Exclusive Intevriew | Ajay Dwivedi, Food & Beverage Manager The Leela Goa, Mobor, Cavelossim, Go

“There is no shortcut to success. Instead of being good in everything try and be the best in one thing that you are passionate about.”

— Ajay Dwivedi

Editor: Tell us about your journey. How did it all start?

It was not a planned decision it just happened by chance. I had heard about Iconic Hotels which enticed me. I took the opportunity and had started my journey with IHM Srinagar. I am glad that I had chosen this amazing journey

Editor: What do you think it takes to succeed in this industry?

There is no shortcut to success. You need to be smart creative and a quick learner. In comparison to being good in everything try to be the best in one thing, you are passionate about. If you have beverage as passion, try to learn new trends/ mixology/molecular/. Enhance your knowledge and skill then there will be no stop to your success

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

How well-updated are you with new trends and skillsets? How are you updating your knowledge? Everyone wants a TEAM with smart people. If you want to work with us spend time enhancing your skills. Prove that you will be able to bring something new to our table. Your positive attitude will find a way for you in our TEAM.

Editor: What advice would you give to a young, aspiring hotelier for their internship?

This is the most important time of your entire study curriculum. Make the most of it. Observe and observe, ask questions. Make regular notes this practical experience will be the crux of your professional journey.

Don’t waste it make most of it. Nowadays the world is moving at a rapid speed. Guests are well-traveled and looking forward to new trends and new products. So be on top of it and keep on updating yourselves

Editor: What are some of the trends you see impacting the hospitality industry?

Quality of Manpower. After such a great mushrooming of Hospitality colleges, students are not learning what they are supposed to know which is affecting overall Industry

Sustainability: Re-use, recycling is the need of the hour. The scarcity of natural resources is driving Eco-friendly practices, as properties focus on renewable energy resources and water scarcity. Many hotels are installing solar panels and updating systems so that air conditioners and lights automatically switch off when guests leave their rooms.

Editor: Two things you would like to change in the industry.

I wish GST can be aligned with other competitive Asian countries

I will like all industries to follow green practices to bring carbon footprint down. The ECOsystem is everyone’s responsibility

Editor: What is your favorite interview question and why?

“Where do you see yourself five years from now?”

It gives us clarity about the young mind. How well is he/ she is planned about him/herself? How confident about him/herself? How clearly, he/she has created a career path for himself, and how he wishes to attain the same?

Exclusive Interview | Anuradha Khot, Senior Advisor,Eclat Hospitality

Consistent, dedicated hard work. An open mind to explore new opportunities and deal with every difficult situation with a learning approach will take you to success path.

Anuradha Khot

Editor: Tell us about your journey. How did it all start?

1991 hospitality was still hotel management and catering technology. We studied for a diploma in those days. The national catering council was set up and degree courses started. It was an upstream struggle, firstly hotels being very limited and male-dominated and secondly, I was a diploma holder vying for a position against the degree holders. Our campus interview gave me a chance to display my worth and got selected at the Taj President, Mumbai designated as a hotel operations trainee. The appointment itself was so fulfilling that the remuneration did not matter.

After 12 glorious years at the Taj with every day being an upward learning curve and bosses who offered opportunities to enhance my skills and knowledge, I decided to explore the housekeeping world outside of the hotel industry. That took me on the journey of facility management, fine dining restaurant chain, project management, client management to name a few. I was lucky to step into the field of academics and also earned a certification from Lausanne Hospitality Consulting, Switzerland. From then on began my journey as a Certified Facilitator. Designing facilitation programs across the three domains of learning ie; cognitive, affective, and psychomotor gave me the edge to explore facilitation in manufacturing, mining, IT with the healthcare and hospitality industry.

Editor: What do you think it takes to succeed in this industry?

Consistent, dedicated hard work. An open mind to explore new opportunities and deal with every difficult situation with a learning approach.

Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?

Communication skills are of prime importance.

Any candidate has to display a service attitude through thought, words, and deeds. These are observable in the CV and during the interview.

Last but not least - prompt and alert approach to any situation.

Editor: What is the single factor that got you your promotion?
There is never a single factor responsible for success. Every department in hospitality demands a set of attributes. Each situation calls on these attributes. Sharpening your saw keeps one at the top of the game. The top four that helped me through the journey are an eye for detail, prompt communication, patience, and a genuine smile.

Editor: What are some of the trends you see impacting the hospitality industry?

Hospitality today has overlapped with retail, logistics, and the IT industry. Survival now depends on developing interfaces with these industries. The challenge here is to overcome the limitations of the interfaces so as not to lose the width and the depth of hospitality. While some factors have eased out processes like the documentation and forecasting of customer needs, the pricing of the services which is more open now, retaining the flavor of customized service is more challenging. Anticipating and catering to customer demands is the core of hospitality which has to be preserved.

Editor: Two things you would like to change in the industry.

Hospitality in itself is a very dynamic industry. It keeps changing itself and that is exciting.

Editor: What is your favorite question for a candidate interview and why?

'Tell me something about yourself is a question that helps to assess the attributes required for the industry and the department. It brings out the natural personality of the candidate.

Exclusive Interview | Souvik sarkar, Assistant Professor Don Bosco University, department of Hospitality,Assam

“ Passion is the fuel behind a successful Career ” 

Souvik Sarkar

Editor: Tell us about your journey. How did it all start?

I am Souvik Sarkar, Assistant Professor from the Department of Hospitality in Assam Don Bosco University. I was born and raised in Kolkata ( The city of Joy), India. I got inspired by my father since he was a  successful  Hotelier and very passionate about his work. In my childhood, I decided to be like him. He worked in a reputed brand like ITDC Ashoka Kolkata. I pursued my dream course by enrolling in hotel management at The Meridian School of Hotel Management Kolkata. Upon graduation, my first journey as an f&b associate was at Costa Coffee, Delhi in 2008. In 2010 I moved to Kolkata at Swissotel a pre-opening property. l worked there from 2010-to 2012. As I was part of the pre-opening hotel team and gained lots of f&b operations insights. Then I decided to move from operation to training so I enrolled myself in the MBA ( Specialized Human Resource) Programme from Sikkim Manipal University in the year 2013. After compilation of the program, I shifted to   Academics and I continued to undertake more roles in different Colleges and universities across the countries such as Lovely Professional University, Nimes Group, Inspiria Knowledge Campus as Assistant Professor (Specialized in Food & Beverage Service ). Presently I am associated with Assam Don Bosco University as an Assistant professor.  The journey was beautiful but not easy at the same time.

Editor: What do you think it takes to succeed in this industry?

 I think a Positive Attitude and Passion to deliver is something that is essential for success. Hunger for learning  & quick adaptability is the most important thing to be successful in the industry.

Editor: What according to you can trainees do while they are training at hotels to make it a win-win for them & the hotel/unit?

During the time of internship Learn and grasp the knowledge as much as you can, this will stay with you forever.

Never shy away from asking questions about something you don’t know/understand.

Better to clarify doubt and get it right than assume and make mistakes. Capitalize the opportunity and make it count in every aspect wherever you get posted/assigned. 

Editor: What are some of the trends you see impacting the hospitality education industry?

After the covid pandemics industry has taught us new ways of doing things, the introduction of online classes is one of them in the education industry and it has a deep impact on a hospitality program or courses. The industry needs multitasking candidates nowadays so, preparing them as per industry standards is our major focus. Due to pandemics, the past two years weren't good neither for the hospitality industry nor for Hospitality courses as well, bringing back the confidence and encouraging the new aspirants/ talents is the major goal I believe. 

Editor: Two things you would like to change in the industry.

Work-Life balance & right working culture for sure  Standard pay package for the young/fresh hoteliers across the country. 

Editor: What do you expect the industry to do to support academics?

One thing the industry should start immediately is a Faculty Development Programme to upgrade the skills and knowledge of the hospitality academician in terms of modern trends, which will be a win-win situation for both parties.  

Exclusive Interview | Sonu Dhumal, Executive Chef, Dushanbe Serena Hotel Tajikistan

“Passion, dedication, work, a positive attitude, and a smile on your face will put your career on a successful path”

— Sonu Dhumal

Editor: How did it all start? Share your culinary journey with us

I am Sonu Dhumal, Executive Chef of Dushanbe Serena Hotel (Tajikistan). I was born and raised in “Himachal Pradesh, India. I got inspired by my father since he was a chef and very passionate about his work. In my childhood, I decided to be like him. He worked in Taj Delhi and other reputed brands in Hong Kong and the USA. I pursued my dream by enrolling in hotel management at IHM Kufri, Shimla. Upon graduation, my first culinary journey was at Radisson Hotel Windsor, Jalandhar in 2003. In 2007 I moved to UAE at Al Hamra Fort Hotel and Beach Resorts, Ras Al Khaimah as a Demi Chef De Partie. From 2009-to 2013 I worked in a pre-opening property like Starwood Hotels & Resorts, Indonesia, and Wall of Asia Restaurant at Radisson Blu Hotel, Punjab Amritsar Park Rotana & Park Arjaan in UAE. Ramada Port Villa in Vanuatu.  I was part of the pre-opening hotel team and gained lots of culinary insights. I continued to undertake more roles in different hotels and resorts from Sous Chef, Chef De Cuisine, Executive Sous Chef, and Executive Chef in hotels in U.A.E, Doha, Indonesia, China, Fiji, PNG, Vanuatu, Algeria, Samoa, India, and the Maldives.

Editor: What are your earliest memories of the kitchens you worked in?

Every day has been a new experience for me and a process of learning all throughout. All the places that I have worked have been a learning curve for me.

My proudest moment was being part of the culinary team to cook for Papua  New Guinea /Prime Minister James Marape and  Prime Minister Of Samoa ( 2020) Tuilaepa Lupesoliai Sailele Malielegaoi in Samoa. 

Editor: A dish your patrons/guests love

In the Maldives, we serve food inspired by the French & Western styles of cooking and dishes. Also, we serve dishes featuring the elements of Maldivian, Thai, Indian Japanese, and Singaporean cuisine.

Editor: A dish that you love but do not have on your menu

The list is long as I have been to so many places and in so many hotels and prepared so many dishes over the years. Few dishes are mentioned below.

• Poached Fish with Green pea Puree and mango salsa 

• Pan-Seared Black Sea Bass with Pea and Jalapeno Sauce

•  Cold Cucumber Soup / Tuna Tartare

• Seared Scallops with Spring Vegetables, Bacon, and Pea Butter Sauce.

• Seasonal roast chestnut soup with foie grass, - infused aromatic flavored and Holland chestnut, shaved foie grass, and cream of green apple foam.

• herb-crusted rack of lamb with red wine jus

• Thai style chicken, beetroot crapes roll with roasted celery root and chili lemongrass sauce

• Tuna Tartare with Salmon Caviar and Egg Yolk Sauce.

Editor: What according to you does it take to become a successful chef?

Flair. It is all about the flair that will give you the hunger to excel and lead you to learn more and more that in a way will develop your skills and knowledge.

I believe that professional education and training in skills and a passion for cooking are necessary to be successful as a chef. Determination to succeed, knowledge of the methods, and the ingredients are most important. With smart work and all the above combined, you can break through all the barriers that will come in your way and success. A smile on the face is always the icing on the cake.

Editor: What advice would you give to a young culinary student?

I would like to tell them that passion, dedication in their work, and positive attitude will put them on the path towards being successful Chefs.

Editor: What instruments/ equipment/devices you cannot imagine working without?

The instruments I always keep along with me are the Chef’s knife and thermometer.

These are an integral part of me and my daily routine.

Editor: Your favorite ingredient is…

I like to use different kinds of herbs in my preparations as believe they enhance the taste of the food by leaps and bounds. A few of my favorite herbs are basil, thyme, rosemary, etc.

Editor: Name chefs you find amazing, or chefs work you admire

I admire and from whom I have learned a lot are Chef Marco Pierre White and Chef Thomas Keller.

Editor: What books should every chef read?

One of the best books that any chef can read is;

1. The Art of Simple Food by Alice Waters.

2. Great Curries of India by Camellia Panjabi

3. The Third Plate by Dan Barber

It is the best book anyone read for Aspiring Chefs

Some of the Chefs Creations on the plate

Exclusive Interview | Sanjay Nischal, General Manager, Lohagarh Fort Resort and Spa Jaipur

“The hotel industry is an industry that requires one’s complete focus on a goal along with dedication and commitment to achieve it.”

— Sanjay Nischal

Editor: Tell us about your journey. How did it all start?

Since childhood, I was inspired and fascinated by one of my elder family members who were a part of the hospitality industry. I began my career with a humble position at the Mann Singh Group of Hotels. Thereafter, worked with great determination and skills and honed my abilities over the decade to ensure working with some of the renowned hotels such as the HRH Group of Hotels, Udaipur, Gorbandh Palace, Jaisalmer. Before joining the Lohagarh Fort and Resort, I was working with the imminently famed Jaibagh Palace.

Editor: What do you think it takes to succeed in this industry? 

The hotel industry is an industry that requires one’s complete focus on a goal along with dedication and commitment to achieve it. Further, it’s important to have a sound knowledge of the industry and build upon your skillset to be able to mold yourself in any kind of situation. 

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do? 

For me, a key attribute that I look for while selecting the perfect candidate for the position is his/her track record, stability, work Experience, and Knowledge of the industry. We are in a service industry that requires an amalgamation of passion and patience to serve others. Hence, his/her behavior and need towards another human also play a key role. 

Editor: What advice would you give to a young, aspiring hotelier for their internship?

My advice to young hoteliers would be to give their whole dedication, commitment, and loyalty to achieve the best results for their future. 

Editor: What would you say to young professionals who want to become General Managers in 5 or 10 years?

My suggestion to the young hoteliers would be to work hard towards their goal while keeping patience for the right opportunity. It is extremely important to focus on improving their skill set and build a good connection and network with the professionals. It is essential to showcase their commitment towards work while keeping delivering the best possible results expected from them with every opportunity. 

Editor: What is your favorite interview question and why?

My favorite interview question is ‘Why should we select you’. It reflects the confidence that a candidate has in him/her.  

Editor: What can we expect from Lohagarh Fort & Resort in the coming months?

We are coming up with expansions in the property especially with respect to more rooms and banquets. We are working towards making the resort among the best resort in destination weddings in the coming months.