Executive Chef

About the role

The Executive Chef will lead all culinary operations at The Soaltee Hotels and Resorts property in Budhanilkantha. This full‑time, on‑site position is responsible for delivering high‑quality, innovative cuisine across restaurants, banquets and in‑room dining while ensuring guest satisfaction.

Key responsibilities

• Oversee kitchen operations, menu planning, food preparation, plating standards and quality control.
• Supervise, mentor and schedule culinary teams across all outlets.
• Ensure compliance with food safety, hygiene and HACCP regulations.
• Collaborate with hotel leadership to design seasonal menus, control food costs and manage inventory.
• Support special events, promotions and maintain strong supplier relationships.
• Implement culinary best practices and drive continuous improvement.

Required profile

• Extensive experience in fine‑dining and large‑scale 5‑star hotel kitchens.
• Proven ability in menu development, food presentation and taste profiling.
• Strong knowledge of food safety, sanitation standards and HACCP.
• Experience in cost control, inventory management and supplier coordination.
• Leadership, communication and collaboration skills to work with culinary, service and hotel teams.
• Diploma or degree in Culinary Arts, Hotel Management or related field.

Required skills

• Menu development
• Food safety
• HACCP
• Cost control
• Inventory management
• Supplier coordination

What we offer

• Opportunity to lead a prestigious culinary operation in a luxury hotel environment.
• Supportive management team focused on innovation and guest experience.