Vacancy

8

Job Context

  • Chef De Partie (CDP) will be responsible for assisting the Executive chef and Sous chef in a busy hotel kitchen, delivering consistently high-quality food, generating purchase orders, and the highest quality if the ingredients are received, and confirming the strict protocols & procedures.
  • * Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Job Responsibilities

  • 8 Take care of daily food preparation and duties assigned by the Executive chef to meet the standard and quality service.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Executive Chef.
  • Responsible for supervising junior chefs or commies.
  • Able to estimate the daily production needs and check 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 hygiene standards
  • Complete awareness of all menu items, their recipes, methods of production and presentation standards.
  • Train the junior chefs o the restaurant.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and * * controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.

Employment Status

Full-time

Workplace

  • Work at office

Educational Requirements

  • Diploma in Hotel Management, Bachelor degree in any discipline
  • Skills Required: All Rounder in Kitchen

Experience Requirements

  • 10 to 12 year(s)
  • The applicants should have experience in the following area(s):
    Expert in indian food
  • The applicants should have experience in the following business area(s):
    Restaurant

Additional Requirements

  • Age 30 to 40 years
  • Only males are allowed to apply

Job Location

Anywhere in Bangladesh

Salary

    Negotiable

Compensation & Other Benefits

  • Performance bonus
  • Lunch Facilities: Full Subsidize
  • Salary Review: Yearly
  • Festival Bonus: 2