WE ARE HIRING | JUNIOR SOUS CHEF

The Himalayan Kitchen | Bagaicha

The Himalayan Kitchen, a Nepali restaurant under the Bagaicha brand, is looking for a skilled and passionate Junior Sous Chef – Pan-Asian Cuisine to join our culinary team.

We are seeking a chef with strong expertise in Pan-Asian cuisine, excellent kitchen management skills, and a passion for delivering high-quality food with consistency and creativity.

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 food preparation, cooking techniques, portion sizes, and plating standards.

·        Ensure the authentic flavours and cooking techniques of Pan-Asian cuisine are maintained.

·        Support menu development, recipe creation, and the 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 the purchasing and management teams regarding kitchen requirements.

·        Control food costs and minimize wastage through effective kitchen practices.

·        Ensure the assigned kitchen section remains clean, organized, and operationally efficient.

·        Handle kitchen operations and maintain food quality during busy service periods.

·        Ensure compliance with company policies, food safety regulations, and established kitchen standards.

·        Assist in maintaining discipline, teamwork, and professional conduct within the kitchen brigade.

Qualifications & Requirements

·        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, cooking techniques, and flavour profiles.

·        Strong 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.