SathyaNarayanan Thatiparthi

Anakaputhur,Chennai, Tamilnadu 600070 / 956-***-****, 908-***-**** adbsh2@r.postjobfree.com

PROFESSOINAL SUMMARY

A culinarry expert with strong focus on western, Indian and south indian regional cusine,

is working for aviation industry for past 20 years. He is known to create mouth-watery delicious

and attractive food for all kinds of events, clients and occassions. Able to expertly instruct

cooks and other workers in the preparation, cooking, garnishing and presentation of food to

the highest standards.Experienced in the planning, directing and supervising of food preparation

and cooking activities in a busy environment. He is assisting the Executive chef at Ambassador

sky chef to drive the day to day activities. Ambassador Sky Chef was establisted in the yeat

1942, and handels catering services to various domestic and International Airlines, an activity

which warrants a large team of professional chefs, cooks and other team members.

SKILLS

Good Working skills in Indian, Continental, South Indian and Cold Kitchen.

Working knowledge in tandoori Kitchen.

Good Knowledge in Computer Skills of Ms word and Ms excel.

Good Leadership, Budgeting, Leave Plan, Duty Roaster, Menu Planning and

Meal

Presentation.

WORK HISTORY

Regional Chef for Compass Group,Chennai from May 2019

Incharge of all the Manufacturing Units (Renault Nissan, Michelin,Toshiba, Allison, Indian Additives LTD,

Celebrate Fashions, ACL, Honda Motors)which are being catered by Compass Group.

Responsible for creating menus, designing corresponding Receipes.

Ensure all dishes are as per the specifications .

Ensure that all assigned production staff carryout their duties in a set time frame.

Ensure wastage is kept Minimum.

Organising special events as per the requirement of the clients.

Standardization of the receipes.

Training and motivating the staff.

PREVIOUS WORK EXPERIENCE

Senoir Sous Chef,From 09/2016 to April 2019 at The Ambassador Sky Chef, Mumbai,

Maharashtra, India

Assisting Executive chef in all operations of production and administration.

Responsible for creating menus, designing corresponding Receipes.

Planning the butchery for the forecast on monthly basis.

Ensure all dishes are as per the specifications of the Airlines.

Ensure that all assigned produvtion staff carryout their duties in a set time frame.

Ensure wastage is kept Minimum.

Ordering vegetables & fruits on daily basis.

Preparing duty Roasters and Leave Plan.

Worked as Sous Chef in Sky Gourmet Flight Catering Services in Hyderabad from

May 2011 to November 2014.

Worked as Chef de Partie in Saudia Arabian Catering in Riyadh from Sep 2010 to Feb

2011.

Worked as Sous Chef in Sky Gourmet Flight Catering Services in Hyderabad from

Feb 2008 to July 2010.

Worked as Sous Chef in P.K.Hospitality services ( Flight Kitchen) in Hyderabad from Jan

2005 to Nov 2007.

Worked as Catering Supervisor in Crescent Engineering college, Chennai from May 2001

to

October 2004.

Worked as Chef-De-Partie at Saj Flight Catering Services Pvt. Ltd (Flight Kitchen)

Chennai

during Feb 1999 to Jan 2000.

Worked as Commis – III at Hotel Aadithya (Tarapore Hotels) Chennai during August

1997

to Jan 1999.

EDUCATIONAL QUALIFICATIONS

Diploma In Hotel Management & Catering Technology :1997

Institute of Hotel Management & catering Technology, Pusa, New delhi.

B.A.Sociology :2002

Annamalai University, Annamalai Nagar, Tamil Nadu

INDUSTRIAL EXPOSURE TRAINING

6 Months Industrial Exposur Training in The Trident (Oberoi Hotels,Chennai)

T.S.SathyaNarayanan

PERSONAL DETAILS

- 11/03/1975

Date Of Birth

- Mr. Subramaniam

Father’s Name - Married

- English, Hindi, Tamil, Telugu

Martial Status

- Indian

Languages

- Hindu

Known - H9215902

Nationality

Religion

REFERENCES

Chef Ranjan Yadav, Area Executive Chef, Sky Gourmet Catering, Mumbai.

Mobile No: +919*********, Email : adbsh2@r.postjobfree.com

Chef Gunasekaran Thilak, Executive Chef, Taj Madras Flight Kitchen, Chennai.

Mobile No: +919*********, Email : adbsh2@r.postjobfree.com

Date : 3/7/2019

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