Summary:

Experienced chef specialized in vegetarian and health-focused cooking. Designs nutritious, flavorful menus using fresh, seasonal ingredients and plant-based techniques. Ensures high culinary standards, cost control, food safety, and an excellent guest experience.

Key Responsibilities:

1. Create, test, and update vegetarian and plant-forward menus (daily specials, seasonal menus, catering).

2. Prepare high-quality, visually appealing dishes emphasizing nutrition, flavor balance, and dietary accommodations (vegan, gluten-free, nut-free, low-sodium, etc.).

3. Oversee daily kitchen operations: food prep, cooking, plating, and quality control.

4. Manage inventory, order ingredients, and maintain par levels to minimize waste and control food costs.

5. Train, supervise, and schedule kitchen staff; enforce recipes, portion sizes, and presentation standards.

6. Implement and maintain food safety and sanitation standards.

7. Collaborate with management on menu pricing, promotions, and sourcing (local, organic, sustainable suppliers).

8. Adapt recipes for different service types (a la carte, buffet, catering, delivery) and scale recipes accurately.

9. Monitor customer feedback and adjust offerings to improve satisfaction and meet dietary trends.

10. Maintain equipment and report maintenance needs.

Qualifications:

1. Culinary degree or equivalent professional experience.

2. Minimum 2–4 years’ experience in vegetarian, vegan, or health-focused kitchens (restaurants, wellness centers, catering).

3. Strong knowledge of nutrition, plant-based proteins, grains, legumes, and alternative dairy/egg techniques.

4. Familiarity with menu costing, inventory management, and kitchen safety standards.

5. Food handler’s certification and any required local health certifications.

   
   

Working Conditions:

• Balanced (sometimes busy and sometimes not) atmosphere and friendly team.

• Opportunity to learn about Ayurveda and Ayurvedic cuisine.

• Shifts may include early mornings, evenings, weekends, and holidays depending on service.

Preferred:

• Experience with farm-to-table sourcing, fermentation, or plant-based pastry.

• Familiarity with sustainable practices and zero-waste cooking.

Application:

Please submit resume, sample menu or portfolio, and references to [email protected] or +977 9851121003. Include any dietary specialties and a brief statement of your approach to healthy vegetarian cooking.