Chef

Company Overview: BD Dine is a prestigious South Asian cuisine restaurant, renowned for its authentic flavours and commitment to delivering exceptional dining experiences. As we continue to elevate our offerings and expand our presence, we are seeking a dynamic and talented Executive Chef to lead our kitchen team with creativity, passion, and expertise.

Position Overview: As the Executive Chef at BD Dine, you will play a pivotal role in shaping our culinary identity and driving our kitchen operations to new heights. You will be responsible for curating innovative menus, maintaining the highest standards of food quality, and inspiring a team of culinary professionals to deliver excellence in every dish.

Key Responsibilities:
 

• Develop and execute authentic menus that celebrate diverse flavors and culinary inspirations.
• Lead, mentor, and inspire kitchen staff, fostering a culture of creativity, collaboration, and continuous improvement
• Oversee all aspects of food preparation, ensuring consistency, quality, and adherence to established recipes and standards.
• Manage kitchen operations, including inventory control, ordering, and food costing, to optimise profitability and minimise waste.
• Maintain a clean, organised, and safe kitchen environment in compliance with health and safety regulations.
• Stay abreast of industry trends, culinary innovations, and customer preferences, incorporating new ideas and techniques into menu development.
• Collaborate with management to develop promotional events, special menus, and culinary experiences to enhance customer engagement and satisfaction.
• Work closely with front-of-house staff to ensure seamless coordination and exceptional service delivery.

Qualifications:
 

• Proven experience as an Executive Chef or Sous Chef in a reputable restaurant
• Strong leadership skills, with the ability to motivate and mentor a diverse team of culinary professionals.
• Excellent organisational and time management abilities, with a keen attention to detail.
• Creativity and innovation in menu development, presentation, and culinary execution.
• Knowledge of kitchen operations, food safety standards, and sanitation practices.
   

 Culinary degree or equivalent certification preferred.

Salary and Benefits:

• Salary Range: $75,000 to $85,000 per year, commensurate with experience and qualifications.
• Opportunities for career growth and advancement within a dynamic and expanding restaurant group.

We appreciate all applications; however, only candidates selected for an interview will be contacted.