The Recipe of His Success
Success is not an overnight thing, days of dedication and
smart work that led us to heights in our career. Same way Anuj Sarkar
in heading towards the top of his career with his promising
ingredients i.e. Consistency & Will power.
smart work that led us to heights in our career. Same way Anuj Sarkar
in heading towards the top of his career with his promising
ingredients i.e. Consistency & Will power.
“ Sliced in fine pieces, dressed with proper settings, Sometimes love is expressed in the plate.”
ANUJ SARKAR
Expertise| Perfection | Passion
Anuj Sarkar is an Indian Professional Head Chef with more than 15 years of experience. He is specialized in Peruvian, Argentinian, Mexican and Eurasian Cuisine, experienced in in-dining and out-dining.
In 2007, Anuj Sarkar completed Hospitality and Hotel Administration specialization from IHM Guwahati. He was now delivering his services to Executive Chefs in Turkey as a Head Chef.
ANUJ SARKAR
ANUJ SARKAR
Expertise| Perfection | Passion
Anuj Sarkar is an Indian Professional Head Chef with more than 15 years of experience. He is specialized in Peruvian, Argentinian, Mexican and Eurasian Cuisine, experienced in in-dining and out-dining.
In 2007, Anuj Sarkar completed Hospitality and Hotel Administration specialization from IHM Guwahati. He was now delivering his services to Executive Chefs in Turkey as a Head Chef.
ANUJ SARKAR
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The Secret Behind A Delicious Dish Is The Perfect Ratio Of Passion, Creativity And Intuition.
Timeline
What Makes Him Best
Experience that Maks Anuj Sarkar Cream Chef in the Hotel Industry,
Bagging Global Compliments.
Bagging Global Compliments.
Rixos Land of legends-SWOT Hospitality
(13th June 2018- Present)
NEMO-Eurasian cuisine
(Since 2018)
Tackling daily challenges along with delivering Euro-Asian cuisine & Executing Executive Chef.
ZASYA- pan Asian cuisıne
( Since 2020 )
Coordinated the pre-opening project and now delivering perfect services in Asian cuisine.
AVA-latın American cuisine( Since 2022 )
Took Part in Ava’s pre-opening project and now take care of Food standardization, Menu Development & theme settings.
Career Path and Progression
Preparing meals with passion and perfection.
Rixos Premium Dubai
(8thMay2017-04th June 2018)
Took Charge of In-room dining and coordinated the multi-cuisine restaurant Turquoise.
Ritz Carlton Sharq Village and Spa
(6th May 2015- 6th May 2017)
Served with all of the IRD and delivered multi-cuisine restaurants, Marching elite class events.
Ritz Carlton, Dubai
(12th January 2013- 30th April 2015)
Pre-opening projects for new wings with new restaurants like Carawan, Labaie, Blue Jade, and lobby lounge.
Fairmont Hotel, Jaipur
(02nd July 2012- 03rd January 2013)
Pre-opening project with Zoya as a multi-cuisine restaurant with IRD.
Four Seasons Hotel, Mumbai
(19th June 2007- 24th May 2012)
Pre-opening project with new restaurant Sanqi Pan Asian restaurant.
Timeline
What Makes Him Best
Experience that Maks Anuj Sarkar Cream Chef in the Hotel Industry, Bagging Global Compliments.
Rixos,The Land of Legends-SWOT Hospitality
Head Chef (13th June,2018-Present)
New concept opened in Land of legends in June 2022
1st in WORLD CULINARY AWARDS Team leader, serving premium genetry, Operated 150 cover restaurants and Practiced Peruvian, Argentinian, Mexican and Brazilian cuisine.
Dealing wih restaurant with 150 covers and 13 chefs
underneath. Serving delicious food for MYKORINI-Greek
cuisine and PIAZETTA-Italian cuisine.
underneath. Serving delicious food for MYKORINI-Greek
cuisine and PIAZETTA-Italian cuisine.
Rixos Premium Belek-SWOT Hospitality
ZASYA –Modern PAN ASIAN Restaurant
Rixos Premium Dubai
Sous Chef (8thMay2017-04th June2018)
As a Sous Chef for Banquet kitchen. 2 times
Chaine des Rotisseurs management. Assisted In
Room Dining. Planning and designing banquet
Themes & standards. Established IRD food
Chaine des Rotisseurs management. Assisted In
Room Dining. Planning and designing banquet
Themes & standards. Established IRD food
Junior Sous Chef:- (6th May 2015- 9th May2016)
Took lead of big ambience of 149 rooms, 24 suits, 1 royal villa, planned menu and maintained brand standards for Room dinning, Buffet Ala carte & Terrace dining.
Ritz Carlton Sharq Village & Spa Doha
Soue Chef All day Dining AL LIWAN (1st Jan 2017- 6th May2017)
Ritz Carlton, Dubai
Chef De Partie (12th January 2013- 30thApril 2015)
Worked diligently for the cold kitchen, club lounge,
lobby lounge, IRD Amenities. Trained the staff.
Responsible for the hot and cold buffet of daily breakfast.
lobby lounge, IRD Amenities. Trained the staff.
Responsible for the hot and cold buffet of daily breakfast.
Delegating work with 5 commies 1Demi Chef de Partie. Responsible for operation of Gardemanger, Butchery & Commissary. Fridge maitainance and Staff training.
Fairmont Hotel, Jaipur
Chef De Partie ( 2nd July 2012-03rd January 2013 )
Awards
Accomplishments
- Star of the Month Award in November2010.
- Successful execution of 2 times Chaine des Rotisseurs in the restaurant.
- Gold medal in Great Indian Culinary Challenge in 2011 in Individual Live Hot Cooking.
- Nominated for the 2013, 3rd Quarter & 2014 1st Quarter Five Star Award in Ritz Carlton.
Star of the Month Award in November2010.
Successful execution of 2 times Chaine des Rotisseurs in the restaurant.
Gold medal in Great Indian Culinary Challenge in 2011 in Individual Live Hot Cooking.
Nominated for the 2013, 3rd Quarter & 2014 1st Quarter Five Star Award in Ritz Carlton.
An Artist Within
This Kitchen cook and Dine Manager is also an appreciated canva artist. Dine Organiser also got his way when it comes to the Acrylic paints. Portraying magnificent paintings on the white paper, one of his paintings is also hung up on the walls of the Art Gallery of Qatar.
Cookhouse Served
