Hotel Sarina is a Five-Star business class hotel located in Banani, Dhaka. We’re just 8 minutes’ drive from the International Airport and a mere five minutes away from the bustling business and diplomatic district. If you have a passion for an accountant engagement, this is an exciting opportunity to grow your career in a fast-paced, innovative environment. Hotel Sarnia is looking for Executive Sous Chef
The Executive Sous Chef is the second-in-command in the kitchen and a key leader in the culinary team. Reporting directly to the Executive Chef, the Executive Sous Chef is responsible for supporting all aspects of kitchen operations, including supervision of kitchen staff, food production, quality control, hygiene standards, and culinary innovation. They are expected to maintain five-star service standards, ensure smooth kitchen operations, and take full command in the absence of the Executive Chef. This position plays a critical role in leading the team, training staff, and consistently elevating the guest dining experience.
Job Responsibilities
- Oversee and supervise all kitchen sections, ensuring consistency in food preparation, taste, quality, and presentation according to hotel standards.
- Assist the Executive Chef in planning and executing new menus, seasonal promotions, and specialty events.
- Lead daily operations of the kitchen, managing the culinary brigade and ensuring proper delegation of tasks across all areas (hot kitchen, pastry, butchery, etc.).
- Monitor food cost, portion control, inventory, and stock rotation, minimizing waste and aligning with budget targets.
- Uphold the highest standards of hygiene and cleanliness in compliance with HACCP and food safety regulations.
- Train, mentor, and develop junior chefs and Chef de Parties, fostering a positive and productive working environment.
- Conduct regular inspections of kitchen areas, equipment, and storage to ensure operational efficiency and safety.
- Handle administrative duties such as scheduling, requisitions, kitchen reports, and supplier coordination in collaboration with the Executive Chef.
- Manage kitchen operations during service, ensuring timely and flawless execution of dishes and buffet setups.
- Assist in staff evaluations, recruitment, and discipline in accordance with HR and departmental policies.
- Act as a role model for professionalism, grooming, punctuality, and work ethics in the kitchen team.
- Take full charge of the kitchen in the absence of the Executive Chef, ensuring seamless service and guest satisfaction.
- Actively participate in hotel initiatives such as sustainability programs, cost-saving projects, and food quality improvement committees.
Employment Status
Work Type
Office Time
- Roaster /Shifting 9.00 Hours
Off DAY
Education
- Graduation /Food Training Certified /Diploma in Culinary
Experience
- A minimum of 8 to 12 years of culinary experience in well-respected, five-star establishments is required, with at least to 5 years in a senior kitchen leadership position.
- The candidate should have a strong foundation across multiple kitchen areas such as hot kitchen, banquets, and fine dining outlets, with demonstrated expertise in food quality, kitchen operations, and staff management.
Cuisine Knowledge (Preferred)
- Indian cuisines: North Indian, South Indian, Mughlai, Punjabi, Coastal, etc.
- Bangla cuisines: Biriyani, Fish curries, bhorta, bhuna, dal, rice dishes, traditional spice usage
- Knowledge of whole spices, spice grinding, and masala preparation
Additional Requirement:
- Male or Female candidates can apply
- Only experienced candidates are encouraged to apply
Additional Requirement Skills:
- Strong interpersonal and communication skills
- Smart appearance and a presentable personality
- Self-driven and result-oriented
- Proficient in Microsoft Office (Word, Excel, PowerPoint)
- Field visit readiness and team working capability
Job Location
Salary
