requirements:

• Age 35 to 50 years

• 8–12 years of relevant experience in hotels or restaurants.

• Experience with an international hotel brand will be a strong advantage.

• Pre-opening or post-opening experience in a five-star / upper-upscale hotel will be highly regarded.

• Strong knowledge of international cuisine and modern culinary techniques.

• Experience in à la carte, buffet, banquet and large-volume food production.

• Good knowledge of food costing, portion control, inventory and wastage management.

• Strong understanding of HACCP, food safety, hygiene and sanitation standards.

• Knowledge of menu planning, recipe standardization and kitchen cost control.

• Strong leadership, communication and team-management skills.

• Ability to work effectively under pressure in a high-volume kitchen environment.

• Creative approach to food presentation and menu development.

• Good organizational and problem-solving skills.

• Physically fit and able to work long hours while standing.

• Willingness to work shifts, weekends and public holidays.

Responsibilities & Context:

About the Role
Q HOTEL Dhaka is seeking experienced and passionate Sous Chefs to support the Executive Chef in managing kitchen operations. You will supervise the culinary team, ensure consistent food quality and presentation, maintain food safety standards, control costs and help deliver exceptional culinary experiences that meet five-star hotel standards.

Key Responsibilities

• Assist the Executive Chef in the overall management of kitchen operations.

• Supervise and coordinate the activities of chefs, cooks, commis and kitchen attendants.

• Ensure all food is prepared according to approved recipes, standards and presentation specifications.

• Maintain consistently high standards of food quality, taste, portioning and presentation.

• Assist in menu planning, recipe development and seasonal menu changes.

• Ensure proper mise en place is completed before each service period.

• Coordinate food production with Restaurant, Banquet, Room Service and other F&B outlets.

• Monitor food preparation and service to ensure timely delivery of orders.

• Check food quality, temperature, freshness and presentation before service.

• Ensure proper portion control and minimize food wastage.

• Monitor food costs and assist the Executive Chef in achieving budgetary targets.

• Control the use and storage of food products to minimize spoilage and wastage.

• Conduct regular checks of refrigerators, freezers, dry stores and food preparation areas.

• Ensure proper labeling, dating, storage and rotation of food products using FIFO principles.

• Coordinate with Stores, Purchasing and Receiving regarding food requirements and product quality.

• Assist with daily food requisitions and inventory control.

• Monitor stock levels and report shortages or quality concerns to the Executive Chef.

• Ensure all kitchen equipment is used correctly and maintained in good working condition.

• Report equipment breakdowns and maintenance requirements to Engineering.

• Ensure kitchen work areas are clean, organized and hygienic at all times.

• Enforce HACCP, food safety, sanitation and personal hygiene standards.

• Conduct regular temperature checks and ensure food safety records are properly maintained.

• Ensure proper handling of raw and cooked food to prevent cross-contamination.

• Supervise kitchen opening, service and closing procedures.

• Organize staff assignments and kitchen duty schedules in coordination with the Executive Chef.

• Conduct daily kitchen briefings and communicate menus, functions, VIP requirements and special instructions.

• Train, coach and develop junior culinary team members.

• Monitor staff grooming, attendance, discipline and professional conduct.

• Assist with performance evaluations and identify training requirements.

• Support banquet functions, conferences, special events and VIP arrangements.

• Ensure special dietary requirements and guest allergies are properly communicated and managed.

• Assist the Executive Chef in maintaining kitchen SOPs, recipes and culinary standards.

• Maintain accurate production records, wastage reports and other required documentation.

• Assist with cost-control initiatives and monitor departmental expenses.

• Step in for the Executive Chef in their absence when authorized.

• Maintain professional standards and promote teamwork within the culinary department.

• Perform other duties assigned by the Executive Chef or Director of Food & Beverage.

Job Other Benifits:

Attractive salary and benefits package commensurate with qualifications and experience, plus the opportunity to lead culinary excellence in a prestigious five-star hotel in Dhaka.

Employment Status: Full Time

Job Work Place:

Company Information:

Gender: Both Male and Female can apply

Read Before Apply: Please apply only who are fulfilling all the requirements of this job

Category: Hospitality/ Travel/ Tourism