Job Summary:

Hotel Shambala is seeking a passionate and detail-oriented Bakery/Pastry Chef to lead the preparation of high-quality baked goods and desserts aligned with the hotel’s premium hospitality standards. The role requires creativity, consistency, and the ability to deliver exceptional guest experiences across buffet, à la carte, and special events.

Key Responsibilities:

 1. Food Preparation & Production

• Prepare a wide range of bakery and pastry items including artisan breads, croissants, Danish pastries, choux pastry, cakes, tarts, and plated desserts.

• Produce desserts for:

  • Buffet service (breakfast, lunch, dinner)

  • À la carte menu

  • Banquets, events, and corporate functions

• Develop seasonal and signature desserts that align with Hotel Shambala’s brand identity.

• Standardize recipes to ensure consistency in taste, portion, and presentation.

 2. Menu Development & Innovation

• Design new dessert menus and bakery offerings based on market trends and guest preferences.

• Incorporate fusion elements (local Nepali + international flavors) where relevant.

• Work with the Executive Chef to introduce festive or themed dessert promotions.

 3. Quality Control & Hygiene

• Ensure all food is prepared in accordance with hotel hygiene and food safety standards.

• Maintain cleanliness and organization of the bakery section at all times.

• Monitor product freshness, storage conditions, and FIFO practices.

• Adhere to HACCP and kitchen safety protocols.

 4. Operations & Coordination

• Coordinate with kitchen and service teams to ensure timely delivery of orders.

• Assist in planning production schedules based on occupancy and reservations.

• Monitor inventory, reduce wastage, and control food costs.

• Support procurement by maintaining ingredient quality standards.

Required Skills & Qualifications

• BHM or Diploma in Culinary Arts (specialization in Bakery & Pastry preferred).

• Minimum 3–5 years of experience in a hotel, resort, or upscale café bakery.

• Strong technical knowledge of:

  • Bread making (artisan & commercial)

  • Laminated doughs (croissants, Danish)

  • Chocolate work and dessert plating

• Knowledge of food safety, sanitation, and kitchen operations.

• Ability to work under pressure in a fast-paced hospitality environment.

• Good communication and teamwork skills.

• Assist in training junior kitchen staff and bakery assistants.

• Competitive salary and performance incentives

• Friendly and supportive kitchen environment