Arjun Sanjyal

WORK HISTORY

EDUCATION

ABOUT ARJUN SANJYAL

Pursuing a Master’s in Tourism, Hospitality & Food Studies at ISTHIA – Université Toulouse Jean Jaurès, France, where I am expanding my expertise in international hospitality management, culinary arts, and food studies.With a Bachelor’s in Hotel Management (BHM) from Pokhara University, Nepal, and specialized training and practical sessions in the core departments of hotel operations, I have developed a strong understanding of hospitality operations, revenue management, and culinary arts. This combination of academic knowledge and hands-on experience has strengthened my ability to integrate management strategy with operational excellence.During my professional journey in France, I gained valuable international exposure in bakery & pastry arts and the winery & vineyard industry. As a Bakery & Pastry Assistant at Hotel Château de Besseuil, I refined my skills in artisanal baking and pastry craftsmanship, while gaining insights into winery operations and wine production, deepening my understanding of hospitality within the European context.Previously, I contributed to dessert production and menu innovation at Hotel Soaltee, Kathmandu, supporting the bakery and confectionery team in maintaining exceptional product quality and creativity.Beyond my hospitality background, I am actively involved in sports leadership as the Sudurpaschim Province Secretary of the Tong IL Moo Do Association Nepal, under the Nepal Sports Association, promoting teamwork, discipline, and personal growth through martial arts.Passionate about hospitality operations, revenue management, culinary arts, bakery & pastry, winery & vineyard operations, administration, and sports leadership, I am committed to continuous learning, operational excellence, and fostering global industry collaborations.