Sonit Sinha

Experienced Sous Chef with over 12 years of progressive culinary experience across renowned restaurants and hotels. Specialized in Pan-Asian and Multi-Cuisine preparations with proven expertise in Wok, Dim Sum, and Sushi. Recognized for leading VVIP catering events for the Prime Minister, Home Minister, and other high-profile dignitaries. Strong leadership in menu planning, kitchen management, and maintaining high culinary and hygiene standards.

Sous Chef - Air Chef Pvt. Ltd. - Guwahati

(2024-01)

• Supervising kitchen operations for airline and corporate catering services.
• Managing team workflow, production quality, and presentation consistency.
• Executed VVIP catering for Prime Minister, Home Minister, and high-level government dignitaries.
• Developed new menu items and improved efficiency in production cycles.

Head Chef - F Lounge - Guwahati

(2022-11 - 2023-12)

• Led culinary operations, managing a team of 15+ chefs and kitchen staff.
• Designed modern fusion menus emphasizing Pan-Asian and Indian flavors.
• Ensured high guest satisfaction and consistent food quality.
• Trained junior chefs in advanced wok and sushi techniques.

Sous Chef - Olio Restaurant - Guwahati

(2021-01 - 2022-10)

• Oversaw day-to-day operations and supervised multiple cuisine sections.
• Implemented portion control and minimized kitchen waste.
• Introduced creative plating techniques improving guest presentation feedback.

Demi Chef de Partie - Vivanta Guwahati - Guwahati

(2019-12 - 2020-12)

• Assisted in pre-opening and operational setup for new outlets.
• Prepared Pan-Asian dishes and managed high-volume service periods.

Demi Chef de Partie - Chai Break Café - Guwahati

(2018-05 - 2019-07)

• Handled daily kitchen production for fast-paced café operations.
• Maintained inventory levels and assisted in seasonal menu development.

Commis II (Pre-opening Team) - Vivanta Guwahati - Guwahati

(2015-10 - 2017-10)

• Supported kitchen setup and handled prep for Pan-Asian dishes.
• Gained exposure to fine-dining standards and guest service quality.

Commis - Sayaji Hotel - Indore

(2013-06 - 2015-09)

• Assisted in multi-cuisine preparation and ensured consistent food quality.
• Maintained kitchen hygiene and supported senior chefs in banqueting services.

B.Sc. - Hospitality & Hotel Administration - Institute of Hotel Management, Catering Technology & Applied Nutrition, Guwahati, Assam, India (2010 - 2013)