Sanjoy Nayak

Chef Sanjoy Nayak is an accomplished Culinary Production Leader and Mithai Specialist with a decade-long career (2016-2026) rooted in traditional Indian confectionery sciences and large-scale commercial kitchen operations. Beginning his vocation at age 18 within renowned confectionery workshops of Bengal, he completed intense guild apprenticeships mastering dairy curdling, chhena moisture calibration, and bhatti thermal control before leading operations at Dwarka Sweet LLP (Navi Mumbai) as Section Head over an active brigade of 13 craftsmen.

Production Team Leader & Mithai Chef (Chef de Partie) - Dwarka Sweet LLP - New Panvel, Navi Mumbai, MH

(2024-04)

• Brigade Leadership: Section Head directly commanding an on-floor operational brigade of 13 production craftsmen and assistants across dual specialized wings.
• Authentic Bengali Sweets Wing: Direct large-scale processing of milk curdling, chhena moisture regulation, sponge boiling, and finishing for Rasgulla, Rajbhog, baked Sandesh, and Malai Chamcham.
• Specialty Kaju Confectionery Wing: Supervise precision temperature cooking of cashew paste, bench rolling to uniform 4mm thickness, diamond cuts, and hygienic application of certified silver vark.
• Quality & Recipe Precision: Enforce standardized batch formulations, monitor syrup density, minimize raw ingredient wastage, and direct finishing checks before retail distribution.
• FSSAI Food Safety Compliance: Serve as designated internal Food Safety Supervisor, implementing advanced catering sanitation protocols, CIP sanitization, and staff personal hygiene logs.

Senior Mithai Artisan & Production Specialist - Commercial Artisanal Operations - Navi Mumbai / Western India Region

(2021-01 - 2024-03)

• High-Volume Output: Led the cashew and dry fruit preparation bench, rolling out 150 kg to 300 kg of premium Kaju Katli and dry-fruit sweets daily during peak festive cycles.
• Thermal Mastery: Managed industrial gas and steam kettles, mastering multi-stage sugar boiling (single-thread to soft-crack) for crisp and chewy confectionery bases.
• Apprentice Mentorship: Trained 6 junior assistants in hygienic bench etiquette, ingredient weighing, uniform portioning, and traditional wooden mold embossing.

Commis Mithai Maker / Line Confectionery Craftsman - Artisanal Sweet & Dairy Houses - West Bengal & Regional Outlets

(2018-06 - 2020-12)

• Specialized in traditional cow-milk chhena preparation, mastering acid-thermal curd separation using natural whey cultures without chemical curdling agents.
• Operated high-flame boiling vats for sponge Rasgulla and Gulab Jamun, regulating boiling foam heights using natural soapnut (reetha) extract techniques.
• Prepared daily mawa/khoya reductions, controlling flame heat to ensure caramelization-free, creamy bases for peda, barfi, and stuffed roll varieties.

Trainee Karigar / Traditional Guild Apprentice - Heritage Bengali Confectionery Workshops - Purba Medinipur, West Bengal

(2016-02 - 2018-05)

• Commenced full-time vocational training under senior master karigars, learning raw milk grading, manual butterfat assessment, and hygiene fundamentals.
• Spent over 500 hours perfecting the palm-kneading technique for chhena to achieve the exact elastic gluten-like texture vital for flawless sweet shaping.
• Maintained traditional coal and firewood bhattis, cleaning boiling copper vessels, and managing raw ingredient stores.