Sinjobi started his culinary journey in 1997 by joining a certificate course in food and beverage, which is sponsored by Government of India and Kerala. He has got opportunity to have Industrial exposure training with Lalith Mahal Palace Hotel, Mysore. After the successful completion of his training he stepped in to Taj Manjarun hotel (Taj group of Hotels). His three years experience with this hotel played an important role in the growth of his career.

His dedication, hard work and team spirit in Industry lead him to work with the Hotel The Manor in New Delhi India. He has stepped up many position in his culinary journey and managed the entire kitchen for one year in the absence of Executive chef in this Hotel. In 2005 he left the Hotel as senior chef- de partie and joined with Sun resorts, One & Only Le Touessrok Hotel Mauritius as sous chef. He continues his journey with endogenous thirst to gain experience and learn skills in culinary area to grow professionally and equip to meet the challenges assigned by both national and international standards.