Md Tanvir Hossen Showrav
F & B Director And Cluster Executive Chef
Saint-Léonard,QC
Summary
As a Cluster Executive Chef, I oversee all food and beverage activities for 3 full-service hotels such as Hotel renaissance Montreal, Hotel Crystal by Warwick, and Holiday Inn and I am patron chef of 5 very successful restaurants in Montreal, Canada. I oversee the food and beverage activities of the Head Chef of all the properties owned by Grouped Satori. Most of my time I spent in the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting, and financial planning, and participating in business development. As an executive chef, I also recruit and hire Management staff, supervise their activities, and instruct the Executive chef and head chef in the preparation, cooking, garnishing, and presentation of food. I am the patron chef of one the best Thai Restaurants in Montreal name Siam. We got the highest award from the Thai Ministry of commerce which is Thai select Premium.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Director Food & Beverage
Holiday Inn
St.-Jean-sur-Richelieu, Canada
12.2023 - Current
- Operational Leadership: Manage all food and beverage operations, including banquet services, restaurant dining, and bar services, ensuring exceptional guest experiences
- Team Management: Recruit, train, and mentor a high-performing team, including chefs, servers, and support staff
- Event Coordination: Oversee banquet operations for events, ensuring seamless planning, setup, and service for groups of up to 400 guests
- Menu Development: Collaborate with culinary teams to maintain the reputation of the Thai restaurant and innovate menus to meet guest preferences
- Financial Oversight: Develop budgets, control costs, and optimize profitability while maintaining quality standards
- Guest Satisfaction: Uphold high standards of service and hospitality, addressing guest feedback promptly and professionally
- Compliance: Ensure adherence to health, safety, and regulatory requirements across all food and beverage operations
Cluster Executive Chef
Groupe Satori
Montréal, Canada
01.2018 - Current
- As a Cluster Executive Chef, I oversee the culinary operations for six independent restaurants and full-service hotels, including Renaissance Montreal, Warwick Montreal, and Holiday Inn Saint-Jean-sur-Richelieu
- As the patron chef of Siam, one of Montreal's premier restaurants, I ensure exceptional dining experiences that reflect the highest standards of quality and innovation
- I am also responsible for managing all banquet operations across properties, accommodating over 850 guests
- My role encompasses a strong focus on hygiene and sanitation, guaranteeing compliance with food safety standards across all venues
- Key Responsibilities
- Provide strategic direction and leadership to kitchen teams across six independent restaurants and hotel operations
- Develop innovative menus tailored to diverse dining concepts while maintaining cost-effectiveness
- Ensure consistency in food preparation, presentation, and quality
- Oversee the planning and execution of banquet services for events exceeding 850 guests across properties
- Collaborate with event planners to design customized culinary offerings for weddings, conferences, and other functions
- Ensure timely and seamless service delivery during large-scale events
- Monitor inventory, procurement, and cost control to maintain profitability
- Implement effective staff training programs to enhance culinary skills and team performance
- Coordinate with hotel management to align culinary services with overall business goals
- Establish and enforce rigorous hygiene and food safety protocols in all kitchens
- Conduct regular audits and inspections to ensure compliance with local and international standards
- Train staff on best practices for cleanliness and sanitation
- Engage with guests to gather feedback and continuously enhance the dining experience
- Maintain the reputation of Siam as one of Montreal's top dining destinations
- Lead, mentor, and inspire a team of chefs and kitchen staff to foster creativity and excellence
- Identify talent and provide growth opportunities within the organization
- Stay updated on culinary trends and incorporate them into menus and service styles
- Pioneer sustainable and eco-friendly practices in food sourcing and waste management
Head Chef
Renaissance Montreal
Montreal, Canada
12.2016 - 12.2017
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor cost
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the 'final touch'
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with the head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
Sous Chef
Renaissance Montreal
Montreal, Canada
10.2015 - 12.2016
Chef De Partie
Amari
Dhaka, Bangladesh
06.2014 - 10.2015
Cook
Westin Dhaka
Dhaka, Bangladesh
03.2010 - 06.2014
Education
Diploma in Culinary Arts - Chef Training
City & Guilds of London Art School
01.2009
BA - Tourism & Hospitality Management
Primeasia University
Skills
Catering
International Cuisines
Cost Control
Asian Cuisine
French Cuisine
Thai Cuisine
Molecular Gastronomy
Budgeting
Business development
Business strategy
Business planning
Process improvement
Cross-functional team leadership
Coaching and mentoring
Creativity and innovation
Team building
Rules and regulations
Company guidelines
Hiring and retention
Multitasking and Organization
Organizational development
Financial planning
Budget management
Operations management
Change management
Innovation management
Non-profit management
Performance management
Staff management
Risk management
Crisis management
Facilities management
Time management
Market analysis
Problem-solving
Industry knowledge
Strategic planning
Corporate communications
Human Resources (HR)
Leadership development
Employee development
Relationship building
Client relations
Vendor relationship management
Strategies and goals
Accomplishments
- Thai Select Premium Award – Recognized by the Thai Ministry of Commerce for excellence in Thai cuisine.
- Successful Management of 6 Independent Restaurants & Hotels under Groupe Satori.
- Banquet Expertise – Successfully led events serving over 850 guests across properties.
- Sustainable & Eco-Friendly Practices – Implemented modern food safety and waste management initiatives.
- Developed High-Performing Culinary Teams – Recruited, trained, and mentored chefs across multiple establishments.
Certification
- Diploma in Culinary Arts – City & Guilds of London Art School (2008-2009)
- BA in Tourism & Hospitality Management – Primeasia University
- MAPAQ Certification (Food Safety Certification for manager by Quebec Health of Ministry)
Languages
English
Full Professional
French
Professional
Affiliations
Thai Cuisine (Siam – Award-Winning Thai Restaurant)
- Tom Yum Goong – Classic Thai hot & sour soup with prawns.
- Som Tam – Spicy green papaya salad.
- Pad Thai Siam Special – Stir-fried rice noodles with a house signature sauce.
- Massaman Lamb Curry – Slow-cooked lamb with rich Thai spices.
French & Continental Delights
· Coq au Vin– Chicken is braised with red wine (traditionally Burgundy), mushrooms, lardons (bacon), onions, and garlic.
· Boeuf Bourguignon–Hearty beef stew cooked in red wine, typically Burgundy, with carrots, onions, mushrooms, and garlic, served with potatoes or crusty bread.
· Bouillabaisse–Traditional Provençal fish stew made with various fresh fish, shellfish, and aromatic herbs in a saffron-flavored broth.
· Filet Mignon au Poivre (Steak au Poivre) –Perfectly seared filet mignon coated in cracked black peppercorns and served with a creamy cognac or brandy sauce.
· Sole Meunière- Fresh Dover sole lightly floured and pan-fried in butter, then served with a lemon and parsley sauce.
· Chateaubriand – Thick-cut beef tenderloin steak, usually served with béarnaise sauce and accompanied by potatoes and vegetables.
· Duck à l'Orange – French-style duck with a citrus glaze.
· Lobster Bisque – Creamy, rich seafood soup with fresh lobster.
· Beef Wellington – Premium filet wrapped in golden puff pastry.
References
Ladi Cheng
President
T: 450-445-4141 | C: 514-963-8654
lcheng@groupesatori.com
www.groupesatori.com
SATORI SUSHI | SIAM | EAST PAN-ASIAN
Jean-Michel Bisaillon
Operations Manager
T: 514-632-8699
jmbisaillon@groupesatori.com
725 Boulevard du Séminaire N, Saint-Jean-sur-Richelieu, QC J3B 8H1 (Quality inn)
www.groupesatori.com
Jean-Pierre Burque
General Manager
St-Jean-sur-Richelieu Hotel
T : 450-348-7376 x 1103
Fax: 450-348-9778
jpburque@histjean.com
725, Boul. du Séminaire Nord, St-Jean-sur-Richelieu, QC J3B 8H1
B E Rengere Beauvais
General Manager
Renaissance Montreal Downtown
T 514.657.5000 F 514.657.5001
Beauvais@montrealrenaissance.com
1250 Boul. Robert- Bourassa, Montréal, QC H3B 3B8
Bruno Bernier
Director of sales and marketing
Warwick Le Crystal- Montréal
T: 514-657-8111 M. 438-371-6431
bbernier@warwickhotels.com
1100 Rue de la Montagne, Montréal, QC, H3G DA1
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeContract WorkWork Location
HybridOn-SiteImportant To Me
Career advancementPaid sick leave401k matchPaid time offCompany CulturePersonal development programsWork-life balanceTeam Building / Company RetreatsHealthcare benefitsQuote
Imagination is everything. It is the preview of life’s coming attractions.
Albert Einstein
Timeline
Director Food & Beverage
Holiday Inn
12.2023 - Current
Cluster Executive Chef
Groupe Satori
01.2018 - Current
Head Chef
Renaissance Montreal
12.2016 - 12.2017
Sous Chef
Renaissance Montreal
10.2015 - 12.2016
Chef De Partie
Amari
06.2014 - 10.2015
Cook
Westin Dhaka
03.2010 - 06.2014
Diploma in Culinary Arts - Chef Training
City & Guilds of London Art School
BA - Tourism & Hospitality Management
Primeasia University
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