Sardakhar Sapkota
Food Artist
Head Chef | Cook
Welcome
About Me
I am an ambitious, hardworking and commercially driven Chef who is striving to build a career inthe culinary world. I am a high performer with proven track record of completing all culinary taskson time, to the required specification and within budget. I have vast experience of working in many roles and settings, and of cooking wholesome, healthy and different culinary well-presented meals
Core Professional Strengths
- Over 14 years of overseas working experience has added a new dimension to my cooking style,
- Experience working as Head Chef, Chef de Partie, as well as working alongside other cooks.
- Specialty in ethnic cuisines: Indian, Arabic, Thai, Italian, Mexican etc.
- Polite, courteous, and professional with all customers, colleagues, and supervisors.
- Knowledge of and experience with wine, spirits, and liquors.
- Knowledge of checking freshness of raw foods.
- Ability to organize and prioritize workload effectively.
- Ability to clean and sanitize work environment, equipment, utensils, silverware, and dishes.
ISO Certifications Roadmap
1) The Yellow Chilli | India
Asistant Cook | March 2003-October 2005
1) The Yellow Chilli | India
Asistant Cook | March 2003-October 2005
2) Ritz-Cartlon | Qatar
Commis Chef | January 2006 - May 2009
3) The Address Hotel | Dubai
Demi Chef De Partie | August 2009-September 2010
4) Holiday Inn | UAE
Chef de Partie | September 2010 – June 2011
5) Blue Cilantro | Cayman
Chef de Partie | November 2011 – December 2012
6) Seven Stars Resort | Turks & Caicos
Chef de Partie | December 2012 – October 2013
7) The Third Eye Restaurant | CA, USA
Tandoori & Curry Chef | May 2014 – February 2015
8) Spice & ice | CA, USA
Head Chef | February 2015 – June 2015
9) LSG Sky Chefs | CA, USA
Arabic & Indian Specialty Cook | June 2015 – December 2015
10) Ritz – Carlton Half Moon Bay, CA, USA
Kitchen Supervisor | December 2015
2) Ritz-Cartlon | Qatar
Commis Chef | January 2006-May 2009
3) The Address Hotel | Dubai
Demi Chef De Partie | August 2009-September 2010
4) Holiday Inn | UAE
Chef de Partie | September 2010–June 2011
5) Blue Cilantro | Cayman
Chef de Partie | November 2011 – December 2012
6) Seven Stars Resort | Turks & Caicos
Chef de Partie | December 2012 – October 2013
7) The Third Eye Restaurant | CA, USA
Tandoori & Curry Chef | May 2014 – February 2015
8) Spice & ice | CA, USA
Head Chef | February 2015 – June 2015
9) LSG Sky Chefs | CA, USA
Arabic & Indian Specialty Cook | June 2015 – December 2015
10) Ritz – Carlton Half Moon Bay, CA, USA
Kitchen Supervisor | December 2015
Our Menu
Quality Ingredients, Tasty Meals
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Ham and Fontina
Roasted eggplant spread, marinated tomatoes.
$29.5
Chicken Italiano
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$11
Spaghetti Delle
Rustic baguette toasted with herb-garlic butter & parmesan
$28
Crumbled Sausage
Natural unpressed ham, fontina, provolone, aioli, fresh tomato
$12.5
Baked Meatballs
Our handmade meatballs baked in savory marinara with melted cheese