Sagar Neupane

Dynamic Pastry Chef with a decade of hospitality experience across Nepal, the UAE and Australia, and a proven track record in menu development, bread and dessert production, and inventory management. Skilled across the full range of pastry disciplines — cakes, cookies, tarts, choux pastry and laminated doughs (croissants, danishes, puff pastry) — with strong HACCP compliance and staff training experience. Holds an MBA in Tourism and Hospitality Leadership and a Certificate III in Baking.

Pastry Chef at Loulou Bistro, Boulangerie & Traiteur (2025-09 – Present)

• Lead daily pastry and bread production, upholding consistency in quality, presentation and taste.
• Apply HACCP and food safety standards throughout production and storage.
• Manage stock levels and ingredient ordering to minimise waste and control costs.

Chef de Partie at Sheraton Grand Sydney Hyde Park (2023-07 – 2025-09)

• Produced a wide range of pastries, cakes and desserts to 5-star hotel standard for restaurant, banquet and events service.
• Worked laminated doughs (croissant, danish, puff pastry) and choux pastry to consistent quality at volume.
• Maintained portion control, allergen awareness and temperature control across all sections.
• Collaborated with a large kitchen brigade under pressure during high-volume service periods.

Pastry Chef at Continental Patisserie (2024-09 – 2025-03)

• Assisted with menu development and daily production of cakes, tarts and viennoiserie.
• Supported inventory management and food costing to optimise margins.
• Ensured consistent frosting, decoration and presentation standards.

Pastry Chef de Partie (Demi Chef to Chef de Partie) at Blackforest Bakery Pvt. Ltd (2020-12 – 2023-02)

• Progressed from Demi Chef to Chef de Partie, taking on greater ownership of section output and quality.
• Assisted the head chef in creating menu items, recipes and new dish development.
• Mentored apprentice chefs in cooking methods, techniques and best practice.
• Operated and maintained kitchen equipment, reporting malfunctions promptly.
• Scheduled staff shifts against anticipated volume while balancing individual availability.

Trainee to Commis Pastry Chef at Rosewood Abu Dhabi Hotel (2019-10 – 2020-10)

• Balanced multiple concurrent orders without compromising quality, under senior pastry chef guidance.
• Maintained cleanliness and organisation within the pastry workspace.
• Managed inventory of ingredients, tools and supplies for pastry production.
• Applied consistent food safety standards to minimise contamination and spoilage risk.

MBA in Tourism and Hospitality Leadership – Australian Institute of Business and Management (2025-06)

Certificate III in Baking – Arts (FBP30521) – Sydney Management & Travel Academy (2025-06)

Bachelor of Hospitality Management – UCSI University (2020-07)