Loading job details…
Quality Hospitality Limited (Q-HOTEL Dhaka)Verified
Chakrie never asks for money to apply. Report any employer who does.
Bachelor’s Degree or Diploma in Culinary Arts, Tourism & Hospitality Management or related field from a recognized university / culinary institute.
Minimum 10–15 years of progressive experience in the hospitality industry.
At least 5 years as Executive Sous Chef / Chef de Cuisine / Senior Sous Chef in an upper-upscale or five-star hotel.
Pre-opening experience in a five-star / upper-upscale hotel will be considered a strong advantage.
Experience with international hotel brands in the Dhaka market will be an added advantage.
Excellent command of MS Office (Word, Excel, PowerPoint).
Strong knowledge of Culinary Arts, HACCP, Hygiene, Inventory and Manpower Management.
Excellent financial acumen and food cost control ability.
Creative menu development and menu engineering skills.
Well-groomed, organized, focused and detail-oriented with pleasing personality.
Excellent communication skills in English (written & verbal).
Strong problem-solving, analytical and leadership abilities.
Ability to work in a fast-paced environment, mentor teams and remain available on call as per business demands.
Excellent guest service orientation.
Q Hotel Dhaka – a concern of Quality Hospitality Limited – is an upcoming Five-Star Hotel with Multi-Purpose Office Complex featuring two independent 20-storied towers (built-up area more than 35,000 sqm) located at Purbachal New Town, adjacent to the 300 Feet Express Way. The hotel will feature 152 well-appointed guestrooms & suites (including 2 Presidential Suites), 4 international standard restaurants & lounge, multi-purpose banquet & conference facilities, outdoor heated swimming pool, gymnasium, spa & wellness centre.
The hotel is currently in the pre-opening phase and is expected to commence full operation in Q4 2026. We are looking for a highly skilled, creative and result-oriented culinary professional for the position of Executive Sous Chef / Chef de Cuisine.
Job Responsibilities
Assist the Executive Chef in the overall management, production, quality consistency, cost control, food safety, hygiene and operational efficiency of all hotel kitchens.
Take full responsibility for kitchen operations in the absence of the Executive Chef and ensure consistent delivery of high-quality, safe, creative and commercially viable food across all outlets.
Supervise food production for restaurants, banquets, room service, staff dining and other food operations strictly according to approved recipes, menus, presentation standards and financial targets.
Lead menu development, menu engineering, seasonal promotions and creative culinary innovations that meet five-star international standards while catering to local and international guest preferences.
Ensure strict compliance with HACCP, food safety, hygiene and sanitation standards in all kitchen areas.
Control food cost, wastage, portion control and inventory through effective kitchen management and regular stock checks.
Manage, train, mentor and motivate the culinary team to maintain high levels of skill, discipline, productivity and teamwork.
Coordinate closely with F&B service, Stewarding, Purchasing, Banquet and other departments for smooth operations.
Monitor kitchen equipment, maintain cleanliness and coordinate with Engineering for timely maintenance.
Assist in pre-opening kitchen set-up, recipe standardization, team training, equipment commissioning and operational readiness.
Prepare kitchen reports, analyze food cost and recommend continuous improvement measures.
Perform any other duties assigned by the Executive Chef / General Manager as per business requirements.
Work at office
Full time
Dhaka
Applications for this job are handled on the company's own website.
The Hotel is primarily designed to cater International & Local Business Travelers featuring 152 comfortable & well-appointed Guestrooms & Suites, including 2 Presidential Suites. With 4 International Standard Restaurants & Service Lounge where guests will
