DIPESH KANDEL

• Lead and manage day-to-day kitchen operations for a busy Indian and Nepali restaurant
• Supervise and train kitchen staff to maintain high standards in food preparation and hygiene
• Specialize in tandoori and curry dishes, ensuring authentic taste and presentation
• Plan menus, manage food inventory, and control kitchen costs efficiently
• Enforce HACCP guidelines and ensure compliance with food safety regulations
• Coordinate with front-of-house team to ensure smooth customer service
• Monitor quality control, food portioning, and timely service during peak hours
• Handle staff scheduling, supplier coordination, and kitchen equipment maintenance

Contact: +81 42-823-8989 | saisajapan2021@gmail.com

• Prepared a wide range of authentic Indian and Nepali tandoori dishes, curries, and breads
• Operated tandoor oven for naan, kebabs, and tandoori items with precision and safety
• Followed traditional recipes while maintaining consistent taste, quality, and presentation
• Assisted in kitchen setup, daily prep, and food stock management
• Maintained hygiene and cleanliness in accordance with Japanese food safety standards
• Supported chefs in managing orders during busy hours and worked closely with service staff
• Applied HACCP principles to ensure safe food handling and kitchen practices