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Executive Chef Service

Bengaluru, Karnataka, 560001, India
October 03, 2016

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Phone: +919*********/+919*********



The General Manager

Subject: Application for the post of an Executive Chef in your organization.

Respected Sir,

Having come to know from reliable sources that there is a certain vacancy in a 5star hotel & I have personally contacted your hotel management. I may apply for the above mentioned post & having the experience of 23 years in hotel industries. I'm an honest & hard worker & presently I’m working in FISH N CHIPS HOTELS PVT LTD MULTI CUISINE CAFÉ 132 RESTAURANTS IN BANGALORE as an Executive Chef, So if given an opportunity than I will try my best to give u satisfaction with my work, my detailed CV is attached with my application for your kind pursuable..

Looking forward to hear an positive reply from your end.

Thanking you,


(Sattaiahnarayan Tankari)


To pursue a carrier in a progressive organization providing for active participation in a challenging environment for evaluation, planning, co-ordination and information in highly reputed business concerns.


I am Responsible for smooth day to day operations of the department, & Reporting to the General Manager. Responsible for ensuring customer satisfaction. Participate in activities of service & kitchen personnel engaged in preparing food in restaurant by performing duties.


I can make Pantry, Continental, Italian, Chinese, Cold Beverages,

Indian Sweets, South Indian, including a variety of Indian cuisine,

International Salads, Lebanese & Arabic food.


Over all 23 years of Experience in Hotel Industries (Food Production & Services).

1.Fish n chips Hotels Pvt Ltd Café 132 Restaurant in Bangalore

Worked as Executive Chef

Duration 11th May 2015 to still working in a café 132 restaurant

2.Persis Fusion Indian Grill & Hyderabadi Dum Biryani, Restaurant

In America, new jersey, working as a Execution Chef.

Duration: 6rd July 2014 to 29th December 2014 (6 month)

3.Citrus Cunningham Hotel Bangalore

Worked as a Executive Chef in F&B Production.

Duration: 10th January 2014 to 25st June 2014 (4 month)

4.Mirah Hospitality & food Solutions Pvt. Ltd., Rajdhani Restaurants. (Gujarat & Rajasthan Food)Multi Cuisine Restaurants & Centralized kitchen Bangalore, Karnataka.

Duration: 29th December 2010 to 31st December 2013 (3 years)

5.Saad Specialist Hospital, Health Science Center, Saudi Arabia

Worked as a Chef De Partie, Italian restaurant. I completely fulfilled my duty to the company’s expectation & acquired full knowledge of the health science centers liabilities & amendments.

Duartion: 15th Nov 2008 to 14th Nov 2010 (2 years)

6.Havmore Restaurant Multi-Cuisine Pvt Ltd., Vadodara, Gujarat.

Worked as a Sous chef in F&B Production Department

Duration: 1st Feb 2007 to 5th Nov 2008 (1year & 8 months)

7.Essar Super Hospitality Services Pvt Ltd., Jamnagar, Gujarat.

Worked as a Chef & Manager In F&B Production.

Duration: 15th Aug 2006 to 25th Jan 2007 (6 Months).

8.Al- Suwaidi Catering Services, Saudi Arabia

Worked as a western cook, Continental, Italian, and Chinese. I was selected as a Best-cook in each cuisine category

Duration: 7th May 2004 to 31st July 2006 (2years)

9.Inox Leisure Ltd,Boroda,Gujarat

Worked as a chef In charge F&B Production Department. Chatpatazz Restaurant.

Duration: 13 Nov, 2003 to 31March, 2004

10.Nanubhai Leisure World Club, Vadodara, Gujarat (3*** Hotel)

Worked as a F&B Production, sous chef I have worked with Responsibility & managed kitchen production and also outdoor & In house parties& restaurant managing.

Duration: 13th Dec 2001 to 10th Nov 2003 (2 years)

11.Hotel Revival, Vadodara, Gujarat (3*** Hotel)

Worked as a F&B production – continental, pantry, South Indian, Chinese, Italian, Indian salads vegetable carving & desert Head of the Department

Duration: 14th May 1998 to 30th Dec 2001 (2years & 8Months)

12.Express Hotel Vadodara, Gujarat

Worked as a F&B Production 4* Star Hotel, Chinese &continental Head of department in charge of my section

Duration: 7th Oct 1997 to 27th April 1998 (6 Months)

13.Comfort Inn, Vijay Residency Bangalore.

Worked as a F&B production COMMEE-II Continental & Chinese Pantry& salads in charge of my section.

Duration: 15th Dec 1995 to 16th Sep 1997, (1 year 9 months.)

14.Hotel Atria Bangalore

Near Vidhan sauda,Bangalore Karnataka worked in F&B Production.

Continental, Pantry & salad cook COMMEE-II.

Duration: 20th Nov 1994 to 25th Nov 1995. (1 years)

15.Welcome Group, Windsor Manor, Sheraton Hotel Bangalore.

I have completed Apprentice training in Food & beverage production (Pantry, Chinese, continental, Indian, south Indian, salads, sweets) and Food & production.

Duration: 5th Aug 1992 to 15th Nov 1994 (2years & 3months)


1.Guest & team members are communicated with-in a professional manner.

2.Maintain & follows established food service departmental cleaning schedules.

3.Performs cleaning tasks, when assigned.

4.Maintains personal hygiene standards at all time.

5.Strictly adheres to the food service staff duty roster at all times.

6.Responsible to liaise with engineering to ensure the equipment is in good working condition.

7.Responsible for the grooming, uniform, ID card & personal hygiene of all service staff, kitchen staff.

8.Responsible for the training and development of kitchen staff.

9.Responsible for the development & updating of the recipe file.

10. Implement hygiene, health, and safety & security procedures.

11. Monthly reports and action are compiled for management planning.

12.Assist in the planning of menu. Quality food is produced and presented timorously at optimal cost under hygienic condition and in line with business volumes.

13.Supervise people to ensure maximum productivity and guest satisfaction.

14.Order supplies, keeping in mind, the of menu costs and the number of serving to be.


Award for the best effort in being instrumental in commencing the kitchen Operations of central kitchen and Rajdhani outlets across Mirah Hospitality Bangalore 20th march 2013.

Award for the best employee of the year (1998-1999)

Revival Hotel in Baroda Gujarat.

Award for the best performer in sales (30th & 31 Dec-2000)

Revival hotel Baroda Gujarat.

Award for successful completing the food safety class (14th May 2009)

Saad health science center kingdom of Saudi Arabia.

Awarded for the Service Certificate hardworking, honest and asset to the catering solutions division and keeping customers satisfied SSC Al-Suwaidi services Saudi Arabia. 30th June 2005

The Best Certificate Awarded BJ Service Saudi Arabia

The best Certificate Awarded Appreciate for best efforts in preparing delicious food Zamil Air Conditioners in Saudi Arabia 24th Dec 2005.

The best Certificate Awarded from whole team of SSC for my valuable contribution in making SSC a successful operation Saudi 28th may 2005.

The best Certificate Awarded for dedication to deliver the best service to the clients Al-Suwaidi Certificate Saudi Arabia 12th Nov 2005


a) First Aid. d) Communication at work place.

b) Fire & safety. e) Telephone skills.

c) Guest service. f) Personal hygiene.

g) Weekly staff Training


MS Word, MS Excel & MS Power-point.


Playing Cricket, Volley Ball, Carom Board, and Travelling, Watching movies, & Listing to music.

Personal Details

Date of Birth: 10th March, 1971

Father Name: Pantaiah

Nationality: Indian

Passport No: N3616455

Marital status: Married

Permanent Address: H No 3-29 Village & Post: Yedira (M), Via Appanapalli,

Dist. & Taluk: Mahabub Nagar, Andrapradesh. Pin-509002, India


Complete kitchen setting. New menu planning.

Staff training Food Cost controlling

Controlling the out-door catering New Recipes

Managing banquet party Hygiene, health & food safety.

Controlling food quality stranded

Present Address: #31, Deepa Flour Mill Road, Teachers Colony,

5th Cross, RMV 2nd Stage, Near Sanjay Nagar,

Nagashetty Halli, Bangalore – 560094.


I hereby declare that the information furnished above is true to the best of my knowledge.

Place: Bangalore (Sattaiahnarayan Tankari)

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