SAROJ KOIRALA
spruce Grove,Canada
Summary
Hospitality professional with extensive experience in breakfast service management, known for achieving operational excellence and guest satisfaction. Proven ability to lead teams effectively, ensuring consistent service quality and adapting to dynamic needs. Strong focus on fostering collaboration and maintaining high standards in all aspects of service.
Overview
16
16
years of professional experience
1
1
Certificate
Work History
Breakfast supervisor
Rickys restaurant
- Business Type: Restaurant
- Hours: 26 hrs /week
- Cuisine:
- Duration: more than 1 year
- Duration: still now
SUPERVISOR
Mr mike steakhouse casual
12.2023 - Current
- Business Type: Restaurant
- Hours: 40 per week
- Cuisine: Continental
- Duration: still now
DEMI CHEF DE PARTIE( shifts supervisor)
Marfaq Hotel Abu Dhabi
11.2016 - Current
- Business Type: 4-Star Resort
- Hours: 48 per week
- Cuisine: Continental (main kitchen Kitchen)
- Duration: still now
LINE cook supervisor
Mr mike steakhouse casual
06.2019 - 09.2023
- Business Type: Restaurant
- Hours: 40 per week
- Cuisine: Continental
- Duration: 25/09/2023
Delili cook supervisor
Sobeys- Bonnyville
05.2022 - 09.2023
- Business Type: Restaurant
- Hours: 32 per week
- Cuisine: Continental
- Part time
Prep-cook
Mary Brown’s Chicken Bonnyville
09.2020 - 04.2022
- Business Type: Restaurant
- Hours: 32 per week
- Cuisine:
- Part time
Commis ii
InterContinental Hotel
01.2014 - 10.2016
- Business Type: 5-Star Hotel
- Hours: 48 per week
- Cuisine: Japanese
- Duration: 33 months
Hotel Himalaya
09.2010 - 02.2011
- Business Type: 4-Star Hotel
- Hours: 48 per week
- Cuisine: Continental
- Duration: 6 months
Education
Higher Diploma - International Culinary Management
Silver Mountain School of Hotel Management
Kathmandu, Nepal01-2012
Intermediate - Hotel Management
Balkumari College
Chitwan, Nepal01-2009
Skills
- Team motivation
- Food presentation
- Guest relations
- Employee scheduling
- Waste reduction
- Allergy awareness
- Menu planning
- Basic accounting
- Hygiene standards
- Food preparation
- Sanitation procedures
- Food safety compliance
- Ordering supplies
- Teamwork
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Problem-solving abilities
- Multitasking
- Multitasking ability
- Excellent communication
- Organizational skills
- Team leadership
- Food safety
Language Level
English: Intermediate
Nepali: Native
Certification
- InterContinental – Certificate of achievement for completing the 1st Year.
- Completed Hospitality professional course from American Hospitality Academy (online world campus) on 4th February 2013.
- HACCP Training
- Worked as a Kitchen Operational Trainee at Indus Palms Hotels & Resorts Limited from 01 July 2011 to 30 June 2012
- Food safety certification from Canadian institute of food safety.
Timeline
SUPERVISOR
Mr mike steakhouse casual
12.2023 - Current
Delili cook supervisor
Sobeys- Bonnyville
05.2022 - 09.2023
Prep-cook
Mary Brown’s Chicken Bonnyville
09.2020 - 04.2022
LINE cook supervisor
Mr mike steakhouse casual
06.2019 - 09.2023
DEMI CHEF DE PARTIE( shifts supervisor)
Marfaq Hotel Abu Dhabi
11.2016 - Current
Commis ii
InterContinental Hotel
01.2014 - 10.2016
Hotel Himalaya
09.2010 - 02.2011
Breakfast supervisor
Rickys restaurant
Intermediate - Hotel Management
Balkumari College
Higher Diploma - International Culinary Management
Silver Mountain School of Hotel Management