Sous Chef
- Industry Other
- Category Production/Maintenance /Quality
- Location Damak Municipality, Nepal
- Expiry date Jul 26, 2026 (1 day left)
Job Description
Kitchen Operations
- Assist the Executive Chef in overseeing all kitchen operations including à la carte, buffet, and banquet services.
- Ensure smooth day-to-day functioning of the kitchen with timely food production.
- Supervise all sections (hot kitchen, cold kitchen, bakery/pastry) as required.
- Step in to lead the kitchen in the absence of the Executive Chef.
Food Quality & Presentation
- Ensure all dishes are prepared and presented according to hotel standards.
- Maintain consistency in taste, portioning, and plating.
- Conduct regular quality checks before service.
- Handle guest feedback related to food and implement improvements.
Menu Planning & Development
- Collaborate with the Executive Chef on menu planning, costing, and seasonal updates.
- Introduce new dishes aligned with current trends and guest preferences.
- Support special menus for events, festivals, and promotions.
Team Management & Training
- Supervise, train, and motivate kitchen staff to maintain high performance.
- Allocate duties and manage staff schedules effectively.
- Ensure proper grooming, discipline, and teamwork within the kitchen.
- Conduct on-the-job training and skill development sessions.
Hygiene, Safety & Compliance
- Enforce strict adherence to food safety, hygiene, and sanitation standards.
- Ensure compliance with HACCP and kitchen safety protocols.
- Maintain cleanliness and organization of all kitchen areas.
Cost Control & Inventory
- Monitor food costs, portion control, and minimize wastage.
- Assist in inventory management, stock rotation (FIFO), and ordering.
- Ensure proper storage and handling of ingredients.
- Support procurement by maintaining quality standards.
Coordination & Communication
- Coordinate with front office, F&B service, and banquet teams for smooth operations.
- Ensure timely preparation for group bookings, events, and peak service hours.
- Maintain clear communication within the kitchen and across departments.
Required Skills & Qualifications
- Bachelor’s degree in Hotel Management (BHM) or Diploma in Culinary Arts.
- Minimum 5–7 years of experience in hotel kitchens, with at least 3 years in a supervisory role.
- Strong knowledge of multi-cuisine
- Excellent leadership, organizational, and time management skills.
- Ability to work under pressure in a fast-paced hospitality environment.
- Sound knowledge of food safety and kitchen operations.
- Good communication and team management skills.
