MD TANVIR HOSSEN SHOWRAV
Saint-Léonard,Canada
Summary
As a Culinary Director at Groupe Satori inc. 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. I am also the patron chef of Siam, one of Montreal's premier restaurants, where I ensure exceptional dining experiences that reflect the highest standards of quality and innovation. My role encompasses a strong focus on hygiene and sanitation, guaranteeing compliance with food safety standards across all venues. I have over 10 years of experience in the culinary industry, with a Bachelor of tourism and hospitality management from Primeasia University and a Diploma in Culinary Arts/Chef Training from City & Guilds of London Art School. I am passionate about creating memorable dining experiences for guests and fostering a positive and professional work environment for my team.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Culinary Director
Groupe Satori
04.2025 - Current
- Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
Director Food & Beverage
Holiday Inn
12.2023 - 04.2025
- 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
01.2018 - 04.2025
- 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
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Head Chef
Renaissance Montreal
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
10.2015 - 12.2016
Chef De Partie
Amari
06.2014 - 10.2015
Cook
Westin Dhaka
03.2010 - 06.2014
Education
Bachelor of Arts - Tourism And Hospitality Management
Primeasia University
Dhaka, Bangladesh08-2015
Diploma - Culinary Arts
City And Guilds
London, UK03-2009
Skills
- Special event planning
- Sanitation practices
- Food presentation
- Kitchen management
- Food safety standards
- Menu development
- Waste reduction
- Recipe creation
- Culinary expertise
- Allergen awareness
- HACCP compliance
- Sustainable practices
- Menu planning
Languages
English
Full Professional
French
Professional Working
Certification
MAPAQ
- Health and sanitation certificates for food handler Manager awarded by Ministry of health Quebec, Canada.
Citizenship
Canadian
Timeline
Culinary Director
Groupe Satori
04.2025 - Current
Director Food & Beverage
Holiday Inn
12.2023 - 04.2025
Cluster Executive Chef
Groupe Satori
01.2018 - 04.2025
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
Bachelor of Arts - Tourism And Hospitality Management
Primeasia University
Diploma - Culinary Arts
City And Guilds
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