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Sudhir Sethumohan

Sudhir Sethumohan


Seasoned Sous Chef with over 15 years of experience in the culinary industry, known for driving operational excellence and spearheading the creation of innovative, award-winning menus.

Professional Overview


As a Sous Chef at Taj Hotels Resorts and Palaces, Sudhir is responsible for overseeing daily kitchen operations, managing a team of chefs, and developing exceptional dining experiences for guests. With a strong focus on quality, efficiency, and team leadership, he has established himself as an invaluable asset in the hospitality industry.

Experience Summary



Current Role


Sous Chef, Taj Hotels Resorts and Palaces (2012 - Present)
  • Oversee the day-to-day operations of a high-volume kitchen, ensuring consistent food quality, efficient workflow, and adherence to health and safety standards

  • Lead a team of 15 chefs, providing mentorship, training, and performance feedback to drive continuous improvement

  • Collaborate with the Executive Chef to conceptualize and execute innovative menu items, catering to diverse guest preferences

  • Implement cost-saving measures and inventory management strategies to optimize operational efficiency

  • Earned recognition for exceptional service and team leadership, contributing to the hotel's 5-star rating and prestigious industry awards


Career Progression


Sous Chef, Punithas Wine & Dine Restaurant (2010 - 2012)
  • Spearheaded the development of a new Mediterranean-inspired menu, resulting in a 20% increase in customer satisfaction and a significant boost in revenue

  • Streamlined kitchen operations, leading to a 15% reduction in food waste and a 10% increase in staff productivity


Sous Chef, Tango Calypso (2009 - 2010)
  • Introduced new cooking techniques and flavor profiles, expanding the restaurant's culinary offerings and attracting a wider customer base


Chef de Partie, Marriott International (2008 - 2009)
  • Gained valuable experience in a fast-paced, high-volume kitchen environment, honing skills in food preparation, presentation, and team management


Academic Background


  • Diploma in Culinary Arts, Le Cordon Bleu, London


Areas of Expertise


  • Menu development and recipe creation

  • Team leadership and staff training

  • Inventory management and cost control

  • Adherence to food safety and hygiene standards

  • Culinary innovation and trend analysis


Professional Impact


  • Instrumental in the successful launch of a new seasonal menu at Taj Hotels, which resulted in a 15% increase in customer satisfaction and a 12% boost in revenue

  • Recognized for exceptional leadership and team-building skills, leading to a 20% improvement in staff retention and a 15% increase in productivity

  • Actively involved in industry events and conferences, sharing best practices and contributing to the advancement of the culinary field


Conclusion


With his extensive experience, culinary expertise, and proven ability to drive operational excellence, Sudhir Sethumohan is a highly valuable asset to any culinary team. His commitment to continuous improvement, innovative thinking, and exceptional leadership make him a sought-after professional in the hospitality industry.