Sattam Sinha
Indian regional Cuisine, Industrial/ institutional catering, Cafeteria operation, Banquet operation, PnL, Budgeting, Vendor management, HACCP, Hygiene, GMP, Scale up FnB project, Nutrition.
- Role
- Consultant Fnb at Qsr
- Location
- Raipur, IN
- LinkedIn followers
- 500 followers
About Sattam Sinha
Started career in Tex-Max Cuisine and gradually moved to Indian Cuisine. Worked in diversified food culture from North India to North Eastern region, Eastern and Western parts leading to a thorough knowledge of regional cuisine. Always love to be associated with young talents in the field of culinary, boost up their spirits and guide them in the right direction. Teach young individuals regarding costing part, planning, time management, portioning and plating. Also increase awareness about HACCP and Hygiene part. Love nature so try to connect food somehow with nature- 1. traditional cuisine with a twist that keeps the essence intact. Practicing Ethnic Cuisine from corners of India 3. Less use of preserved food-ready to eat instead using fresh,seasonal and local ingredients preferably Organic. Try to set a small kitchen garden to grow fresh herbs, Micro greens etc. Got a good opportunity to serve the school children their lunch at schools, it\'s a bulk steam cooking, around 35 k meals a day from Akshaya Patra foundation.
Experience
Consultant Fnb
Jun 2025 — Present · Raipur, IN
Education
IIAS, Kolkata
Hotel and Restaurant Management, Hospitality Administration/Management
1996 — 1999
Visva-Bharati
Bachelor of Arts (B.A.), Economics
1993 — 1996
Visva-Bharati University, Shantiniketan
Bachelor of Arts - BA, Economics
Skills
- Cooking
- Hospitality Industry
- Cost Control
- Food
- Hospitality Management
- Catering
- Chef
- Pre-Opening
- Banquet Operations
- Food & Beverage
- Banquets
- Recipes
- Haccp
- Food Preparation
- Hospitality
- Menu Development
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