Siddhartha Chaulagain

Results-driven Sous Chef with hands-on leadership experience in high-volume kitchen operations. Skilled in inventory management, supplier ordering (Sysco, FreshPoint), team supervision, and maintaining high standards of food quality and consistency. Proven ability to manage kitchen operations independently, control food costs, and lead teams under pressure.

Sous Chef - Romer's Burger Bar - North Vancouver, BC

(2024-06)

• Lead daily kitchen operations and ensure smooth service during high-volume periods.
• Manage inventory, ordering, and supplier coordination using Sysco and FreshPoint systems.
• Monitor stock levels, forecast needs, and prevent shortages or over-ordering.
• Control food costs by minimizing waste and ensuring proper portioning.
• Supervise, train, and support kitchen staff to maintain strong team performance.
• Maintain consistency in food quality, presentation, and plating standards.
• Handle scheduling adjustments and manage staff coverage when required.
• Ensure full compliance with food safety and sanitation regulations.
• Act as Kitchen Lead / Head Chef in absence, managing full kitchen operation.
• Coordinate with front-of-house team to ensure efficient and timely service.

Cook - Peaceful Cottage & Café du Mont-Nagarkot - Nepal

(2020-07 - 2024-03)

• Prepared ingredients and organized kitchen stations for efficient workflow.
• Cooked a variety of dishes using different cooking techniques and equipment.
• Monitored food quality, taste, and temperature during service.
• Maintained high standards of food presentation and consistency.
• Ensured cleanliness and sanitation following food safety practices.
• Assisted in inventory monitoring and stock organization.
• Reduced waste through proper storage and handling of ingredients.

Higher Secondary Education - K&K College (2021)