Pan Pacific Sonargaon Dhaka, the finest 5-Star Hotel in Beautiful Bangladesh, is being operated by Pan Pacific Hotels Group, Singapore and a member of the Global Hotel Alliance encompassing over 450 upscale and luxury hotels & resorts in different countries.
Number of Position
:
1
Employment Type
:
Full Time
Job Location
:
Dhaka
Educational Requirement
:
Diploma, HSC
Other Requirement
:
Minimum 12 years of experience in Kitchen Section with at least 05 (five) years as Sous Chef/Executive Chef in a leading 5 Star Hotel. Overseas experience holders who have worked in top hospitality brands will get preference.
Certification in International Food Safety Standard (e.g. HACCP, GFSI, FSMS) will get preference.
Should have vast experience in International Cuisine and preparation of food particularly Bangladeshi, American, Arabian, Chinese, European, Indian and Continental Dishes.
Maximum 50 (Fifty) years of age as of last date of submitting the application.
Age & Experience limit may be relaxed for extraordinary candidates as per the discretion of the Management.
Presentable personality, well groomed, courteous and excellent inter-personal relationship skills.
Strong Succession Planning skills as well as developing the Talents.
Commendable documented communications proficiency both in spoken & written English and Bangla.
Other language proficiency will be counted as an added advantage.
Should possess strong networking capability, entertaining clients, ability to plan ahead and ready to work under pressure.
Familiar with MS Office package and Internet Browsing.
Strong Leadership skills & administrative capabilities required to run the Kitchen activities smoothly.
Should have a “Can Do Attitude”.
Ready to work extra hours irrespective of Duty schedule based on emergency situations.
Experience
:
At least 12 years
Responsibilities
:
Pan Pacific Sonargaon Dhaka, a 5-Star Hotel in Dhaka, Bangladesh; is being operated by Pan Pacific Hotels Group, Singapore and a member of the Global Hotel Alliance encompassing over 450 upscale and luxury hotels & resorts globally.We are inviting application for the position of Executive Chef in the Food & Beverage-Kitchen Department. The candidate must fulfill the following criteria to qualify for the position:Responsibility:
Executive Chef shall be the sole responsible for the overall operations of the F&B-Kitchen Department as well as lead the Kitchen Team of the Hotel. The incumbent has to perform the following duties but not limited to, as follows:
Manage & Monitor activities of all Associates in the Food & Beverage - Kitchen & Food Production Department such as standard of service excellence, policies & procedures, training and correcting wherever it is needed.
Ensures that food cost is kept under budgeted monthly target and develops operational plans for the Culinary Service Management team to follow so that the entire team works in synchronization to the cost control policies.
Develops attractive menus and creates standard recipe cards with pictures according to the F&B departments policy.
Develop & propose carefully crafted, thematic or general menus according to requirement of the of target market and are in line with the operating concept for the outlet.
Make sure that all machines, kitchen equipment and utensils are clean and in well working condition at all times. Checks all areas assigned to him in regards to sanitation and hygiene contamination of any kind. Maintain rules & regulations of fire safety at work place.
Takes active participation in yearly F&B CAPEX planning and procurement process in coordination with F&B Team.
Control costs by minimizing spoilage, utilizing food surpluses and portion controls. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses.
Help Food & Beverage In-Charge to direct, control and coordinate activities of all Chefs and kitchen associates, engaged them in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times.
Direct, control and coordinate the activities of all team members, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times.
Supervises the culinary service team’s roster management, leave planning and proper utilization of manpower as per business pattern with Sous Chefs and Culinary Service Coordinator.
Works together with stewarding, outlets and culinary team to provide creative and decorated food displays at F&B outlets and Banquet events as per international standard.
Plan and implementation effective skills and communication training programs in conjunction with the L&D Team and Departmental Trainers.
Prepare Annual plans, manpower plans, budget and project administrations that are aligned with the Pan Pacific Vision, Purpose & Values.
Develops and updates the exhibiting Kitchen Operations Manual and distributes the relevant information to all levels of the Culinary Service and Stewarding staff assigned under him/her.
Apply Instruction
Email your CV
Send your CV to the given email careers.ppdac@panpacific.com
