Behind every good hotel menu is a kitchen leader who keeps flavour, hygiene and timing in balance. In Bangladesh, Chef Julficar Mohammed Zahedi is one of those names. With more than 25 years in the culinary field, he has worked his way up through restaurants, hotels and resorts to lead kitchens as an executive chef.
Who Is Chef Zahedi?
Chef Zahedi is a professional chef known for multi-cuisine cooking. His professional profile describes long experience in food and beverage production, the department that handles everything cooked and plated in a hotel or resort. He says he learned his craft in different hotels, including five-star properties in Bangladesh.
Training and Early Career
He earned a Diploma in Professional Chef from the Bangladesh Hotel Management and Tourism Training Institute in Dhaka in 2008. Early in his career, he worked the grill and barbecue section at Spitfire, a continental fine dining restaurant in Gulshan, Dhaka. In 2011, he moved to Ocean Paradise Hotel and Resort in Cox’s Bazar, where he worked as a chef de partie, a station chef in the hot kitchen.
Rising Through Resort Kitchens
His next steps took him into larger leadership roles. He served as sous chef, the second in command of a kitchen, at Panigram Resort in Jessore from 2012 to 2013. He then became senior sous chef at Grand Sultan Tea Resort and Golf in Sreemangal, a post he held from May 2013 to August 2015. After a stint at Ratnodweep Resort in Pabna, he joined Grand Palace Hotel and Resort in Sylhet in December 2016, where his profile lists him in the executive chef role.
Skills That Define His Work
Running a hotel kitchen takes more than good cooking. Chef Zahedi lists menu planning, cost control, and quality and quantity control among his strengths. He also works with Hazard Analysis and Critical Control Points, a food safety system that helps kitchens prevent contamination at every stage. In simple terms, he plans menus, controls costs, keeps portions consistent and keeps the kitchen safe.
Why Chefs Like Him Matter
As hotels and resorts grow across Bangladesh, demand for trained local chefs who can run an entire kitchen has grown with them. Chefs who rise step by step, from station cook to executive chef, bring practical knowledge of both the food and the team behind it. Chef Zahedi’s career is a good example of that path.
