Siddhesh Sukhathankar has been promoted to the position of executive sous chef at the Amwaj Rotana Jumeirah Beach - Dubai, moving up from his previous position as executive pastry chef.

Sukhathankar first joined Amwaj Rotana in December 2014, having previously worked with renowned chefs such as Marike van Beurden of Caprice at Four Seasons Hong Kong, Vikas Bagul of The Oberoi and Trident in Mumbai, and Claire Clarke from French Laundry.

Prior to his working career, Sukhathankar obtained his degree from the Institute of Hotel Management in Mumbai as well as a Post-Graduation Diploma in Kitchen Management from The Oberoi Centre of Learning and Development.

With this promotion, Sukhathankar has joined a team of talented individuals who have progressed within the hotel. This highly creative, quality-oriented chef, who first moved to the UAE in 2010, is the proud recipient of numerous medals, awards, certificates and nominations from various prestigious institutions earing him the title “chef extraordinaire” within his team, the hotel said in a statement.

In his new position, Sukhathankar will bring new ideas for the Amwaj Rotana’s five food and beverage outlets, oversee the procurement of ingredients and ensure that every dish lives up to the strictest standards of quality. The chef will also pay special attention to the hotel’s corporate sustainability plan from a culinary perspective. - TradeArabia News Service