Sanju Khadgi
Sydney,Australia
Summary
Business-savvy and detail-oriented Regional Executive Chef with over 14 years of progressive leadership in high-volume culinary environments across Oceania and Asia. Known for integrity, innovation, and operational excellence in culinary management, project execution, and team development. Adept at maintaining top-tier food quality, streamlining kitchen operations, and leading multicultural teams to exceed performance and service benchmarks.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Regional Executive Chef – Oceania
Plaza Premium Group
09.2020 - Current
- Spearhead culinary operations across multiple premium airport lounges in Oceania.
- Lead project planning, menu design, and chef training programs to drive consistency and innovation.
- Oversee supplier negotiations, food quality standards, and cross-functional coordination for multiple cities.
Head Chef – Australia
Plaza Premium Group
02.2017 - 09.2020
- Managed end-to-end kitchen operations and introduced new service strategies for customer satisfaction.
- Standardized recipes and portion control systems for multi-site lounge consistency.
- Senior Sous Chef (Part-time)
Regional Executive Chef
Sheraton Hotels & Resorts
08.2017 - 08.2020
- Collaborated on menu development and kitchen supervision in a luxury hotel setting.
- Supported banquet planning and high-volume operations with precision and quality.
Kitchen Manager
Engadine Tavern
07.2014 - 09.2018
- Oversaw day-to-day kitchen activities, including staff supervision, stock control, and dish presentation.
- Contributed to local menu creation and customer engagement.
Kitchen Executive
Presidency Resort Pvt. Ltd
08.2014 - 12.2016
- Managed kitchen budgeting, supplier relations, and team training in a hospitality setting.
- Introduced food safety protocols and kitchen workflow strategies.
Hotel Furama
10.2010 - 04.2014
- Supported executive chef in food preparation, hygiene audits, and stock management.
- Worked across various stations in a fast-paced international hotel kitchen.
Education
Master’s Degree - International Tourism and Hotel Management
Southern Cross University
01.2020
Bachelor’s Degree - Travel, Tourism & Hotel Management
Tribhuvan University
01.2016
Skills
- Culinary Operations & Management
- Project & Kitchen Workflow Optimization
- Menu Development & Food Innovation
- Budgeting & Cost Control
- HACCP & Food Safety Compliance
- Staff Training & Team Leadership
- Strategic Vendor Coordination
- Hospitality & Guest Experience
- Airline Lounge Catering
- Event & Banquet Planning
Certification
- Food Safety Supervisor (NSW – [2017])
- Responsible Service of Alcohol (RSA)
- HACCP Compliance & Allergen Management
Languages
English (Fluent)
Nepali (Native)
Hindi (Professional)
Timeline
Regional Executive Chef – Oceania
Plaza Premium Group
09.2020 - Current
Regional Executive Chef
Sheraton Hotels & Resorts
08.2017 - 08.2020
Head Chef – Australia
Plaza Premium Group
02.2017 - 09.2020
Kitchen Executive
Presidency Resort Pvt. Ltd
08.2014 - 12.2016
Kitchen Manager
Engadine Tavern
07.2014 - 09.2018
Hotel Furama
10.2010 - 04.2014
Bachelor’s Degree - Travel, Tourism & Hotel Management
Tribhuvan University
Master’s Degree - International Tourism and Hotel Management
Southern Cross University
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