Executive Chef

Our mission is to accelerate the progress of the fashion ecosystem. For the brands that make it. For the factories that build it. We are a B2B fashion supply chain company on that path to a billion dollars in sales by 2030, already working with some of the largest brands in fashion, from Inditex in Spain to Next in the UK. We build hard, and we eat together: around 150 of us across two buildings in Dhaka. A lighter breakfast, a full lunch, and dinner for whoever is building late. Buyers and teammates fly in from Europe and North America, and our kitchen is how Dhaka welcomes them. Now we are hiring the Executive Chef who owns all of it: the menus, the health of the food, the guest table, and both kitchens. This is a builder’s seat, not a hotel posting. If feeding people well is the work you love, read on.

READ THIS BEFORE YOU APPLY

We are not hiring another cook, and we are not hiring an ego. We are hiring a scrappy chef with high standards: the person who decides what 150 people eat every day, cooks the Bengali meal a visiting buyer remembers, and keeps it all clean, healthy, and affordable.

A - What you will actually do

• Design the Nitex menu: breakfast, lunch, and late dinners for around 150 people across two buildings. Fresh, healthy, rotating, and affordable, built for people who eat your food every day.
• Cook the guest table: Bengali cuisine and fusion for buyers and teammates visiting from Europe and North America. They should land home still talking about the meal.
• Set the methodology: healthy cooking that keeps flavor, from ingredient choice and oil discipline to waste reduction, taught to both teams until it is habit.
• Run quality control: the same dish, the same standard, in both buildings, every day. You taste before the team eats.
• Lead and train both kitchen teams: raise the craft of every cook and helper you inherit.
• Run a lean operation: sourcing, food cost per plate, waste, cleanliness, and equipment. Free food for 150 people works only if it is efficient, and you keep it that way.
• Experiment: new dishes and new menus, tested on the floor, kept or dropped on the team’s real verdict.

B - Why this seat is different

Most chef careers point at restaurant guests who visit once. Here your diners are colleagues who eat your food every day and tell you the truth about it at the next table, and guests who judge a whole company by one dinner. There is no restaurant bill to hide behind and no banquet brigade coming to save you. This is a scrappy seat with a high ceiling: full ownership, real constraints, and a company that treats food as part of its culture.

THE STANDARD

Clean, hygienic, healthy, tasty, affordable. Food people talk about: at the next desk and on another continent. That is the whole scoreboard, in both buildings, every single day.

B - The kind of track record that fits

The name of the hotel matters less to us than what you personally cooked, created, and taught there:

• Formal culinary training, completed: a culinary institute, or a structured hotel kitchen training program. This one is required.
• Years of professional kitchen experience: hotel, quality restaurant, catering, or corporate dining, with real volume. You have cooked for a hundred or more people at a sitting.
• You have created menus yourself, not only executed them, and you can walk us through one dish by dish: why it worked and what it cost.
• You cook Bengali food with pride and can take it places: fusion that respects the original and lands with an international guest.
• You have trained and led kitchen teams, and can name people who got better under you.
• You run a clean, safe kitchen by habit and can describe your routine without notes.

× Do not apply if

× Your heart is in fine-dining plating and the tasting menu. This is 150 real meals a day, and the art is in making them great.

× You need a five-star budget to cook great food. Our standard is high and our cost per plate is real.

× You cook one cuisine one way and would rather not change.

× You lead kitchens from an office. Both of ours need you in them.

× You see cooks and helpers as staff to command rather than a team to build.

03. SUCCESS, REWARD, AND HOW TO APPLY

What good looks like, how you are paid, and the questions that decide whether we talk.

A - What success looks like

WINDOW - WHAT GOOD LOOKS LIKE

First 90 days

Both kitchens run under one standard. The first new menu cycle is live across breakfast, lunch, and late dinners, with a feedback loop from the team. Food cost per plate is known.

By month 6

A rotating healthy menu system exists on paper and in practice, refreshed with the seasons. Both teams cook the methodology without being reminded. Guests eat Bengali meals they mention when they get home.

End of Year 1

The Nitex kitchen is a system: menus people talk about, costs that stay affordable, guest meals that sell the company, and two teams that hold the standard on your day off.

B - How you are paid

A competitive base, matched to your experience and reviewed on performance.

The bigger reward is the seat itself: full ownership of food for a company of builders, two kitchens and a guest table to make yours, and the freedom to create menus instead of executing someone else’s.

C - How to apply

Do not send a CV alone. Send your CV and short, specific answers to the four questions in the application form. We read the answers first. Vague answers do not move forward.

A NOTE ON HOW WE HIRE

Our process tests mission fit, craft, and mindset in that order, and includes a real work test: you will plan a menu and cook for us in our own kitchen. We would rather hire a builder with a gap than a big title with a settled mindset.