Sudip Kandel became part of The Grange family in December 2019 when he joined the Kitchen Team as our Sous Chef. Sudip brought extensive experience in hospitality with over 10 years in the industry and exposure to several different food and beverage departments. With his Certificate IV in Commercial Cookery and Diploma of Hospitality Management, Sudip came to our rescue while Head Chef Dave was unwell and was running the kitchen and was also behind many of the yummy takeaway meals we sold during COVID operations as well as the delicious meals we see on the specials board. We would like to take this opportunity to share some information on Sudip.
What attracted you to work at The Grange Golf Club?
Friendly work environment and the organisations reputation as a great place to work.
What is the most enjoyable part of your job?
I love my job because everyone shares the same vision and dedication to the mission.
And the least enjoyable?
Lack of communication at times but I love all the hospitality crew.
What is your favourite item on the menu?
Both menus look fantastic but if I had to pick one I would say the five spice pork belly from the Grilled @ Grange menu.
Where was your favourite vacation/holiday?
I am from Nepal and we went on holidays to a place call Mustang a few years back.
Describe yourself in three words.
Calm, collective and easy going.
What was your worst ever job?
Shucking oysters was the worst job.
Dead or alive, who would you most like to meet?
Gordon Ramsey.
If you weren’t doing this job, what would you be?
I would be doing some kind of banking job.