Sumalya Sarkar

With almost 18 years of experience of experience in the industry working with the leading hotel chain of India, Indian Hotel Company Limited (Taj Hotels), I am carrying vast experience with me.

Vivanta Kolkata, E M Bypass (August 2021 – at present)

200 hundred room hotel with multiple banqueting, multi cuisine restaurant, Pastry shop and bar. This hotel is situated at the heart of the city.

Key Accomplishments

• Re laying main kitchen with fresh set up.
• Opening of European cuisine display kitchen at Coffee shop.
• Streamlining SOPs.
• Considerable control over costs.
• Enhancing dinner buffet and Sunday brunch with refined offerings.
• Upgrading banquet offerings and enhanced presentation.
• Quality improvement with standardization and trainings.
• Introduced new menus at Coffee shop, In room dining, Bar and Pastry shop.

Vivanta, Guwahati (2019-2021)

On 7th March, 2019 tranfered to Vivanta Guwahati, a 150 rooms hotel with 03 food and beverage outlet and multiple banqueting options

Key Accomplishments

• Introduced new coffee shop menu with elaborate options .
• Introduced new pastry shop.
• Re itroduce “Umami” as Asian speciality restaurant with addition of Thai and Vietnamese cuisine with Chinese and Japanese. Also composed dises on “Glocal” concept.
• Launch of Qmin.
• Reasonable control over food cost by alternate raw material with better price, planned procurement and constant monitoring, change in internal processes and complete control on wastage.
• Enhancement on Banquet experience with more variety of cuisine, quality and presentation.

Taj Bengal, Kolkata, A Taj luxury Business Hotel (2018 - 2019)

Executive Sous Chef

On February, 2018 transfered at Taj Benal, Kolkata, 229 rooms Luxury Business Hotel with
09 food and beverae outlets, 06 banqueting venues.
Key Accomplishments

• Re launch of Chinoiserie, Chinese specialty restaurent after renovation with new menu
• Re launch of The Promenad Lounge, after renovation with new menu.
• New menu launch of Souk, mediteranian speciality restaurent.
• Launch of Junction alfresco bar with new menu.
• Refreshed newly designed breakfast, lunch and dinner buffet at Cal 27, coffee shop restaurent.

Pre-opening of The Gateway Resort, Damdama Lake, Gurgaon (2014 – 2018)

Executive Chef

From Varanasi, transferred to The Gateway Resort, Damdama Lake, Gurgaon for pre opening on March, 2014, 80 room property with 04 Food and Beverage outlet on 21 acres spread land for the opening. It was a huge challange to set up the kitchens, recruit proper staff and to train them, develop vendors and suppliers, set the standard and quality of raw materials etc.
On a positive note inspite of lots of initial challanges, started with very positive vibes from the guests and who so ever visited and tried the Food and Beverage outlets.
Key Accomplishments

• Opening of BUZZ, multicuisine coffeeshop restaurant with the key feature of Active Section and special section “Home style food by home maker” home style Haryanvi researched food.
• Structured hygiene process and standard operating procedure.
• Monitoring the cost. 
• Researched on Haryanvi cuisine and village food.
• Set banquet operation at multiple venues.
• Opening of “SIAN”, oriental speciality restaurant.
• Opening of “SWIRL”, bar with specialy designed snacks menu.
• Opening of “Pool side Bar Be Que”, operate seaonaly.
• Introduced “Unique Dining Experience” with special Chef’s crafted Menu.
• Opening of “Pic Nic Table”, a Cafe restaurant with fast food concept at adventure activity zone.
• Set the operation and standard procedure of six operating kitchens.

Pre-opening of Taj Nadesar Palace and Gateway Hotel Ganges, Varanasi (2008-2014)

Sous Chef

Managed development of restaurant Taj Nadesar Palace, Varanasi as  opening team with menu design based on International, Indian and local cuisine, restaurant layout, maintain food cost and enhance capabilities of Kitchen staff through training. Achived best guest satisfaction score within the group and so many appreciations and acclamations from the guests.
Key Accomplishments

• Played key role in improving hotel rank to number 1 among the group as per guest feedback.
• Successful launch of new menu with international and Indian dishes.
• Introduced new menu helped on a huge revenue growth.
• Introduced pool side live Bar Be Que experience.
• Recearched on Street food of Varanasi, Village food, Food from elite houses, Food from royal kitchen of Maharaja  and Satvik food and introduced in the menus.
• Introduced “Unique Dining Experience”.
• Completed extensive researches on “Cuisin of Benares”. 
• Train kitchen staff  on modern and upmarket International cusine and introduced on new menu.
• Completed “Cross Exposure” programme from Taj Rambagh Palace, Jaipur and Taj Lands End, Mumbai.

Taj Garden Retreat, Chikmagalur (2005-2008)

Chef De Partie

Worked in different sections of hot and cold kitchen. Handled the kitchen operation in absence of Chef and contributed to increase the guest satisfaction score. Train the kitchen staff for higher perfomance. Built supplier relationship for quality ang hygenic raw meterials and supplies. On overall performance corporate office transfered to Taj Ganges and Nadesar Palace, Varanai on 2008.

Key Accomplishments

• Launched “Active Breakfast”.
• Redesigned the buffet restaurant and enhanced qulity and presentation.
• Started monthly food festivals, cusines from different region of India.
• Built relationship with logal guest by conducting cooking classes.
• Completed “Cross Exposure” programme from Taj Gateway Hotel, Bangalore.
• Researched on “Malnad Cuisine” from local villages and introduced.
• Introduced Bar Be Que.

ADDITIONAL EXPERIENCE

• Minerva Hotels, Hyderabad (2004-2005)

• Radha Krishna Hospitality Ltd., Kolkata (2004-2004)

• Six months industrial training from Jay Pee Palace Hotel, Agra
 

2004 Bengal Institute of Technology and Management, Santiniketan (Visva Bharati University)
3 years full time BBA(H)in Hospitality & Tourism Management (Gastronomy) (Ranked 1st  in College) Marks:76%
1999 Midnapore Collegiate School (W.B.C.H.S.E)
H.S (Commerce) Marks:45%
1997 Midnapore Collegiate School (W.B.B.S.E)
Madhyamik Marks: 67%