Department: Restaurant Our Staff SOP 3.
2-E
Responsible: Department Manager Job Description
Last Updated: April,2018 Page: 1 of 2
JOB DESCRIPTION
Job Title: CHEF
Department: F&B Grade
Level:
Reports to: Operations Manager Responsib KITCHEN
le for:
Substituted
by:
Scope of Kitchen Management
Work:
Professional Responsibilities:
Generic Responsibilities:
Core Values
Work with Passion and Commitment, providing our guests with the
Finest Turkish Hospitality and thereby creating the Most Luxurious
Hotel in the Mediterranean.
Customer Focus
Surpass customer satisfaction (internal or external customers) by
thoroughly understanding their needs, actively seeking customer
feedback, and following up with relevant colleagues to ensure that all
customer requests are delivered completely.
People Focus
Foster effective teamwork within the department and with other
departments through open communication and working together in
cross-departmental projects.
Continuous Learning and Improvement
Actively participate in training programmes to improve skills and
competencies.
Continuously improve standards and processes by participating in
improvement projects or problem-solving teams.
Formulate (come up with) innovative ideas which could improve the
way things are done, by actively studying best practices from other
competitors or successful operations, and sharing ideas with
colleagues and managers to implement new solutions.
Financial
Implement necessary actions to increase profitability (increasing
revenue and/or reducing wastages).
Working Environment and Ethics
Report for duty punctually wearing the correct uniform and name
badge at all times
Cultivate (promote) a healthy working environment by adhering to
standards and procedures supporting health, safety and hygiene.
Abide by all policies, standards and procedures laid down by the
Hotel and Department manuals, constantly keeping up-to-date with
changes and ensuring familiarity at all times.
Maintain a high standard of personal appearance and hygiene at all
times.
Profile Specification:
Criteria Description
Qualification
:
(type)
Skills:
(type)
Experience:
(type and
duration)
Personality
Traits:
(describe)
Explained by: Signature: Date:
Read and Signature: Date:
Accepted by:
Chef’s (Bakery and pastry) Job Circular:
Requirements
Education
Diploma in Culinary Art
Experience
At least 10 years
The applicants should have experience in the following business
area(s): Hotel, Restaurant, Resort, Bakery (Cake, Biscuit, Bread)
Additional Requirements
Age At least 40 years
Proven experience in European-standard pastry and bakery
operations in a similar leadership role, both in premium hotels
and pastry shops, domestically and abroad.
Degree or Diploma in Culinary Arts, with a specialization in Pastry
& Bakery from a recognized institution.
Proven strong leadership, creative flair, and excellent time-
management and organizational skills.
In-depth knowledge of modern pastry trends as well as classical
European techniques.
Experience in food costing, inventory control, and familiarity with
kitchen management software will be considered a strong
advantage.
Responsibilities & Context
We are seeking a highly skilled and innovative Executive Chef (Pastry &
Bakery) to lead and elevate our pastry and bakery operations. This
senior-level culinary professional will be responsible for managing the
full spectrum of dessert and baked goods production, including menu
innovation, recipe development, quality control, and team leadership.
The ideal candidate will bring a passion for excellence, creativity, and a
deep understanding of both classical and contemporary pastry
techniques.
Key Responsibilities:
Menu Development & Recipe Creation: Design and develop
creative dessert, bakery and pastry menus. Create new recipes
aligned with the restaurant’s concept and seasonal themes.
Maintain innovation while upholding taste and quality standards.
Production Management: Oversee daily production of all pastry
and bakery items. Ensure consistency in taste, texture, portion
size, and presentation.
Staff Management: Supervise, train, and lead the pastry and
bakery team. Delegate tasks efficiently and ensure adherence to
health & safety standards.
Quality Control : Conduct regular tastings and implement quality
assurance processes. Monitor final product quality before service
to ensure excellence.
Inventory & Cost Control: Manage inventory levels and ensure
timely ordering of ingredients. Maintain cost control and minimize
wastage to meet budget targets.
Operational Efficiency: Coordinate with chefs and kitchen staff to
ensure seamless kitchen operations. Manage scheduling and
workflow for optimum productivity.
Special Dietary Accommodations: Provide high-quality
alternatives for guests with dietary restrictions or allergies.
Innovate healthy, gluten-free, and allergen-free pastry options
when required.
Training & Development: Mentor junior pastry chefs and bakers.
Foster a culture of continuous learning and team motivation.
Skills & Expertise
Bakery and Pastry
Compensation & Other Benefits (Depends)
Meals
Uniform
Service Charge/Bonus
Laundry
Mobile Bill
Bonuses
Competitive Salary, Duty Meals, Duty Uniform, Service Charge &
Others (if applicable)
Workplace
At the outlet kitchen
Employment Status
Full Time
Job Location
Dhaka
Job Highlights
Competitive Salary
A Dynamic & Professional Work Environment
Opportunities for Career Growth and International Exposure
