Minimum Requirements: Education: Professional/Educational Qualification in Culinary Arts will be an advantage. Experience: Minimum 2 years of experience as Chef De Cuisine or 4 years as Sous Chef in a hotel or restaurant chain with good standards with specialization in Continental/Western Cuisine. Comprehensive knowledge of HACCP and occupational health and safety standards will be essential. Knowledge/Abilities: Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or shift, or section of food and beverage operation, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Only shortlisted candidates will be called for the interview. Company reserves the right to reject any/all applications without assigning any reasons whatsoever and no phone calls shall be entertained in this regards. Interested candidates, meeting the above mentioned requirement may submit their letter of interest with all testimonials to the Human Resources Department, The Soaltee Kathmandu, Nepal Post Box no. 97.

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