Sanjay Tamang is an accomplished Executive Chef and culinary consultant with over three decades of international and domestic hospitality experience. Trained at the Food Craft Institute (FCI) Darjeeling, his expertise spans multi-cuisine culinary operations—including Continental, Indian curry, Italian, Chinese, Arabic, Tandoor, bakery, and desserts—alongside comprehensive kitchen management, menu planning, and cost control.
Early Career & Domestic Experience (1994–2011)
- Trainee & Helper | Taj Kutteram Resort, Bangalore (1994–1995): Began his professional foundation in luxury hospitality and resort operations.
- Italian Cook | Little Italy (Mumbai, Goa & Pune, 1995–1997): Specialized in Italian culinary production and kitchen execution.
- D.C.D.P. | Shreyas Yoga Retreat, Bangalore, Karnataka (1997–1999): Combined culinary production with training from the Mysore Ashtanga Vinyasa Yoga Institute.
- C.D.P. | Hotel Taj Mansingh, Delhi (2000–2005): Managed station operations within a high-volume luxury hotel environment.
- Sous Chef | Sinclair Group of Hotels, Siliguri (2006–2007): Supervised kitchen workflow, food preparation, and quality control.
- Executive Chef | Jagjeet Hotels & Resort Pvt. Ltd. (Mirik, Darjeeling, Siliguri & Gangtok, 2007–2011): Directed multi-unit kitchen operations, menu creation, and kitchen administration.
International & Advanced Leadership Experience (2011–Present)
- Senior Sous Chef | S.K.A. Company (Dubai & Basra, Iraq, 2011–2015): Led large-scale international catering and kitchen operations across demanding overseas markets.
- Senior Sous Chef | Hotel Crowne Plaza, Manama, Bahrain (2016–2019): Managed international upscale dining operations, maintaining global luxury hospitality standards.
- Executive Chef | Oro Montana Hotels & Resort (Run by Intellect Hospitality, Gangtok, Sikkim, 2020): Spearheaded culinary strategies, kitchen setups, and menu development.
- Consultant Chef | Intellect Hospitality Pvt. Ltd. (2022–2024): Provided specialized culinary consulting, menu planning, and operational optimization.
- Executive Chef | Thalassa Brand of Resorts (Goa, 2024–Present): Directs the kitchen operations, culinary programming, and food standard execution for the renowned Thalassa brand.
Core Expertise & Technical Skills
- Culinary Mastery: Continental, Indian Curry, Italian, Chinese, Arabic, Tandoor, Bakery, and Confectionery/Desserts.
- Administrative & Technical Competencies: Menu engineering, food cost control, recipe variation planning, and proficiency in hotel management software (IDS System).
- Specialized Certifications & Training: Diploma in Food Production from F.C.I. Darjeeling (1993) and Yoga Training from Mysore Ashtanga Vinyasa (1997).
Languages
English, Hindi, Nepali, Bengali, Kannada, and Arabic.
