Sanwar Singh Choudhary
About Sanwar Singh Choudhary
Sanwar Singh Choudhary is a Chef De Partie at Viking Cruises in Bergen Area, Norway, with extensive experience in various international kitchens.
Current Employment at Viking Cruises
Sanwar Singh Choudhary currently holds the position of Chef De Partie at Viking Cruises, located in the Bergen Area of Norway. His role involves supervising junior chefs and commis, ensuring they meet the cruise line's standards and quality. He is responsible for estimating daily production needs and checking the quality of raw and cooked food products, contributing to guest satisfaction and maintaining high operational standards.
Previous Experience at Thaï Express
Sanwar Singh Choudhary worked as a Chef De Partie at Thaï Express from 2017 to 2018. His tenure included assignments in Dubai, United Arab Emirates, and Kingdom of Bahrain, where he gained valuable international experience. His primary responsibilities involved ensuring high standards of food quality and presentation, maintaining effective inter-departmental relationships, and supporting the kitchen operations.
Employment at Marriott Hotels
Choudhary served as Demi Chef De Partie at Marriott Hotels for 8 months between 2016 and 2017, located in Jaisalmer, Rajasthan, India. In this role, he was involved in daily consultations with the Sous Chef and Executive Chef on kitchen requirements and events. He also guided and trained subordinates to ensure a motivated and efficient working environment.
Roles at Radisson Blu
Sanwar Singh Choudhary's association with Radisson Blu included roles as Demi Chef De Partie and Commi 1. He served as Demi Chef De Partie in 2016 for 6 months and as Commi 1 from 2014 to 2015 for a year, both in Jaipur, Rajasthan, India. His responsibilities included maintaining awareness of all menu items, their recipes, methods of production, and presentation standards, and ensuring hygiene and safety.
Educational Background
Sanwar Singh Choudhary studied at the Institute of Hotel Management, obtaining a diploma in F&B production in 2013. His education provided a solid foundation in culinary arts, which he has built upon through diverse roles in several esteemed hospitality organizations. His academic background has been integral in shaping his career and professional skills.