SANU SHAKYA
Flushing,NY
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
Work History
Executive Head Chef
KHILADI NYC
03.2017 - Current
- Planned promotional menu additions based on seasonal pricing and product availability.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and cooked memorable dishes that brought new customers into establishment.
Line Cook
OCEAN INDIAN
04.2014 - 10.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
Kitchen Assistant
NAMASTEY PATIO
02.2012 - 03.2014
- Cleaned and organized kitchen stations to promote team efficiency.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Monitored food temperatures and quality throughout shifts.
- Learned other teammates' work tasks to train as backup.
Education
BBA - Hotel Management
XAVIER INTERNATIONAL
LALITPUR NEPAL05.1995
High School Diploma -
GEMS BOARDING SCHOOL
BOUDHA, NEPAL08.1985
Skills
- Food and Beverage Management
- Team Leadership
- Verbal and Written Communication
- Restaurant Operation
- Menu Planning
- Time Management
- Flexibility
- Detail Oriented
- Problem Solving
- Customer Service
LANGUAGES
ENGLISH NEPALI TIBETAN
HINDI NEWARI
Timeline
Executive Head Chef
KHILADI NYC
03.2017 - Current
Line Cook
OCEAN INDIAN
04.2014 - 10.2016
Kitchen Assistant
NAMASTEY PATIO
02.2012 - 03.2014
BBA - Hotel Management
XAVIER INTERNATIONAL
High School Diploma -
GEMS BOARDING SCHOOL
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