Sandeep Sunar
Belconnen
Summary
Highly motivated professional chef with 3 years of European culinary experience and prior industry knowledge, excelling in diverse menu execution and demonstrating outstanding skills as both chef and customer service representative. Proven leadership and interpersonal strengths; adept at building rapport with customers and colleagues across cultural and background lines. thrives in high-pressure, challenging, and deadline-driven environments. Bringing expertise in supervisory food preparation and organizational skills to a respected organization that values hard work, commitment, and vision.
Overview
4
4
years of professional experience
Work History
Chef
The Coffee Club
04.2023 - Current
- Prepare and cook dishes according to established recipes with consistent taste and presentation
- Enhance the flavor and quality of dishes using culinary expertise
- Oversee daily kitchen operations, including food prep, cooking, and plating
- Monitor ingredient and supply levels, and place orders to maintain stock
- Maintained food quality and taste, resulting in a 95% customer satisfaction rating
- Train and supervise kitchen staff on food safety, hygiene, and cooking techniques
- Provide guidance and mentorship to junior chefs and assistants
- Experiment with ingredients and cooking methods to create signature items
- Follow food safety guidelines to ensure a clean and hygienic kitchen environment
- Maintain kitchen cleanliness and meet health department regulations
- Coordinate with front-of-house staff for efficient communication and service
- Address customer requests and dietary restrictions for a positive dining experience
- Control food costs by managing portion sizes and minimizing waste
- Stay within budget constraints to maintain cafe profitability.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Sous Chef
Café G
05.2022 - 03.2023
- Responsible for preparing and presenting a range of dishes
- Follows recipes, portion controls, and presentation specifications as set by the restaurant
- Ensuring the best hygiene level and maintaining health and safety regulations
- Monitoring portion and wastage control along with stock counting
- Responsible for food handling and preparation Professionalism - personal hygiene, organization, teamwork, and communication
- Responsible for food handling and preparation variety of food items
- Assist the head chef and junior chef in the kitchen
- Maintaining a clean and healthy kitchen environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef
Kaffesalonen Restaurant
06.2021 - 05.2022
- Helping to head chef to develop new dishes and menus
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions
- Created systems to control spoilage and preserve foods
- Developed and maintained food and supply inventory controls
- Supervised daily kitchen operations
- Receiving, storage, and inventory procedures
- Volume and banquet cooking.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
Apprentice
Restaurant Jordnær (Two Stars: MICHELIN Guide Restaurant)
03.2020 - 06.2021
- Implement food service guidelines
- Competently organize food preparation as instructed
- Maintain fridges – keep clean, organized, and products dated
- Maintain dry store area – keep clean, organized, and clearly labeled
- Communicate with Chefs regarding stock
- Complete the Apprentice Chef Course work as required
- Provide regular input on menu items and specials
- Be able to take direction when required from other Managers / Supervisors / Chefs
- Ensure all communications between the bar and kitchen run smoothly and with respect
- Demonstrate a creative flair with food.
- Worked under guidance of experienced professionals to learn trade best practices and techniques.
- Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
- Learned wide range of simple and complex techniques from on-the-job training.
- Prioritized and accomplished multiple tasks within established timeframes.
Education
Certificate IV & Diploma in Kitchen Management - Hospitality
Canberra Business & Technology College
75 Gozzard St, Gungahlin ACT 291209.2025
Certificate III in Commercial Cookery - Hospitality
Quantum Training Pty Limited
Ross Reserve, Memorial Dr, Noble Park VIC 317412.2023
Bachelor of Science (Honors) in Business Studies - Business
Niels Brock Copenhagen Business School
Bispetorvet 1, 1167 København, Denmark02.2023
Skills
- Creative Culinary Creations
- Effective Communication
- Expertise in Diverse Cuisines
- Precision and Technique
- Innovative Menu Development
- Team Leadership
- Efficiency Under Pressure
- Continuous Learning
- Batch cooking
- Global Culinary Perspective
- Consistent Performance
- Inventive Problem Solver
- Signature Dish Creation
- Equipment Maintenance
- Purchasing
- Staff Coordination
Training And Certificates
- Do Food Safely
- Follow Workplace Hygiene Procedures
- Spotting and reporting hazards
- Personal risk assessments
- Professional Behaviours Program
- Working safely with electricity
References
Available on request.
Languages
English
Native or Bilingual
Nepali
Native or Bilingual
Timeline
Chef
The Coffee Club
04.2023 - Current
Sous Chef
Café G
05.2022 - 03.2023
Chef
Kaffesalonen Restaurant
06.2021 - 05.2022
Apprentice
Restaurant Jordnær (Two Stars: MICHELIN Guide Restaurant)
03.2020 - 06.2021
Certificate IV & Diploma in Kitchen Management - Hospitality
Canberra Business & Technology College
Certificate III in Commercial Cookery - Hospitality
Quantum Training Pty Limited
Bachelor of Science (Honors) in Business Studies - Business
Niels Brock Copenhagen Business School
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