Biswajit Chef Appointed as Executive Chef at Hycinth By Sparsa, Thiruvananthapuram
The position of Executive Chef at Hycinth By Sparsa in Thiruvananthapuram has been filled by Biswajit Chef. Brought to his new position with a wealth of culinary knowledge and leadership, Biswajit has a long career spanning several prestigious hotels and resorts.
Biswajit was the Chef de Cuisine at Madhubhan Resort & Spa in Anand prior to joining Hycinth By Sparsa. In addition, he worked as the Executive Chef at the Hotel Tokyo Inn in Digha, where he was in charge of managing all kitchen operations and guaranteeing the highest caliber of food preparation.
His vast experience includes positions as Indian Masterchef at The Leela Palaces, Hotels & Resorts in Thiruvananthapuram and Indian Chef De Cuisine at the Hilton Chennai. Additionally, Biswajit held the positions of Sous Chef at The Raintree Hotel in Annasalai and Senior Sous Chef (Second in Command) at lebua Hotels & Resorts in Udaipur. He was the Sous Chef (Second in Command) at the Keys Klub Hotel Parc Estique in Pune.
Early positions in Biswajit is career included Assistant Cook at Hotel Fort Manor in Thiruvananthapuram, Cook at Hotel Horizon, Commis 1 at The Residency Hotels, and Chef De Partie at The Leela Kempinski Kovalam. In Kolkata, he began his career as a kitchen assistant at the Palki Indian Restaurant.
Biswajit graduated from Gobra I.N.K.M. High School in West Bengal with a Higher Secondary Arts degree.
Biswajit Chef is well-positioned to enhance the dining experience at Hycinth By Sparsa, guaranteeing outstanding culinary offerings for every visitor, thanks to his vast experience in a variety of culinary roles and his intense passion for creating exquisite dishes.
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