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

 

ApplyNow!