No shortcuts to success, says Westin sous chef Singh
Always believe in yourself, do the hard work as there are no shortcuts to success. This advice given by the Westin Denarau Island Resort & Spa sous chef Onkur Singh.
It has been quite an exciting journey from New Delhi to Fiji for me,” he said.
“I was raised in New Delhi, India and did further studies in Punjab, where I worked for the Accor and Marriott brand, before moving to Costa Rica.
“I spent one and half years in Costa Rica working for the Number 1 Indian Ethnic Restaurant called Taj Mahal, which was very popular.
“From there I moved to Fiji to join the Marriott brand again, working for Westin Denarau Island Resort and Spa.”
In your eyes and from your experience, tell us a bit about Westin Denarau island Resort & Spa?
The people and culture at the hotel is very friendly, people are respectful with lots of Bula Spirit.
My associates are always helpful and always smiling, including our guests.
The hotel is a very beautiful property with a nice sea view and greenery; it has made me want to work here.
It also attract our guests.
In future if I am given the opportunity to work for this hotel I will definitely come back.
How many staff work under your leadership?
Currently leading a team of three associates.
How does your role help influence the day to day function at the Westin Denarau island Resort & Spa?
When I came to Fiji I studied the cuisine to make sure I could see the difference with what was available and what I would like to serve.
This helped me improve the menu, and train my team to make the best dishes using special techniques, flavours and using fresh local ingredients. Our dishes are all home-made and our pastes are created in-house.
The team were very happy to learn different authentic ways to make the dishes they grew up with, they could taste the difference and enjoyed it.
When did you first become interested in food and why?
I had an interest in cooking from my childhood, and as I grew older I continued to invest in this passion of mine.
Can you tell us about your experience in the tourism industry?
Guests and tourists have different backgrounds and speak different languages, I feel food is what brings people together, and the expressions while they are having a meal says a lot.
The expressions made while enjoying a meal is like a universal language we can all understand, and in the hospitality industry I always want to see my guests smiling and happy while they are dining.
What impact has COVID-19 pandemic
had on your life? life, professional and personal
It has impacted everyone in one way or another. For me I have been able to re-connect and communicate more closely with my family and friends, more time to work on myself and areas I am lacking and also learn new things.
Tell us about the different menu concepts at the Westin Denarau Island Resort & Spa?
Our current delightful menu is worth trying and one that is fitting for some who are looking to try a fusion of healthy Indian cuisine. Zing Restaurant offers a culinary experience with a mix of Indian influences and authentic curries, North Indian favourites, with a burst of flavours, colours, and textures.
“We use a variety of the freshest produce and ingredients from our own Westin farm, which is the only Farm on Denarau. Guests can expect authentic and delicious flavours and I would recommend trying our Chef Taste Platter.
“Our next India Buffet Dinner is scheduled for Easter Weekend, on April 2 and I look forward to welcoming our guests.
What are some of the biggest challenges in your job?
Finding certain ingredients is sometimes a challenge but this allows our team to be creative and use local resources and fresh flavours that are available.
If you hadn’t become a chef, what would you be doing right now?
I would have explored being a massage therapist, my family used to tell me I was a natural with massages while growing up.
Other than creating great food, what are the most important qualities that make a successful chef?
I strongly believe in service with a smile, as it makes our guests and customers feel welcomed.
Service with a smile is important in the kitchen as well as it creates a happy environment among the chefs.