Minimum 2 years of experience as Banquet Chef or 4 years as Banquet Sous Chef in a hotel or restaurant chain with good standards with specialization in Indian Cuisine. Comprehensive knowledge of HACCP and occupational health and safety standards will be essential.
Assist in the management of Kitchen Operations in a Banquet Kitchen, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Professional\Educational qualification in culinary Arts will be an advantage.
Interested and qualified candidates can send an updated resume with passport sized photograph to Human Resources Department, The soaltee Kathmandu or email to email@example.com lastest by September 27,2022.