Chef Snehasish Sinha
Chef Sinha holds a vast experience of 21 years, after passing out Hospitality Management from International Institute of Advanced studies, pioneers in Molecular Gastronomy, Menu Planning, inventory and cost control and wastage management. He lays a great emphasis in maintaining HACCP standards. Chef Sinha throughout his career has involved himself in a lot of Facilities and Manpower Planning and management, which primarily include designing kitchens, restaurants, and coffee shops in Bangladesh, Guwhati and Kolkata. He has worked and trained himself in molecular gastronomy, under chef Saha (trained at “El Bulli” Spain) during his career with Capberry, Bangalore (Avant Garde Hospitality.Ltd). Chef’s believes in effective menu merchandising, maintaining food cost, forecasting and budgeting thereby helps the proprietor to maximize the gross profit.
Few of Chef Sinha’s major projects include “The music café”, Raipur, “The Calcutta Durbar”, Bangladesh, “Rock Salt” Bangalore and Industrial Cafeteria Planning in Steel Plant Jamshedpur, where he could nurture his expertise.
Rajiv Mani
Mr. Mani after graduating from IHM Kolkata, 16 years back, always had a penchant towards the hospitality industry and growing not only with his colleagues but also helping proprietors to grow to an enormous level. His vision towards success and quality work has always played a key role in his career, which has helped him to open up many QSR, fine dining restaurants and budget hotels in Raipur, Indore, Kolkata and Mumbai and functioning as the General Manager in a few. Mr. Mani has remarkably laid an impact in changing “the rot iron to gold” with his sheer managerial skills and thereby is appreciated by one and all of his colleagues, entrepreneurs’ and customers. He is always eager to formulate new ideas and put them to action for customer satisfaction and also to optimize operational cost for better yield and per capita return. His main focus caters to the designing of a customer and employee friendly set up so that none gets hindered and smooth functioning of the operation is carried out with ease.
