Head Chef

Company Description Enigmatic Cuisine is a contemporary dining destination in Dhaka, dedicated to delivering memorable culinary experiences through inventive dishes and attentive service. The restaurant focuses on high-quality ingredients, refined techniques, and a distinctive menu that blends local and international flavors. Enigmatic Cuisine values collaboration, professionalism, and continuous improvement across its kitchen and front-of-house teams. The organization encourages creativity while maintaining consistent standards of food safety, presentation, and guest satisfaction. Team members are supported with training and clear performance expectations to help them grow in their culinary careers.

Role Description The Head Chef at Enigmatic Cuisine is responsible for overseeing all kitchen operations, including menu planning, food preparation, and quality control. This full-time, on-site role in Dhaka involves leading and mentoring kitchen staff, assigning daily tasks, and ensuring timely service during all meal periods. The Head Chef designs and updates menus, develops new dishes, and maintains consistent portioning, flavor profiles, and presentation standards. The role includes managing inventory, coordinating with suppliers, controlling food costs, and enforcing hygiene, health, and safety regulations. The Head Chef also collaborates with management on special events, seasonal offerings, and operational improvements to enhance the overall guest experience.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-quality restaurant environment.
• Strong skills in menu development, recipe creation, and food presentation across multiple cuisines.
• Expertise in kitchen operations, including stock management, cost control, and scheduling.
• Solid understanding of food safety standards, sanitation practices, and local health regulations.
• Demonstrated ability to lead, train, and motivate diverse kitchen teams in a fast-paced environment.
• Effective communication and collaboration skills to work closely with management and front-of-house staff.
• Ability to remain calm under pressure, organize multiple priorities, and maintain consistency during peak hours.
• Culinary school certification or equivalent professional training is highly beneficial.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required.