Category : Hotel/Restaurant Application deadline has been passed!
Jr. Sous Chef- Chinese Specialty
Le Meridien Dhaka

Job Summary

: N/A
Job Nature
: Full Time
: At least 18 year(s)
: At least 5 year(s)
: Both
Job Location
: Anywhere in Bangladesh
Salary Range
: Negotiable
: Oct 20, 2018
: Nov 17, 2018

Job Description / Responsibility

  • To coordinate in detail all food product preparation and productions for your assigned Outlet, to ensure a total smooth running of the operation.
  • To ensure that all set ups and prepared food presentations are up to agreed standards with the Executive Chef.
  • To fully monitor portion control in assigned kitchen area and that par stock are kept at a minimum with daily stock and product turnover, utilizing leftovers where and if possible.
  • To fully supervise all food samplings in all production phases.
  • All new ideas and changes, shall be approved by the Executive Chef prior to implementing.
  • Daily cleanliness checks with the assistant chief steward with feedback to the Executive Chef.
  • It is important to establish a good working environment amongst fellow employees to gain assistance where and when required.
  • To give daily briefing to ensure the communication is filtered down and those (actions are followed up promptly.
  • Communication
  • To ensure that daily, weekly and monthly communication briefings are scheduled and held to pass on important information for staff members
  • To ensure that all major communication meetings are copied to the chef office and details or concerns are followed up immediately.
  • Ensures that hygiene and sanitation issues are followed up immediately and cascaded down to subordinate staff members
  • To ensure that all kitchen areas have and utilize a log book. These must be checked and counter signed daily; any issues to be brought up to the Executive Chef for immediate action.
  • Ensures that all standard recipes are adhered to and that all standard weights and wastage etc. are strictly controlled.
  • Ensure area of concern has established par stock or maintain stock levels at minimum to avoid wastage & misuse.
  • Ensure that budgeted costs are kept in line at all times as per guidelines instructed by the Executive Chef
  • Ensures the highest standards of food hygiene and sanitation in all food preparation areas and kitchens.
  • Ensures that weekly and daily inspections are carried out and reports are submitted to the Executive Chef for follow up purposes.
  • Ensures that the kitchen and stewarding operations in designated area adheres to local health authority regulation.
  • To coordinate with all Chefs on cleanliness of operation and utensils.
  • To ensure that all kitchen and stewarding personnel follow sat standard in grooming, neat short hair, clean fingernails etc.
  • To ensure that in all food contact areas staff is wearing the appropriate uniform, gloves, hair net,face mask.
  • To monitor and follow up on a daily basis together with the chief steward that all equipment is properly sanitized before and after use.
  • Daily Checking of all fridges is essential to ensure that products are turned over and wastage is kept to a minimum.
  • Ensure that training and tasting take place on a weekly basis on all new menus
  • New ideas should be developed through Chefs Table or Group Meetings.
  • New Ideas are to be tested thoroughly and all kitchen staff should actively be involved in achieving the required standards
  • Manning / Staffing
  • To report to the Executive Chef all staff matters of concern or any staffing complaints.
  • To recommend promotions; transfer's staff to various outlets subject to prior approval from the Executive Chef".
  • At any such time the Chef may request staff to work overtime or shift staff to other areas, due to business with the approval of the Executive Chef.
  • Ensure all staffing are scheduled according to business volume.
  • Enhance staff relations to promote high morale and efficiency through having an active interest in the welfare and job satisfaction of each employee
  • Provides clear guidelines and follows up when and where appropriate
  • To ensure that the annual training program is implemented as agreed with the Executive Chef.
  • Actively participate in all training courses to give e sense of being to the staff.
  • To ensure that all staff are trained in using all heavy-duty machinery or any dangerous equipment

Job Nature

Full Time

Educational Requirements

Minimum S.S.C or equivalent education preferred.

Experience Requirements

At least 5 year(s)

Job Requirements

  • Age at least 18 years
  • Both males and females are allowed to apply
  • Has complete knowledge and understanding of all cookery especially in Chinese food.
  • Through understanding of all occupational health and safety issues
  • Understand the needs and direction of the hotel
  • Demonstrate flexibility and high energy level
  • Interpersonal skills, communicator, team player and gives direction
  • Has through knowledge of all food products - local and imported
Gender: Both
Age: At least 18 year(s)

Job Location

Anywhere in Bangladesh

Salary Range


Other Benefits

As per hotel Policy

Job Source Online Job Posting

Application deadline has been passed!