Sunil Rai is a sous chef at Grand Hyatt Goa with 12 years of experience in food and beverage operations. He has held positions such as chef de partie and commis across several hotels in Goa and Pune. His responsibilities have included menu planning, budgeting, inventory management, and ensuring food safety and quality standards. He is skilled in kitchen management, staff training, and customer satisfaction.
Dear Sir ,
Greeting...........................!
I am very interested in the position of chef . My culinary experience
combined with my food handlers certificate and diploma in food Production
makes me an exceptional candidate for this position. I have the real
potential to become a key member of your kitchen.
As indicated in the enclosed resume, I am highly skilled in inspecting food
items, planning and developing menus, food purchase specifications, recipes,
presentation standards and pricing for all menu items and specials.
Moreover, I am well versed in developing techniques for food preparation and
presentation and able to assist in establishing menu prices. In addition, I
have a demonstrated ability to train line cooks on technique and utilization
of products and able to ensure that inventory is stocked with fresh
ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining
high standards of sensitization, health and safety. Over and above, I am
extremely capable of evaluating food products to assure freshness and
quality standard are attained, and inspecting supplies, equipment, and work
areas to ensure compliance to established standards.
I’m excited about putting my culinary skills to work for your
organization. If you have any questions in the interim, please contact me at
+971551518637.
Thank you for your time and consideration
Dear Sir ,
Greeting...........................!
I am very interested in the position of chef . My culinary experience
combined with my food handlers certificate and diploma in food Production
makes me an exceptional candidate for this position. I have the real
potential to become a key member of your kitchen.
As indicated in the enclosed resume, I am highly skilled in inspecting food
items, planning and developing menus, food purchase specifications, recipes,
presentation standards and pricing for all menu items and specials.
Moreover, I am well versed in developing techniques for food preparation and
presentation and able to assist in establishing menu prices. In addition, I
have a demonstrated ability to train line cooks on technique and utilization
of products and able to ensure that inventory is stocked with fresh
ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining
high standards of sensitization, health and safety. Over and above, I am
extremely capable of evaluating food products to assure freshness and
quality standard are attained, and inspecting supplies, equipment, and work
areas to ensure compliance to established standards.
I’m excited about putting my culinary skills to work for your
organization. If you have any questions in the interim, please contact me at
+971551518637.
Thank you for your time and consideration
Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
A competent professional with Over 12 years of qualitative experience in Food & Beverage Service , Food & Beverage Operations, Client Servicing, Team Management in the Hospitality Industry.
WORKING With Js Hospitality pvt. Ltd.(Pind Balluchi Restaurants) as an Area General Manager
Worked with Great Indian Nautanki Company Pvt. Ltd, Kingdom Of Dreams, Showshaa- Night Club as a General Manager From April 2016 till date
Previous working with JRB food Pvt ltd. Looking after SWAGATH Restaurant GK-2 , New Delhi from April 2014 till March 2016
Worked with G vision Hospitality Pvt Ltd .Looking after Le’ SHAMROCK –the Irish Bar as a General Manager. I is my first venture as a General Manager.
Worked with Cibo an Italian fine dining Restaurant as an Operation Manager (Gateway Hospitality pvt ltd).
Experience in creating Italian, Pan Asian and Continental Fine-Dining restaurant.
Expertise in managing the entire restaurant operations.
Result oriented planning.
Exhaustive in assignments staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training & implementation.
Specialized in handling carte, buffets, and banquets & bar operations.
Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
Consistent track record of service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition & methods.
With good communication, inter-personal & troubleshooting skills with the ability to work in multi-cultural environment.
Worked with 5* establishments including: The Park (Kolkata), Taj Mahal (New Delhi), Uppal’s Orchid (New Delhi).Also worked with 5* Restaurant chain like: Lodi – the garden restaurant (Delhi), Yum Yum Tree (Bahrain), Swagat Restaurent (Delhi)
Exemplify leadership qualities and professionalism, backed by consistent, verifiable record of achievement.
1. SUNIL RAI
Contact Number: +91 7709004929, +91 9623412663
Mail : chefsunilakj@gmail.com
Objective
A competent professional with twelve years of qualitative
experience in Food & Beverage operations, client servicing and
team management, looking forward to managerial assignments
in Food & Beverage Production with an organization of repute.
Career Contour
November 2012 – Present : Sous Chef, Grand Hyatt Goa
Currently associated with Grand Hyatt Goa as a Sous Chef. My present assignment has
provided me with an in depth knowledge of budgeting, procurement, inventory
maintenance, menus & prices, understanding of hygiene & health, safety regulations,
developments in food nutrition, technology & methods.
January 2011 – October 2012 : Chef de Partie, Grand Hyatt Goa
Responsible for smooth day to day operations of the Chulha, the Indian specialty
restaurant in the supervision of the Chef de Cuisine. I was responsible for establishing
quality and quantity standards of food preparation & presentation.
January 2008 – December 2010 : Chef de Partie, KIC Food Products Pvt Ltd
Along with the Sous Chef was responsible for efficient operations of the Indian
specialty restaurant maintaining quality & consistency of food, experimenting &
presenting innovative ideas. During this time developed an excellent communication,
inter-personal & troubleshooting skills with ability to work in multi-cultural
environment. In this phase grew an extensive experience in creating recipes and
handling preparation of elaborate meals, handling a la carte and buffet
June 2006 – November 2007 : Commis I, Hotel Goa International
January 2004 – May 2006 : Commis I, Hotel Neelam Palace, Pune
2. Core Competencies
F&B Operations
Planning an expensive repertoire of menus, along with portion standardization and
supervision of food preparation
Handling all aspects of kitchen management including monitoring food production and
aesthetic presentation of food
Preparing recipes based on type of food to be prepared and applying personal
knowledge and experience in food preparation
Coordinating the work of the kitchen staff and managing the preparation of meals
Standardizing new recipes in order to add variety to the Food Menu
Experimenting & presenting innovative ideas and styles for new dishes
Maintaining quality & consistency of food for enhancing customer satisfaction
Operations Management
Establishing a healthy work environment that is high in employee morale providing
constant learning & development
Ensuring through regular monitoring of guest feedback, prompt, efficient and accurate
service to all guests
Establishing quality and quantity standards of food preparation & presentation.
Developing methods for optimal use of raw materials & fuel and maintain the budgeted
food cost.
Monitoring the availability of stock and raw materials through proper planning and co-
ordination with the Purchase department.
Ensuring cleanliness and hygiene in the kitchen work areas per ISO 22000 standards;
assuring that it is in order prior the commencement of food preparation.
Client Servicing / Team Management
Ensuring maximum customer satisfaction by achieving delivery of service quality
norms.
Interacting with clients, handling guests’ requests & resolving complaints.
Training the staff in accordance to the company’s specification & standard procedure.
Addressing any grievance and counseling issues among the department staff.
3. Academics
Higher Secondary from Nepal Board (Eastern Star Boarding Ma Vi Damak-12)
Personal details
Date of Birth: 04.02.1989
Permanent Address: Prakashpur, Ward no. 1/34, Ajambari kala jamat
District: Sunsari, Anchal: koshi, Nepal
Languages: English, Hindi, Nepali, Konkani
Marital Status: Married
Citizenship: Nepali