Radni Pai

Culinary professional with 2+ years of experience in Continental and French cuisine, currently well trained at Sofitel Philadelphia under a in a luxury hotel kitchen. Well trained in mise en place, production, and supporting efficient departmental operations aligned with international brand standards. Well trained in food safety, kitchen hygiene, and occupational health & safety, with a disciplined and team-oriented approach.

Trainee – French Cuisine at Sofitel (2025-01 – Present)

• Trained in classical French cuisine and pastry arts, working across banquet pastry, Continental breakfast, sauté, grill, and garde manger kitchens.
• Assisted chefs with menu planning, cost control, inventory management (FIFO/LIFO), and waste reduction to ensure smooth and efficient operations.
• Handled buffet setups, pastry and dessert preparation, and fine-dining plating for brunch, lunch, and dinner services.
• Maintained HACCP standards, ensuring hygiene, consistency, and quality across all hotel kitchen operations.

Commis III – Continental Cuisine at Hotel Blue Whale (2023-07 – 2024-07)

• Prepared and plated high-quality Continental dishes following standardized recipes and presentation guidelines.
• Assisted Sous Chef with menu planning, prep lists, and kitchen inventory control.
• Ensured FIFO compliance and minimized food wastage through effective stock management.
• Delivered consistent taste, texture, and appearance for all dishes under fast-paced conditions.

Industrial Trainee – Continental Kitchen at Taj Fisherman's Cove Resort & Spa (2022-04 – 2022-08)

• Rotated through multiple kitchen sections, gaining experience in sauces, soups, and cold sections.
• Learned classical Continental fundamentals including sauce preparation and artistic plating.
• Developed strong discipline, time management, and professional kitchen etiquette.

Bachelor's in Hotel Management and Catering Technology – SUN International Institute of Tourism and Management, Osmania University (2018-06 – 2023-06)