Chef Sobrata Sarkar: Japanese Cuisine Specialist & Cold Kitchen Expert
Sobrata Sarkar is a highly skilled culinary professional with a distinguished track record in Japanese Gastronomy and Premium Cold Kitchen operations. With a career spanning over a decade, Chef Sobrata has honed his expertise in some of the most competitive culinary environments, including a significant international tenure in Malaysia with the renowned Japanese chain, Sakae Sushi.
Currently recognized for his mastery as a Chef de Partie, Sobrata is an expert in the delicate art of Sushi and Sashimi, as well as the rigorous standards of 5-star hotel cold kitchen management. Having served at prestigious institutions such as the Holiday Inn City Centre (IHG) and Royal Park Residence, he combines traditional Japanese techniques with modern hospitality standards. His “excellent cooking skills” and precision in cold food preparation make him a sought-after talent in Dhaka’s fine-dining and luxury hotel sectors.
Core Expertise & Technical Mastery
- International Japanese Specialist: Over 9 years of dedicated experience in Japanese cuisine, including two years of intensive training and service in Malaysia.
- Sushi & Sashimi Artistry: Expert in traditional sushi-grade fish fabrication, rolling techniques, and aesthetic platter presentation.
- Cold Kitchen (Garde Manger) Management: Highly proficient in managing temperature-sensitive food preparation, gourmet salads, and international appetizers for 5-star buffets and à la carte menus.
- Pre-Opening Specialist: Contributed to the successful launch of the Holiday Inn Dhaka City Centre, establishing foundational kitchen protocols and quality standards.
- Global Hospitality Standards: Deeply familiar with IHG Hotels & Resorts safety, hygiene, and operational excellence frameworks.
Professional Journey
| Role | Organization | Location | Period |
| Chef de Partie (Japanese) | Royal Park Residence (La-vie Hotels) | Dhaka, Bangladesh | Feb 2024 – June 2025 |
| Commis I (Japanese & Cold) | Holiday Inn City Centre (IHG) | Dhaka, Bangladesh | Nov 2021 – Oct 2023 |
| Commis I (Pre-Opening) | Holiday Inn City Centre (IHG) | Dhaka, Bangladesh | Feb 2020 – May 2020 |
| Sushi Chef | Sushi King Restaurants | Dhaka, Bangladesh | Jan 2019 – Jan 2020 |
| Sushi Chef | Sushi Samurai Restaurants | Dhaka, Bangladesh | Mar 2017 – Dec 2018 |
| Sushi Chef | Sakae Sushi (Japanese Chain) | Malaysia | Feb 2015 – Jan 2017 |
Academic Background
- Secondary School Certificate (SSC) – HumanitiesBattali Sirajuddin Ahmed High SchoolDhaka Board (Class of 2012)
Technical & Professional Skills
Inventory: Specialized knowledge in sourcing and maintaining high-quality seafood and cold-chain ingredients.
Cuisine Mastery: Authentic Japanese (Sushi/Sashimi/Teppanyaki basics) & International Cold Kitchen.
Food Safety: 5-star hygiene standards (HACCP principles) as practiced in IHG and La-vie Hotels.
