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Type of Job

Full Time Contract

Published Date

30 October 2021 at 23:00:00

About the job

The Executive Sous Chef is responsible for all aspects of the kitchen operation such as menu plans, recipes, financial responsibility, portion and inventory control, food quality/ plating, and staff supervision including maintaining and developing SOP. The Executive Sous Chef provides training and plays a hands-on role within the kitchen as well as during banqueting events. The Executive Sous Chef is in charge of food preparation, drive menu design & creativity. He/she is responsible for growing and developing the product and profitability of all food services. The Executive Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under supervision are focused and demonstrating a guest focussed attitude and culture. This role is ideal for experienced chefs who are driven, passionate, looking to step up to a challenge and making a name of themselves.

Major Responsibilities :

  • Fully understands latest market trends and needs of local as well as international guests and to prepare and develop menus to reflect those needs.

  • Responsible to check quality standards and presentation of dishes going out for service

  • Able to make dish recommendations including costing to Management team

  • To ensure that guests are always receiving an exceptional dining experience representing true value for money.

  • Interacts with guests to obtain feedback on product quality and service levels.

  • Responds to and handles guest problems and complaints.

  • To be aware of all financial budgets and goals.

  • Ensure that all recipes and are accurately costed and profitable and reviewed regularly.

  • Ensure that all food items are prepared as per recipe cards whilst maintaining portion control and minimizing waste.

  • Ensure that food stock levels within the F&B department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

  • Ensure Food Hygiene & Safety is maintained by the team

  • Ensure chefs are always in clean tidy uniforms and are always presentable to be in guest view.

  • Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

  • Creative menu planning and correct food preparation for each outlet including banquet.

  • To work in close conjunction with management team and Restaurant Manager to deliver goals of each service (All Day Dining restaurant, Cafe 47, Charcoal BBQ, Banquet, In-Room Dining, Food Delivery )

  • Checking all food products received from suppliers are of the required standard and quality and that they are stored and rotated correctly.

  • Someone confident in using computer to plan and manage their work

  • Create a positive and motivated attitude among all kitchen team staff.

  • We are looking for an experienced chef who can lead by example and nurture the team


  • Culinary Certificate or Degree by an accredited culinary school preferred

  • Level 2/3 Food Safety & Hygiene Certification

  • 7-10 years’ experience in an professional busy kitchen and restaurant environment

  • Professional appearance and manner, good character to work in a fast-paced team

  • Positive, honest, and energetic work ethic

Skills, and Abilities

  • Strong communication skills

  • Strong leadership skills, ability to motivate teams to produce consistently great food

  • Excellent culinary arts/ plating skills

  • Passion for good food, local ingredients and quality customer experiences

  • Good knowledge of local Bangladeshi/Indian dishes as well as Thai/Chinese/Japanese, Continental. Dessert and Patisserie is a plus.

  • Good menu selection and costing skills

  • Can use MS Word & Excel

  • Able to deliver and exceed the expectations diner


Compensation & Other Benefits

  • Base salary (negotiable) - reviewed annually

  • Additional discretionary pay (Festival Bonus,  annual performance bonus determinned by MD)

  • Flexible 5 or 6 day working week

  • Fully subsidised meals on shifts

  • Annual paid holidays (get one extra holiday for each year of service)

  • Discounted Group Medical Benefits

  • Be part of a growing company

About US

Sky City Hotel is an award winning international hotel run by a British-Bangladeshi joint venture company. Since its opening few years ago it has consecutively won awards from recognised international industry bodies. As the company continues to grow, we are looking for talented individuals who are passionate and can add value to the company by contributing to its development into a strong market leading brand.

How to apply

Please send your CV and your portfolio (photos of your food):

In your email subject please add the Job Title

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