BD Hotel Sleep Inn

Sous Chef (Banquet)

No. of Vacancy: 05


  • Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel's overall mission, vision, values and strategies.
  • Implement strategies for the kitchen that support achievement of the catering department's goals.
  • Monitor status regularly and adjust strategies as appropriate.
  • Create an environment for employees aligned with the culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision of the hotel to employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer's perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create luxury for the senses by managing the food preparation for a fine restaurant catering experience.
  • Work with Executive Chef to develop the catering menu.
  • Ensure adherence to company standards of food quality.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly.
  • Ensure unused food is stored properly to minimize waste and maximize quality.
  • Recruit and select staff.
  • Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety.
  • Ensure that proper sanitation practices are followed.
  • Schedule staff based upon forecasted volumes.
  • Analyze business volume and product usage daily.
  • Anticipate business volume by consulting with catering director and banquet manager daily and to coordinate service.
  • Manage inventory of food for assigned outlet; provide executive chef with recommended stocking levels and purchasing requisitions.
  • Prepare reports summarizing catering profitability, customer satisfaction, etc.
  • Keep current with local competition; continually seek ways to improve skills and culinary and management expertise.

Educational Qualifications:

  • Diploma in Hotel Management

Job Requirements:

  • 5 to 7 year(s)
  • The applicants should have experience in the following business area(s):
  • Age at most 35 years
  • Both males and females are allowed to apply
  • Understanding Hotel Operations
  • Effective Communication
  • Planning for Business
  • Supervising People
  • Understanding Differences
  • Supervising Operations
  • Teamwork
  • Adaptability

Salary: Negotiable

Job Facilities: As per company policy.

Job Location: Anywhere in Bangladesh


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Application Deadline: June 26, 2019