Sathesh Ayyappan has over 10 years of experience as a chef in hotels and resorts across India and the Maldives. He has worked in various roles including Commis, Commis II, Commis I, and Demi Chef DePartie. He is skilled in international, continental, Indian, Italian, and Maldivian cuisines. Currently he works as a Chef in Robinson Club, Maldives.

1. RESUME
SATHESH AYYAPPAN
Trivandrum, Kerala, India
Mob: +960 7732374
E-mail: Satheesham97@yahoo.com
Carrier Summary:
Have 10 years’ experience in making delicious healthy dishes in Star& leading
Resorts in Kerala [India] and Republic of Maldives. Have got training from chefs of
various star category Hotels & resorts, so expertise in quality procedures and regulations
to be followed while making food. I have been involved in the preparation of
International, continental, Indian, Italian, Maldivian cold & hot dishes. Also specialized
in preparing menu for the day with good combinations to attract customers.
Objective:
• To utilize my abilities and experience with a team making special variety dishes of
different countries in a professional rewarding environment.
• To learn more about different cuisines, cooking and improve my professional
skills, also to experience a new way of living and working within different
cultures.
Education and Training:

2. • Secondary Education - 1996 – Govt Model High School. Trivandrum.
• Pre Degree – 1998- University of Kerala.
• National Council for vocational Training (NCVT) 1998-2001- Kovalam Ashok
beach Resort (I.T.D.C) – now under The LeelaKempinsky, Kovalam Beach
Resort.
• Food Safety Asia (FSA) - Constance Moofushi Resort Spa Maldives.
• (HACCP) Hygiene Training- Waldorf Astoria (Beach House Iruveli) Resort Spa.
• Product Knowledge, Service sequence &upselling@waldorfAstoria, Maldives.
SKILLS:
• Effective English, Hindi, Dhivehi, Malayalam, Tamil skills both written and
verbal.
• Development skills of kitchen menu & planning.
• Computer, Internet knowledge.
• Strong training skills and ability to get on with people.
• Work experience with multi-cultural environment.
• Food cost control knowledge.
WORK EXPERIENCE:
• Jan 2002 to October 2002:The Travancore Heritage Beach Resort, 3*,
Kovalam, S.India.
www.The Travencoreheritage.com
(The glistening heritage resorts represent authentic traditional architecture having 70
heritage rooms.)
• Position –Commis
Duties:
• Worked in the main kitchen.
• Reports to the chef- de-partie, hygiene control.

3. • Nov 2002 toMay 2003: ABAD whispering palms Lake Resort, 3*
Kerala,India. Position-commis2
www.abadhotels.com
(Part of ABAD Group ofhotels in Kerala. The most exotic resort situated amidst natural
backwater setting, facilities 47 rooms ,2 conference halls, I multi cuisine restaurant).
Duties:
• Worked in ‘Granary’ multi cuisine restaurant serving Continental & Seafood &
tandoor specialities.
• Reports to the Chef de partie.
• Hygiene control.
• Sep 2003- Nov 2004: IsolaDicocoBeach, 3*, Kerala, India.
(Unit of IsolaDicoco holidaying Pvt.Ltd,a heritage Ayurvedic Beach Resort spread over
65 rooms. Facilities sea side dining restaurant & barbeque and 2 banquet halls.)
www.isoladicoco.com
• Position:Commis II
Duties:
• Workedin the main kitchen in continental and cold kitchen
• Experience in show cooking and multi cuisine.
• Maintaining hygiene standards.
• Dec – 2004 to Jan- 2006:Best Western swagath holiday resort,3*Kovalam
,(India)
(This internationally acclaimed beach resort in south India consists of 30 rooms, bird of
paradise, a multi cuisine restaurant,) www.swagathresorts.com
• Position:Commis I

4. Duties:
• Worked in the multi kitchen.prepare to make Indian & Tandoor, continental
cuisine
• July 2006 to march 2007:Laguna Maldives 5*, Maldives
(Owned and managed by Universal Resorts, Maldives consisting 132 rooms 65 deluxe
rooms, 46 deluxe bungalows, 3 jacuzzi villa and 17 water suites & 5 outlets)
www.lagunamaldives.com
• Position:Commis I
Duties:
• Worked in summer field international cuisine having an averageof 300 covers per
day.worked in thecold section.
• Working in a brigade of chefs.
• Reports to thesous chef.,maintaining hygiene standards in the kitchen.
Recipes as Executive chef as per Instruction.
• July 2007 to Nov2008:Swagath holiday Resort, Kovalam.
Owned and managed by P.R.S Group concern.Trivandrum.facilities- 2 Restaurents,
swimming pool,30 rooms,200 seat conference hall,Ayurvedic center etc.
www.swagathresorts.com
• Position: Commis I
Duties:
• Worked in the Beach palm –sea view Restaurant, serve cocktails, sea food
speciality, Tandoori,continental ,grill preparations.
• Prepare speciality menu for special occasions and seasonal guest.

5. • Working as an incharge of Beach palm Kitchen.
• Responsible for beach palm kitchen.Reports to the Resorts manager.
• Dec-2008 to dec-2009:Kuredu Island Resort&Spa.4 *,Maldives.
Owned and managed by crown ChampaCompany,Maldives.Kuredu Island resort is the
second largest resort in Republic of Maldives. Facilities – 383 rooms, 8 outlets, 5 bars,
golf club,
(www.Kuredu.com)
• Position:Commis I
Duties:
• Workedin O kitchen& main production. Worked in cold kitchen, hot kitchen, Live
station,preparing all International , mediteranian, buffets operation.
• Report to the sous chef,Maintain work area hygiene& quality food preparation.
• Nov 2010 toSeptember2011:Herathera Island Resort& Spa.
Owned and managed by M T DC and Amarionyx Hospitality .Largest Island Resort in
Republic of Maldives.facilities 283 rooms, 2 main outlets, 2 bars, dive center,etc.
www.herathera.com
• Position- Demi Chef DePartie
• Worked in Kilhi Kitchen& main Kitchen.
• Worked in cold kitchen. &livekitchen.Buffet preparation for Chinese charter
guests.
.Worked under sous chef,attended morning briefing .
Responsible for buffet preparation.recipes as Executive chefs per Instruction.

6. • October 2011 to June 2012:Waldorf Astoria Maldives.com(Beach House
Iruveli)
Owned and managed by sun travels managed by Waldorf Astoria Inc.is a 5*Resort in the
Republic of Maldives. Facilities – 83 attached water villas and suites, 3 outlets, 3 bars,
wine cellar etc.
• Position – commis I
• Worked in medium rare &amazone restaurant with International menu.
• Worked with chef de cuisine &followed the menu standards and recipes of EX-
chef .medium rare is afine dining restaurant 45 covers minimum perday.
• weekend buffet preparation.
• Followed HACCP.
• Amazone is a specality restaurant for pizza& starters
Report to the chef decuisine .
2012 –aug- to may 2014
soul&surf Resort private ltd varkalaKerala,India - small resort owned by
soul&surftravel&tourismpvt ltd
. position-Restaurent chef ,report to cafe manager, prepared menu for break fast
and dinner, group dicussion with cafe manager ,menu for seasonal guest.

7. 17- 07 -14 onwards worked in Thomas hotels& Resorts, Kovalam ,Kerala India.)
working as a chef departie (Team leader) in multicusine kitchen, reports to
executive chef,responsible for store requesation, special menu creation& following
special menu for seasonal guest ,mediteranian and sea food special Restaurent
catamaran.
www.turtleonthebeach.com
25-10-2015-- working as a chef in ROBINSON CLUB , Maldives, ph-
+9607732374.
Personal Details:
Name :SATHEESH AYYAPPAN
Date of birth : 18/05/1981
Sex : Male
Marital Status : Married
Nationality : Indian
Contact number . +9607732374
Passport number . J 2305476
Linked.in .satheeshAyyappan
DECLARATION:
I hereby assure and confirm that the above information given is correct and true to the
best of my knowledge.
REFERENCE: 1.Thomas Ruck,(Executive.chef)
Robinson club Maldives(world of T.U.I)
Republic of Maldives.
Ph- +960 7970056.

8. 2.Bejoy.Kp(Head chef)
Aspire Katara Hospitality&
Huxleys@heathrow T5
Ph-+447723 002091
Place, Trivandrum SATHEESH. A.M
Date: Signature.