Sanjay Jegathesan: “The best thing is—just go for it. Don’t be scared of data.”

Executive Chef Sanjay Jegathesan led Hilton’s Green Ramadan 2025 initiative at DoubleTree by Hilton Damai Laut, cutting food waste by an impressive 80%—from 219g to just 44g per guest. Set on Malaysia’s west coast, the resort’s participation in Hilton’s food waste reduction campaign showed how data and creativity can transform operations. For Chef Sanjay, it was about changing habits, engaging his team, and inspiring a shift in kitchen culture.

“We didn’t think we could do those kinds of numbers. But once we started tracking, it became real. Now, even one and a half months after Ramadan, we’re maintaining the same trend.”

Rethinking Waste

Sanjay’s culinary career spans over 17 years, including high-volume venues like convention centers and fast-paced restaurants. But it wasn’t until joining Green Ramadan that the scale of avoidable waste became visible.

“When you’re just hearing about food waste, it’s abstract. But when you start taking part and your data comes back against other properties—you start to think. What can I do better?”

Green Ramadan: Practical Changes

To meet his initial 40% reduction target, which the team quickly surpassed, Sanjay implemented a series of small but powerful changes:

• Production Cuts:  “We reduced our production by 10% at first… and realized we could even go to 15% without guest complaints.”
• Smaller Portions: Canapé-style servings reduced the tendency to over-serve.
• Menu Adjustments:  With guests leaning toward proteins, the kitchen scaled back on carbohydrates and bread.
• Guest Messaging: Buffet stations featured signs reminding guests to avoid overloading plates:

“Half the waste, double the blessings.”

Zero-Waste Creations

Some of Chef Sanjay’s most impactful changes came from what others might throw away:

Rice Pancakes: Leftover rice is soaked and blended to make pancakes—served with salad, prawns, or roast beef.

Pineapple Reduction Dressing: Pineapple skins and fruit trimmings are simmered down into a salad dressing.

Broccoli & Cauliflower ‘Fries’: Stems are cut, blanched, breaded, and deep-fried. Paired with sambal aioli or used as garnish, they add crunch and creativity to the buffet.

Impact Beyond the Kitchen

Since tackling food waste, the resort has reduced overall food costs by 2–3%.

“We’re offering better quality now. For example, saving in one area means we can give more premium beef or lamb at the carving station.”

The cost savings are also being reinvested into a future sustainable herb garden and CSR donations to local mosques and children’s homes.

His Advice to Other Chefs?

“The best thing is—just go for it. Don’t be scared of data. A lot of chefs are. But data is helpful. It shows you what you didn’t realize before.”