Junior Sous Chef – Pan-Asian Cuisine

About the role

The Himalayan Kitchen, a Nepali restaurant under the Bagaicha brand, is seeking a passionate Junior Sous Chef specialized in Pan-Asian cuisine to join its culinary team.

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 cooking techniques, portion sizes and plating standards.
• Preserve authentic flavours and cooking techniques of Pan-Asian cuisine.
• Support menu development, recipe creation and 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 purchasing and management teams regarding kitchen requirements.
• Control food costs and minimise waste through effective kitchen practices.
• Keep the assigned kitchen section clean, organized and operationally efficient.
• Handle busy service periods while maintaining food quality.
• Ensure compliance with company policies, food safety regulations and established kitchen standards.
• Promote discipline, teamwork and professional conduct within the kitchen brigade.

Required profile

• 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, techniques and flavour profiles.
• Solid 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.

Required skills

• Expertise in Pan-Asian cuisine.
• Knowledge of food safety and hygiene standards.
• Kitchen operations and staff management.