Following the Executive Chef specifications and guidelines, the Sous Chef responsibility will be to help in the preparation and design of menus. Ensuring that the kitchen operates in a safety, hygienic and timely way that meets our standards.

The main responsibilities will be:

• Teaching and training practical cooking knowledge
• Maintaining consistent quality on operational level
• Work according to set safety and hygiene rules

Your profile:

We are looking for a sous chef with the following qualifications and competencies:

• Minimum of 3 years work experience in a 3-5* hotel. International experience is a plus.
• Knowledge of continental and Nepali food. Knowledge of Bakery is a plus.
• Minimum Diploma in culinary arts or hospitality management, Bachelor is a plus
• Strong organisational and management skills
• Team spirit and a strong sense of responsibility
• Patient when needed, strict when needed
• Can work with strict deadlines and a has flexible working hours mentality