MOHAN KUMAR ROKA Sous Chef

With 16+ years of experience, I am an Asian cuisine chef specializing in Chinese, Thai, and Japanese dishes, including sushi and teppanyaki. I excel in efficient kitchen management, food safety, and delivering high-quality soups, sauces, and main courses. A strong team leader, I maintain a motivated kitchen environment and ensure smooth operations with consistently excellent dining experiences.

• H.O.T (Hotel Operation Training)
• Carving Certificate
• Food Safety Levels 1 and 2
• Health and safety level 1 and 2
• Food Allergens Certificate
• COSHH: Working with hazardous Substances-UK
• Diversity, Equity, and Inclusion

• Awarded 1st prize in All Goa Carving competition (2016)
• “SAKE” Winner of Times Food Award 2011 and 2012 For The Best “PAN ASIAN FOOD” South Goa.
• Star of the month got two times appreciation Letters and was selected for H.O.T.(Hotel Operation Trainee)

• Collaborated with the culinary team to design menus and develop innovative Pan-Asian recipes (Japanese & Thai focus).
• Managed daily kitchen operations, ensuring efficient workflow, timely service, and high-quality food presentation.
• Led, trained, and mentored junior chefs, fostering a disciplined and productive team environment.
• Maintained strict food safety, hygiene, and cleanliness standards across all kitchen areas.
• Controlled inventory, reduced food waste, and ensured effective cost management.
• Ensured consistency in portion control, taste, and presentation according to standardized recipes.
• Specialized in sushi, sashimi, Thai curries, teppanyaki, and wok-based Chinese dishes using authentic techniques.
• Performed mise en place and ensured readiness of ingredients, equipment, and supplies.
• Supported Head and Sous Chef in daily operations and service excellence.