Executive Continental Chef

Company Description Mövenpick Ice Cream is a Swiss-born premium brand celebrated in over 50 countries for its refined taste, natural ingredients, and culinary craftsmanship, now available in Bangladesh. Imported directly from Switzerland, every flavor is created with 100% natural ingredients and without artificial colors, flavorings, or preservatives, reflecting a commitment to integrity and excellence. Operated and distributed in Bangladesh by IAN Food & Beverage under KWGroup, Mövenpick is expanding into the country’s most premium retail, hospitality, and lifestyle destinations. As Mövenpick grows across Dhaka and beyond, the brand aims to redefine indulgence in Bangladesh through sophisticated flavors, meticulous preparation, and a touch of Swiss luxury.

Role Description The Executive Continental Chef is a full-time, on-site role based in Gulshan 2, Dhaka, Bangladesh, responsible for leading the continental kitchen operations for Mövenpick Ice Cream Bangladesh. This role oversees menu planning and development of continental dishes that complement the brand’s premium ice cream offerings, ensuring consistent quality and presentation in line with Swiss luxury standards. The Executive Continental Chef manages daily kitchen activities, including food preparation, plating, inventory control, and compliance with food safety and hygiene regulations. This position also involves supervising, training, and mentoring kitchen staff, coordinating with front-of-house and management teams, and supporting new product launches, events, and promotional menus. The Executive Continental Chef is expected to maintain cost control, optimize kitchen workflows, and contribute creative ideas that enhance the overall guest experience.

Qualifications

• Strong expertise in continental cuisine, including menu development, recipe creation, and fine-dining plating techniques.
• Proven experience in kitchen leadership, team supervision, and staff training within hotels, restaurants, or premium F&B brands.
• Solid knowledge of food safety, hygiene standards, and kitchen operational procedures, with a commitment to compliance and best practices.
• Skills in inventory management, cost control, and coordination with procurement to ensure consistent availability of quality ingredients.
• Ability to collaborate with service and management teams to deliver a cohesive, high-end guest experience aligned with brand standards.
• Minimum 5–7 years of professional experience in continental cuisine, including at least 2–3 years in a senior or executive chef role.
• Formal culinary education or certification from a recognized culinary institute is preferred.
• Strong communication skills in English; proficiency in Bangla is an advantage.
• Flexibility to work shifts, weekends, and holidays based on operational requirements.
• Experience in premium or luxury F&B environments and an understanding of international hospitality standards will be highly beneficial.