Career Opportunity

Job Responsibility :

• • ·        Oversee overall club operations and administration, ensuring excellence in member services

    ·         Implement decisions of the Board of Directors effectively

    ·         Manage finance, procurement, and human resources in alignment with Board directives

    ·         Lead planning and execution of major club events and programs

    ·         Develop and execute business strategies for sustainable growth

    ·         Maintain compliance with statutory requirements, including proper financial records and annual filings

    ·         Ensure adherence to corporate tax, VAT, and labor law regulations in Bangladesh

    ·         Conduct financial analysis, budgeting, and cost-benefit evaluations

    ·         Lead and manage cross-functional teams while maintaining strong stakeholder relationships

Educational Requirements

• • ·        Bachelor’s degree in business, Economics, Management, or a related field

    ·         MBA from a reputed university will be given preference

Experience Requirements

• • ·       10–15 years of professional experience in management

    ·         Minimum 3–5 years in a senior leadership or managerial role

    ·         Experience in corporate management, administration, finance, and operations is highly preferred

    ·         Candidates with prior experience in elite or private clubs will receive priority

Additional Requirements

• • ·         Strategic planning and execution

    ·         Strong operational and financial management skills

    ·         Leadership and team management expertise

    ·         Excellent member engagement and service orientation

    ·         Crisis management capability

    ·         Sound knowledge of regulatory and compliance frameworks

Job Location

• • Purbachal 300 Feet, 7 KM from Kuril flyover

Age Limit

• 40-55 years

Salary

• Negotiable

Compensation & Other Benefits

• • ·         Competitive salary package

    ·         Provident fund, gratuity, and insurance

    ·         Festival bonus (2)

    ·         Mobile bill and travel allowance

    ·         Partially subsidized lunch

    ·         Annual salary review

Job Responsibility :

• Human Resource Management

  • Assist in recruitment, onboarding, confirmation, promotion, transfer, and separation processes.
  • Maintain employee records, attendance, leave, and personnel files.
  • Coordinate performance appraisal and staff development programs.
  • Ensure compliance with labor laws, company policies, and HR procedures.
  • Handle employee grievances and disciplinary matters in coordination with management.
  • Support employee engagement and welfare initiatives.

  Administration

  • Supervise office administration, housekeeping, transport, security, and other support services.
  • Monitor vendor contracts, office supplies, and administrative expenses.
  • Ensure proper maintenance of Club facilities and administrative assets.
  • Coordinate official meetings, documentation, and correspondence.
  • Assist in implementing administrative policies and procedures.

   Compliance & Reporting

  • Prepare HR and administrative reports for management.
  • Ensure statutory compliance and proper documentation.
  • Maintain confidentiality of employee and organizational information. 

Educational Requirements

• • Bachelor's or Master's degree in Human Resource Management, Business Administration, or a related field.
  • Minimum 5 years of relevant experience, including at least 2 years in a supervisory role.
  • Experience in a club, hotel, hospitality, or service-oriented organization will be an advantage. 

Experience Requirements

• Skills & Competencies

  • Strong knowledge of HR practices and Bangladesh Labour Act.
  • Excellent communication and interpersonal skills.
  • Leadership, problem-solving, and conflict-resolution abilities.
  • Proficiency in MS Office and HR-related documentation.
  • Ability to work independently and maintain confidentiality. 

Additional Requirements

• Key Performance Indicators (KPIs)

  • Timely recruitment and employee onboarding.
  • Staff attendance and discipline management.
  • Compliance with HR and administrative policies.
  • Employee satisfaction and retention.
  • Efficiency of administrative support services.
  • Accuracy and timeliness of HR and administrative reporting. 

Job Location

Age Limit

• 30-40 years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• Food Preparation & Production

   

  ·                   Assist in the preparation and cooking of authentic Chinese dishes, including appetizers, soups, noodles, rice dishes, seafood, poultry, meat, and specialty items.

  ·                   Prepare ingredients, sauces, stocks, and garnishes according to established recipes and standards.

  ·                   Ensure consistency in taste, portioning, and presentation of all menu items.

  ·                   Assist in the preparation of special menus, buffets, festivals, and promotional events.

   

  Kitchen Operations

   

  ·                   Maintain cleanliness and organization of the Chinese kitchen section.

  ·          Ensure proper storage, labeling, and handling of food items.

  ·          Assist in monitoring inventory levels and reporting shortages to the Head Chinese Chef.

  ·          Follow kitchen schedules and support smooth daily operations.

   

  Quality & Hygiene Control

   

  ·                   Adhere to all food safety, hygiene, and sanitation standards.

  ·                   Ensure ingredients are fresh and stored appropriately.

  ·                   Assist in maintaining HACCP and other food safety compliance requirements.

  ·                   Monitor food quality and report any concerns immediately.

   

  Team Support

  ·                   Work closely with chefs and kitchen staff to ensure efficient service.

  ·                   Assist in training junior kitchen staff and cooks on Chinese cooking techniques and kitchen procedures.

  ·                   Maintain a cooperative and professional working environment.

   

  
  

   

  Cost & Waste Management

   

  ·                   Practice portion control and minimize food wastage.

  ·                   Assist in proper utilization of ingredients to maintain food cost targets.

  ·                   Report damaged or expired stock promptly.

   

  Health & Safety

   

  ·                   Follow all workplace health and safety guidelines.

  ·                   Ensure safe operation of kitchen equipment and tools.

  ·                   Participate in kitchen inspections and compliance activities.

Educational Requirements

• Certificate or Diploma in Culinary Arts preferred.

  Minimum 2–4 years of experience in a Chinese restaurant, hotel, resort, or club kitchen.

  Practical knowledge of Chinese cooking techniques, ingredients, sauces, and food presentation.

   Familiarity with wok cooking and Chinese kitchen operations will be an advantage.

Experience Requirements

• ·                   Knowledge of authentic Chinese cuisine.

  ·                   Ability to work efficiently in a fast-paced kitchen environment.

  ·                   Strong teamwork and communication skills.

  ·                   Good organizational and time-management abilities.

  ·                   Attention to detail and commitment to food quality.

  ·                   Willingness to learn and adapt to operational requirements.

Additional Requirements

• Working Conditions

   

  ·                   Ability to work flexible hours, including evenings, weekends, public holidays, and special events.

  ·                   Ability to stand for extended periods and perform kitchen-related physical tasks.

   

  Key Performance Indicators (KPIs)

  ·                   Consistency and quality of food preparation.

  ·                   Compliance with hygiene and food safety standards.

  ·                   Timely food production and service.

  ·                   Reduction of food wastage.

  ·                   Teamwork and support to overall kitchen operations.

  ·                   Member and guest satisfaction.

Job Location

• Narayanganj (Rupganj)

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• • Manage and supervise all accounting and financial activities of the Club.
  • Prepare monthly, quarterly, and annual financial statements and reports.
  • Monitor cash flow, bank transactions, and fund management.
  • Prepare annual budgets and assist management in financial planning and forecasting.
  • Ensure timely reconciliation of bank accounts, receivables, payables, and other ledger accounts.
  • Oversee payroll processing, tax deductions, VAT, and other statutory compliance requirements.
  • Coordinate internal and external audits and implement audit recommendations.
  • Maintain accurate accounting records and supporting documentation.
  • Establish and monitor internal financial controls and accounting procedures.
  • Analyze financial performance and provide recommendations for cost control and revenue enhancement.
  • Ensure compliance with Club policies, accounting standards, and relevant laws.
  • Supervise and guide accounts personnel for effective departmental performance.
  • Prepare financial information and reports as required by the Board of Directors and Management.

Educational Requirements

• • Master's degree in Accounting, Finance, or a related discipline.
  • Professional qualifications such as CA (CC), CMA, ACCA, or equivalent will be given preference.

Experience Requirements

• • Minimum 5–8 years of relevant experience in accounts and finance, including at least 2 years in a managerial or supervisory role.
  • Experience in clubs, hospitality, hotels, restaurants, or service-oriented organizations will be an added advantage.

Additional Requirements

• • Strong knowledge of accounting principles, taxation, VAT, and financial regulations.
  • Proficiency in accounting software and Microsoft Office applications.
  • Excellent analytical, leadership, and problem-solving skills.
  • Strong communication and report-writing abilities.
  • High level of integrity, accuracy, and confidentiality.

Job Location

• Cadet College Club Limited, Purbachal, Bangladesh

Age Limit

• 30-45

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• Scope of Work

  ·         Reviewing the adequacy and effectiveness of the internal control systems of the organization.

  ·         Examining financial transactions, accounting records, supporting documentation, and the overall reliability of financial reporting.

  ·         Assessing the effectiveness of systems used for bookkeeping, inventory management, fixed asset management, and collection processes, and recommending improvements where necessary.

  ·         Conducting periodic and surprise inventory audits internally in all operational areas, including but not limited to store, restaurant operations, beverage management, and LPG management.

  ·         Reviewing procurement, payment, and revenue processes to ensure transparency, efficiency, and compliance with approved policies and procedures.

  ·         Performing tax audit and reviewing compliance with applicable tax laws and regulations, including VAT, income tax, and other statutory obligations.

  ·         Conducting Human Resources (HR) Audit, including review of recruitment procedures, payroll processes, staff benefits, attendance systems, and compliance with internal policies and labour laws.

  ·         Assisting management in drafting and reviewing necessary policy guidelines and internal control policies to strengthen governance and operational efficiency.

  ·         Assessing compliance with applicable laws, regulations, company policies, and governance requirements.

  ·         Evaluating operational efficiency, risk management practices, and identifying control weaknesses with recommendations for corrective action.

  ·         Providing periodic internal audit reports to management and/or the Board highlighting findings, risks, and recommendations.

  ·         Conducting follow-up reviews to assess the implementation status of audit recommendations.

   Deliverables

  ·         Prepare a risk-based internal audit plan for approval by Board of Directors.

  ·         Conduct periodic internal audits as per the approved audit plan.

  ·         Submit detailed audit reports highlighting findings, risks, and recommendations.

  ·         Provide management letters and improvement suggestions for strengthening internal controls.

   Eligibility Criteria

  ·         A firm of Chartered Accountants with valid registration.

  ·         Adequate professional staff with expertise in accounting, audit, and compliance.

  ·         Ability to maintain confidentiality and independence in performing audit responsibilities.

Educational Requirements

• • Master's degree in Accounting, Finance, or a related discipline.
  • Professional qualifications such as CA (CC), CMA, ACCA, or equivalent will be given preference.

Experience Requirements

• ·         Details of key personnel proposed for the assignment

  ·         List of major clients or similar assignments completed

  ·         Proposed methodology and work plan

  ·         Financial proposal / fee structure for the engagement

Additional Requirements

Job Location

• Cadet College Club Limited (CCCL), Purbachal 

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• • Develop and implement procurement policies, procedures, and best practices.
  • Plan, coordinate, and supervise the procurement of food items, beverages, equipment, maintenance materials, and other operational supplies.
  • Identify, evaluate, and negotiate with suppliers and service providers to obtain the best value for the Club.
  • Prepare and manage Requests for Quotation (RFQ), Requests for Proposal (RFP), and tender processes.
  • Conduct market surveys and price analyses to ensure competitive purchasing.
  • Monitor supplier performance and maintain effective vendor relationships.
  • Ensure timely procurement and delivery of goods and services as per operational requirements.
  • Verify purchase requisitions, purchase orders, contracts, and related documentation.
  • Coordinate with user departments to forecast procurement needs and maintain optimum inventory levels.
  • Ensure compliance with Club policies, financial controls, and applicable regulations.
  • Maintain procurement records, contracts, and supplier databases.
  • Prepare periodic procurement reports for Management and the Board of Directors.
  • Identify opportunities for cost savings and process improvements.

Educational Requirements

• • Bachelor's or Master's degree in Supply Chain Management, Procurement, Business Administration, Management, or a related discipline.
  • Professional certifications in procurement or supply chain management will be considered an advantage.

Experience Requirements

• • Minimum 5–8 years of relevant experience in procurement, purchasing, or supply chain management.
  • Experience in hospitality, clubs, hotels, restaurants, or service-oriented organizations will be preferred.

Additional Requirements

• • Strong negotiation and vendor management skills.
  • Sound knowledge of procurement procedures, contract management, and inventory control.
  • Excellent analytical and decision-making abilities.
  • Proficiency in Microsoft Office and procurement/ERP software.
  • Strong communication, organizational, and interpersonal skills.
  • High level of integrity, transparency, and accountability.

Job Location

• Cadet College Club Limited (CCCL), Purbachal

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• • Prepare and cook a variety of continental dishes, including soups, salads, appetizers, main courses, sandwiches, grills, pasta, and desserts.
  • Ensure food quality, taste, presentation, and portion control meet Club standards.
  • Assist in developing and updating continental menus and special promotions.
  • Maintain proper storage, handling, and rotation of food items.
  • Monitor inventory requirements and assist in controlling food costs and wastage.
  • Ensure compliance with food safety, hygiene, and sanitation standards.
  • Supervise and guide junior kitchen staff assigned to the continental section.
  • Coordinate with service and banquet teams to ensure timely food preparation for events and functions.
  • Maintain cleanliness and proper operation of kitchen equipment and workstations. 

Educational Requirements

• • Professional training in Culinary Arts or Hotel Management preferred.
  • Minimum 3–5 years of experience as a Continental Chef in a hotel, club, or reputed restaurant.
  • Strong knowledge of continental cuisine, food presentation, and modern cooking techniques. 

Experience Requirements

• • Expertise in continental food preparation and plating.
  • Creativity in menu development.
  • Ability to work under pressure and manage multiple orders efficiently.
  • Strong teamwork, discipline, and communication skills. 

Additional Requirements

• • Quality and consistency of continental dishes.
  • Food cost and wastage control.
  • Kitchen hygiene and safety compliance.
  • Timely delivery of orders.
  • Member and guest satisfaction. 

Job Location

• Cadet College Club Limited (CCCL), Purbachal

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• Kitchen Operations

  • Supervise daily kitchen activities and ensure smooth food production.
  • Monitor food preparation, presentation, and portion control according to Club standards.
  • Ensure timely preparation and service of all menu items.
  • Coordinate with restaurant and banquet teams to meet service requirements.

  Staff Supervision

  • Supervise kitchen staff and support their daily activities.
  • Assist in scheduling duties and allocating work assignments.
  • Ensure discipline, teamwork, and professional conduct among kitchen personnel.
  • Provide on-the-job training and guidance to kitchen staff.

  Hygiene & Safety

  • Ensure compliance with food safety, sanitation, and health regulations.
  • Maintain cleanliness of kitchen equipment, utensils, storage areas, and workstations.
  • Monitor proper handling and storage of food items to prevent wastage and contamination.

  Inventory & Cost Control

  • Monitor stock levels of food and kitchen supplies.
  • Assist in receiving, checking, and storing supplies.
  • Report shortages, spoilage, or quality issues promptly.
  • Minimize food wastage and support cost-control initiatives.

   

  Equipment Maintenance

  • Ensure proper use and care of kitchen equipment.
  • Report maintenance requirements and equipment malfunctions promptly.
  • Assist in maintaining an efficient and safe working environment.

  Administrative Duties

  • Maintain kitchen records, temperature logs, and inventory reports as required.
  • Assist management in implementing kitchen policies and procedures.
  • Perform any other duties assigned by management related to kitchen operations. 

Educational Requirements

• • Diploma or Certificate in Hotel Management, Culinary Arts, or a related field preferred.
  • Minimum 3–5 years of experience in a commercial kitchen, with at least 1–2 years in a supervisory role.
  • Sound knowledge of food safety and hygiene practices.
  • Strong leadership, communication, and organizational skills. 

Experience Requirements

• • Team leadership and supervision.
  • Food quality control.
  • Inventory management.
  • Problem-solving and decision-making.
  • Ability to work under pressure and during weekends, holidays, and special events. 

Additional Requirements

• • Food quality and consistency.
  • Kitchen cleanliness and hygiene compliance.
  • Staff productivity and discipline.
  • Reduction of food wastage.
  • Timely delivery of food orders.
  • Member and guest satisfaction. 

Job Location

• Cadet College Club Limited (CCCL), Purbachal

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• • Plan, organize, and oversee all Club events, including cultural programs, sports events, corporate functions, family gatherings, and special celebrations.
  • Coordinate with members and event organizers to understand event requirements and expectations.
  • Prepare event proposals, budgets, schedules, and operational plans.
  • Liaise with catering, kitchen, housekeeping, maintenance, security, and other departments to ensure smooth event execution.
  • Supervise event setup, decoration, audiovisual arrangements, and venue readiness.
  • Manage relationships with external vendors, suppliers, performers, and service providers.
  • Monitor event budgets and ensure cost-effective utilization of resources.
  • Ensure compliance with Club policies, safety standards, and operational procedures.
  • Handle member inquiries, feedback, and complaints related to events in a professional manner.
  • Prepare post-event reports, evaluations, and recommendations for future improvements.
  • Develop innovative event concepts and promotional activities to enhance member engagement and Club revenue.
  • Maintain an annual events calendar and coordinate scheduling with relevant committees.

Educational Requirements

• • Bachelor's or Master's degree in Event Management, Hospitality Management, Business Administration, Marketing, or a related discipline.

Experience Requirements

• • Minimum 4–6 years of relevant experience in event management, hospitality, clubs, hotels, convention centers, or similar organizations.
  • Experience in managing large-scale social and corporate events will be preferred.

Additional Requirements

• • Strong event planning and project management skills.
  • Excellent communication, negotiation, and interpersonal abilities.
  • Ability to manage multiple events and deadlines simultaneously.
  • Strong leadership and team coordination capabilities.
  • Proficiency in Microsoft Office and event management tools.
  • Creative mindset with strong problem-solving abilities.
  • Ability to work under pressure and during weekends, holidays, or extended hours as required.

Job Location

• Cadet College Club Limited (CCCL), Purbachal

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• Beverage Preparation & Service

  • Prepare and serve a wide range of hot and cold beverages, including espresso-based drinks, brewed coffee, specialty coffees, teas, shakes, smoothies, mocktails, and other non-alcoholic beverages.
  • Ensure consistency in taste, quality, presentation, and portion standards of all beverages.
  • Operate and maintain espresso machines, coffee grinders, blenders, and other beverage preparation equipment safely and efficiently.
  • Create attractive beverage presentations and maintain high service standards.
  • Assist in developing new beverage offerings, seasonal menus, and promotional items.

  Customer Service

  • Welcome members and guests in a courteous, professional, and friendly manner.
  • Accurately receive and process beverage orders.
  • Provide recommendations and product knowledge to enhance the guest experience.
  • Respond promptly and professionally to customer inquiries, feedback, and special requests.
  • Foster a warm and inviting atmosphere at the coffee and beverage station.

  Quality Assurance

  • Monitor the freshness and quality of coffee beans, tea leaves, milk, syrups, and other ingredients.
  • Ensure all beverages are prepared according to approved recipes and Club standards.
  • Maintain proper serving temperatures and presentation quality.
  • Report quality concerns immediately to supervisors.

  Inventory & Cost Control

  • Monitor stock levels of coffee, tea, milk, syrups, disposables, and other beverage supplies.
  • Assist in inventory counts and stock requisition processes.
  • Ensure proper storage, labeling, and rotation of ingredients following FIFO principles.
  • Minimize wastage and contribute to cost-effective operations.

  Hygiene, Safety & Equipment Maintenance

  • Maintain cleanliness and sanitation of beverage preparation areas, equipment, utensils, and service counters.
  • Follow food safety, hygiene, and sanitation standards at all times.
  • Perform daily cleaning and preventive maintenance of beverage equipment.
  • Ensure compliance with workplace health and safety regulations.

  Teamwork & Event Support

  • Coordinate effectively with restaurant, kitchen, and service staff to ensure smooth operations.
  • Assist in Club functions, special events, promotions, and outdoor catering activities when required.
  • Support the training and development of junior beverage staff as assigned.

  Maintain positive working relationships with colleagues and supervisors.

Educational Requirements

• • Higher Secondary Certificate (HSC) or equivalent qualification.

Experience Requirements

• • • Professional Barista training or certification will be an added advantage.
    • Minimum 1–3 years of experience as a Barista in a café, restaurant, hotel, club, or similar hospitality establishment.
    • Experience in operating commercial coffee and beverage equipment is preferred.

     

    Skills & Competencies

    • Sound knowledge of coffee brewing techniques and beverage preparation.
    • Strong customer service and interpersonal skills.
    • Effective verbal communication skills.
    • Ability to work efficiently in a fast-paced environment.
    • Attention to detail and presentation standards.
    • Basic inventory management and stock control knowledge.
    • Positive attitude, teamwork, and professional grooming.

     

    Working Conditions

    • Ability to work flexible schedules, including evenings, weekends, public holidays, and Club events.
    • Ability to stand for extended periods and work during busy service hours.
    • Ability to lift and handle beverage supplies and equipment when required.

Additional Requirements

• • Beverage quality, consistency, and presentation.
  • Member and guest satisfaction levels.
  • Service speed and efficiency.
  • Hygiene, cleanliness, and food safety compliance.
  • Inventory management and wastage control.
  • Equipment maintenance and operational readiness.
  • Teamwork, professionalism, and attendance.

Job Location

• Cadet College Club Limited, Purbachal, Bangladesh

Age Limit

• 22-40 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• A. Food Preparation and Cooking

  1. Prepare and cook authentic Thai dishes, including appetizers, soups, salads, curries, rice, noodles, seafood, meat, poultry, vegetables, sauces, and desserts.
  2. Ensure that all dishes are prepared according to approved recipes, portion sizes, presentation standards, and members’ expectations.
  3. Maintain consistency in the taste, quality, texture, colour, aroma, and presentation of all Thai dishes.
  4. Prepare Thai sauces, curry pastes, marinades, stocks, garnishes, and other ingredients from fresh and authentic raw materials.
  5. Modify dishes, where necessary, to accommodate members’ dietary requirements, food allergies, or special requests without compromising quality.
  6. Ensure that all food orders are prepared and served within the required time.

  B. Menu Planning and Development

  1. Assist the Executive Chef or Head Chef in developing and updating the Thai food menu.
  2. Introduce seasonal dishes, promotional menus, buffet items, special platters, and signature Thai dishes.
  3. Recommend suitable dishes for Club events, banquets, family programmes, themed nights, and special occasions.
  4. Standardize recipes and maintain accurate recipe cards for all Thai dishes.
  5. Suggest improvements based on member feedback, food trends, ingredient availability, and operational requirements.

  C. Kitchen Operations

  1. Organize and supervise the Thai kitchen section to ensure smooth and efficient operations.
  2. Complete all mise en place before the start of each service period.
  3. Coordinate with other kitchen sections, restaurant staff, banquet teams, and service personnel.
  4. Ensure proper storage, labelling, rotation, and preservation of raw materials, prepared food, sauces, and other ingredients.
  5. Follow the First-In, First-Out (FIFO) method for inventory usage.
  6. Minimize food wastage and ensure the efficient use of ingredients, equipment, utilities, and kitchen resources.
  7. Report shortages, damaged equipment, maintenance requirements, and quality concerns to the appropriate supervisor.

  D. Food Quality, Safety, and Hygiene

  1. Maintain the highest standards of food hygiene, personal hygiene, sanitation, and workplace cleanliness.
  2. Comply with all food safety regulations, Club policies, standard operating procedures, and health requirements.
  3. Ensure that food is stored, prepared, cooked, cooled, and served at safe temperatures.
  4. Prevent cross-contamination by maintaining separate preparation procedures for raw and cooked food.
  5. Keep workstations, cooking equipment, utensils, refrigerators, storage areas, and kitchen surfaces clean and properly maintained.
  6. Check the freshness, quality, quantity, and condition of ingredients before use.
  7. Immediately report any food safety hazard, pest issue, contamination risk, or unsafe working condition.

  E. Cost and Inventory Control

  1. Assist in preparing purchase requirements for Thai ingredients, spices, sauces, herbs, vegetables, seafood, meat, and other supplies.
  2. Monitor ingredient consumption and maintain reasonable stock levels.
  3. Support food-cost control by following standardized recipes and approved portion sizes.
  4. Reduce spoilage, overproduction, unnecessary consumption, and food wastage.
  5. Participate in stock counting and inventory verification when required.
  6. Ensure that expensive and imported ingredients are used responsibly and securely stored.

  F. Team Supervision and Training

  1. Guide and supervise assistant chefs, cooks, kitchen helpers, and other staff assigned to the Thai kitchen section.
  2. Train kitchen staff in Thai cooking techniques, recipes, food presentation, hygiene, safety, and portion control.
  3. Allocate daily duties and ensure that tasks are completed accurately and on time.
  4. Maintain discipline, teamwork, professionalism, and a positive working environment within the kitchen.
  5. Support other kitchen sections during busy service periods, events, and staff shortages.

  G. Member and Guest Satisfaction

  1. Ensure that all Thai dishes meet the quality expectations of Club members and guests.
  2. Respond professionally to feedback regarding food quality, taste, portion size, and presentation.
  3. Take corrective measures promptly when any dish does not meet the required standard.
  4. Maintain confidentiality, courtesy, and professional conduct when interacting with members, guests, colleagues, and management.

Educational Requirements

• 1. Diploma, certificate, or professional training in Culinary Arts, Food Production, Hotel Management, or a related discipline is preferred.
  2. Specialized training or certification in Thai cuisine will be considered an advantage.
  3. Candidates with substantial practical experience in authentic Thai cooking may be considered even without formal culinary qualifications.

Experience Requirements

• 1. Minimum three to five years of professional experience as a Thai Chef or in a similar position.
  2. Experience in a reputable club, hotel, resort, restaurant, or hospitality establishment is preferred.
  3. Proven knowledge of authentic Thai cuisine, ingredients, cooking techniques, and food presentation is essential.
  4. Experience in banquet preparation, buffet service, à la carte operations, and high-volume food production will be an advantage.

Additional Requirements

• The successful candidate should possess:

  • Strong knowledge of authentic Thai cuisine and traditional cooking techniques.
  • Ability to prepare Thai curry pastes, sauces, soups, salads, noodles, rice dishes, seafood, meat, and desserts.
  • Good knife skills and food presentation ability.
  • Knowledge of food hygiene, sanitation, and kitchen safety.
  • Ability to maintain consistent food quality under pressure.
  • Strong organizational and time-management skills.
  • Ability to supervise and train junior kitchen staff.
  • Understanding of portion control, food costing, and inventory management.
  • Ability to work effectively in a team.
  • Good communication and interpersonal skills.
  • Willingness to work flexible hours, including weekends, evenings, public holidays, and special Club events.

  Personal Attributes

  The candidate should be:

  • Honest, disciplined, punctual, and responsible.
  • Clean, well-groomed, and conscious of personal hygiene.
  • Creative and passionate about Thai cuisine.
  • Calm and efficient during busy service periods.
  • Respectful towards Club members, guests, management, and colleagues.
  • Committed to quality, consistency, teamwork, and continuous improvement.

  8. Physical Requirements

  The position may require the employee to:

  • Stand and work for extended periods.
  • Work in a hot and busy kitchen environment.
  • Lift and carry kitchen supplies, ingredients, and equipment within reasonable limits.
  • Work during weekends, holidays, evening shifts, and special events as assigned.

  Performance Indicators

  Performance will be evaluated based on:

  • Quality, authenticity, taste, and presentation of Thai dishes.
  • Member and guest satisfaction.
  • Compliance with hygiene and food-safety standards.
  • Food-cost and wastage control.
  • Timeliness and efficiency of food preparation.
  • Kitchen cleanliness and organization.
  • Teamwork, discipline, and staff supervision.
  • Contribution to menu development and revenue generation.
  • Compliance with CCCL rules, policies, and standard operating procedures.

  General Conditions

  1. The Thai Chef must comply with all rules, regulations, policies, and standard operating procedures of Cadet College Club Limited.
  2. The employee may be assigned additional duties relevant to kitchen and food-service operations by the management.
  3. The management reserves the right to amend or update this job description based on operational requirements.
  4. The employee must maintain the confidentiality of Club information and uphold the reputation and values of Cadet College Club Limited.

Job Location

• Narayanganj (Rupganj)

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review

Job Responsibility :

• A. Bakery Production

  1. Prepare and produce a wide variety of bakery items, including:
  • Bread, buns, rolls, and baguettes
  • Cakes and celebration cakes
  • Pastries, croissants, and Danish pastries
  • Cookies, biscuits, brownies, and muffins
  • Pies, tarts, doughnuts, and desserts
  • Sandwich bread and breakfast bakery items
  • Special and seasonal bakery products
  2. Follow approved recipes, production schedules, portion sizes, and presentation standards.
  3. Ensure that all bakery products maintain consistent taste, texture, colour, freshness, appearance, and quality.
  4. Accurately measure, mix, knead, shape, proof, bake, decorate, and finish bakery products.
  5. Prepare doughs, batters, fillings, creams, icings, frostings, glazes, toppings, and garnishes.
  6. Monitor baking temperatures, timing, fermentation, proofing, and cooling procedures.
  7. Prepare customized cakes and bakery products for Club events, birthdays, anniversaries, meetings, banquets, and special occasions.
  8. Ensure timely production and delivery of bakery items for restaurant service, buffets, events, takeaway orders, and Club programmes.

  B. Menu Development

  1. Assist the Executive Chef or Head Chef in developing and updating the bakery and dessert menu.
  2. Introduce new, seasonal, healthy, and signature bakery products.
  3. Recommend bakery items suitable for breakfast, snacks, buffets, afternoon tea, meetings, and special events.
  4. Prepare and maintain standardized recipe cards for all bakery products.
  5. Conduct product trials and improve recipes based on member feedback, cost, quality, and ingredient availability.
  6. Develop low-sugar, gluten-free, whole-grain, or other special dietary products when required.

  C. Production Planning and Kitchen Operations

  1. Prepare daily and weekly bakery production plans based on expected demand, reservations, events, and sales forecasts.
  2. Complete all mise en place before production and service periods.
  3. Coordinate with the restaurant, banquet, event, kitchen, procurement, and service teams.
  4. Ensure the correct use and safe operation of ovens, mixers, proofers, refrigerators, freezers, dough sheeters, weighing scales, and other bakery equipment.
  5. Ensure that bakery ingredients and finished products are properly labelled, dated, stored, and rotated.
  6. Follow the First-In, First-Out (FIFO) and First-Expired, First-Out (FEFO) methods.
  7. Maintain an organized, clean, and efficient bakery workstation.
  8. Report equipment faults, maintenance requirements, shortages, and production issues to the appropriate supervisor.

  D. Quality Control

  1. Inspect ingredients before use to ensure freshness, quality, and compliance with approved specifications.
  2. Check all bakery items before service or display.
  3. Ensure that damaged, undercooked, overcooked, expired, or poor-quality products are not served.
  4. Maintain consistency in product size, weight, shape, decoration, and presentation.
  5. Take prompt corrective action when any product fails to meet the required standard.
  6. Monitor the freshness and shelf life of all bakery products.

  E. Food Safety, Hygiene, and Sanitation

  1. Maintain the highest standards of food hygiene, personal hygiene, sanitation, and workplace cleanliness.
  2. Comply with CCCL’s food-safety policies, standard operating procedures, and applicable health regulations.
  3. Ensure proper storage of flour, dairy products, eggs, chocolate, cream, yeast, fruits, nuts, and other bakery ingredients.
  4. Prevent contamination and cross-contamination during preparation, baking, cooling, storage, and service.
  5. Maintain appropriate temperatures for ingredients, doughs, creams, fillings, and finished products.
  6. Clean and sanitize bakery equipment, utensils, work surfaces, trays, racks, ovens, refrigerators, and storage areas.
  7. Immediately report any food-safety hazard, pest issue, contamination risk, or unsafe working condition.
  8. Follow allergen-control procedures, particularly for products containing nuts, dairy, gluten, eggs, and other common allergens.

  F. Cost and Inventory Control

  1. Prepare requisitions for flour, sugar, butter, eggs, cream, chocolate, yeast, fruits, nuts, flavourings, decorations, and other bakery supplies.
  2. Monitor stock levels and ensure the timely availability of ingredients.
  3. Control food costs through standardized recipes, accurate measurements, proper portioning, and efficient production.
  4. Minimize wastage, spoilage, overproduction, and unnecessary consumption of ingredients.
  5. Maintain production, wastage, and stock records as required.
  6. Participate in stock counting and inventory verification.
  7. Ensure that expensive, imported, and perishable ingredients are securely stored and properly used.
  8. Reuse safe and suitable bakery trimmings or surplus ingredients in accordance with food-safety standards.

  G. Team Supervision and Training

  1. Supervise assistant bakery chefs, pastry cooks, kitchen helpers, and other assigned staff.
  2. Allocate daily tasks and monitor the completion of production schedules.
  3. Train junior staff in baking techniques, recipe preparation, decoration, hygiene, safety, portion control, and equipment handling.
  4. Maintain discipline, teamwork, professionalism, and a positive working environment.
  5. Provide guidance and support during busy service periods and special events.
  6. Coordinate with other kitchen sections when additional operational support is required.

  H. Member and Guest Satisfaction

  1. Ensure that bakery products meet the expectations of Club members and guests.
  2. Respond professionally to feedback regarding taste, freshness, quality, design, portion size, and presentation.
  3. Handle special bakery orders carefully and ensure that member requirements are correctly understood.
  4. Maintain courtesy, professionalism, and confidentiality when interacting with members, guests, colleagues, and management.
  5. Contribute to improving the Club’s bakery offerings and overall dining experience.

Educational Requirements

• 1. Diploma, certificate, or professional training in Baking and Pastry Arts, Culinary Arts, Food Production, Hotel Management, or a related discipline is preferred.
  2. Specialized training in bread-making, cake decoration, pastry production, or confectionery will be considered an advantage.
  3. Candidates with substantial practical bakery experience may be considered even without formal culinary qualifications.

Experience Requirements

• 1. Minimum three to five years of professional experience as a Bakery Chef, Pastry Chef, Baker, or in a similar position.
  2. Experience in a reputable club, hotel, resort, bakery, restaurant, or hospitality establishment is preferred.
  3. Proven experience in bread-making, cake production, pastry preparation, and bakery decoration is essential.
  4. Experience in buffet service, banquet operations, customized cake production, and high-volume bakery production will be an advantage.

Additional Requirements

• Required Skills and Competencies

  The successful candidate should possess:

  • Strong knowledge of bread, cake, pastry, dessert, and confectionery production.
  • Knowledge of baking temperatures, fermentation, proofing, mixing, and dough preparation.
  • Ability to prepare and decorate customized cakes and desserts.
  • Good understanding of recipe standardization and portion control.
  • Knowledge of food hygiene, sanitation, allergen control, and kitchen safety.
  • Ability to operate and maintain bakery equipment safely.
  • Creativity in product development, decoration, and presentation.
  • Strong organizational and time-management skills.
  • Understanding of bakery costing, inventory control, and wastage reduction.
  • Ability to supervise and train junior staff.
  • Ability to work efficiently under pressure and meet production deadlines.
  • Good communication and teamwork skills.
  • Willingness to work flexible hours, including early mornings, evenings, weekends, public holidays, and special Club events.

  Personal Attributes

  The candidate should be:

  • Honest, disciplined, punctual, and responsible.
  • Creative and passionate about bakery and pastry production.
  • Clean, well-groomed, and conscious of personal hygiene.
  • Careful, accurate, and attentive to detail.
  • Calm and efficient during busy production periods.
  • Respectful towards Club members, guests, management, and colleagues.
  • Committed to quality, consistency, teamwork, and continuous improvement.

  Physical Requirements

  The position may require the employee to:

  • Stand and work for extended periods.
  • Work in a hot and busy bakery or kitchen environment.
  • Lift and carry ingredients, trays, supplies, and equipment within reasonable limits.
  • Work early morning, evening, weekend, holiday, and special-event shifts.

  Performance Indicators

  Performance will be evaluated based on:

  • Quality, freshness, taste, texture, and presentation of bakery products.
  • Consistency of recipes, portions, and product standards.
  • Member and guest satisfaction.
  • Timely completion of production schedules and special orders.
  • Compliance with food-safety, hygiene, and sanitation standards.
  • Control of food costs, stock, and wastage.
  • Cleanliness and organization of the bakery section.
  • Proper use and maintenance of bakery equipment.
  • Teamwork, discipline, staff supervision, and training.
  • Contribution to menu development, product innovation, and revenue generation.
  • Compliance with CCCL rules, policies, and standard operating procedures.

  General Conditions

  1. The Bakery Chef must comply with all rules, regulations, policies, and standard operating procedures of Cadet College Club Limited.
  2. The employee may be assigned additional duties relevant to bakery, pastry, kitchen, banquet, and food-service operations by the management.
  3. The management reserves the right to amend or update this job description according to operational requirements.
  4. The employee must maintain the confidentiality of Club information and uphold the reputation, standards, and values of Cadet College Club Limited.

Job Location

• Narayanganj (Rupganj)

Age Limit

• 30-45 Years

Salary

• Negotiable

Compensation & Other Benefits

• ·         Competitive salary package

  ·         Provident fund, gratuity, and insurance

  ·         Festival bonus (2)

  ·         Mobile bill and travel allowance

  ·         Partially subsidized lunch

  ·         Annual salary review