Sous Chef – Full‑time Kitchen Leader

About the role

The Sous Chef will work on‑site at The Soaltee Resort, supporting the Executive Chef in daily kitchen operations across all meal periods. This full‑time position ensures high standards of food preparation, cooking, plating, and quality control while maintaining strict hygiene and safety practices.

Key responsibilities

• Supervise and train kitchen team members, coordinate workflow and ensure timely dish delivery.
• Assist with menu planning, recipe standardisation, food costing and inventory management.
• Maintain adherence to recipes, presentation standards, portion control and food safety regulations.
• Support special events, banquets and continuous improvement initiatives to enhance guest satisfaction.

Required profile

• Proven experience in kitchen supervision and team leadership within a 4‑ or 5‑star hotel or upscale resort.
• Formal culinary education or professional certification from a recognised institute (preferred).
• Strong organisational, time‑management and communication skills.
• Flexibility to work shifts, weekends and holidays as required.

Required skills

• Advanced cooking techniques and knowledge of international and Nepalese cuisines.
• Food safety standards and hygiene compliance.
• Menu development, recipe standardisation, food costing.
• Inventory control and operational efficiency.