About the job

Job Title: Head Chef

 Department: F&B Production

 Reports To: Unit Manager

 Location: Near Sukhedhara, Kathmandu, Nepal

General Responsibilities 

• Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards consistently.
• Provide directions for all day-to-day operations in the kitchen.
• Utilize interpersonal and communication skills to lead and influence kitchen staff.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Maintain the kitchen and surrounding areas in conditions that meet company standards and health code regulations.
• Actively involved in menu development and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Follow proper handling and right temperature of all food products.
• Ensure all equipment in the kitchen is properly maintained and in working order by local health department and hotel standards.
• Identify the developmental needs of kitchen staff and provide coaching and mentoring to help them improve their knowledge and skills.
• Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Ensure compliance with food handling and sanitation standards.
• Interact with guests to obtain feedback on food quality, presentation, and service levels.
• Ensure disciplinary procedures and documentation are completed according to Company Operational Standards and Management Policy.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Review weekly and monthly schedules to meet forecast and budget.
• Perform additional duties as requested by the management as and when required.

Qualifications:

Education: Culinary school degree or equivalent; additional certifications are a plus.

Experience: Minimum of 5 years of experience in a senior culinary role, with a focus on leadership.

Skills:

• Strong culinary skills and expertise in menu planning.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work well under pressure and in a fast-paced environment.
• Exceptional organizational and problem-solving abilities.
• Proactively contribute ideas for process improvements, menu enhancements, and overall kitchen efficiency.
• Willingness to work evenings, weekends, and holidays as needed.

Interested candidates are encouraged to reach out via LinkedIn at https://www.linkedin.com/in/anush-lamsal-736862164/ or by sending their updated resume to [email protected]. Feel free to direct message on LinkedIn or email your application for consideration.

Please be advised that only shortlisted candidates will be contacted for interviews. Additionally, please note that this job description is subject to change in accordance with the company's evolving needs and industry standards.

We are dedicated to providing equal opportunities to all individuals. Embracing diversity, we strive to foster an inclusive workplace environment where every employee feels valued and respected. Our commitment to diversity and inclusion is integral to our company culture, and we encourage individuals from all backgrounds to apply and contribute to our team.

Requirements added by the job poster

• Can start immediately