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Think creative


  • Indian Music- Vocal,Instrument Playing , Composing Music.
  • Amature Astronomy.
  • sculpturing and painting.
  • History


  • Food and Beverage operations.
  • Quality compliance
  • Business Development
  • Sop's
  • Client service and satisfaction.
  • People management.
  • Culinary and menu Development.
  • Forecasting and budgeting.
  • Recruitment


Chef Sudhir Pai

chef laxmikant Raj


Chef Artist
passionate Artist.. creating the top most sculptures with high-end innovative ideas. started with basic Fruit and vegetable carvings, Styrofoam specialist- creating carvings,architectural models. Chocolate carving Salt-dough, jelly carvings. Butter sculpturing. Paintings Buffet planing Kitchen designing and planing  
Food & Beverage Operation
Operations    Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages.  Managing high standards of sanitation and cleanliness is maintained throughout Kitchen & Service areas at all times. Conducting regular physical inventories of food supplies, and assesses projected needs; orders all food supplies for daily operation operations. Inventory, Equipment & Quality   Managing inventory for bond items, liquor and other food supplies by developing a chain of vendors. Conducting hygiene inspections and convey feedback to operating staff. Handling duties within service, bar & kitchen area in accordance with health, hygiene and safety regulations. Client Servicing  Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with guests, handle guests requests & resolving complaints.   Executing policies & procedures in the operating systems to achieve greater customer delight.    Facilities Management/ Team Management     Managing all aspects of facilities management & maintenance. Supervising maintenance of high standards of housekeeping, ensuring highest standards of hygiene and cleanliness including Infection Prevention.  Working in coordination with the chef, cooks, and other employees to ensure that food preparation is economical without compromising on the quality.  

Work experience

Sep 2011Present

Executive Sous Chef

Holiday Inn Mumbai
  • Assisting the Executive Chef in Day to Day operation.
  • Successfully Completed the ISO -22000:2005 HACCP Auditin March 2013
  • Planning Food promotions and Festivals. Implanting strategies for promotion of sale.
  • Coordinating with sous chefs and to making menus implementations and presentations.
  • Ensured maximum guest satisfaction,
  • Maintaining the hygiene and FSMS requirements as per IHG Hotels Standards.
  • Holds the distinction of reducing wastage level and implementing Sop’s. and food cost track and strategies.
  • Drives the new breaks and themes concept for businesses guests.
  • Organizing training programmed for the staff.
  • Addressing the engineering queries & issues pertaining to the maintenance.
Jan 2011Sep 2011

Executive Sous Chef

Hilton, Mumbai
  • Played a key role in assisting the Executive Chef in menu planning.
  • Instrumental in giving proper knowledge of food preparation & presentation to the staff.
  • Ensured maximum guest satisfaction, quality & hygiene
  • Holds the distinction of reducing wastage level and implementing SOP’s.
  • Stellar in managing the operations of the La Brasserie (French Classical Casual Dining Restaurant), Banquets and the I.R.D (in Room Dinning).
  • Significantly contributed in:

–Addressing the engineering queries & issues pertaining to the maintenance.

–Taking daily departmental Food Safety Audit as per Hilton Hotels Standards.

–Maintaining the HACCP standards & records.

–Organizing training programmed for the staff.

–Handling kitchen operations of all the F&B outlets and banquets.

–Implanting strategies for promotion of sale & organization events & festivals.

Jun 2007Dec 2010

Executive Sous Chef

Le Royal Meridien, Mumbai
  • Food cost management
  • ensured the sanitation standards are will implement & followed.
  • Spearheaded the operations pertaining to banquet, restaurant and two food & beverage outlets.
  •  budgeting, purchasing, materials, product procurement, hiring .
  • Stellar role in reducing the overtime expenditures by effective scheduling techniques.
  • Administered/maintained the inventory levels and ordered food & supplies.
Mar 2005Jun 2007

Sous chef

Royal Orchid Hotel,
Apr 2002Mar 2005

Chef De Partie

The Metropolitan Hotel Dubai
Jan 2002Apr 2002

Chef De Partie

Le Royal Meridian, Mumbai
Jul 1997Apr 2001


The Metropolitan Hotel Dubai
Feb 1997Jul 1997

Kitchen Artist

The Retreat Hotel
Jan 1995Feb 1997


Ambassador Sky Chef & Hotel



Food production craftsman course



Dubai culinery guild / Hotelex india