Vacancy
25
Job Context
- We are looking for some talented Chef de partie or Demi chef de partie to help Head and Sous Chef, culinary team create memorable meals for our restaurant`s patrons. They will be responsible for a specific section of the kitchen, preparing high-quality food that meets the set standard and qualities, and ensuring that your station is sanitary and well-stocked. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.
Job Responsibilities
- Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Maintaining clear communication between the Kitchen and all other Departments.
- The preparation and presentation of the breakfast and lunch buffets ensuring it is adequately stocked and well presented for the duration of the services.
- The preparation and presentation of the café and dinner menus ensuring that all items are reasonably stocked and available.
- Training of team members on section, delegation of tasks to commis and demi chefs - to motivate, coach and team build
- Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels and updating the Head Chef on current stock levels.
- hygiene practices and procedures including temperature checks.
- To work towards the aims of the Kitchen, Resort and Companies To be fully conversant with the Resort's emergency procedures.
Employment Status
Full-time
Workplace
- Work at office
Educational Requirements
- HSC
Experience Requirements
- 4 to 5 year(s)
- The applicants should have experience in the following business area(s):
Amusement Park, Restaurant, Resort, Hotel
Additional Requirements
- Age at most 40 years
- Proven experience in a Chef de Partie & Demi Chef de Partie role
- Excellent use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure
- Knowledge of best cooking practices
- Excellent culinary catering talent
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Job Location
Dhaka, Munshiganj (Gazaria)
Compensation & Other Benefits
- Salary Review: Yearly
- Festival Bonus: 2
- As per company structure