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