Chef

Garden Chautari Event Venue & Restaurant is seeking a skilled and passionate Chef to lead kitchen operations and deliver high-quality food experiences. The Chef will be responsible for menu planning, food preparation, team management, and maintaining strict hygiene and safety standards. This role requires creativity, leadership, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities:

1. Menu Development & Innovation

• Design and update menus with creative and appealing dishes
• Introduce new recipes aligned with customer preferences and market trends
• Ensure menu variety for events and regular restaurant service

2. Kitchen Operations & Quality Control

• Oversee daily kitchen operations and food preparation
• Ensure consistency in taste, quality, and presentation
• Monitor freshness and proper storage of ingredients

3. Health & Safety Compliance

• Maintain strict hygiene and sanitation standards
• Ensure compliance with Nepal Food Regulations and Food Safety Act
• Conduct regular cleanliness and safety checks in the kitchen

4. Leadership & Staff Management

• Supervise, train, and mentor kitchen staff
• Assign duties and manage workflow during service hours
• Foster teamwork and maintain a positive work environment

5. Inventory & Cost Control

• Manage stock levels and order supplies as needed
• Control food costs by minimizing waste and optimizing resources
• Maintain proper inventory records

6. Coordination & Communication

• Collaborate with front-of-house staff for smooth service
• Ensure timely preparation and delivery of food during events and peak hours
• Address any kitchen-related issues promptly

• Proven experience as a Chef or in a similar role
• Strong knowledge of culinary techniques and kitchen operations
• Leadership and team management skills
• Ability to work under pressure in a fast-paced environment
• Good organizational and time management skills
• Knowledge of food safety and hygiene standards
• Culinary degree or equivalent experience preferred

Key Skills

• Culinary expertise and creativity
• Leadership and communication
• Time management and organization
• Attention to detail and quality
• Problem-solving ability