Active Filters:
Click at the job title to view details
No record found
Explore the latest Chef and Cook jobs in Bangladesh on MoreJobs. This category features career opportunities for professionals responsible for preparing food, managing kitchen operations, developing menus, maintaining food quality, controlling kitchen costs, and ensuring safe and hygienic food service.
Chefs and cooks are essential to restaurants, hotels, resorts, cafés, bakeries, catering companies, hospitals, educational institutions, corporate cafeterias, clubs, cruise services, and other food-service businesses. Their skills directly influence food quality, customer satisfaction, operational efficiency, and the reputation of an establishment.
Whether you are an experienced Executive Chef, restaurant cook, bakery professional, pastry chef, kitchen helper, or fresh hospitality graduate, MoreJobs helps you discover relevant Chef and Cook job vacancies across Bangladesh.
The Chef/Cook category includes entry-level, skilled, supervisory, and senior kitchen positions.
Common job titles include:
Executive Chef
Head Chef
Sous Chef
Junior Sous Chef
Chef de Partie
Demi Chef de Partie
Commis Chef
Cook
Assistant Cook
Line Cook
Restaurant Cook
Hotel Cook
Continental Chef
Chinese Chef
Thai Chef
Indian Chef
Bangla Cuisine Chef
Arabic Cuisine Chef
Italian Chef
Grill Chef
Tandoor Chef
Curry Chef
Seafood Chef
Fast Food Cook
Pastry Chef
Bakery Chef
Baker
Cake Decorator
Dessert Chef
Pizza Chef
Catering Chef
Kitchen Supervisor
Kitchen Manager
Kitchen Helper
Steward
Food Production Officer
Central Kitchen Chef
Personal Chef
Private Household Cook
The responsibilities and qualifications for these positions vary depending on the type of cuisine, size of the kitchen, service volume, employer standards, and level of seniority.
Chefs and cooks are responsible for preparing food according to recipes, customer requirements, hygiene standards, and business expectations.
Typical responsibilities include:
Preparing ingredients before service
Cooking meals according to recipes and standards
Maintaining consistent taste, appearance, and portion size
Checking the freshness and quality of ingredients
Operating kitchen equipment safely
Managing food preparation schedules
Coordinating with waiters, service staff, and supervisors
Preparing dishes within service deadlines
Monitoring cooking temperatures
Maintaining kitchen cleanliness
Storing food correctly
Reducing food waste
Following food-safety procedures
Managing special dietary requests
Maintaining recipe and production records
Supporting inventory and stock control
Reporting equipment or supply problems
Ensuring proper kitchen closing procedures
Senior chefs may also manage kitchen employees, create menus, calculate food costs, negotiate with suppliers, monitor customer feedback, and maintain overall kitchen performance.
Executive Chefs and Head Chefs lead the entire kitchen operation. They are responsible for food quality, employee performance, kitchen planning, menu development, and cost control.
Common responsibilities include:
Leading kitchen teams
Developing and updating menus
Setting food-quality standards
Preparing kitchen-duty schedules
Supervising chefs, cooks, and helpers
Monitoring food cost and kitchen expenses
Approving ingredient purchases
Managing supplier relationships
Training kitchen employees
Reviewing customer feedback
Maintaining hygiene and safety standards
Coordinating with restaurant or hotel management
Planning food production for events and peak periods
Reducing waste and improving kitchen efficiency
Ensuring consistent presentation and portion control
Supporting pricing and profitability decisions
These roles require extensive kitchen experience, strong leadership, creativity, discipline, and the ability to manage high-pressure service environments.
Sous Chefs support the Head Chef and supervise daily kitchen operations.
Their duties may include:
Supervising food preparation
Assigning tasks to kitchen employees
Monitoring cooking quality
Checking ingredient availability
Training junior chefs
Managing the kitchen during the Head Chef’s absence
Coordinating different kitchen sections
Maintaining service speed
Controlling portion sizes
Supporting menu planning
Monitoring waste and stock usage
Enforcing hygiene and safety procedures
Resolving operational problems during service
Preparing kitchen reports
A strong Sous Chef must combine technical cooking skills with leadership and operational discipline.
Chef de Partie professionals manage a specific kitchen section, such as grill, sauce, pastry, seafood, vegetables, or cold preparation.
Common responsibilities include:
Managing an assigned kitchen station
Preparing ingredients for the section
Cooking dishes according to recipes
Maintaining section cleanliness
Monitoring stock and supplies
Training junior employees
Checking food quality before service
Coordinating with other kitchen sections
Maintaining proper food storage
Following portion and presentation standards
Commis Chefs are usually junior kitchen professionals who support senior chefs while developing practical cooking skills.
Their responsibilities may include:
Washing and cutting ingredients
Preparing basic sauces and dishes
Organizing kitchen tools
Cleaning workstations
Following instructions from senior chefs
Supporting food plating
Maintaining ingredient supplies
Learning recipes and cooking techniques
These roles provide a common starting point for candidates building professional culinary careers.
Restaurant and hotel cooks prepare meals according to customer orders, buffet plans, banquet menus, and daily production requirements.
Their responsibilities may include:
Preparing breakfast, lunch, and dinner items
Cooking local and international dishes
Managing multiple orders
Following standard recipes
Preparing buffet items
Supporting banquet and event catering
Maintaining kitchen speed during busy periods
Coordinating with service staff
Checking food before serving
Managing kitchen preparation for the next shift
Maintaining food-quality consistency
Following hotel or restaurant presentation standards
Large hotels may have separate kitchen sections for continental, Asian, Bangla, bakery, pastry, banquet, and room-service operations.
Bangla Cuisine Chefs specialize in traditional and regional dishes from Bangladesh.
They may prepare:
Rice and biryani dishes
Fish and seafood items
Beef, chicken, and mutton curries
Bhorta and bhaji
Dal and vegetable dishes
Pitha and traditional snacks
Kacchi and tehari
Wedding and event menus
Regional dishes
Traditional desserts
Employers may prefer candidates who understand authentic flavors, spice combinations, bulk cooking, portion control, and local customer preferences.
Continental and international cuisine chefs prepare Western, European, Asian, and global dishes.
Common areas of specialization include:
Italian cuisine
French cuisine
Chinese cuisine
Thai cuisine
Indian cuisine
Arabic cuisine
Mediterranean cuisine
Japanese cuisine
Korean cuisine
Mexican cuisine
American fast food
Fusion cuisine
Responsibilities may include preparing soups, salads, steaks, pasta, pizza, sauces, seafood, grilled items, breakfast dishes, and international desserts.
Candidates may need knowledge of imported ingredients, international recipes, plating styles, and modern kitchen techniques.
Bakery and pastry professionals prepare bread, cakes, pastries, desserts, cookies, and other baked products.
Common responsibilities include:
Preparing dough and batter
Baking bread, cakes, and pastries
Decorating cakes
Preparing desserts and fillings
Measuring ingredients accurately
Managing baking time and temperature
Operating ovens and bakery equipment
Maintaining product consistency
Developing new bakery items
Monitoring ingredient stock
Reducing production waste
Maintaining food-safety standards
Preparing products for display or delivery
Managing customized cake orders
Bakery and pastry jobs are available in hotels, bakeries, cafés, restaurants, supermarkets, catering companies, and commercial food factories.
Catering and banquet chefs prepare food for weddings, corporate events, conferences, private functions, and large gatherings.
Their duties may include:
Planning event menus
Estimating food quantities
Preparing food for large groups
Coordinating kitchen and service teams
Managing event deadlines
Organizing food transportation
Maintaining serving temperatures
Supervising buffet setup
Controlling portion sizes
Monitoring food cost
Ensuring safe food handling
Managing last-minute menu changes
Coordinating with event managers and clients
Catering professionals must be able to maintain quality while producing large volumes of food within strict time limits.
Kitchen Helpers and Assistant Cooks support food preparation and kitchen operations.
Typical responsibilities include:
Washing vegetables and ingredients
Cutting and preparing food
Cleaning utensils and kitchen equipment
Organizing workstations
Carrying ingredients and supplies
Supporting chefs during busy service periods
Maintaining kitchen cleanliness
Disposing of waste properly
Storing ingredients
Following food-safety instructions
Cleaning floors and preparation areas
Receiving kitchen supplies
Performing basic cooking tasks
These roles are often suitable for entry-level candidates who want to build practical kitchen experience.
Experienced chefs may be responsible for creating and improving menus.
Menu-development responsibilities may include:
Researching food trends
Creating new dishes
Testing recipes
Calculating food cost
Selecting ingredients
Designing seasonal menus
Developing buffet and event menus
Considering customer preferences
Including vegetarian or special dietary options
Standardizing recipes
Determining portion sizes
Setting presentation standards
Reviewing menu profitability
Updating dishes based on customer feedback
A successful menu should balance taste, cost, preparation time, ingredient availability, and customer demand.
Food cost management is an important responsibility for senior kitchen professionals.
Cost-control activities may include:
Monitoring ingredient usage
Calculating recipe costs
Controlling portion sizes
Preventing overproduction
Reducing food waste
Checking supplier prices
Managing stock rotation
Using ingredients efficiently
Monitoring damaged or expired products
Maintaining accurate inventory records
Reviewing daily food consumption
Controlling complimentary or unauthorized food use
Chefs who produce excellent food but fail to control costs can damage the profitability of a restaurant or hotel.
Food safety is a critical responsibility in every professional kitchen. Poor hygiene can cause illness, customer complaints, legal problems, and serious reputational damage.
Chefs and cooks should follow procedures such as:
Washing hands regularly
Wearing clean uniforms
Using hair restraints and gloves where required
Separating raw and cooked food
Maintaining correct storage temperatures
Checking expiry dates
Cleaning work surfaces
Sanitizing equipment and utensils
Preventing cross-contamination
Cooking food at safe temperatures
Storing chemicals away from food
Disposing of waste properly
Monitoring refrigerator and freezer temperatures
Following pest-control procedures
Reporting illness or contamination risks
Employers value professionals who follow food-safety standards consistently, even during busy service periods.
Educational requirements vary according to the role. Some employers prefer candidates with certificates, diplomas, or degrees in Culinary Arts, Hospitality Management, Hotel Management, Food Production, Bakery and Pastry, or a related subject.
Many skilled cooks also build successful careers through practical experience, apprenticeships, kitchen training, and specialization in a specific cuisine.
Important skills for Chef and Cook jobs include:
Cooking and food preparation
Recipe knowledge
Knife-handling skills
Food presentation
Menu planning
Portion control
Food-cost management
Kitchen organization
Inventory management
Hygiene and food safety
Ability to work under pressure
Time management
Teamwork
Leadership
Creativity
Attention to detail
Physical stamina
Communication skills
Ability to follow instructions
Customer-service awareness
Senior chefs should also understand budgeting, staffing, supplier management, training, and kitchen-performance analysis.
Professional chefs and cooks may work with different types of equipment, including:
Commercial ovens
Gas and electric ranges
Grills
Fryers
Tandoors
Steamers
Mixers
Blenders
Food processors
Refrigerators and freezers
Dough machines
Bakery ovens
Coffee machines
Meat slicers
Temperature probes
Commercial dishwashers
Candidates should understand safe equipment operation and report technical problems instead of attempting unauthorized repairs.
Chef and Cook professionals are employed across many sectors in Bangladesh, including:
Restaurants
Hotels and resorts
Cafés and coffee shops
Bakeries and pastry shops
Catering companies
Fast-food chains
Clubs and lounges
Hospitals and healthcare facilities
Schools, colleges, and universities
Corporate cafeterias
Factory canteens
Airlines and aviation catering
Cruise and marine services
Event-management companies
Supermarkets
Food production companies
Private households
Embassies and international organizations
NGOs and humanitarian projects
Tourist destinations and guest houses
Job opportunities may be available in Dhaka, Chattogram, Cox’s Bazar, Sylhet, Gazipur, Narayanganj, Rajshahi, Khulna, Cumilla, and other locations across Bangladesh.
Kitchen work can be physically demanding and fast-paced.
Common work conditions include:
Long periods of standing
Hot kitchen environments
Evening and night shifts
Weekend duty
Public-holiday duty
Early morning bakery shifts
Split shifts
Busy service periods
Heavy lifting
Repetitive food preparation
Pressure during large events
Rotational duty
Candidates should carefully review working hours, weekly leave, meals, accommodation, overtime, transportation, and service-charge policies before accepting a position.
A culinary career can provide a clear path from entry-level kitchen work to senior leadership.
A common career path may include:
Kitchen Helper
Apprentice Cook
Assistant Cook
Commis Chef
Demi Chef de Partie
Chef de Partie
Junior Sous Chef
Sous Chef
Head Chef
Executive Chef
Corporate Chef
Food and Beverage Director
Bakery professionals may progress from Bakery Assistant to Baker, Pastry Chef, Head Baker, Executive Pastry Chef, or Bakery Production Manager.
Career advancement depends on cooking skill, discipline, consistency, leadership, creativity, hygiene standards, cost control, and the ability to manage high-volume kitchen operations.
Entry-level candidates can begin through apprenticeships, internships, trainee chef programs, kitchen-helper jobs, assistant cook roles, and hotel-management placements.
Employers often value candidates who demonstrate:
Genuine interest in cooking
Willingness to learn
Cleanliness and personal hygiene
Ability to follow instructions
Physical stamina
Punctuality
Teamwork
Discipline
Basic knife skills
Awareness of food safety
Flexibility regarding shifts
Respect for senior kitchen staff
Practical kitchen training, culinary courses, hotel internships, food-safety certificates, and experience preparing a specific cuisine can strengthen an application.
Before applying, carefully review the cuisine requirements, kitchen position, experience criteria, duty hours, location, salary, accommodation, food allowance, and application deadline.
Prepare an updated CV that highlights:
Culinary education and training
Years of kitchen experience
Types of cuisine prepared
Hotels, restaurants, or catering companies worked for
Kitchen sections managed
Menu-development experience
Food-cost and inventory responsibilities
Bakery or pastry skills
Event and banquet experience
Team-supervision responsibilities
Food-safety training
Major kitchen achievements
Use specific information whenever possible. Mention the number of kitchen employees supervised, average daily customers served, types of menus handled, events managed, or food-cost improvements achieved.
Photographs of food may support a professional portfolio, but they should accurately represent dishes prepared by the candidate.
MoreJobs helps job seekers find the latest Chef and Cook job vacancies in Bangladesh. Candidates can explore opportunities based on job title, cuisine, experience level, organization type, duty schedule, and location.
Whether you are searching for an Executive Chef job, restaurant cook position, hotel kitchen vacancy, bakery role, pastry chef opportunity, catering job, or kitchen-helper position, MoreJobs helps you connect with relevant employers.
Browse the latest Chef and Cook jobs on MoreJobs and apply for positions that match your culinary skills, practical experience, specialization, and career goals.