Sourav Gadal
Chef De Partie @Six & Six Private Islands
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WORK HISTORY
Chef De Partie @Six & Six Private Islands
MV
Joined the pre-opening team at RAH Gilli Maldives, contributing to the successful setup and launch of the brand\'s first resort\'s culinary operations. Played a key role in establishing kitchen systems, operational standards, and team coordination during the critical opening phase.Key Responsibilities & Contributions- Assisted in kitchen setup, layout planning, and equipment installation to ensure smooth workflow and operational efficiency- Developed and standardized recipes in alignment with resort concept and brand expectations- Participated in menu planning, food tastings, and product trials prior to launch- Implemented SOPs for food preparation, hygiene, storage, and HACCP compliance- Conducted inventory planning and setup- Trained and guided junior chefs and commis in preparation techniques, plating standards, and kitchen discipline- Ensured high standards of food quality, consistency, and presentation during soft opening and official launch- Maintained strict control over portioning, wastage, and cost efficiency- Worked collaboratively with the Corporate Chef and management team to align kitchen operations with overall resort vision.
EDUCATION
Kendriya Vidyalaya
Science
Institute of Hotel Management, Gangtok, Sikkim
Bachelor in hospitality and Hotel administration, Restaurant, Culinary, and Catering Management/Manager
Sarwan Memorial School
Secondary
ABOUT SOURAV GADAL
I am an experienced culinary professional with over 6 years of expertise across luxury hotels, fine dining restaurants, and high-volume operations. My journey has taken me from internships at Hyatt Regency Chennai, to Management Trainee at Barbeque Nation, to working at iconic properties like The Oberoi New Delhi, where I grew from Commis to Chef de Partie at Restaurant 360°.Expanding internationally, I worked at Sindalah (Marriott NEOM, Saudi Arabia), contributing to a landmark luxury island project, and at Marriott\'s Luxury Collection, Riyadh Saudi Arabia, delivering excellence in large-scale, fast-paced culinary events. These experiences have strengthened my adaptability, leadership, and ability to consistently uphold the highest standards of quality and guest satisfaction. Accolades & Achievements:🥇 Gold Medalist – Incredible Chef Challenge 2023, Indian Culinary Forum Most Promising Student of the Year 2018 – IHM Sikkim National Science Olympiad Participant 2016Beyond the kitchen, I am a passionate artist and sketcher, channeling creativity into both my culinary and artistic pursuits. I see food as an intersection of science, art, and emotion — where technique meets imagination. My goal is to keep excelling in the culinary industry, continuously learning, and contributing to innovative culinary teams worldwide. Known for my empathy, teamwork, and motivation, I thrive in dynamic environments and bring positive energy that inspires those around me.
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