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Designing new recipes, planning menus, and selecting plate presentations. Managing kitchen staff, including setting the rota, handling disciplinary and HR matters, and overseeing inventory and purchasing to control food costs and minimize waste.

Planned menus and set prices based on ingredient availability. Managed kitchen costs per company policy, performed administrative tasks, took stock of food and equipment supplies, and handled purchase orders.

Ensured production of quality and consistent food, created recipes, and prepared advanced items. Maximized kitchen staff productivity and enforced food safety protocols, hygiene standards, and health regulations.

Worked as a Sous Chef at Beauvillage Bistro, supporting kitchen operations and culinary execution.

Promoted to Chef de Partie in the Eat and Meat Restaurant, overseeing a specific kitchen section and ensuring quality dishes.

Worked as a Commis 1 in the hot kitchen for all-day dining, supporting food preparation and kitchen operations.

Worked as a Commis 1 in Asian cuisine, assisting in food preparation and kitchen tasks.

Worked as a Commis Chef in Pan Asian cuisine, supporting kitchen operations and food preparation.

Worked as a trainee, gaining foundational culinary experience in a hotel environment.

Promoted to Demi Chef de Partie in the Delphine Restaurant, assisting in kitchen operations and food preparation.

Completed higher secondary education at Shree Badri Vishal Higher Secondary School.

Completed higher secondary education at New Summit Higher Secondary School in Kathmandu, Nepal.