Sofitel Mumbai BKC Appoints Jasvir Belwal as Director of Operations

Sofitel Mumbai BKC, the elegant luxury hotel in Mumbai’s Bandra Kurla Complex, is pleased to welcome Jasvir Belwal as the hotel’s new Director of Operations.

Jasvir was most recently Director of Rooms at The Ritz-Carlton Bengaluru, a role he held for two years. Here, he was responsible for maximizing room sales and revenue through appropriate yield management, upselling, and inventory management initiatives; planning and implementing effective training programs for all Front Office employees, empowering them to provide excellent customer service within the brand guidelines; maximizing employee productivity through multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as guest expectations; and preparing the Annual Business Plan for the Rooms Division and the monthly reforecast.

Prior to this role, Jasvir was the Director of Rooms at the Marriott Weligama Bay Resort & Spa, and also held several other key roles across Marriott and Hyatt properties in India and Sri Lanka. Jasvir holds a Bachelor’s Degree in Hotel & Hospitality Management from the Institute of Hotel Management, Hyderabad (2005).

In his new role as Director of Operations at Sofitel Mumbai BKC, Jasvir will leverage his 19+ years of experience at some of the country’s finest luxury, business, and leisure hotels to achieve significant results in employee and guest satisfaction, guest room profitability, and operations and facility management. His key areas of expertise include budgeting, forecasting, and Rev Max processes; inspiring teams through mentoring, training, and development; and quickly adapting to continually evolving trends.

Jasvir states, “As the Director of Operations of Sofitel Mumbai BKC, I envision our hotel’s future marked by an unwavering commitment to excellence and innovation. My aspiration is to craft a sanctuary where the elegance of luxury converges seamlessly with cutting-edge technology. Our aim is to provide intuitive and seamless services tailored to the needs of our guests, ensuring a stay that is both experiential and luxurious. Guest satisfaction, the cornerstone of our ethos, will fuel our efforts to exceed expectations, fostering unwavering loyalty and ensuring that every departure is met with a heartfelt desire to return.”

In his free time, Jasvir enjoys sketching, cooking, and is a movie buff.

Sofitel Mumbai BKC Promotes Sidney DCunha To Director of Food & Beverage and Culinary

Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, has just announced the promotion of Director of Culinary Sidney DCunha to Director of Food & Beverage and Culinary. 

Sidney, who joined Sofitel Mumbai BKC in 2022, has since then been instrumental in further developing the hotel’s robust culinary offerings. Through a series of unique food festivals, visits by a variety of guest chefs, and an immense interest in progressively bettering the hotel’s many restaurants and bars, Sidney has played an instrumental role in carving a niche for Sofitel Mumbai BKC on Mumbai’s innovative restaurant scene. What’s more, since his arrival. Sidney and his team have enjoyed numerous accolades for the hotel’s restaurants & bars, bestowed by some of the country’s finest publications and reputed organizations.

Sidney has also played a crucial role in the hotel’s adoption of Winnow, a food waste management solutions company which develops AI tools to help chefs run more profitable, sustainable kitchens, by cutting food waste in half. 

Having grown up in the busy metropolis of Mumbai city, Sidney has had an interest in food and cuisine since a young age, which led him to the Institute of Hotel Management, Mumbai. Following this, he joined a leading luxury chain of hotels for a few years and honed his skills. His thirst for further specialization propelled him to pursue Food Service Management from Cornell University (E-Cornell, 2011), Hospitality Management (E-Cornell, 2012), and Food Safety: Managing with HACCP System from American Hotel & Lodging Education Institute (2012). 

Having worked with some of the leading Michelin star venues in New York, under celebrity Chefs such as Michel Roux Snr, Floyd Cardoz, and Hemant Oberoi in India, Sidney brings close to two decades of experience in the culinary space. His last assignment was with The Conrad Hotel in Pune, first as Executive Chef before becoming Culinary Director in January 2022. He recently bagged the third position in Power 25 Culinary, 2022 by Hoteliers Web.  

He first began his culinary journey in 2002, training at properties like the ITC Grand Maratha Sheraton and The Oberoi, Mumbai before joining the Taj Management Training Program, working at Taj hotels in Delhi and Chennai during this time.

Sidney then joined The Taj Mahal Palace & Tower in Mumbai, as Junior Sous Chef at Masala Kraft Kitchen, in 2006. This was followed by a year spent at The Taj Pierre New York and The Taj Boston, where he introduced Indian food to the hotel menus, as a specialty Indian chef. In 2008, D’Cunha returned to The Taj Mahal Palace & Towers in Mumbai, this time as Sous Chef (CDC) at Masala Kraft. In March 2012, he switched culinary focus and joined Golden Dragon as Sous Chef. 

In 2014, Sidney moved to Bangalore to join The Ritz Carlton there as Chef de Cuisine during the hotel’s pre-opening. He quickly moved to the role of Executive Sous Chef, working across restaurants, banqueting, and events. In 2015, he moved to Pune and the JW Marriott Hotel as Executive Sous Chef. He then joined the brand’s Mumbai property from 2017-2019, before joining 

Throughout his career, Sidney has developed rich culinary experience and the ability to cater to both Indian and international palates. He also brings with him a deep knowledge of structuring culinary teams, launching new culinary concepts, and working with large-scale banqueting, all while keeping an eye on the bottom line. 

When not in the kitchens of Sofitel Mumbai BKC, Sidney is often seen engaging with his guests and entertaining them with his stories from across the seas.  During his downtime, he likes catching football matches and spending time with his family. 

Sofitel Mumbai BKC appoints Maharaj Pratap Swami as Chef of Tuskers

The all-vegetarian specialty restaurant will benefit from Maharaj Swami’s expertise, including his deep-seated knowledge of Marwari, Punjabi and Gujrati cuisines

Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, introduces Maharaj Pratap Swami as the new Chef at Tuskers. 

The all-vegetarian specialty restaurant, serving traditional local cuisine, will benefit from Maharaj Swami’s expertise, including his deep-seated knowledge of Marwari, Punjabi, and Gujarati cuisines. 

Maharaj Pratap spent the bulk of his professional career with the Taj Mahal Palace Hotel in Colaba, cooking for their Indian restaurants and banqueting events, especially weddings. He began learning cooking techniques and recipes from an early age from his father, who was also a Maharaj. He was also a part of the outdoor catering teams for a number of the Taj Group’s most prolific events, in places across the globe including Switzerland, Dubai, and Morocco.  

In his free time, Maharaj Pratap enjoys watching cricket and soccer, the latter of which he used to play in his youth. He is married, with three children.

Manish Dayya takes the reins as General Manager at Sofitel Mumbai BKC

A hospitality professional to the core, he looks forward to spearheading operations at Sofitel Mumbai BKC, introducing further growth through innovative strategies, and managing an effective and enthusiastic team

Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, is delighted to announce the appointment of Mr. Manish Dayya as the new General Manager. 

Mr. Dayya brings with him over two decades of experience in the trade and hospitality industries. A hospitality professional to the core, he looks forward to spearheading operations at Sofitel Mumbai BKC, introducing further growth through innovative strategies, and managing an effective and enthusiastic team. 

Knowing that hospitality would be his path of choice, Manish completed his Diploma in Hotel Management from the Institute of Hotel Management Catering Technology & Applied Nutrition Goa, before kickstarting his career. Notable appointments include stints as General Manager at properties across the country, including Lemon Tree, The Raintree Hotels in Chennai, and the Royal Orchid Hotels in Hyderabad, before joining Accor in 2013. Here, Manish reaped the benefits of hands-on experience at brands across the group, such as the Grand Mercure & Novotel Goa Shrem Resort, Mercure Hotel, and Lavasa International Convention Centre, followed by Novotel Mumbai Juhu Beach, Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre, as a complex general manager. 

At all the properties, Manish oversaw a mix of business and leisure guests, as well as a thriving events and MICE segment, thus allowing him to keep an active finger on the pulse of leisure and business travel trends. His wealth of experience in metro, leisure, and tier 2 cities allows for a multi-dimensional approach when welcoming guests, launching new offerings, and working with diverse teams. What’s more, his varied roles and expansive approach to hospitality, and a decade of Accor experience make him a perfect fit for Sofitel Mumbai BKC’s seamless blend of the French way of life and warm Indian hospitality.  

In his free time. Manish enjoys music, traveling, reading, and movies.