Job Description

Key Responsibilities:

• Kitchen Management:
• Supervise and manage kitchen staff, including line cooks, prep cooks, and other kitchen employees.
• Oversee daily kitchen operations and ensure seamless service during meal periods.
• Food Preparation and Quality Control:
• Assist in the preparation and cooking of high-quality meals according to the menu.
• Ensure dishes are prepared to the highest standards of taste, presentation, and timeliness.
• Perform quality checks on ingredients and finished dishes.
• Menu Development:
• Collaborate with the Executive Chef on menu planning and development.
• Assist in creating specials and seasonal dishes that align with the restaurant's theme.
• Inventory and Cost Management:
• Manage food inventory, order supplies, and ensure proper stock rotation to minimize waste.
• Maintain cost control by monitoring portion sizes, reducing food wastage, and optimizing ingredient use.
• Training and Leadership:
• Train, mentor, and motivate kitchen staff to ensure consistent performance and adherence to standards.
• Lead by example, fostering a positive and efficient kitchen environment.
• Health and Safety Compliance:
• Ensure the kitchen complies with health, safety, and hygiene regulations.
• Conduct regular inspections and implement corrective actions when needed.
• Problem Solving and Decision-Making:
• Step in to resolve any issues in the kitchen promptly, including staff disputes, equipment failures, or unexpected shortages.
• Act as the head chef in the absence of the Executive Chef.

Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?35,000.00 per month

Schedule:

• Day shift
• Weekend availability

Experience:

• Sous chef: 1 year (Preferred)
• Star Hotel: 1 year (Preferred)

Language:

• Bengali (Preferred)

Work Location: In person