Sous Chef

Job Description

Company Description Aza Courtyard is a contemporary grill, bar, and social courtyard known for relaxed evenings, bold flavors, and great conversations in an open-air garden setting. The concept brings together live grills, handcrafted drinks, and a laid-back atmosphere, creating a space where guests are encouraged to unwind and stay longer. Its menu highlights fire-grilled starters, signature platters, and global bar favorites paired with a curated selection of beers, spirits, cocktails, and hookah. Aza Courtyard is built as a scalable, high-margin hospitality concept that balances guest experience, efficiency, and consistency. The venue focuses on social, evening-centric dining with shareable plates and a relaxed vibe, making it ideal for after-work meetups, weekend hangouts, and casual celebrations.

Role Description This is a full-time, on-site role based in Kathmandu for a Commi I, II and III specializing in Indian and Mediterranean cuisine. The team member will assist in daily food preparation, cooking, and plating under the guidance of senior chefs, ensuring consistency in taste, presentation, and portion control. Responsibilities include preparing mise en place, operating kitchen equipment, following standard recipes, and supporting live grills and signature platters in a fast-paced environment. The role involves adhering to hygiene and safety standards, maintaining cleanliness in workstations, and complying with kitchen protocols and inventory procedures. The Commi I II III will collaborate with colleagues to support smooth service during peak hours and contribute to a positive, respectful, and efficient kitchen culture.

• Candidates should possess strong Food Preparation and Cooking skills, with a focus on Indian and Mediterranean cuisine.
• Candidates should possess solid Culinary Skills, including basic knife skills, understanding of ingredients, and familiarity with grilling and starter-focused menus.
• Candidates should possess good Hygiene practices and knowledge of food safety standards.
• Candidates should possess effective Communication skills to coordinate with the kitchen and service team.
• Prior experience in a professional kitchen or restaurant environment is preferred, especially in grill or bar-focused concepts.
• Ability to work flexible hours, including evenings, weekends, and holidays, and perform well under pressure.
• Formal culinary training or certification is an advantage but not mandatory.
• Reliability, teamwork, attention to detail, and a willingness to learn and grow within the organization are essential.