SANJOY SARMA
Harrington,Australia
Summary
Dynamic culinary professional with extensive experience managing kitchen operations and leading diverse teams. Expertise in multi-cuisine menu creation and adherence to food safety standards ensures high-quality guest experiences. Committed to operational efficiency and fostering a collaborative kitchen environment.
Overview
17
17
years of professional experience
Work History
Head Chef
Harrington Hotel
, NSW
01.2024 - Current
- Managed overall kitchen operations and supervised kitchen staff to ensure seamless workflow
- Overseeing food preparation, quality control, and kitchen readiness
- Ensuring compliance with HACCP food safety and hygiene standards
- Coordinated daily service operations, enhancing guest service quality and efficiency
- Managing dietary requirements and special guest requests
- Maintaining stock control, ordering, and cost management
- Ensuring operational efficiency and adherence to workplace health and safety standards
- Led and trained kitchen staff, fostering professional standards and team cohesion
Sous Chef
AX hotel ODYCY
, Malta
04.2023 - 01.2024
- - Assisted Executive Head Chef and Executive Sous Chef in managing daily kitchen operations, ensuring efficient workflow and high standards.
- Oversaw functions and events, ensuring smooth buffet lunch and dinner service.
- Collected and analyzed feedback on food and service quality, addressing special requests and resolving customer complaints to enhance guest satisfaction.
- - Supporting pre-opening team under supervision of Executive Head Chef, Qawra.
Head Chef
BLUE BEACH CLUB S.R.G.N Ltd.
, Malta
09.2022 - 03.2023
- Creating menu items, and recipes and developing dishes ensuring variety and quality.
- Approved and refined dishes prior to service to enhance guest satisfaction.
- Directed food preparation process to ensure high standards and consistency.
- Managing and working closely with other chefs of all levels.
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
- Determining food inventory needs, stocking, and ordering.
- Addressed staff issues and took disciplinary action.
- Gathered customer feedback on food and service quality to inform menu improvements. on food and service quality, and handling customer problems and complaints.
Sous Chef
Aloft Hotel
Abu Dhabi
06.2019 - 06.2022
- Reporting and Supporting the Executive Chef in the daily operation and attending the daily GM Briefing.
- Creating menus, costing, and implementing menus.
- Supervised kitchen staff and conducted daily briefings to align team on operations.
- Oversee the smooth operations of the kitchen team.
- Oversaw stock-taking, rotation of items, and ordering to maintain inventory accuracy.
- Planned and executed all VIP and special functions.
- Planning various Theme Nights and other functions of food production.
- Ensure HACCP procedures are followed, and clear records are always maintained.
- Liaised with departments to facilitate collaboration and ensure seamless kitchen operations.
- Participated in guest voice community initiatives to enhance customer experience., Served as an OSHAD representative to ensure workplace safety standards were upheld., Functioned as associate take care representative to address employee concerns and improve morale..
DCDP & Chef de Partie
AJMAN SARAY A Luxury Collection Resort
Ajman, UAE
04.2016 - 05.2019
- Manage all aspects of the kitchen including operational, quality, and administrative functions.
- Supervised all methods of food preparation, cooking methods, portion sizes, garnishing, and presentation of food.
- Supervise kitchen employees to ensure food preparations, organization, and presentation standards are met.
- Developed training programs focused on team development and culinary skills enhancement.
- Creating, making, and presenting new plating for a la carte and buffet menus.
- Collaborated with team to organize and set up kitchen equipment for optimal workflow.
- Contributed to menu creation by incorporating guest feedback to enhance dining experience.
- Maintained a hygienic work area and adhered to HACCP standards.
- Operated my department effectively and efficiently.
Commis 1
four points by Sheraton
Bur Dubai, UAE
02.2015 - 03.2016
- Prepared miss en place for buffet and a la carte menu, ensuring timely service and high quality.
- Acquired new recipes and food preparation techniques from CDP and Sous Chef to enhance culinary skills.
- Always keeping work area in hygienic conditions and responsible for HACCP.
- Reporting to the Chef de Partie on duty and Sous Chef.
- Managed daily operations during one shift, ensuring smooth workflow and service.
D.C.D.P.
Courtyard by Marriott
Ahmedabad, INDIA
07.2014 - 02.2015
- Oversaw daily shift operations in kitchen to ensure smooth service and food quality.
- Maintained hygienic work area and ensured compliance with HACCP standards.
- Learned new recipes and food preparation techniques from CDP and Sous Chef to enhance menu offerings.
- Making miss en place for buffet and a la carte menu.
- Reporting to the Chef de Partie on duty and Sous Chef.
Commis Chef
NOVOTEL
Varun Vizag, INDIA
05.2013 - 06.2014
- Prepared miss en place for buffet and a la carte menu to support efficient service.
- Maintained hygienic work area and ensured compliance with HACCP standards.
- Acquired new recipes and food presentation techniques from CDP and Sous Chef.
- Managed daily operations during one shift.
- Reporting to the Chef de Partie on duty and Sous Chef.
commis I
THE GATEWAY HOTEL
Ummmed Ahmedabad, INDIA
02.2012 - 05.2013
- Prepared miss en place for buffet and a la carte menu to ensure smooth service.
- Acquired new recipes and food preparation techniques from CDP and Sous Chef to enhance culinary skills.
- Maintained hygienic work area and adhered to HACCP standards.
- Reporting to the Chef de Partie on duty and Sous Chef.
- Handle one shift in daily operation .
Job Trainee, Commis III, and II
MAJORDA BEACH RESORT
Goa, INDIA
03.2010 - 02.2012
- Reporting to the Chef de Partie on duty and Sous Chef.
- Managed daily operations during one shift, ensuring efficient workflow and adherence to service standards. in daily operation .
- Maintained hygienic work area and ensured compliance with HACCP standards, promoting food safety.
- Cleaned and arranged the store to comply with HACCP standards.
- Making miss en place for buffet and a la carte menu.
- Learned new recipes and food preparation techniques from CDP and Sous Chef, contributing to enhanced menu offerings.
Industrial Trainee
FLOATEL
Kolkata, West Bengal
07.2009 - 01.2010
- Completed six months of industrial training at "FLOATEL KOLKATA" in four departments: kitchen, F&B service, front office, and housekeeping from July 4, 2009, to January 4, 2010.
Education
B.Sc. - Hotel Management
MAHAMAYA TECHNICAL UNIVERSITY
Noida, INDIA01-2013
DIPLOMA - Hotel Management
BANDEL SCHOOL OF HOTEL MANAGEMENT
Hooghly, West Bengal, INDIA01-2010
Higher Secondary Examination -
T.B.S.E. Board
Tripura, INDIA01-2008
Skills
- Menu development
- Multi-cuisine preparation
- Culinary knowledge
- Recipe development
- Planned & Organized
- Multi-Tasking
- Team Player
Language known
English, Hindi, Bengali.
Hobbies and activities
I have a passion for cooking food and learning new recipes., Listening music and traveling.
EXTRA ACHIEVEMENT
3 Runner up Trophy
6 Gold Medals
12 Silver Medals
2 Bronze Medals
1st Runner up in five-course best cuisine gourmet dinner menu award, 2 GOLD & 1 SILVER medals on la cuisine Sial Abu Dhabi 2019, 3 silver medals in beef, fish practical live cooking, and a five-course dinner menu at Emirates Salon Culinary 2019 Sharjah Gul food competition., Gold, silver, and bronze medals on beef, fish practical live cooking, and a five-course dinner menu at la cuisine sial Abu Dhabi 2018., Silver medals in the chef's table competition Hotel Show Dubai 2018., 2 gold medals for fish and beef practical class and 1 silver medal for a five-course dinner menu at Emirates Salon Culinary Dubai 2018 Gul food., 2nd runner-up – best cuisine Emirates Salon Culinary Dubai 2018 Gul food., Best cuisine 1st Runner - up trophy at la cuisine sial, Abu Dhabi 2017., Gold medal for beef practical at la cuisine sial competition Middle East 2017 in Abu Dhabi., Silver medal for five-course gourmet dinner menu at la cuisine sial competition, Abu Dhabi 2017, 2 Silver medals for beef and chicken- practical cookery at EAST COAST SALON CULINAIRE, FUJAIRAH 2017., Silver & Bronze medal for chicken and fish- practical cookery at THE EMIRATES SALON CULINAIRE- DUBAI 2017.
Top 10 “RED HOT CHEFS” competition (6th in position) at all “THE GATEWAY HOTEL AND RESORT” among 400 chefs in India.
Completed FSS Food safety Supervisor Certificate, Food Handler Certificate, I have done basic “Food Hygiene” training.
TRA Skill Assessment.
Completed “Seamanship” training in Sea Explorers Institute Kolkata from 08.04.2009 to 08.08.2009.
Disclaimer
Date: Place: Harrington, NSW, 2427, Australia. Signature (SANJOY SARMA)
Timeline
Head Chef
Harrington Hotel
01.2024 - Current
Sous Chef
AX hotel ODYCY
04.2023 - 01.2024
Head Chef
BLUE BEACH CLUB S.R.G.N Ltd.
09.2022 - 03.2023
Sous Chef
Aloft Hotel
06.2019 - 06.2022
DCDP & Chef de Partie
AJMAN SARAY A Luxury Collection Resort
04.2016 - 05.2019
Commis 1
four points by Sheraton
02.2015 - 03.2016
D.C.D.P.
Courtyard by Marriott
07.2014 - 02.2015
Commis Chef
NOVOTEL
05.2013 - 06.2014
commis I
THE GATEWAY HOTEL
02.2012 - 05.2013
Job Trainee, Commis III, and II
MAJORDA BEACH RESORT
03.2010 - 02.2012
Industrial Trainee
FLOATEL
07.2009 - 01.2010
B.Sc. - Hotel Management
MAHAMAYA TECHNICAL UNIVERSITY
DIPLOMA - Hotel Management
BANDEL SCHOOL OF HOTEL MANAGEMENT
Higher Secondary Examination -
T.B.S.E. Board