DuSai Hotel & Resorts Limited is the first international standard five star category resort in Bangladesh. The 65 rooms, suites and villas resort is situated on 15 acres of hilly land in Maulvibazar District.
Number of Position
:
1
Employment Type
:
Full Time
Age
:
35 to 45 years
Gender
:
Job Location
:
Moulvibazar, Sylhet
Salary
:
Negotiable
Educational Requirement
:
HSC
Other Requirement
:
Age 35 to 45 years
Minimum of 3–5 years of experience in a high-volume, fast-paced kitchen environment, with at least 1–2 years in a supervisory or sous chef role in renowned Hotels.
Strong leadership, communication, and organizational skills.
In-depth knowledge of kitchen operations, including food safety and sanitation standards.
Ability to work flexible hours, including nights, weekends, and holidays.
Proficiency in food costing, inventory control, and kitchen software is a plus.
Experienced on multicuisine
The candidate must possess excellent written and verbal communication skills, must be self-motivated, organized and multilingual skills are preferred.
Excellent command of proper spoken English is a pre requisite.
APPLICANTS WITHOUT PRIOR 4/5 STAR HOTEL EXPERIENCE IN SIMILAR POSITION WILL NOT BE SHORTLISTED AND POSSIBLY REJECTED.
Proficient in MS Office.
Experience
:
At least 10 years
Responsibilities
:
Job Summary:The Executive Sous Chef shall be responsible for all aspects of leading and managing the kitchen and kitchen personnel, ensuring the quality preparation and presentation of all menu items and proper handling/storage of all food items in accordance with international standards and sanitation/health regulations. He shall coordinate the purchase of all food items, develop new menus and maintain approved food and labor costs.Responsibilities:
Assist the Executive Chef in all aspects of kitchen operations, including planning, organizing, and executing high-quality menus.
Supervise and coordinate the activities of kitchen staff, including line cooks, prep cooks, and dishwashers.
Ensure all food is prepared to the highest standards of quality and presentation.
Monitor inventory levels; assist with purchasing and receiving to control food cost and minimize waste.
Maintain a safe, clean, and organized kitchen that meets all health and safety regulations.
Train, mentor, and develop kitchen staff, fostering a culture of teamwork and excellence.
Lead the kitchen in the absence of the Executive Chef, ensuring continuity of operations.
Assist in menu planning, costing, and recipe development in line with industry practice / Standard.
Plan and execute food preparation for each meal period / event based on standard recipe for each item and number of guests to be served, to keep the food cost in control and minimize wastage.
Work closely with front-of-house management to ensure timely and effective food service.
Manage kitchen scheduling and ensure adequate coverage during service periods.
Monitor equipment maintenance and request repairs when necessary.
Requires handling sharp tools, hot surfaces, and working with others in a collaborative but often high-pressure atmosphere.
Apply Instruction
Candidates satisfying the job requirements are requested to apply with detailed resume along with recent passport size color photograph through mail or online.
Only short listed candidates will be invited for interview.
Photograph MUST BE enclosed with the resume.
Email your CV
Send your CV to the given email hrm@dusairesorts.com
