A collection of academic, personal, and professional projects that showcase my skills in hotel management and hospitality.
Annual Function Food Stall Series
Designed and executed 3 themed stalls (Nepali street food, Asian wok, Indian chaat) over 2 annual events. Managed menu costing, mise en place, and live cooking for 200+ guests.
Cloud Kitchen Concept â âFusion Junctionâ
Developed a 24âitem hybrid menu (NepaliâMexican, IndoâItalian). Includes recipe standardisation, portion costing, packaging design, and delivery logistics plan.
From Home Kitchen to 100 Covers
Documented the process of scaling 5 signature recipes (momo, dal bhat, biryani, pasta, stirâfry) from small batch to banquet volume â with yield tests and waste reduction tips.
âFlavours of the Himalayasâ Buffet
Full proposal for a hotel weekend buffet featuring Thakali, Newari, and Tibetan dishes. Includes menu cycle, plating mockâups, staffing plan, and cost/profit analysis.
Chefâs Inventory & Recipe Manager
Built a React app that tracks ingredient stock, suggests recipes based on leftovers, and calculates food cost per plate â tailored for small hotel kitchens.