Summary
Overview
Work History
Education
Skills
Certification
Disclaimer
Languages
Personal Information
Timeline
Generic
Chandru Nambiyappan

Chandru Nambiyappan

Bangalore

Summary

Central Kitchen Operations Head with 25 years of experience in food and beverage production. Demonstrated success in managing large-scale operations and improving client satisfaction. Skilled in P&L management, team leadership, and process optimization to enhance operational efficiency.

Overview

31
31
years of professional experience
1
1
Certification

Work History

DGM Food and Beverage Operations Central Kitchen Head

Indya Foods -Bluspring Enterprises Ltd
Bengaluru
03.2013 - Current
  • Company Overview: formerly Quess Corp Ltd
  • Currently leading the central kitchen and clients spearheading entire sites operations, ensuring smooth functioning and optimal service delivery.
  • Managed complete Central Processing Unit (CPU) and Business Transformation Management site operations, including shift management, sales tracking, cost control, invoicing, MIS, staff supervision, hygiene adherence, and customer service.
  • Successfully mobilized and managed operations for key clients including Mojo campus, Inmobi, Amadeus, Navi, KPMG, Sandisk, Western digital, WSP, Biocon, Aurigo, Yulu bikes and Many more
  • Formerly Quess Corp Ltd

Chef Manager

Sodexo Food Solutions India Pvt. Ltd
Bengaluru
05.2006 - 03.2013
  • Managed all on-site operations at Wipro Electronic City for over six years, overseeing kitchen, food production, and service delivery.

Head Chef

Masalaa Indian Restaurant
Aurora
07.2001 - 12.2005
  • Managed all aspects of restaurant operations as Head Chef for four and a half years, including kitchen management, menu planning, and staff supervision.

Roast Cook & Fish Cook

Carnival Cruise Lines
Miami
10.1999 - 04.2001
  • Worked as Roast Cook and Fish Cook on Carnival Elation and Triumph cruise ships, gaining international culinary experience.

Continental Cook

Villi-varu & Bi-Ya-doo Island Resorts
11.1998 - 11.1996
  • Prepared and managed continental cuisine in a resort setting.

Assistant Cook

Taj Coramandel Hotel
Chennai
08.1994 - 11.1996
  • Gained foundational experience in a prestigious hotel environment.

Education

Bachelor of Business Administration - Business Management

University of Madras
Chennai
05.1996

Food Production (First Class) -

Food Craft Institute (SIHMCT), State Institute of Hotel Management & Catering Technology
Tiruchirappalli, Tamil Nadu
04.1994

Higher Secondary Course Certificate -

Zamindar HSS
Kattuputhur
03.1993

Skills

  • Operations management
  • Budgeting and cost control
  • Profit and loss oversight
  • Inventory control
  • Supply chain efficiency
  • Management information systems reporting
  • Invoicing and collections
  • Menu design
  • Food production monitoring
  • Quality and hygiene compliance
  • Food presentation aesthetics
  • Housekeeping supervision
  • Infection control measures
  • Customer satisfaction strategies
  • Service quality assurance
  • Market analysis trends
  • Client feedback integration
  • Workforce planning
  • Shift management
  • Staff scheduling
  • Training and development programs
  • Performance improvement initiatives
  • Team collaboration
  • Food presentation
  • Menu development
  • Hygiene standards
  • Kitchen management
  • Customer service
  • Kitchen operations

Certification

  • Quality Management System - Internal Auditor Training Course (ISO 9001:2008) by Bureau Veritas
  • ISO 22000:2005 by DNV at Wipro Technologies
  • Food Safety and Work Safety Certification Program by Sodexo
  • Culinary Training Program by Carnival College

Disclaimer

I hereby declare that the above furnished information is true to my knowledge and belief.

Languages

  • English
  • Tamil
  • Kannada
  • Hindi

Personal Information

  • Passport Number: F 1537138
  • Date of Birth: 07/25/76
  • Marital Status: Married

Timeline

DGM Food and Beverage Operations Central Kitchen Head

Indya Foods -Bluspring Enterprises Ltd
03.2013 - Current

Chef Manager

Sodexo Food Solutions India Pvt. Ltd
05.2006 - 03.2013

Head Chef

Masalaa Indian Restaurant
07.2001 - 12.2005

Roast Cook & Fish Cook

Carnival Cruise Lines
10.1999 - 04.2001

Continental Cook

Villi-varu & Bi-Ya-doo Island Resorts
11.1998 - 11.1996

Assistant Cook

Taj Coramandel Hotel
08.1994 - 11.1996

Bachelor of Business Administration - Business Management

University of Madras

Food Production (First Class) -

Food Craft Institute (SIHMCT), State Institute of Hotel Management & Catering Technology

Higher Secondary Course Certificate -

Zamindar HSS

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Chandru Nambiyappan