Reports to: Program Coordinator of HCF and Chairman of Bhitri Deurali Community Forest Users Group.

Duty Station: Himalayan Habre Center Office, Deurali, Taplejung.

Minimum Requirements:

• A degree or certification in the culinary arts or comparable experience along with knowledge about nutrition and familiarity with healthy, organic cooking techniques.
• A minimum of six months’ experience in a full-service kitchen.
• Good verbal and written communication skills both in Nepali and English.
• Strong communication, coordination and team building skills.

Key Duties and Responsibilities:

• Plan and coordinate preparation of menus and coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Maintain proper inventory of kitchen supplies, linen, and other supplies.
• Help improve environmental sustainability by supporting local farmers.
• Coordinate routine and periodic cleaning of culinary services facilities by creating weekly cleaning task lists.
• Meet regularly with supervisor, direct reports, and/or work team to review workflow and other relevant issues.
• Demonstrate open, direct communication and active listening and develop positive work relationships to foster an atmosphere of collaboration and teamwork.
• Assist in the set-up, presentation and clearing of serving lines and banquet tables.
• Complete cleaning tasks, which include sweeping and mopping floors, clearing tables, washing dishes, and taking out trash.
• Perform equipment checks and report problems to promote a safe work environment.
• Assist in the development of the annual Culinary Services budget.
• Report any mechanical and/or electrical issues to the Manager immediately.
• Control wastage and unnecessary expenses.
• Be friendly with the visitors.
• Keep an up-to-date stock of kitchen supplies.
• Prioritize the safety measures while performing kitchen duties.
• Keep the HHC rooms, bathrooms, toilets, kitchen, training hall, study area, corridors, and other space clean and tidy at all times.
• Maintain the cleanliness of the HHC premises.
• Prepare and submit the list of materials required for cleaning.
• Manage the HHC wastage according to the 3R (Reduce, Reuse, and Recycle) principle.
• Ensure the cleanliness of the kitchen utensils and equipment.
• Perform necessary tasks as per the manager’s instructions.

Time Duration: 1 year from the date of recruitment (with possible extension).

Source: Merojob

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