Bistro E
Requirements
Experience
- 3 to 5 years
- The applicants should have experience in the following business area(s): Restaurant
Additional Requirements
Experience
- 3-5 years of professional kitchen experience, with at least 2 years in a Sous Chef or lead line role
- Minimum 2 years of hands-on experience grilling steaks using wood, charcoal, or high-heat broilers
- Proven experience in Italian cuisine, including fresh pasta, regional meat dishes, and wood-fired cooking
- Strong butchery skills, including breaking down beef sub-primals
Technical Skills
- Expert in steak doneness levels and carryover cooking control
- Proficient with wood-fired ovens, grills, and kitchen equipment
- Familiar with Italian beef breeds and dry-aging processes
- Basic knowledge of food costing and inventory management
Core Skills & Attributes
- Calm, decisive leadership during high-pressure peak service
- Strong palate for seasoning, acidity, and authentic Italian flavors
- Ability to train and motivate diverse kitchen teams effectively
- High physical stamina for long hours in intense heat
- Skilled in fresh pasta-making and semolina extrusion techniques
- Knowledge of Italian wine and steak pairing principles
Responsibilities & Context
Bistro E is a cafe and restaurant, nestled in Bay`s Edgewater on North Avenue, Gulshan 2. In addition to the all day coffee shop and deli, we also serve lunch & dinner with a dynamic menu of classic modern fare made with the freshest and finest ingredients.
Overview
We are looking for a passionate and experienced Sous Chef with strong expertise in Italian cuisine and a specialty in steak preparation, including dry-aging, butchery, and wood-fired or charcoal grilling. As second-in-command, you will lead the kitchen team, ensure authentic Italian flavors and precise meat cooking, and maintain high standards of quality, consistency, and safety. This role is ideal for a chef who understands dishes like bistecca alla Fiorentina and tagliata, and knows how to present premium beef with simple, authentic Italian style.
Key Responsibilities
- Lead all steak operations: preparation, butchery, portioning, and cooking to precise doneness
- Oversee wood-fired or charcoal grilling and ensure consistent execution during service
- Maintain authenticity and quality across Italian dishes, including pasta, risotto, and meat mains
- Train and supervise kitchen team on techniques, timing, and plating standards
- Manage kitchen operations during high-volume service while ensuring food safety and consistency
Italian Steak & Meat Program
- Execute signature dishes such as Bistecca alla Fiorentina, Tagliata di Manzo, and Costata alla Griglia
- Develop steak accompaniments like herb oils, balsamic reductions, and Italian sauces (salsa verde, gremolata, peperonata)
- Handle steak preparation workflow: receiving, trimming, dry-aging (if applicable), and portioning
Italian Cuisine Oversight
- Supervise preparation of fresh pasta, risotto, antipasti, secondi, and contorni
- Ensure authenticity of regional Italian recipes (Tuscan, Piedmontese, Roman, etc.)
- Collaborate with Executive Chef on seasonal menus and meat-focused specials
Kitchen Operations & Leadership
- Train team on doneness control (thermometer, touch, timing), resting, and carving
- Manage service flow: firing, plating, and expediting orders accurately
- Support menu engineering, costing, and premium ingredient sourcing
Inventory & Butchery
- Perform or supervise butchery of ribeye, strip, tenderloin, and porterhouse cuts
- Maintain dry-aging logs, trim records, and inventory rotation
- Order and manage Italian specialty ingredients (DOP products, olive oil, cured meats, herbs)
Inventory & Butchery
- Enforce HACCP standards for meat handling and storage
- Maintain cleanliness of grills, hoods, prep areas, and cold storage
- Conduct daily sanitation checks across all meat prep and kitchen zones
To apply for this job email your details to imranaesthetic68@gmail.com