Sujit Thapa
Rarotonga Cookisland
Summary
Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
3
3
years of professional experience
Work History
Comii Chef
Nautilus Resort
06.2023 - Current
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Trainee
Aloft Hotel
10.2021 - 04.2022
- Learned new materials, processes, and programs quickly.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Attended training courses to build understanding of processes, techniques, and industry.
- Supported departmental tasks to increase understanding of industry processes.
Education
Bachelor - Hotel Management
Medhavi College
Nepal03.2023
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food quality
- Effective communications
- Team collaboration
- Grilling techniques
- Frying techniques
- Kitchen equipment operation
- Allergen awareness
- Sauce preparation
- Sanitation guidelines
- Staff coordination
- Banquets and catering
- Portion and cost control
Languages
English
Upper intermediate (B2)
Nepali
Advanced (C1)
Reference
Tushara Rangana
Sous chef
Chinta.rangana@gmail.com
Salman Hafidz Alfarisi
Sous chef
hafidzajah28@gmail.com
Timeline
Comii Chef
Nautilus Resort
06.2023 - Current
Trainee
Aloft Hotel
10.2021 - 04.2022
Bachelor - Hotel Management
Medhavi College
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