Sandeep Niraula
Toronto,Canada
Summary
Detail-oriented culinary professional with over 5 years of experience in high-volume kitchens, including upscale restaurants and hotel environments. Proven expertise in precise food preparation, mise en place optimization, and adherence to HACCP/ServSafe protocols, ensuring 100% compliance with health and safety standards. Adept at collaborating with senior chefs to streamline kitchen workflows, reducing prep time by 20%, while maintaining consistency across 100+ daily dishes. Skilled in knife techniques, plating artistry, and FIFO inventory management, contributing to a 15% reduction in food waste through strategic portion control. Committed to elevating guest satisfaction by balancing recipe adherence with creative input, and supporting menu innovation that boosted repeat business by 25%.
Overview
7
7
years of professional experience
Work History
Cook
Delta toronto
Toronto, Canada
03.2024 - Current
- Collaborated in high-volume kitchen environments, providing cross-functional support to 10+ kitchen staff to ensure seamless operations during peak service hours; stepped into leadership roles to delegate tasks, resolve bottlenecks, and maintain a 20% faster table turnover during rushes.
- Contributed to menu innovation by proposing more than five seasonal dishes quarterly, adjusting recipes for flavor optimization, and maintaining strict adherence to plating standards, boosting customer satisfaction scores by 15%.
- Executed precise preparation of 50+ daily dishes across breakfast, lunch, and dinner services, adhering to recipes, dietary restrictions (e.g., gluten-free, vegan), and quality assurance standards, achieving 98% meal accuracy in health inspections.
Cook
Marriot Downtown At CF Eaton Center
Toronto, Canada
09.2022 - 02.2024
- Balanced adherence to precise recipe standards with artistic innovation, elevating dish presentation through creative plating and garnishing techniques, driving a 25% increase in positive customer feedback on visual appeal.
- Directed kitchen operations for a high-end dining establishment, ensuring strict compliance with sanitation protocols (100% health inspection scores), executing chef directives, and maintaining consistency across 50+ daily menu items.
- Reduced food waste by 30% through strategic portion control, FIFO inventory management, and optimized storage practices, contributing to a 15% annual reduction in ingredient costs.
Cook II
1 Hotel
Toronto, Canada
09.2021 - 08.2022
- Maintained 100% compliance with HACCP and OSHA standards by enforcing rigorous daily sanitation protocols, ensuring a pristine kitchen environment with zero health code violations over 2+ years.
- Achieved 95% order accuracy during peak service (100+ covers nightly) through meticulous multitasking and prioritization, enhancing customer retention and driving a 25% increase in repeat business.
- Elevated culinary output by refining 30+ gourmet menu items through innovative ingredient pairings and flavor balancing; streamlined kitchen workflows to reduce prep time by 20%, directly boosting customer satisfaction scores by 40%.
Commis Chef
D' Polo Club & Spa Resort
Dharamshala, India
03.2020 - 04.2021
- Streamlined high-volume operations in a 150-seat establishment by managing simultaneous preparation of 20+ ingredients daily with 100% accuracy, minimizing plating bottlenecks by 25% through cross-functional collaboration and strategic inventory allocation.
- Collaborated with a team of 8+ culinary professionals to refine kitchen workflows, leveraging digital communication platforms to synchronize order prioritization, achieving a 25% improvement in service speed and guest satisfaction ratings.
Trainee
Lalit Great Eastern
Kolkata, India
06.2018 - 10.2018
- Executed precise food preparation for over 50 daily dishes under senior chef supervision, ensuring 100% compliance with recipe specifications, health code regulations, and HACCP protocols.
- Supported senior kitchen staff in high-volume service by prepping 15+ mise en place components per shift, reducing ingredient prep time by 20% through cross-functional collaboration.
- Enhanced kitchen efficiency by assisting in inventory management and FIFO rotation, contributing to a 15% reduction in food waste, while mastering foundational culinary techniques.
Education
Master of Science - Hospitality
Lambton College
Toronto, ON05.2022
Bachelor of Science - Hospitality And Tourism Management
K.C College of Hotel Management
India12.2020
Skills
- Culinary expertise
- Leadership and collaboration
- Plating and presentation
- Inventory control
Timeline
Cook
Delta toronto
03.2024 - Current
Cook
Marriot Downtown At CF Eaton Center
09.2022 - 02.2024
Cook II
1 Hotel
09.2021 - 08.2022
Commis Chef
D' Polo Club & Spa Resort
03.2020 - 04.2021
Trainee
Lalit Great Eastern
06.2018 - 10.2018
Master of Science - Hospitality
Lambton College
Bachelor of Science - Hospitality And Tourism Management
K.C College of Hotel Management
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