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
2024.12 - 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
2023.10 - 2024.10
- 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
2022.04 - 2023.10
- 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
2021.08 - 2022.06
- 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
2018.11 - 2021.07
- 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
2018.05 - 2018.08
- 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 2015.03 - 2018.03
Higher secondary - BIO SCIENCE
Shanthi Rani Matric Higher Secondary School
KALLAL, Tamilnadu 2014.03 - 2015.03
High School Diploma - Science
Shanthi Rani Matric Higher Secondary School
KALLAL, Tamilnadu 2001.05 - 2013.03
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
2024.12 - Current
Demi chef de partie
Hilton Hotel And Resorts
2023.10 - 2024.10
Baker
Taj Jumeriah Lake Tower
2022.04 - 2023.10
Demi chef de partie
The Leela Bhartiya city , Bangalore
2021.08 - 2022.06
Commis chef
Shangri la hotel
2018.11 - 2021.07
Trainer
Shangri la hotel and resorts
2018.05 - 2018.08
Bachelors Degree - Hotel Management & Catering Science
Adhiyamaan University, Mgr. College, Hosur.
2015.03 - 2018.03
Higher secondary - BIO SCIENCE
Shanthi Rani Matric Higher Secondary School
2014.03 - 2015.03
High School Diploma - Science
Shanthi Rani Matric Higher Secondary School
2001.05 - 2013.03