Sahil Rai
MUMBAI CENTRAL
Falls Church,US
3
Languages
7
years of professional experience
Professional culinary leader with strong focus on high standards and delivering results. Skilled in team collaboration, flexible with changing needs, and reliable in fast-paced environments. Expertise in managing kitchen operations, ensuring food quality, and maintaining safety and hygiene standards. Known for effective communication, problem-solving, and fostering positive work culture.
Work History
Kitchen Supervisor
1 Year 2 Months- Manage daily restaurant operations, including staff supervision, scheduling, and workflow coordination
- Lead, train, and evaluate staff to improve performance and maintain service standards
- Oversee inventory management, purchasing, and vendor coordination to control costs
- Ensure compliance with food safety regulations, sanitation standards, and company policies
- Monitor sales, expenses, and operational performance to support business decisions
- Handle customer service and resolve issues to maintain high satisfaction levels
- Collaborate with management on budgeting, planning, and operational improvements
- Optimize staffing and resource allocation in a high-volume environment
LEAD COOK
1 Year 6 Months- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
- Monitored stock levels of food items and ordered more when necessary.
- Capable of handling multiple tasks simultaneously in a fast-paced environment.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
LINE COOK
11 Months- Experienced and skilled cook in a hotel restaurant, adept at executing diverse culinary tasks while maintaining impeccable quality and consistency
- Proven track record of independently managing kitchen responsibilities, earning trust and recognition from colleagues and management
- Executed various cooking tasks with precision, meeting high-volume demands while maintaining dish quality and consistency
- Gained exposure to diverse cuisines, expanding culinary repertoire and enhancing flavor combinations
- Maintained the same level of quality in food preparation and service, earning trust and confidence from colleagues and management
Trainee
1 Month- I actively engaged in a variety of tasks that enriched my culinary knowledge and expertise
- Assisted in food preparation, honed knife skills, and learned various cooking techniques for different cuisines
- Working closely with experienced chefs, observed and absorbed their culinary wisdom, enhancing my understanding of flavor combinations and food presentation
Intern
5 Months- Gained experience in hotel operations and guest service
- Assisted in front desk support and event coordination
- This comprehensive exposure has equipped me to contribute effectively to hotel operation, ensuring exceptional guest experience and made me a versatile candidate in the hospitality industry
Education
MBA
B.sc - Hospitality Administration
Skills
Food safety
Inventory control
Operations management
Staff training
Team management
LANGUAGES
English
Hindi
Nepali
Interests
Playing Basketball
Drumming
Listening to Music
Video Editing
Timeline
Kitchen Supervisor
MUMBAI CENTRAL
08.2025 - CurrentRead More
LEAD COOK
Westin Downtown DC
09.2023 - 03.2025Read More
LINE COOK
Hyatt Regency Tamaya Resort
06.2023 - 05.2024Read More
Trainee
MAYFAIR RESORT & SPA
03.2022 - 04.2022Read More
Intern
SWISSOTEL
06.2019 - 11.2019Read More
The Neotia University
B.sc from Hospitality Administration
Read More
University of North America
MBA
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