Bakery Chef
- Industry Other
- Category Hospitality
- Location Kathmandu, Nepal
- Expiry date Jul 19, 2026 (5 days left)
Job Description
Company Description Hotel Shambala is a contemporary Tibetan-themed boutique hotel in Kathmandu, Nepal, known for combining modern comfort with traditional Tibetan and Nepalese hospitality. The hotel features 65 rooms with handmade furniture, rugs, and painted motifs inspired by Tibetan art and architecture. Guests enjoy a range of facilities, including restaurant and café dining, a rooftop swimming pool, and a spa, all under one roof. The team at Hotel Shambala is committed to respectful, attentive service, creating a serene and comfortable experience for every guest. Located in Bansbari near Narayan Gopal Chowk and close to major tourist attractions, INGOs, and embassies, the hotel offers a convenient and desirable setting for both visitors and staff.Role Description The Sous Chef is a full-time, on-site role based at Hotel Shambala in Kathmandu. This position supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating for the restaurant, café, and in-room dining services. The Sous Chef helps plan menus, maintain food quality and consistency, manage inventory, and ensure compliance with food safety and hygiene standards. The role involves supervising and training kitchen staff, coordinating work schedules, and promoting efficient workflow during breakfast, lunch, and dinner services. The Sous Chef collaborates closely with the culinary and service teams to deliver high-quality dishes that reflect the hotel’s Tibetan and Nepalese theme while meeting guest expectations.
Qualifications
- Strong culinary skills in hot and cold kitchen preparation, cooking techniques, and food presentation, with experience in Asian and/or fusion cuisines.
- Experience assisting in menu planning, portion control, and cost management to maintain quality and profitability.
- Knowledge of food safety, hygiene standards, and kitchen sanitation practices, with the ability to enforce these consistently.
- Ability to lead, train, and motivate kitchen staff, promote teamwork, and manage shifts in a fast-paced environment.
- Effective communication and coordination skills for working with front-of-house and management teams to ensure smooth service.
- Strong organizational and time-management abilities, including managing multiple orders and maintaining quality under pressure.
- Prior experience as a Sous Chef or senior cook in a hotel or high-volume restaurant setting; boutique or luxury hospitality experience is an advantage.
- Formal culinary training, diploma, or certification in culinary arts or hospitality management preferred.
- Flexibility to work weekends, holidays, and varied shifts as required by hotel operations.
- Commitment to guest satisfaction and an interest in Tibetan and Nepalese cuisine and culture.
