Ajay Sasikumar

Ajay Sasikumar

Student from Welcomgroup Graduate School of Hotel Administration at the Manipal Academy of Higher Education (WGSHA)
Lives in Margao, India

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About me

After 3 years of a formal education, Fresh out of university, I feel it's time for me to break out of the confines of my regional boundaries and explore my opportunities in places other than in my comfort zone, and to travel and work in countries that I can later on call a home.
Apart from the travelling dreams, I hope to experience different traditions and food cultures, thus expanding my knowledge and getting an out-of-the-book understanding of different food cultures of countries. My centre focused goal through all these ventures is to build my career in the culinary world, and excel in the field that I am drawn to, the heat and rush of the kitchen that I yearn for, and the adrenaline that I wish to feel.
Being a chef is not a profession to me, But a passion. One that will never die down.


7 months

  • Industrial Trainee

    Taj Exotica Resort & Spa - Goa

    F&B kitchen
    December 2017 - April 2018 · 5 months

    Trained in Various sections of the kitchen through all the timings and shifts available in the Department. Expanded knowledge over all the sections in the hot kitchen as well as cold kitchen and bakery. Specialized in Continental, South indian and Goan Cuisine.

  • Trainee

    Park Hyatt Goa Resort and Spa - Goa, India

    May 2017 - June 2017 · 2 months

    First Official training of my Culinary experience. Began with a brief 15 days in the commissary Kitchen, where I enhanced my knife skills and understanding of the property Side-by side. During my time in the commissary kitchen, I supported the chefs in the butchery and honed my knowledge in the art of butchery as well. The following 15 days were spent in the Pastry and Bakery of the property, where I developed a delicate touch, working with pastries and chocolate work. Having a firm base in the Bakery and Pastry Arts from my college experiences made my work much more time efficient and refined.


Currently studying


5 languages

  • English

    Native or fluent

  • Hindi

    Full professional

  • Malayalam

    Limited working

  • Tamil

    Limited working

  • French

    Limited working


15 skills

  • clear communication
  • Cooking knowledge
  • Cooking skill
  • Creativity and innovation
  • experimentation
  • food photograp
  • Food styling
  • Menu design
  • Music
  • Planning menu
  • Plating
  • Restaurant design
  • team managment
  • Very good team player
  • Wine and food pairing

Additional Information

1 information shared

The Landmark London
London, United Kingdom
Burj Al Arab - Jumeirah Group
Dubai, United Arab Emirates
Other members
Carl Pinto
Manipal, India
Jason Costa
Colva, India
Sushovan Sarkar
Cansaulim, India
Harendra Singh
Colva, India
Anuraag Kadam
Margao, India
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