Sudeep Budhathoki
Kathmandu
Summary
A seasoned Bakery & Pastry Sous Chef with a proven track record at Aseeb Restaurant, I excel in recipe development and fostering strong supplier relationships. My expertise in food safety protocols and knack for creating visually appealing, high-quality pastries have significantly enhanced customer satisfaction and productivity, showcasing my results-driven and innovative approach.
Overview
11
11
years of professional experience
Work History
Bakery & Pastry Sous Chef
Aseeb Restaurant
05.2024 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for daily offerings.
- Maintained high-quality standards by conducting regular quality checks on ingredients, storage conditions, and finished products.
- Developed custom dessert options for clients with dietary restrictions or preferences, resulting in increased customer satisfaction.
- Supported catering services by preparing large quantities of desserts while adhering to strict quality standards.
- Implemented creative plating techniques that elevated presentation aesthetics while maintaining practicality during service periods.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Contributed to the overall success of the culinary team by actively participating in menu development meetings and providing valuable input on dessert offerings.
- Reduced staff turnover rates by providing ongoing training opportunities for professional development within the pastry team.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
Bakery & Pastry Chef
Hotel Malla
11.2023 - 04.2024
- Personalized creations for holidays, weddings, graduations, and personal events.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created unique daily specials to drive business growth.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Culinary Instructor
Worldwide Institute Of Hotel Management
11.2022 - 11.2023
- Provided constructive feedback on student work while maintaining a supportive atmosphere that encouraged growth and improvement.
- Incorporated cultural diversity into lessons by exploring traditional cuisines from around the world.
- Communicated regularly with parents or guardians regarding student progress and areas needing improvement.
- Stayed current with industry trends and advancements by attending conferences, workshops, and professional development seminars.
- Evaluated student performance fairly through practical exams, written assessments, and class participation.
- Established partnerships with local businesses for internship opportunities that offered real-world experience for students.
Chef De Partie
Hammas International Restaurant
02.2020 - 10.2022
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
Demi Chef De Partie
Hotel Yak & Yeti
02.2018 - 01.2020
- Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
Commis Chef
Hotel Gracee And Hotel Yak & Yeti
02.2017 - 01.2018
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Seasoned and marinated cuts of meat, poultry and fish.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Bakery and Pastry Developer
Aama's Bakery
02.2017 - 01.2018
- Debugged complex software issues, leading to a more stable product release.
- Participated in regular code reviews, ensuring high-quality standards were consistently met across all development efforts.
- Adapted quickly to new technologies and programming languages, enhancing overall team productivity.
- Established best practices for secure coding, reducing vulnerability risks within the application.
- Created custom APIs for seamless integration with third-party services, expanding application functionality and compatibility.
- Worked closely with clients to gather requirements and translate them into technical specifications for implementation.
Bakery Assistant
Glassy Junction Bistro And Lounge
06.2013 - 01.2017
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and prevent product shifting.
- Provided superior customer service to promote guest satisfaction, brand loyalty, and consistent revenue.
- Monitored counter and display inventory by replacing stock and requesting new products from kitchen to keep areas well-stocked for maximum sales.
- Collaborated with the head baker to develop new recipes in response to changing customer preferences, leading to increased sales of specialty items.
- Enhanced customer satisfaction by providing exceptional service and handling special reqests for bakery products.
Education
High School Diploma -
Worldwide Institute
Kathmandu,Nepal10.2017
Secondary Education -
Everest International College
Kathmandu, Nepal08.2015
Skills
- Food production
- Culinary & Menu Development
- Pastry Production
- Inventory Management
- HACCP Measures
- Health & Safety Measures
- Kitchen Quantity Maintenance
- Budget & Cost Optimization
- Team Coordination
- Mentoring junior staff
- Creativity
- Attention to details
Languages
Nepali
Native language
Hindi
Advanced
C1
Arabic
Intermediate
B1
English
Proficient
C2
References
Bishnu Kumar Khadka
Executive Sous Chef
Hotel Annapurna
+977 9841481240
Shankar Upadhyaya Dhungana
Executive Sous Chef
Soaltee Westend Premier
+977 9851052501
Timeline
Bakery & Pastry Sous Chef
Aseeb Restaurant
05.2024 - Current
Bakery & Pastry Chef
Hotel Malla
11.2023 - 04.2024
Culinary Instructor
Worldwide Institute Of Hotel Management
11.2022 - 11.2023
Chef De Partie
Hammas International Restaurant
02.2020 - 10.2022
Demi Chef De Partie
Hotel Yak & Yeti
02.2018 - 01.2020
Commis Chef
Hotel Gracee And Hotel Yak & Yeti
02.2017 - 01.2018
Bakery and Pastry Developer
Aama's Bakery
02.2017 - 01.2018
Bakery Assistant
Glassy Junction Bistro And Lounge
06.2013 - 01.2017
High School Diploma -
Worldwide Institute
Secondary Education -
Everest International College
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