Junior Sous Chef
- Industry Other
- Category Travel and Tourism
- Location Kathmandu, Nepal
- Salary Not Disclosed
- Expiry date Sep 27, 2026 (7 days left)
Job Description
WE ARE HIRING | JUNIOR SOUS CHEF
The Himalayan Kitchen | Bagaicha
The Himalayan Kitchen, a Nepali restaurant under the Bagaicha brand, is looking for a skilled and passionate Junior Sous Chef – Pan-Asian Cuisine to join our culinary team.
We are seeking a chef with strong expertise in Pan-Asian cuisine, excellent kitchen management skills, and a passion for delivering high-quality food with consistency and creativity.
Key Responsibilities:
· Oversee the preparation and execution of Pan-Asian dishes, ensuring consistency in taste, quality, and presentation.
· Assist the Sous Chef and Executive Chef in managing daily kitchen operations.
· Supervise and coordinate kitchen staff to ensure smooth and efficient service.
· Ensure proper mise en place and timely preparation of ingredients before service.
· Maintain high standards of food quality, hygiene, sanitation, and kitchen safety.
· Monitor food preparation, cooking techniques, portion sizes, and plating standards.
· Ensure the authentic flavours and cooking techniques of Pan-Asian cuisine are maintained.
· Support menu development, recipe creation, and the introduction of new Pan-Asian dishes.
· Train, guide, and mentor Commis Chefs and other junior kitchen staff.
· Monitor stock levels, ingredient quality, and proper storage of food items.
· Coordinate with the purchasing and management teams regarding kitchen requirements.
· Control food costs and minimize wastage through effective kitchen practices.
· Ensure the assigned kitchen section remains clean, organized, and operationally efficient.
· Handle kitchen operations and maintain food quality during busy service periods.
· Ensure compliance with company policies, food safety regulations, and established kitchen standards.
· Assist in maintaining discipline, teamwork, and professional conduct within the kitchen brigade.
Qualifications & Requirements:
· Previous experience as a Junior Sous Chef, Sous Chef, or Senior Chef de Partie in a reputable restaurant or hotel.
· Strong expertise in Pan-Asian cuisine, including knowledge of ingredients, cooking techniques, and flavour profiles.
· Strong understanding of kitchen operations, food preparation, and service management.
· Proven ability to lead, supervise, and motivate a kitchen team.
· Excellent knowledge of food safety, hygiene, and sanitation standards.
· Ability to maintain consistent food quality and presentation under pressure.
· Good communication, leadership, and problem-solving skills.
· Culinary training or a relevant hospitality qualification is preferred.
