Satthyaban shaw.

Address, No ** Devaraj Avenue, KumaranKudil Main Road, Thorai Pakkam Chennai-600097, Tamilnadu,

Phone, 950*******. Email adwnma@r.postjobfree.com

Profile

Head Chef or Culinary Director

Innovative Executive Chef with a track record of launching world- class restaurants spanning both Western and Indian cuisines, reengineering F&B operations for greater efficiency and stressing exceptional Quality and Service standards. Track record of success spanning South India’s leading establishments, including The Residency Hotel CBE, Surya Samudra Resorts { Nirmaya Kerala} Le Meridian CBE, ITC Fortune Chennai OMR, Park Elanza {Chennai and CBE} Currently Doing and Opening for Fisherman’s Wharf and Essentia Hotels.

• Multicultural Team Leadership • F&B Operation Management • SOP Development • Process Improvement

• Product Quality Assurance • Supplier Relationships • Contemporary Cuisine • Budgeting/Cost Control

• Menu Development • Customer Relations Management • Issue Resolution

•Flair to Serve & Satisfy people •Innovative & Creative and Work on pressure

•Very good communication with guest and Handling guest complaint

Professional Experience

At Present Doing Freelancer Work as Chef Consultant Setting up Hotels and Restaurants Projects

Current Project are Hotel Essentia and The Fisherman’s Wharf Chennai OMR, Thorai Pakkam

Hotel Has 70 Room, Small Banquet Hall, Multicuisine Restaurant and Sea Food Specialty Restaurant Brand Name

The Fisherman’s Wharf.

Executive Chef

Park Elanza Four Star Luxury Group Of Hotels {Chennai and Coimbatore}

Nov.2018- July-2021

Executive Chef

Preopening, Chef Located in Heart of city Valluvar Kottam High Road, Nungumbakkam, The Hotel Offers 49well-appointed spacious rooms categorized as Standard Rooms, Club Rooms and Suite Rooms with state of the art health club Spa,

Tepin Chili - The Buffet Restuarent Breakfast, Lunch and Dinner, fine dining specialty Restaurant LA CABANA, Café Blanca The Coffee Shop 24 Hours Pastry Shop, LA CABANA Roof Top Pool Specialty Restaurant and Lower Deck- The Bar and Night Club.The Hotel has a Banquet Hall that can accommodate up to 800 guests with an option of 3 premium venues (Cassia-1,2,3) to host anything from Small business Conference to Large Wedding Gathering. The ideal setting for Corporate @ Social events.

Executive Chef

Fortune Select Palm {ITC Group}

Five Star Buisness Class Hotel, Chennai, OMR

Jul.2013- Sep-2018

Sr. Sous Chef and Executive Chef

A Five Star Business Class Hotel and a Member of ITC’S Fortune hotel group located in the IT hub on Old Mahabalipuram Road. The Hotel Offers 129 well-appointed spacious rooms categorized as Standard Rooms, Fortune Club Rooms and Suite Rooms with state of the art health club swimming pool, Zodiac - The 24 hrs Astral Coffee Shop, fine dining specialty Restaurant - The Oriental Pavilion – wherein we serve the cuisines from the FAR EAST and Nostradamus - The Bar.The Hotel has a Banquet Hall that can accommodate up to 400 guests with an option of 7 premium venues (Java, Domain, Unix,Topaz -1, Topaz -2,Portal) to host anything from Small business Conference to Large Wedding Gathering. The ideal setting for Corporate @ Social events.

Sous- Chef

Le Meridian Five star Deluxe Property {Star woods} Coimbatore

Jan.2011- Jul-2013

One of the First International Five star Brand Hotel In Coimbatore with 275 Luxury Rooms Specialty Indian Restaurant {Peacock} Specialty Asian Restaurant and Pool Side Western Cuisine Restaurant with Huge 175 Cover 24 Hours Coffee Shop {Latest Recipe} and Huge Banquet Facilities, and Theater As in charge of Latest Recipe the 24 Hours Coffee Shop [As preopening team]

Head Chef

Surya Samudra {NIRMAYA}

Heritage Ayurveda Resorts, Kovalam,Kerala

Jul.2009- Jan-2011

preopening team] HOD in kitchen This is the heritage property with one coffee shop one sea food specialty restaurant and Bar, this property opened by me I have arrange the staff, kitchen equipment, kitchen setup, making the SOP, Staff training, making of standard recipe card with costing, and food demonstration with picture, training the staff for HACCP, Food safety, kitchen cleaning with deferent kind of chemical, kitchen hygienic, Grooming,

Also I use to take class for the guest teaching them the cuisine which is they like to learn.

Commi Sous Chef

The Residency

Coimbatore.

Jan.2001- May-2008

join as tandoor cook day bay day getting in Indian and continental section then after very short period I become a Eligible to individually handle specialty restaurant called afghan Grill with 11 staff in down hand I have taken care of this Specialty restaurant Called Afghan Grills. Around 7 years I prove my work and eligible every year I got promotion I got best employee award in the years of 2005-2006 out of 450 regular staff

ADDITIONAL EXPERIENCE:

Grilled and live kitchen

Having knowledge of Ayurveda diet food, with diet wise

Training classes for the staff about the cuisine

Have experience of managing all operations related to dish in star hotel

Efficient in making different delicious menu charts to attract customers

Traning for the Kitchen Staff About HACCP and Food Safety Norms

Trained for HACCP Level-2 Certification Course

Having the Government of India authorized FSSAI Certificate for the Training in Food Safety

Achievements

Made Punjabi, Hyderabad, and Kebab Festival Held at The Residency

Made Kerala food festival, Chattinad food festival at Surya Samudra

Got Official Award as Best Employee of the Hotel Residency, Coimbatore, for 2005-2006 [Out Of 450 Regular Staff]

Got Personnel Awards in Gold Medal Take Won Do

Got news pepper article about me the great kebab festival in metro plus held in residency

In Le Meridian Have attended Star wood Operational Auditing as a team Member and Scored highest in south India as 92%

Have Successfully maintained TQS Auditing in fortune Select Palm and Scored 81% Pass Mark

Successfully maintained the Operational Auditing and Mystery Auditing by ITC and Scored 91.8%

Successful Event for 1500 and 4500, people {Ajuba staff day Function in Chettinad hospital Auditorium and VGP Beach Resort, from Fortune select Plam.

Successful Event for 3500 people {L&T InfoTech staff day Function in L&T Ground from Fortune select Plam

Successful Event for 1500 people {American Mega Trend staff day Function in Chettinad hospital Auditorium from Fortune select Plam

Got Award For Young Achiever in Culinary from AHPWI Association

Select Education & Personal Details

Diploma in Hotel Management and Catering Technology- Vivekananda Institute of Hotel Management and Catering Technology1998, India.

Got FSSAI FOSTAC Training Second Level and 3rd Level

Fathers Name: Jogeswar Shaw {late}

PF {Details} UAN-100*********

Age 43 years,

Permanent address No 29 Sangamam Nagar 2nd Ext, Chettipalayam, Coimbatore

Languages known: Hindi, Oriya, Bengali, Tamil & English

Reference: On Request

I request you to give me an opportunity to work in your organization and I assure you that I will work hard with utmost honesty and sincerity to the complete satisfaction of my superiors

Thanking you, Yours Sincerely,

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