Chef de Partie – Nepali Cuisine

About the role

Bagaichā Fine Dining Restaurant is seeking a skilled and passionate Chef de Partie (CDP) specialized in Nepali cuisine to join The Himalayan Kitchen. The successful candidate will work in a fast‑paced, premium dining environment, ensuring authentic flavours and high‑quality presentation.

Key responsibilities

• Take full responsibility for the assigned Nepali cuisine kitchen section.
• Prepare, cook, and present authentic Nepali dishes according to standardized recipes and quality standards.
• Maintain consistency in taste, texture, portion size, plating, and presentation.
• Complete daily mise en place and ensure the section is fully prepared before service.
• Monitor food quality, freshness, storage, and ingredient handling.
• Maintain proper portion control and minimise food wastage.
• Follow FIFO, proper food storage, and labeling practices.
• Uphold high standards of hygiene, sanitation, and food safety.
• Supervise, guide, and support Commis Chefs and junior kitchen team members.
• Coordinate with the Sous Chef, Head Chef, and other kitchen sections during service.
• Assist with menu development, recipe standardisation, food trials, and new Nepali dishes.
• Report stock shortages, equipment issues, and operational concerns to senior chefs.

Required profile

• Minimum 2–3 years of relevant kitchen experience, preferably at CDP or Senior Commis level.
• Strong practical knowledge of authentic Nepali cuisine, ingredients, spices, and cooking methods.
• Experience in a fine‑dining, premium restaurant or high‑volume kitchen is an advantage.
• Good knowledge of food hygiene, sanitation, and kitchen safety standards.
• Ability to manage an assigned section independently and work efficiently under pressure.

Required skills

• Practical knowledge of Nepali cuisine, including traditional ingredients, spices, and cooking techniques.
• Understanding of food hygiene, sanitation, and kitchen safety standards.

What we offer

• Competitive salary based on experience and skills.
• Service charge and staff benefits.
• Staff meals during duty.
• Professional training and development opportunities.
• Career growth within a multi‑concept culinary environment.