Sujan Bagale

Leads kitchen operations, ensuring high food quality, hygiene, and creativity. Manages staff, plans menus, controls inventory and costs, and maintains safety standards. Collaborates with management for guest satisfaction. Oversees training and performance to maintain excellence. Drives innovation, seasonal offerings, and consistency in all culinary aspects. - pavilions himalayas the farm/lake view
Pokhara, Nepal

Timeline

ABOUT

Hello everyone in the Hozpitality family,

I am Sujan Bagale, currently working as an Executive Chef at The Pavilions Himalayas, Pokhara. With over a decade of experience in the hospitality and culinary industry, I have developed a strong passion for creating memorable dining experiences through a blend of local Nepali ingredients and international flavors. I believe that food is more than taste — it is culture, emotion, and storytelling.

Throughout my journey, I have worked in various hotel kitchens, developing skills in Nepali, Indian, and Continental cuisine. I take pride in promoting farm-to-table concepts and sustainable food practices, especially working with local farmers and organic suppliers. I believe in team leadership, consistency, and innovation in every dish I create.

Apart from cooking, I am always learning — following global culinary trends, enhancing plating skills, and understanding how kitchen operations can improve guest satisfaction and profit. I enjoy training junior chefs and helping build a strong team spirit in the kitchen.

Now, I am excited to connect with other professionals on Hozpitality. I’m here not just to grow my network but to also inspire and get inspired by others in this amazing industry. I welcome collaboration, conversations, and opportunities where we can share knowledge and grow together.

Please feel free to connect with me. Let’s continue raising the standard of hospitality around the world.

#ExecutiveChef #NepalHospitality #SustainableCuisine #ChefLife #Hozpitality #FoodWithPassion

Basic Info

Industry: Hotels & Resorts

Department: Chefs-Kitchen

Job Level: Management

Job Role: Chef De Cuisine

Nationality: Nepal

Current City: Pokhara

Current Country: Nepal

Sujan Bagale's Activity

Education

master in hotel management (semister 1)
December 2023 - Present

birendra campus, Nepal

Certifications & Awards

Certifications & Awards Not Mentioned

Skills

food and culinary art degital marketing leadership management cooking

Experience

Leads kitchen operations, ensuring high food quality, hygiene, and creativity. Manages staff, plans menus, controls inventory and costs, and maintains safety standards. Collaborates with management for guest satisfaction. Oversees training and performance to maintain excellence. Drives innovation, seasonal offerings, and consistency in all culinary aspects.
2024 - Present (1 Year)

pavilions himalayas the farm/lake view, Nepal
The Executive Chef is the highest-ranking culinary professional in a kitchen, responsible for overseeing the entire food production process. This position plays a key leadership role, combining creative culinary talent with strategic management skills to deliver exceptional dining experiences while maintaining operational efficiency.
Kitchen Leadership: Manages and directs all kitchen staff, including sous chefs, cooks, and stewards, ensuring a productive, respectful, and professional environment.

Menu Development: Creates innovative, seasonal, and guest-focused menus that reflect the brand's identity and meet dietary trends and standards.

Quality Control: Maintains high standards in food presentation, taste, portioning, and hygiene across all outlets.

Cost and Inventory Management: Oversees food cost, waste control, vendor relationships, and inventory to ensure profitability without compromising quality.

Hygiene & Compliance: Ensures all food safety regulations and hygiene standards are followed in accordance with local and international laws.

Training & Development: Mentors and trains kitchen staff, promoting skill development, teamwork, and succession planning.

Collaboration: Works closely with management, F&B, and service teams to align kitchen operations with guest expectations and business goals.

Guest Experience: Personally ensures that guests receive consistent, high-quality food and culinary experiences, often adapting menus for special occasions or preferences.

Video Profile

My Resume - Uploaded On 09 Jul 2025