ARJUN SAPKOTA
Scarborough , ON ,Canada
Summary
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.
Overview
17
17
years of professional experience
Work History
Chef
Three Leaf Indian Cusine
11.2023 - 03.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef
AAISNA LLC
06.2018 - 10.2022
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Chef
BABU CO.LTD
06.2013 - 06.2018
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
Chef
MAYA CO.LTD
10.2008 - 10.2013
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
SYKURAKUDO LLC
03.2007 - 10.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Education
High School Diploma -
JANA JAGRITI HIGHER SECONDARY SCHOOL
KANDEBASH, BAGLUNG01.2004
Skills
- Cooking techniques
- Food quality
- Food safety and sanitation
- Customer service
- Knife skills
- Kitchen management
- Food presentation
Languages
English , Hindi , Japanese, Nepali
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