Saloni Kumari Kandu
London
Summary
Experienced sushi chef with 1+ year at Sushi Daily and multiple Level 2 certifications in food hygiene and health & safety. I prepare high-quality nigiri, sashimi and maki, control rice texture and temperature, perform daily freshness and temperature checks, and maintain an organised, HACCP-compliant sushi station. Comfortable managing stock rotation, basic ordering and front-of-bar guest service; calm under pressure and committed to consistent presentation and food-safety standards
Overview
1
1
year of professional experience
1
1
Certification
Work History
Sushi Chef
Sushi Daily
06.2024 - Current
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Prepare and plate nigiri, sashimi and maki to consistent, high standard for daily service.
- Season and cook sushi rice to correct texture and temperature; maintain rice quality throughout service.
- Portion, handle and store fresh fish safely; complete daily temperature and freshness checks.
- Set up, run and close the sushi station: mise en place, sanitisation, knife care and waste control.
- Manage basic stock rotation and assist with ordering to prevent shortages during peak services.
- Serve and engage customers at the sushi bar with polite, efficient front-of-house service.
- Support colleagues during busy shifts and help train new staff on station routines.
Education
MSc Management - Business
BPP University
London04-2025
Bachelor of Business Studies - Business
Tribhuwan University
Nepal01-2021
Certificate of Higher Education - Management
National Examination Board
Nepal01-2017
Skills
- Sushi preparation: nigiri, sashimi, maki rolls, temaki
- Sushi rice: seasoning, texture control, rice temperature management
- Fresh fish handling: portioning, storage, freshness & temperature checks
- Vegetable prep & mise en place for high-volume service
- Station setup, organisation and efficient service routines
- Cleaning, sanitisation and “clean-as-you-go” practices (daily logs)
- Food safety & compliance — Level 2 Food Hygiene & Safety for Manufacturing; Safer Food Handler
- Health & safety awareness — Level 2 Health & Safety Training
- Knife skills, portion control and consistent plating/presentation
- Stock management: rotation, basic ordering and receiving deliveries
- Customer-facing service at sushi bar; guest engagement and upsell ability
- Attention to detail, time management and calm under pressure
- Teamwork, humility, and quick adaptability during peak service
- Creativity in sushi presentation and menu suggestions
- Willingness to do trial shifts and support junior staff training
Certification
- Level 2 Food Hygiene & Safety for Manufacturing — High Speed Tranning
- Level 2 Safer Food Handler — The Safer Food Group
- Level 2 Health & Safety Training — The Safer Food Group
Timeline
Sushi Chef
Sushi Daily
06.2024 - Current
MSc Management - Business
BPP University
Bachelor of Business Studies - Business
Tribhuwan University
Certificate of Higher Education - Management
National Examination Board
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