Chef de Partie

Company Name: Quality Hospitality Limited (Q-HOTEL Dhaka)

Location: Dhaka

Job Type: Full-Time

Workplace Type: Full-time

Job ID: IJOB202665000

About The Role Q HOTEL Dhaka is seeking skilled and passionate Chefs de Partie to take full responsibility for an assigned kitchen section. You will ensure consistent quality, presentation and timely delivery of food while supervising junior team members and upholding the highest culinary and hygiene standards of a five-star hotel. Key Responsibilities

• Take full responsibility for the day-to-day operation of the assigned kitchen section.
• Prepare and cook food according to approved recipes, menus and hotel standards.
• Ensure consistent taste, quality, portion size and presentation of all dishes.
• Complete all required mise en place before the start of each service period.
• Ensure food is prepared and delivered according to service requirements and established timelines.
• Supervise and guide Commis Chefs, Demi Chefs and kitchen assistants assigned to the section.
• Allocate daily tasks and ensure the section is adequately prepared for service.
• Check the quality and freshness of ingredients before preparation.
• Follow correct food preparation, cooking and holding procedures.
• Ensure all food is properly labeled, stored and protected.
• Follow FIFO principles and minimize food spoilage and wastage.
• Monitor portion control and assist in maintaining food-cost standards.
• Coordinate with other kitchen sections to ensure smooth and timely service.
• Communicate with the Sous Chef regarding special orders, VIP requirements, functions and guest requests.
• Ensure special dietary requirements and food allergies are handled correctly.
• Maintain high standards of cleanliness and organization within the assigned section.
• Clean and sanitize workstations, utensils and equipment throughout the shift.
• Ensure proper storage of ingredients, prepared food and kitchen equipment.
• Monitor and report shortages, quality issues or wastage to the Sous Chef.
• Assist with daily food requisitions and stock checks.
• Ensure kitchen equipment is operated safely and correctly.
• Report damaged or malfunctioning equipment to the Sous Chef or Engineering Department.
• Comply with HACCP, food safety, sanitation and occupational health and safety procedures.
• Monitor and record food temperatures where required.
• Prevent cross-contamination through correct food handling and storage practices.
• Assist with banquet, conference, buffet and special-event food production.
• Maintain professional grooming and personal hygiene at all times.
• Participate in kitchen briefings, training and staff meetings.

Requirements

• Experience: 5-10 years
• Education: diploma in culinary arts
• Skills: restaurant management, hotel management, culinary management, kitchen operations, kitchen management, culinary skills, restaurant operations, food & beverage management, hospitality management

Last Date of Application: 23 October 2026