We're looking for people that treat their employment with the same care and enthusiasm that they do their hobbies, people who prioritize our guests and teamwork in everything they do.
1. Position: Revenue Manager (One)
The following are the minimum requirements:
- Age: Under 45 years old
- Education: A university degree as a Revenue Manager or Marketing Analyst is preferred. Strategic thinking, problem-solving, administrative, and interpersonal abilities are all required. Opera system knowledge is required.
- Knowledge/Abilities: The position entails maximizing all hotel revenue, including but not limited to room and banquet/catering revenue. Lead all revenue-generating divisions, including Sales and Marketing, Rooms, Catering, and Food and Beverage, in cross-functional decision-making. Manage all areas of competitor data, pricing, room inventory management, and/or yield hurdle points, distribution channels, market segment mix, and significant group booking acceptance/denial.
2. Position: Pastry Chef (One)
The following are the minimum requirements:
- Age: Under 40 years old
- Education: Minimum of 2 years' experience as a pastry chef or 4 years' experience as a sous chef in a high-quality hotel or restaurant chain with a bakery/confectionery focus. A thorough understanding of HACCP and Occupational Health and Safety Standards will be required.
- Knowledge/Abilities: The job entails ensuring high-quality desserts, pastries, and cakes, as well as planning production schedules and special items for restaurant and banquet functions using cutting-edge technology, training subordinates, designing and producing special decor pieces as needed, and ensuring that all bakery products meet hygiene and sanitation standards and are attractive and appetizing.
3. Position: Kitchen Executive-Continental (One)
The following are the minimum requirements:
- Age: Under 40 years old
- Culinary arts professional/educational qualifications will be advantageous.
- Experience: A minimum of 2 to 4 years as a Chef de Partie in a high-end hotel or restaurant chain specializing in Continental cuisine is required. A thorough understanding of HACCP and Occupational Health and Safety Standards will be required.
- Knowledge/Abilities: Assist in the management of Kitchen Operations in a single food and beverage outlet, a shift, or a section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards, and having a thorough understanding of the products.
4. Position: Chef De Partie-Indian Cuisine (One), Demi Chef De Partie- Tandoor (One), Under Supervisor Level Development Program (SLDP)
Minimum Requirements:
Education: Diploma or Proficiency Certificate level in Culinary Arts will be ab advantage.
Experience: Minimum 2 years of experience as Chef de Partie or DCDP in a hotel or restaurant chain with good standards with specialization in Indian Cuisine/Tandoor. Comprehensive knowledge of HACCP and occupational health and safety standards will be essential.
5. Position: Commis- Indian(One), Commis- Continental(One), Commis- Pastry(One), Under Associate Level Development program (ALDP)
The following are the minimum requirements:
Diploma or Proficiency in a Subject It will be advantageous if you have a certificate in culinary arts.
Experience: Minimum of 2 years working at a reputable hotel or restaurant chain, specializing in Indian Curry/Continental Cuisine/Pastry. A thorough understanding of HACCP and Occupational Health and Safety Standards will be required.
Only those who have been shortlisted will be contacted for an interview. The company reserves the right to reject any/all applications without assigning any reasons, and no phone calls in this regard will be accepted.
Interested candidates who fit the above criteria may send a letter of interest together with all supporting documentation to the Human Resources Department, The Soaltee Kathmandu, Nepal Post Box No. 97 or email [email protected] by December 22, 2021.
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Vacancy Update