Exclusive Interview |Girish Jhunjhnuwala, Founder -Executive Chairman, Ovolo Hotels

“Very important to have a human-centric approach to succeed in the hospitality industry”

— Girish Jhunjhnuwala

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

 Hospitality was always a dream of mine, but funnily enough, I stumbled upon it by accident.

My wife was looking for a location for her restaurant and turns out, the whole building was for sale. So I followed my gut and bought the building.

 So then began my venture into real estate in 2002, when I turned the building into a serviced apartment.

After the Global Financial Crisis of 2008, I had to pivot my strategy, and so I converted the building into a hotel – which is now our flagship, Ovolo Central! 

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

 Two of Ovolo’s core values lie in: connecting with our guests emotionally, and the ability to remain nimble and agile. More often than not, those 2 overlap.

We are always looking for more ways to ensure our guests are the most comfortable and feel the most at home with us. Not only does that mean exceptional service, but also curating offers that we know cater to what they would most enjoy. Most of the time, we simply put ourselves in their shoes and think – what would we want?

Being able to ideate these campaigns comes from our care for them, and being able to execute them to their best comes from our ability to remain nimble and agile.

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

 Be able to prove that they can be nimble, agile, and think quick Genuinely care about the guests that walk through our front door – very important to have a human-centric approach

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

 Wellness – COVID has driven a renewed interest in the importance of wellness, both physical and mental

This is something we have particularly focused on with our Quarantine Concierge offer in Hong Kong. Being inside 4 walls for an extended period of time is difficult, so we have curated the package to ensure that we are not only offering the resources for our guests to maintain mentally and physically active, but also to have a good balance of nutritious, delicious meals.

Our hotels in Australia have also embraced this, partnering with spas, gyms, and other wellness companies across the country.

ESG – being more respectful of the environment around you; both when it comes to the ecosystem and climate change as well as the community you surround yourself with.

Off of this, green and sustainable dining. With our Plant’d initiative, we have pledged to go fully vegetarian across all Ovolo Hotels. This is a result of our passion for sustainability, as well as our belief that plant-based cuisine can be equally as versatile, flavourful, and nutritious as meat-based dishes.

Editor: Tech is now an enabler for great hospitality. Can you share with us some of the techs that go into creating your guest experience? 

 Firstly, we have Chromecast installed in all our hotels to provide the most effortless experience for guests wanting to cast any decision on their in-room Smart TV.

 Secondly, we are in the middle of developing a dedicated mobile app, for both our Australian and Hong Kong properties, to act as a virtual concierge allowing guests to easily find out more about our facilities, and what’s on, and explore local attractions. This will be particularly useful from a Quarantine perspective for our Hong Kong properties, allowing guests to live chat with the team, order their meal forms, and find the calendar of scheduled activities. 

 There are also a number of exciting pilots happening with Sonos for in-room surround sound in our Rockstar suites at Woolloomooloo, which will enable voice-activated controls for lighting, curtains & blinds, and under-desk wireless charging stations, to name a few.

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

 When I first started Ovolo, I was driven by my experiences staying in many hotels while I traveled for work. Generally, I felt hotels were not very friendly.

Many hotels would nickel and dime their guests - $10 per bottle of water, $15 per juice, and the list goes on. You can’t even touch your minibar without triggering a $100 bill.

So that is what I set out to change when I created the company and the brand; that we would be inclusive, friendly, and welcoming to our guests. So the free mini-bar became a signature element of the Ovolo experience.

 Grand, luxury hotels were typically cookie-cutter versions of each other. Regardless of your brand, there are always high ceilings, marble floorings, a grand piano in the lobby, and jazz playing in the elevator.

 We strived to not follow this cookie-cutter approach; not only are all our hotels different from each other in artistic concept, layout, and theme, but each one has its own story that is influenced by its location, and this story is permeated through the entire building.

 Staying with Ovolo should always be a fun experience – from the social hours, where guests and GMs mingle in the lobby every day, to the feet-tapping 80s music playing throughout the lobby and the elevators, guests should always feel relaxed and comfortable.

Luxury is more than just large rooms and a marble bathtub, but is something that resonates with them. That makes them feel a connection. And this is something that I want to be recognized throughout the industry.

Editor: What is your favorite interview question for candidates interviews? And why?

As a fun one, what is your favorite song!

Music is a core part of our ethos and DNA, and we constantly have 80s music playing in our lobbies, offices, and such. So it’s always fun to understand how big of part music plays in our team members’ lives.

Exclusive Interview | Pramod Verma, Restaurant Manager,The World Residence at Sea

“Managing your time wisely is the key to success”

— Pramod Verma

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

• My first experience in hospitality was working for “Uncle Chips” as a part-time sales staff after my 12th standard exam in 1994. 

• In 1997, I passed out from IHM Mumbai where I did my Training in Oberoi Mumbai and started working for Hotels like Marina Plaza, Mumbai, and Le Royal Meridien, Mumbai.

• My first stint at Cruise Ships was in 2003 with Airtours UK for a contract.

• In 2004 I joined Cunard Cruise lines “The Most Famous Ocean Liners” in the World.

• In 2016 I got an opportunity to work for “The World” The largest private residential ship on the planet, home to only 165 Residences.

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

• Attitude 

• Resilience

• Knowledge 

• Great people skills, 

• Exceptional attention to detail,

• leadership 

• Teamwork skills 

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

• Meet your coworkers. Introduce yourself to everyone in your department.

• Set goals.

• Watch and learn.

• Be professional.

• Keep busy.

• Stay organized.

• Manage your time wisely. Write everything down.

• Keep track of your projects.

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

• Mobile app for easy access.

• Tech Explosion.

• Self-check-in to minimize guests' waiting time.

• Voice-activated virtual assistants for anything, and everything.

• Technology to run hotels and bring bookings.

• Sustainability efforts affecting the environment.

• Increase efforts on health and well-being of a guest.

• Real-time damage control,

• Unique Perks.

• Catering to Millennials.

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

• Hospitality staff needs to be paid well in India if we need to encourage the new generation to stay in the Industry. 

• A modern approach to Indian cuisine to make a global phenomenon.

Editor: What is your favorite interview question and why?

• Why should we hire you?

•  Because the answer to this question summarizes the whole interview process.

Exclusive Interview | Abhiishek Sharma Director & Chef Consultant,White Wood Hospitality

““Learn- work- learn- work” that’s my simple philosophy for new candidates. Experience & Innovation is the best combination to grow. ”

— Abhiishek Sharma

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

From a young age, I had an interest in pursuing a career in the food industry but we say that life doesn’t work according to your choices. After my school days I was strongly influenced for pursuing a course in Bachelor in science also as my interest I joined as a crew member at Mc Donalds India in 2001 continuing my studies.
Thus after struggling in the initial days of college life and not performing up to the mark. I realized that I have been on the Wrong track in life. 

And thus the journey of my life begins from being a Normal College boy to Becoming Chef Abhishek Sharma.
Completed my Graduation with a Bachelor of science and entered my dream course for Rajasthan University to pursue Hotel Management and Administration.
“Success is all about changing Dream into Reality”.

 After becoming a part of Rajasthan University. I Have Performed Excellent during my course and thus has been the University Gold Medalist of batch 2003-2007

“It’s  Never too Early ”.

 During my Course in Hotel management and administration. I have started working with many big brands and have completed their Project as a Chef Consultant. 

Today Team Abhiishek has completed their 100+ projects in north India, and now extending their hands to other parts of India, by starting the projects in  Pune, Mumbai, and other parts of eastern and southern India.

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

Success in Hospitality Industry is simply based on 

1. Innovations 

2. Upgrade yourself with the latest trends

3. Team Work

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

To date, I have Interviewed approximately 1000+ candidates and today I have 560+ employees directly or indirectly connected with me.

My selection is based on-

1. Commitment

2. Active Participation

3. Communication

4. Attitude to gain more & more knowledge

5. Leadership & Teamwork

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

“Learn- work- learn- work” that’s my simple philosophy for new candidates. Experience & Innovation is the best combination to grow. 

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

1. Global impact due to Covid-19

2. Over Digitization

3. Aggregators (Swiggy, Zomato, Dineout) Impact on profit margins.

4. “Zero-Knowledge- New Players” opening unusual concepts is impacting the soul of the industry.

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

1. anyone who wants to enter our industry should be mandatorily qualified/ Skilled by some recognized agency to work in the industry as an employee or employer.

2. Government-based association to control aggregators margins.

Editor: What is your favorite interview question and why?

What is My USP which turns me from Abhishek Sharma to a successful Chef Consultant Abhishek? 

I like this question because it makes me feel very energetic & motivated to speak about my hard work. About my upcoming Restaurant Concepts, also like to share the story behind some successful conceptual brands.

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