Head Chef Required

1. Lead and actively participate in daily lunch and dinner preparation. 2. Prepare authentic Bangladeshi dishes: rice, chicken, beef, fish, eggs, dal, vegetables and bhorta. 3. Organize large-batch cooking, reaching approximately 150 meals daily as operations grow. 4. Follow standardized recipes and maintain consistent taste, quality and portions. 5. Organize kitchen workflows to meet production and dispatch deadlines. 6. Maintain food safety, hygiene, proper storage and kitchen cleanliness. 7. Supervise, train and assign duties to kitchen staff. 8. Control ingredient usage, reduce waste and support food cost management. 9. Coordinate with the Operations Manager on production needs and kitchen performance. 10. Support menu development and recipe improvements.

Strong practical cooking skills in authentic Bangladeshi cuisine. Ability to cook in large quantities while maintaining consistent quality. Experience in commercial kitchens, catering or bulk meal production is an advantage. - Good knowledge of food hygiene, safe handling and storage. - Ability to lead a small kitchen team and delegate tasks. - Strong time management, organization and problem-solving skills. - Willingness to follow standardized recipes and structured procedures. - Responsible, punctual and able to meet lunch and dinner production deadlines.

- At least 3 years of relevant professional cooking experience preferred. - No formal culinary qualification is mandatory; practical skills and relevant experience will be prioritized. - Culinary education or professional training is an advantage. - Experienced Senior Cooks, Sous Chefs and Kitchen Supervisors ready for a leadership role are encouraged to apply.