Sheraton Sharjah Beach Resort & Spa executive pastry chef Sanjit Gupta discusses the latest food trends, local ingredients, and why communication between the team is extremely important
What is your career background?
With a Bachelor Degree in Hospitality Management and an MBA in Human Resources, I found myself just where I wanted to be — in the kitchen — and this is where I have been since 2002, doing what I love and what I do best. I worked in several luxury hotels in India, starting at entry level and working my way up. In 2009 I landed my first pastry chef position in the Maldives at the W Maldives Retreat & Spa. It was a dream come true for me. From there I moved to Le MéridienAl Aqah in 2013 and then here at Sheraton Sharjah Beach Resort since pre-opening.
What are your responsibilities at the hotel?
As an executive pastry chef, my main responsibility to oversee all areas of baking operations, managing associates in my team, nurturing new talent and assisting the resort’s executive chef with creating budgets and managing our part of business aspects. It is also my responsibility to bring the creative edge into the preparation of desserts and pastries.
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What are the current and upcoming F&B trends?
Plant-based diet is the new mantra these days and it’s not just a fad. People who follow this style of eating see the benefits. Quinoa-based dishes are the most sought-after. Several hotel guests and diners at our outlets are requesting for vegetarian/vegan meals and are refraining from meat, dairy, chicken, and seafood.
What’s your opinion of the F&B scene in the Middle East?
Food and beverage is a serious business in the UAE and with a multitude of nationalities residing here, you need to cater to their needs. This industry has come a long way in the Middle East with several international and local brands marking their presence. However, the UAE is definitely the game-changer and leading the way.
How do you motivate your team constantly?
I always communicate to my team the importance of teamwork and being creative, not just about the food we produce but also about how we work. It is important to create an environment that is friendly and dedicated, and this is something that is each one’s responsibility, including coming up with creative solutions to the financial and business aspects. If we have these core values, it shows through our food creation.
How do you go about building a strong relationship with your sous chefs?
Communication is the best way to create a healthy and trustworthy relationship. A two-way transparent communication helps in achieving the goal as a team and strengthens the team, simultaneously contributing towards the development of future chefs of this industry.
What’s your take on the availability of local ingredientss?
The agricultural industry here has developed and grown over these past years. We are now seeing the results of the efforts made by the government to produce several food items locally in hydroponic farms. The supply as of now is a lot less compared to the demand. But in time this demand will be locally met. There also several food items which used to be imported from western countries; some of these are now being produced in this region, replacing the need to import.
What are some of the challenges you face?
Every sector and industry faces severe competition. My challenge is to ensure my team and I are constantly creating and baking products that are beautiful to look at as they are to taste. Every day it is about being better than yesterday and each creation being better than the previous one.
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