About Chef Satish
20+ Years of Extensive Experience
Chef Satish from Udaipur is a seasoned culinary professional with over 15 years of extensive experience in the hospitality industry. His expertise and passion for the art of cooking have made him a prominent figure in the culinary scene in Udaipur.
Specializing in providing skilled chefs to hotels and restaurants, Chef Satish has built a reputation for delivering excellence in the culinary realm. His commitment to quality, innovation, and attention to detail sets him apart in the competitive field of culinary services.
With a deep understanding of various cuisines and culinary techniques, Chef Satish ensures that the chefs he provides to establishments meet the highest standards. He takes pride in nurturing talent, fostering creativity, and instilling a strong work ethic in his team. This commitment to professional development has contributed to the success of many chefs under his guidance.
Memorable Dining Experiences
Chef Satish's culinary journey has been marked by a dedication to creating memorable dining experiences. His ability to blend traditional flavours with contemporary techniques has garnered appreciation from both clients and patrons. His hands-on approach and leadership have played a crucial role in elevating the gastronomic offerings of numerous hotels and restaurants in Udaipur.
Beyond his professional achievements, Chef Satish is known for his warm personality and a genuine love for sharing his knowledge with others. He remains a respected mentor in the culinary community, inspiring aspiring chefs to reach new heights in their careers.
Why Choose Chef Satish for Your Culinary Needs?
Elevate your culinary experience with the expertise of Chef Satish
Unmatched Experience
With over 15 years in the hospitality industry, Chef Satish brings a wealth of knowledge and proven success to your establishment.
Quality & Innovation
His unwavering commitment to excellence ensures you receive highly skilled chefs who deliver exceptional culinary creations.
Diverse Expertise
Chef Satish understands various cuisines and techniques, guaranteeing chefs who can cater to your specific needs and clientele.
Talent Development
He fosters creativity, nurtures talent, and instills a strong work ethic in his team, ensuring your chefs are passionate and dedicated.
Memorable Experiences
Chef Satish's unique ability to blend traditional flavors with contemporary flair creates unforgettable dining experiences for your guests.
Leadership & Guidance
His hands-on approach and leadership expertise elevate the gastronomic offerings of your establishment, setting you apart from the competition.
Current Job
Executive Chef
Currently working as Production head of following units:
- Hotel lilac (as per TripAdvisor no. 1 rank hotel in Kota), this hotel has two fine dining restaurants, one banquet hall and one wedding garden.
- Amar Punjabi Foods, this is a restaurant of 300 cover
- APD it's small 150 cover restaurant only.
- Amar Punjabi Caterer, this outlet has a centralize kitchen for basic preparation of all units. This kitchen is spread in 30,000 square feet area, it's like food factory for all wedding food production. This group specially known for big local and destinations wedding.
Job Profile
- Maintaining F & B cost as per budget and department net profit
- Leading the F & B kitchen team.
- Drive departmental brand standards in Food & Beverage outlets and consistency in service and customer handling.
- Create food concepts for the restaurants and drive foot falls and overall revenue.
- Design Food, beverage menus for the hotel.
- Competition pricing and drive fair price for the outlet menus.
- Hire food & beverage leadership team members.
- Daily F&B meetings with the F&B manager and supervisors in the department.
- Preparation of yearly and quarterly culinary calendar.
- Coordination of monthly trainings with the departmental trainer and Training Manager.
- Supporting career development of associates; encouraging frequent recognition and celebration of success in the department
- Working with the Corporate GM on quality control, ensuring compliance with BHC standards and profit maximization by controlling expenses while maintaining quality.
- Maximizing revenue across all channels of operation through marketing and promotional activities, creative and innovative menus and development and launching of new products and services.
- Financial management of the department through: Preparation of the F&B financial reporting and month-end reporting, outlook and forecasts, training Managers on all aspects of financial reporting to achieve the F&B financial results, budgeting, departmental profit.
Previous Organizations
- Worked as Operation Manager in Hotel Yois managed by Saagsa Hospitality Pvt Ltd. from 1stJuly’18 to Nov’19.Hotel Yois earlier known as Ambiance it has 101 rooms, 2 banquet hall (8000 Sq. feet) and 3 wedding loans having 1500 people gathering capacity.
- Worked as an Executive Chef at Fern Residency, Udaipur from 6th June 2016 to 28th February 2018.
- Worked as an Executive Sous Chef at Club Mahindra, Udaipur from 6th October 2014 to 5th June 2016.
- Worked as Sous Chef at Ramada Udaipur Resort & Spa, (April 2011 to Oct 2014)
- Promoted as Chef De Partie at Lotus Lake View Resort (1st oct. 2010 to 31st march 2011)
- Joined as Demi Chef De Partie at Lotus Lake View Resort as a pre –opening team member. (A Unit of Kamat. Group of Hotels. (Oct 2009 to Oct 2010) (Awarded for Luxury Wedding and MICE segment at India Travel North West)
- Performed services for 4 years in Hotel Amanbagh, Alwar as a preopening team member. (Singapore based 5 Star Luxury Deluxe Hotel); as Commi 2nd and got promoted as Commi 1st (Sep 2005 to Sep 2009)
- Had worked 2 years as a Commi in the Lalit Laxmi Vilas Palace, Udaipur (Rajasthan).
- Completed 3 years apprenticeship from The Grand Laxmi Vilas Palace (Currently- The Lalit Laxmi Vilas Group, Udaipur, Rajasthan) dated 10th April 2000-03.
Key Skills & Capabilities
- Indian Food - Curry, Tandoor & Rajasthani Cuisine.
- Western & Continental skills.
- Western Deserts, Ice-Cream, and Various types of dishes related to bakery.
- Knowledge of Ice Carving & Vegetable Carving
- Strong leadership skills, encourages communications and the ability to motivate and manage a team of staff.
- Able to relate to the people from different cultures and maintain a balance between work and personal life.
- Manages time effectively and shows punctuality, complete tasks on time in company
- Makes sound decisions quickly under pressure, takes calculated risks based on adequate information
- Shows awareness of markets and ensures up to date knowledge of competitors
- Maintains awareness of organizational structures and goals.
- Strong knowledge in Microsoft PowerPoint, Microsoft word, Excel.
- Good knowledge in Micros, SAP, IDS & WINHMS software
Academic Qualifications
- Secondary Education from Rajasthan Board.
- Senior Secondary Education from Rajasthan Board.
Professional Qualifications
- Completed I.T.I. in Food Production Trade with 68% grade.
- Completed Hazard Analysis & Critical Control Point course from Holiday Inn, Jaipur.
Accomplishments
- Got hand written appreciation letter from Founder Member Mr. Arun Nanda (Club Mahindra).
- Article on The Hindu metro plus newspaper for Rajasthani Cuisine.
- My recipe got selected in Times Of India, Udaipur Plus Newspaper.
Working Experience with international chefs
- Chef Mathew Small from Australia (2005-2007) Famous for Australian cuisine.
- Chef Jordan Theodoros from Australia. (2007-2008) A master chef of Asian & western cuisine
- Chef Stephanie Vasileff from Australia (2007-2008) a famous pastry chef known for her unique Australian Style of presentation.
- Chef Jastine Dingle from Australia (2008) Corporate chef of Aman Resorts famous for western cuisine
- Chef Guy Stanway from New Zeeland (2008) An innovative chef known for fusion cuisine.