Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Timeline
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Sathis Yakkanti

Sathis Yakkanti

Maldives

Summary

Dynamic culinary professional with extensive experience at Kandima Resorts, excelling in quality assurance and team collaboration. Proven ability to enhance menu offerings through innovative food preparation and meticulous plating. Adept at maintaining high hygiene standards while effectively managing inventory, ensuring optimal kitchen efficiency and guest satisfaction.

Overview

8
8
years of professional experience

Work History

DCDP

Kandima Resorts
Maldives
07.2025 - Current
  • Assisted Main Chef in preparing and presenting dishes within assigned section.
  • Maintained high culinary standards, ensuring taste consistency and portion control.
  • Supported menu development with creativity and meticulous attention to detail.
  • Ensured compliance with food hygiene and safety standards (HACCP).
  • Supervised and trained commis chefs in daily kitchen operations.
  • Monitored stock levels, reduced waste, and facilitated ingredient ordering.
  • Collaborated with kitchen brigade to ensure efficient service delivery.

DCDP

The Taj Mahal Palace 5-star Hotel
Mumbai
04.2022 - 05.2024
  • Prepared and cooked food items according to recipes and quality standards.
  • Managed daily mise en place and food production across various kitchen sections.
  • Presented dishes in accordance with established standards.
  • Ensured timely delivery of food orders during service hours.
  • Maintained cleanliness and organization within the kitchen area.
  • Adhered to hygiene and food safety standards according to HACCP guidelines.
  • Assisted with receiving and storing kitchen supplies.

DCDP

The Leela Mumbai - Resort Style Business 5-Star Hotel
Mumbai
04.2022 - 05.2024
  • Prepared ingredients by cutting vegetables, marinating, peeling, and portioning.
  • Supported commis or senior chefs during mise-en-place activities.
  • Executed basic cooking tasks under supervision, including boiling, frying, and grilling.
  • Assisted in plating and garnishing food according to established standards.
  • Ensured proper labeling and storage of food items following FIFO method.

Commi I Chef

Emerald Maldives Resort & Spa
Maldives
02.2021 - 03.2022
  • Executed preparation of ingredients, including chopping vegetables and butchering meat.
  • Assisted in mise-en-place to streamline daily kitchen operations.
  • Supported chefs in cooking and plating dishes to meet restaurant standards.
  • Performed basic cooking tasks under supervision to ensure quality.
  • Maintained cleanliness of kitchen spaces and workstations for optimal safety.

Commi I Chef

Crowne Plaza Resort Salalah, Oman an IHG Hotel, 5-star Hotel
Salalah
07.2019 - 06.2020
  • Assisted in preparation and cooking of diverse dishes for resort guests.
  • Maintained cleanliness and organization of kitchen workstations and storage areas.
  • Collaborated with senior chefs to develop daily menus and special offerings.
  • Ensured proper food handling and safety practices during meal preparation.
  • Supported inventory management by tracking ingredient supplies and freshness.
  • Operated kitchen equipment safely while following standard operating procedures.

Commi I Chef

Taj Deccan
Hyderabad
01.2018 - 05.2019
  • Assisted in preparation and cooking of diverse dishes for resort guests.
  • Maintained cleanliness and organization of kitchen workstations and storage areas.
  • Collaborated with senior chefs to develop daily menus and special offerings.
  • Ensured proper food handling and safety practices during meal preparation.

Intern

Manasarovar the Fern 5-star Hotel
Hyderabad
07.2017 - 12.2017
  • Ensured HACCP compliance by consistently following food safety and hygiene standards.
  • Assisted in receiving, inspecting, and storing food supplies to maintain quality control.
  • Properly labeled and rotated stock using FIFO method to minimize waste.
  • Collaborated with kitchen staff to enhance service efficiency and effectiveness.
  • Acquired new cooking techniques, recipes, and presentation methods to improve culinary skills.

Education

Diploma in Hotel Management - Hotel Management & Catering Technology

Amirtha Institute of Hotel Management
Coimbatore
01.2018

Intermediate education - Mpc

Tulasi Murari Junior College
Visakhapatnam
01.2015

Skills

  • Culinary techniques
  • Quality assurance
  • Cooking techniques
  • Team collaboration
  • Food preparation and safety
  • Cleanliness and hygiene
  • Multitasking abilities
  • Adaptability in the kitchen
  • Inventory management
  • Plating and garnishing skills
  • Mise-en-place expertise

Languages

  • Hindi
  • Telugu
  • English

Personal Information

  • Passport Number: P3789117
  • Date of Birth: 06/08/97
  • Nationality: INDIAN
  • Marital Status: SINGLE

Timeline

DCDP

Kandima Resorts
07.2025 - Current

DCDP

The Taj Mahal Palace 5-star Hotel
04.2022 - 05.2024

DCDP

The Leela Mumbai - Resort Style Business 5-Star Hotel
04.2022 - 05.2024

Commi I Chef

Emerald Maldives Resort & Spa
02.2021 - 03.2022

Commi I Chef

Crowne Plaza Resort Salalah, Oman an IHG Hotel, 5-star Hotel
07.2019 - 06.2020

Commi I Chef

Taj Deccan
01.2018 - 05.2019

Intern

Manasarovar the Fern 5-star Hotel
07.2017 - 12.2017

Diploma in Hotel Management - Hotel Management & Catering Technology

Amirtha Institute of Hotel Management

Intermediate education - Mpc

Tulasi Murari Junior College

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Sathis Yakkanti