Summary
Overview
Work History
Education
Skills
Additional Information
Personal Information
Job Abilities
Height Cm
Weight Kg
Languages
References
Certification
Accomplishments
Timeline
Generic
Sushant Bajgain

Sushant Bajgain

Rogersville,New Brunswick

Summary

Dynamic culinary professional with extensive experience at St. Regis Marriot, excelling in recipe preparation and quality control. Proven ability to manage inventory effectively while maintaining kitchen cleanliness. Known for culinary creativity and problem-solving skills, consistently delivering high-quality dishes that exceed guest expectations.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Cook

greco pizza
Rogersville, NB
05.2024 - Current
  • Prepared and cooked a variety of dishes following standard recipes.
  • Maintained cleanliness and organization of kitchen workstations throughout shifts.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.

Cook

Sushi Jo
Campbell River, BC
07.2023 - 04.2024
  • Prepared and cooked a variety of dishes following standard recipes.
  • Managed portion control using correct utensils during preparation and plating.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Ordered supplies as needed for the kitchen.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.

Commis -1 Chef

St. Regis Marriot
08.2022 - 07.2023
  • Company Overview: UAE
  • UAE

Commis -2 Chef

SLS Dubai Hotel & Residences
05.2021 - 08.2022
  • Prepared high-quality dishes in accordance with hotel standards.
  • Assisted senior chefs in meal preparation and plating.
  • Operated kitchen equipment following safety and hygiene protocols.
  • Stocked ingredients and monitored inventory levels regularly.

Commis -3 Chef

Gulf Court Hotel Business Bay
11.2019 - 05.2021
  • Prepared high-quality dishes in accordance with hotel standards.
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.

Internship in hotel management

Raffles Hainan
HAINAN, SANYA
04.2018 - 04.2019
  • Assisted in daily guest service operations at luxury resort environment.
  • Collaborated with team members to enhance guest satisfaction and service quality.
  • Organized and maintained inventory of supplies for guest services.
  • Contributed to training new staff on operational procedures and best practices.
  • Prepared reports summarizing project progress and results for management review.

Education

Diploma - Culinary Arts

Culinary Arts
Kathmandu

Higher Secondary Education -

Azad Higher Secondary School
Nepal

School Leaving Certificate -

Shree Chandeswori Higher Secondary School
Kathmandu, Nepal

Continental Cook Level-1 -

National Skill Training Board
Nepal

Skills

  • Recipe preparation
  • Food plating
  • Equipment operation
  • Kitchen cleanliness
  • Inventory management
  • Time management
  • Quality control
  • Safety compliance
  • Problem solving
  • Effective planner
  • Culinary creativity
  • Cooking

Additional Information

Ability to prepare various projects for kitchen operations and presentations, Full knowledge of safety measures for fire in the kitchen, hygiene & sanitation, Ability to work in kitchen operations smoothly even in adverse conditions, Management skills in running kitchen operations, Skilled chef with experience in various world cuisines, Enthusiasm for cooking and experimentation

Personal Information

  • Passport Number: 09555851
  • Title: Chef
  • ID Type: Passport
  • ID Number: 09555851
  • Date of Birth: 21 June 1997
  • Marital Status: Single

Job Abilities

  • Expert in Nepali local traditional cuisine, Tandoor, curry, and South & North Indian cuisine
  • Experience in steaks, Mediterranean,Arabic, Continental,Italian cuisine
  • Sushi rolls, japanese,korean cuisine
  • Preparation of veg and non-veg salads and arranging salad buffets for lunch and dinner operations
  • Preparation of lunch buffet and special dinner buffet, and A LA CARTE orders in the main kitchen
  • Arrangement of breakfast buffet and making orders like eggs to order, pancakes, waffles, etc.
  • Preparation of authentic Chinese HOT POT, MAA LAA THANG, FLAVOUR OILS (CHINESE)
  • Preparation of canapes, coffee breaks, sandwiches, and salads
  • Flexibility to work on any shifts
  • Efficient food preparation and increased speed of delivery
  • Maintenance of hygiene standards (HACCP) in the workplace
  • Stock management using FIFO method
  • Handling various equipment and maintaining hygiene standards
  • Handling various seafood, cold cuts, red meat, and poultry

Height Cm

170

Weight Kg

67

Languages

  • English
  • Hindi
  • Nepali
  • Chinese

References

  • Mr. Naryan Thapaliya, Master Chef, ACE School of Tourism and Hospitality Management, 01-4246357
  • Mr. Danny Dangee Kok, Executive Chef, Raffles Hainan, Danny.dan@raffles.com, +86-18089829841

Certification

  • RED SEAL COOK/CHEF CERTIFICATION ,2025
  • FOOD SAFE CERTIFICATION ,2023

Accomplishments

  • Employee of the monthe

Timeline

Cook

greco pizza
05.2024 - Current

Cook

Sushi Jo
07.2023 - 04.2024

Commis -1 Chef

St. Regis Marriot
08.2022 - 07.2023

Commis -2 Chef

SLS Dubai Hotel & Residences
05.2021 - 08.2022

Commis -3 Chef

Gulf Court Hotel Business Bay
11.2019 - 05.2021

Internship in hotel management

Raffles Hainan
04.2018 - 04.2019

Diploma - Culinary Arts

Culinary Arts

Higher Secondary Education -

Azad Higher Secondary School

School Leaving Certificate -

Shree Chandeswori Higher Secondary School

Continental Cook Level-1 -

National Skill Training Board

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Sushant Bajgain