Summary
Overview
Work history
Education
Skills
Languages
Affiliations
References
Personal Information
Custom
Timeline
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N.sathiya NARAYANAN Nachiappan

N.sathiya NARAYANAN Nachiappan

KAraikudi,INDIA

Summary

Dedicated professional with extensive experience in food trend awareness, staff training, and health and safety consciousness. Proficient in M.S Office (2003 & 2007) and HACCP compliance, with a strong background in bread making. Committed to maintaining high standards of food safety and quality while fostering a productive work environment.

Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.

Overview

7
7
years of professional experience
16
16
years of post-secondary education

Work history

Chef de partie

Intercontinental hotel by IHG
Riyadh, Saudi Arabia
12.2024 - Current
  • Managed portion control effectively, reducing waste significantly
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Supervised junior staff, ensuring efficient teamwork during service hours.
  • Worked closely with senior chefs for menu planning.
  • Executed efficient mise en place to facilitate smooth service.

Demi chef de partie

Hilton Hotel And Resorts
Ras al khaimah, United Arab Emirates
10.2023 - 10.2024
  • Streamlined food preparation processes for faster service times.
  • Supported head chef during busy periods, enabling effective time management across kitchen brigade.
  • Collaborated with senior chefs to create innovative seasonal menus.
  • Participated in regular stock takes for accurate inventory management.
  • Implemented proper storage methods, prolonging freshness of ingredients.
  • Trained junior staff members to improve overall team performance.

Baker

Taj Jumeriah Lake Tower
Dubai, United Arab Emirates
04.2022 - 10.2023
  • Provided excellent service to customers, enhanced company reputation.
  • Mixed doughs using both manual and machine techniques according to recipe requirements.
  • Demonstrated mastery over traditional baking techniques, gained loyal customer base.
  • Improved bakery efficiency by maintaining cleanliness and organisation of workspace.
  • Met strict food safety guidelines, maintained a safe working environment.

Demi chef de partie

The Leela Bhartiya city , Bangalore
Bangalore, India
08.2021 - 06.2022
  • Assisted in preparing banquets and events, leading to successful large-scale services.
  • Handled special dietary requests, catering to diverse customer needs.
  • Took charge of specific stations within kitchen as required.
  • Supported head chef during busy periods, enabling effective time management across kitchen brigade.
  • Kept updated on latest culinary trends and techniques for ongoing personal development.
  • Collaborated with senior chefs to create innovative seasonal menus.

Commis chef

Shangri la hotel
Bangalore, india
11.2018 - 07.2021
  • Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Provided support to senior chefs, improving speed of service delivery.
  • Developed new garnishing methods to improve plate aesthetics.

Trainer

Shangri la hotel and resorts
Bangalore, India
05.2018 - 08.2018
  • Complied strictly with company policies whilst developing and executing all training initiatives.
  • Conducted needs analysis to identify skill gaps in workforce.
  • Handled logistical arrangements for off-site seminars and workshops efficiently.
  • Fostered an environment conducive to learning through engaging and supportive coaching methods.

Education

Bachelors Degree - Hotel Management & Catering Science

Adhiyamaan University, Mgr. College, Hosur.
Hosur, Tamilnadu
03.2015 - 03.2018

Higher secondary - BIO SCIENCE

Shanthi Rani Matric Higher Secondary School
KALLAL, Tamilnadu
03.2014 - 03.2015

High School Diploma - Science

Shanthi Rani Matric Higher Secondary School
KALLAL, Tamilnadu
05.2001 - 03.2013

Skills

  • MS Office (2003 & 2007)
  • Food trend awareness
  • Staff training experience
  • Health and safety consciousness
  • Bread making
  • HACCP compliance

Languages

English
Proficient (C2)
Tamil
Advanced
Hindi
Intermediate

Affiliations

Playing cricket

reading books

References

References available upon request.

Personal Information

  • Date of birth: 10/13/97
  • Nationality: Indian
  • Marital status: Unmarried
  • Religion: Hindu

Custom

I hereby declare that the information furnished above are correct to the best of my knowledge.

Timeline

Chef de partie

Intercontinental hotel by IHG
12.2024 - Current

Demi chef de partie

Hilton Hotel And Resorts
10.2023 - 10.2024

Baker

Taj Jumeriah Lake Tower
04.2022 - 10.2023

Demi chef de partie

The Leela Bhartiya city , Bangalore
08.2021 - 06.2022

Commis chef

Shangri la hotel
11.2018 - 07.2021

Trainer

Shangri la hotel and resorts
05.2018 - 08.2018

Bachelors Degree - Hotel Management & Catering Science

Adhiyamaan University, Mgr. College, Hosur.
03.2015 - 03.2018

Higher secondary - BIO SCIENCE

Shanthi Rani Matric Higher Secondary School
03.2014 - 03.2015

High School Diploma - Science

Shanthi Rani Matric Higher Secondary School
05.2001 - 03.2013

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N.sathiya NARAYANAN Nachiappan