Service Safe Certified
Sattaiahnarayan Tankari
Bangalore
Summary
Experienced senior chef with over 30 years of expertise in catering, hospitality, clubs, and standalone restaurants, including bar and pub microbreweries. Worked in Saudi Arabia for 4 years and has extensive experience in various regions of India, such as Gujarat and Bangalore. Culinary skills encompass a wide range of cuisines, including Western, Italian, Arabic, Chinese, Indian, Tandoor, South Indian Cuisine, and Gujarati Cuisine. Graduate manager skilled in carving and Indian sweets, consistently prioritizing guest satisfaction and revenue generation throughout professional career. Seeking challenging senior managerial roles within a professionally managed organization to apply diverse experience from working in the Middle East and India towards achieving organizational growth objectives.
Overview
32
32
years of professional experience
Work History
Executive Chef
Rigan Resto Bar & Restaurant
06.2023 - 12.2024
- Worked with the Rigan Resto Bar & restaurant as an Executive Chef
- Ordering food and supplies from approved vendors, and keeping stock levels up-to-date
- Ensuring the kitchen is well-equipped and meets company standards and health code regulations
- Ensuring the quality of food is consistently high and that hygiene standards are exceeded
- Worked at F&B Production, Responsible to manage kitchen production and also Outdoor/In house parties/restaurant management
- We have done so many changes and food promotions
- We have set up the new service standard to meet the high standard guest satisfactions
Executive Chef
Karnataka Golf Association KGA Bar & Restaurant
08.2019 - 06.2023
- Worked with the Blass Café Seven Karnataka Golf Association KGA Bar & restaurant as an Executive Chef
- Worked with the restaurant manager to set item prices
- In charge of all back of house activities, from menu planning and ordering, to rostering and mentoring of kitchen staff
- Develop recipes and determine how to present dishes
- Worked at F&B Production, Responsible to manage kitchen production and also Outdoor/In house parties/restaurant management
- We have done so many changes and food promotions
- We have set up the new service standard to meet the high standard guest satisfactions
Executive Chef
Brew Meister Bar & Pub Restaurant
12.2017 - 07.2019
- Spearhead administrative/ operational activities of the production unit through a team of Sous Chefs, Bar Managers, Service Managers and other employees
- Manage kitchen operation, kitchen inventory, recipe costing, menu planning & maintaining standards
- Participate in department meeting & HOD briefings based on business as well as operational requirements
- Focus on designing quarterly & weekly chef features
- Follow up with vendors/ suppliers in maintaining quality parameters with regards to receipt of raw materials as well as with team members in maintaining quality standards of food produced
- Assist team members in organizing event caterings as well as other revenue generating initiatives like designing private event menu
Executive Chef
Hammered Bar & Pub Restaurant
05.2017 - 12.2017
- Spearhead administrative/ operational activities of the production unit through a team of Sous Chefs, Bar Managers, Service Managers and other employees
- Manage kitchen operation, kitchen inventory, recipe costing, menu planning & maintaining standards
- Participate in department meeting & HOD briefings based on business as well as operational requirements
- Focus on designing quarterly & weekly chef features
- Follow up with vendors/ suppliers in maintaining quality parameters with regards to receipt of raw materials as well as with team members in maintaining quality standards of food produced
- Assist team members in organizing event caterings as well as other revenue generating initiatives like designing private event menu
Executive Chef
Fish n Chips Hotels Pvt. Ltd
05.2015 - 04.2017
- Maintain updated organizational standards & product specifications including ensuring compliance to organizational hygiene standards
- Coordinate activities related to butchering of tenderloins, strip-loins, top-butt, lip-no's, short loins and various seafood
- Set up & manage budgets related to food ordering; participating in price negotiations with vendors of beef, poultry, seafood, produce, and dry goods
- Manage administrative aspects related to preparing & maintaining training & production schedules based on business as well as operational requirements
Executive Chef
Citrus Cunningham Hotel
01.2014 - 06.2014
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Chef
Mirah Hospitality & Food Solutions Pvt. Ltd.
12.2010 - 12.2013
- Led a team of Sous Chefs, Service Managers and over 80 employees across various locations
- Managed administrative aspects related to menu planning for catering to 12 Restaurants in Bangalore
- Introduced new cuisines and organized various food promotion campaigns to generate awareness across the target market segment, Handling Centralized Kitchen
- Assessed food for proper consistency, temperatures & flavors
- Maintained health & hygiene standards in day to day kitchen operations
Chef De Partie
Saad Specialist Hospital, Health Science Center
11.2008 - 12.2010
- Oversee section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on
- Enhanced guest satisfaction by reengineering existing Italian cuisines to suit the palates of the target audience
- Optimized resource utilization by preparing work schedule for cooks / kitchen as well as streamlining processes to enhance operational efficiency
- Evaluated / approved requisition of products and other necessary supplies by maintaining effective inventory control
- Conducted training sessions for team members based on performance evaluations and other business requirements
Sous Chef
Havmore Restaurant Multi-Cuisine
02.2007 - 11.2008
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
Head Chef & Manager
Al – Suwaidi Catering Service
05.2004 - 07.2006
- Led a team of 30+ employees in managing back of the house and front of the house operations
- Coordinated annual procurement activities
- Prepared & ensured compliance to monthly departmental budgets
- Optimized resource utilization by scheduling back of the house employees based on sales and guest counts
- Managed FOH operations like guest relations, closing of the restaurant nightly with transparent accounting transactions in compliance to organizational procedures
- Groomed & mentored team members on recipes and systems to enhance food quality with minimum waste
Sous Chef
Nanubhai Leisure World Club
12.2001 - 11.2003
- Worked at F&B Production, Responsible to manage kitchen production and also Outdoor/In house parties/restaurant management
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
Chef De Partie
Hotel Revival
05.1998 - 12.2001
Commi -I
Comfort Inn, Vijay Residency
12.1995 - 09.1997
Apprentice
Welcome Group, Windsor Manor, Sheraton Hotel
08.1992 - 11.1994
Education
2nd PUC Junior College Mahbubnagar, Telangana - Hotel Management
Hotel Management Apprentice Training
Skills
- Food & Beverage Operations Management
- Service Delivery Management
- Internal Controls
- Food Production Management
- Health & Safety Protocols
- Budgeting & Cost Control
- Customer Relationship Management
- Performance Analysis
- Team Leadership
- Recourse Optimization
- Inventory Management
- Food plating and presentation
Position Applied For
Executive Chef
Accomplishments
- Awarded for best efforts in being instrumental in commencing the kitchen operation of central kitchen at Rajdhani Outlet across Mirah Hospitality
- Fish n Chips Cafe 132 Restaurant Bangalore Awarded the best performer in sales 2016
- Awarded for successful completing food safety class
- Awarded the best employee of the year 1988-1999
- Awarded as best performer in sales 2000
- Awarded for BJ service Saudi Arabia.
- Appreciated for the best effort in preparing delicious Food in Saudi Arabia
Software
Excel and Word
Languages
English
Hindi
Telugu
Kannada
Tamil
Gujarati
Malayalam
Personal Information
- Passport Number: N3616455
- Date of Birth: 03/10/71
- Nationality: Indian
- Marital Status: Married
Additional Information
Language: English, Hindi, Telugu, Kannada, Tamil, Malayalam
Declarations
I hereby declare that the information furnished above is true to the best of my knowledge.
Timeline
Executive Chef
Rigan Resto Bar & Restaurant
06.2023 - 12.2024
Executive Chef
Karnataka Golf Association KGA Bar & Restaurant
08.2019 - 06.2023
Executive Chef
Brew Meister Bar & Pub Restaurant
12.2017 - 07.2019
Executive Chef
Hammered Bar & Pub Restaurant
05.2017 - 12.2017
Executive Chef
Fish n Chips Hotels Pvt. Ltd
05.2015 - 04.2017
Executive Chef
Citrus Cunningham Hotel
01.2014 - 06.2014
Executive Chef
Mirah Hospitality & Food Solutions Pvt. Ltd.
12.2010 - 12.2013
Chef De Partie
Saad Specialist Hospital, Health Science Center
11.2008 - 12.2010
Sous Chef
Havmore Restaurant Multi-Cuisine
02.2007 - 11.2008
Head Chef & Manager
Al – Suwaidi Catering Service
05.2004 - 07.2006
Sous Chef
Nanubhai Leisure World Club
12.2001 - 11.2003
Chef De Partie
Hotel Revival
05.1998 - 12.2001
Commi -I
Comfort Inn, Vijay Residency
12.1995 - 09.1997
Apprentice
Welcome Group, Windsor Manor, Sheraton Hotel
08.1992 - 11.1994
2nd PUC Junior College Mahbubnagar, Telangana - Hotel Management
Hotel Management Apprentice Training
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