Description:
STS Group Bangladesh is the country’s leading healthcare and education sector company with a rich legacy of more than 25 years in successfully running brands like ISD, GLENRICH & UCB as well as EVERCARE hospitals. We are a leading educational institution operating three schools and one college. As part of our initiative to enhance student and parent convenience, we are launching on-campus stores offering school uniforms, sportswear, bags, mugs, and other educational souvenirs.

Job Summary:
We are looking for a dynamic and experienced Group Executive Chef accountable for leading and managing the entire Food & Beverage (F&B) production across all STS-operated kitchens and food production units. This role demands a hands-on culinary leader who drives operational excellence, upholds the highest standards of quality, safety, and profitability, and is dedicated to developing the culinary team.

Duties & Responsibilities:

I. Culinary Leadership & Quality Management

• Menu Development & Cost Control: Plan, design, and cost appealing and healthy menus for regular services, events, and coffee shop/outlet offerings (in coordination with site management). Focus on maximizing profitability and sales while ensuring variety and nutritional balance.
  
• Hands-on Production: Direct the preparation, seasoning, cooking, and presentation of all food items (including salads, soups, proteins, vegetables, and desserts) to agreed-upon quality and presentation standards.
  
• Operational Oversight: Take full charge and responsibility for all assigned kitchen operations across multiple sites, ensuring consistent product delivery.
  
• Resource Optimization: Organize and allocate all kitchen resources—manpower, equipment, and ingredients—for maximum efficiency, productivity, and economic use.

II. Operations, Procurement, HACCP, and QHSE

• Workflow & Procurement Planning: Strategically plan all kitchen operations, including workflow, manpower deployment, and procurement procedures (indenting for provisions).
  
• Inventory & Storage Management: Ensure proper sorting, storage, and maintenance of all store items (including meat, fish, vegetables, and dairy) under correct temperature control in chillers and freezers.
• HACCP, Sanitation & Safety (QHSE): Rigorously monitor and enforce all quality, health, safety, and environmental (QHSE) and sanitation practices, ensuring employees strictly adhere to company policies and regulatory standards.
  
• Maintenance & Incident Reporting: Ensure all equipment and materials are maintained per standards. Report and take immediate action concerning any accidents, incidents, fire, loss, or damage.

III. Team Management & Development

• Training & Mentorship: Actively work on the range alongside the team to train, guide, and develop junior staff, building internal capacity to take on future responsibilities.
  
• Staff Administration: Responsible for allocating duties to all kitchen personnel and implementing company disciplinary and Human Resources (HR) policies.
  
• Grooming & Hygiene: Enforce strict standards for proper grooming and hygiene across all staff within the production unit.

EDUCATION QUALIFICATIONS AND ACHIEVEMENTS:

• Graduate or Diploma in Hotel Management or a relevant culinary field.

KNOWLEDGE AND EXPERIENCE:

• Minimum of 12 years of progressive experience in hands-on cooking and culinary management.
  
• Minimum of 5 Years Experience in 5 Star hotels.

SKILLS AND ABILITIES:

• Excellent facilitation, coaching, and presentation skills.
  
• Ability to handle multiple groups (academic and non-academic).
  
• Certification in L&D, Behavioral Training, or Coaching

Why Join Us:

• Be part of a growing, innovative team within a leading education and healthcare group.
  
• Opportunity to shape and lead the future of a dynamic F&B business.
  
• Competitive salary and benefits.
  
• Supportive and collaborative work environment.

How to Apply:
Interested candidates are invited to send their resume and cover letter to career@stsgroupbd.com by 05th of March 2026. Please mention “Group Executive Chef” in the subject line.