Company Description Bagaichā is a leading culinary destination in Nepal, recognized as the No. 1 restaurant in the country and home to 17 distinct restaurant concepts under one roof. All concepts are owned and operated directly by Bagaichā, creating a unified yet diverse culinary ecosystem. This structure offers culinary professionals exceptional opportunities for innovation, allowing collaboration across multiple kitchens and specialties. Team members can experiment with flavors, techniques, and presentations while learning from experts in various cuisines. Bagaichā fosters an environment that values creativity, collaboration, and excellence, inviting talent to help shape the future of Nepali hospitality.Role Description The Chef De Partie is a full-time, on-site role based at Bagaichā in Kathmandu. The individual will be responsible for managing a specific section of the kitchen, overseeing preparation, cooking, and presentation of dishes according to Bagaichā’s standards. Daily tasks include supervising commis chefs, ensuring consistent quality, maintaining hygiene and food safety, and coordinating with other kitchen sections for smooth service. The role involves contributing to menu development, experimenting with new dishes, and collaborating with chefs from other concepts to integrate diverse techniques and ingredients. The Chef De Partie will also assist in inventory management, cost control, and training team members to uphold operational efficiency and culinary excellence.Qualifications

• Strong technical cooking skills in a designated kitchen section (e.g., grill, sauce, pastry) and proven ability to execute dishes consistently to high standards.
• Experience in menu planning, recipe development, and plating, with an eye for presentation and flavor balance.
• Knowledge of food safety regulations, hygiene standards, and kitchen best practices, including proper storage, handling, and sanitation.
• Ability to lead and mentor junior kitchen staff, delegate tasks effectively, and collaborate with cross-functional culinary teams.
• Solid time management and organizational skills to handle high-volume service in a fast-paced environment.
• Prior experience as a Chef De Partie or Demi Chef in a high-quality restaurant; exposure to multi-concept or fine-dining operations is an advantage.
• Formal culinary training or certification from a recognized institution is preferred.
• Willingness to learn, experiment, and adapt, with a strong commitment to quality, teamwork, and continuous improvement.
• Basic proficiency in kitchen-related record keeping (inventory, wastage, and costing) and clear communication skills with colleagues and management.