Chef De Partie

About the role

Hotel Shambala is a contemporary Tibetan‑themed boutique hotel in Kathmandu offering 65 thoughtfully designed rooms, an on‑site restaurant, rooftop pool and spa facilities. This full‑time, on‑site Chef De Partie role will oversee a specific kitchen section, ensuring consistent food quality, proper preparation, and timely service for guests.

Key responsibilities

• Prepare and cook menu items according to hotel standards.
• Supervise commis and junior cooks, providing guidance and training.
• Maintain hygiene and safety standards throughout the kitchen.
• Organise mise en place for each service to ensure smooth operations.
• Collaborate with the Sous Chef and Head Chef on menu planning, portion control, and presentation.
• Monitor stock levels and coordinate with the purchasing team.
• Support smooth kitchen operations during peak hours.
• Uphold Hotel Shambala’s standards for guest satisfaction.
• Assist in training team members and fostering a collaborative environment.

Required profile

• Strong culinary skills in hot and cold kitchen preparation, cooking techniques, and food presentation.
• Experience managing a designated kitchen section and supervising junior team members.
• Knowledge of food safety, hygiene standards, and proper kitchen sanitation practices.
• Ability to work efficiently in a fast‑paced environment with attention to detail and consistency.
• Good communication and teamwork skills to coordinate with kitchen and service staff.
• Prior experience as a Chef De Partie or Demi Chef De Partie in hotels or reputable restaurants.
• Relevant culinary certification or diploma from a recognized institution (preferred).
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.
• Commitment to guest satisfaction and willingness to learn and adapt to Hotel Shambala’s standards and cuisine.