F&B Professional with 25 years' experience in culinary management and F&B business development
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I am Satish Madaan, F&B professional with 25 years’ experience in F&B culinary operation, Designing the F&B concepts including kitchen lay-out, menu planning and department SOP, F&B staff training and development and inventory management system.
Besides culinary operations i have 10 years’ experience in overseeing the F&B professional courses development and delivery.
Development and Training WSQ and Non-WSQ professional courses including assessment. Faculty training and development, learning management System. Digichef operation (fully online courses). Strategic business planning together with sales and marketing.
March 2016 – Present At-Sunrice Global Chef Academy, 28 Tai Seng Street Sakai Building Level 5#01 Singapore
Designation: Director of Academy Operations and Food Services
14th Feb’2014- 17 Nov 2015 FG FOOD INDUSTRIES PTE LTD, SINGAPORE
July ’2008- Jan 2014 FIRST GOURMET PTE LTD, SINGAPORE
Chef Consultant: F&B Project
July’2011- Feb 2014 SINGAPORE ISLAND COUNTRY CLUB, SINGAPORE
MARCH’07- June 2011 SINGAPORE ISLAND COUNTRY CLUB, SINGAPORE
Feb ’05-21MAR’2007 SATS INFLIGHT CATERING, Singapore Airlines
Sept’04-Feb ’05 The Grand New Delhi as Chef De Partie A five star deluxe property of Unison Group of hotels Ltd.
Jun’03-sept’04 The Trident Hilton, Gurgaon as Commis (Team Leader in Banquet)
A five star deluxe property of Oberoi & Hilton Group of Hotels
Jan’02-Jun’03 32nd Mile Stone, Gurgaon as Demi chef de partie
Worked as F&B consultant and experience in setting up (Menu planning, Kitchen layout, manpower planning, food costing and food production etc) restaurant, Fast food outlets, catering kitchen and food manufacturer kitchen.
Bachelor’s degree in commerce from Delhi University in 2001
Advanced Diploma (WSQ) in Food Entrepreneurship from At-Sunrice GlobalChef Academy, Singapore in November 2020.
Three years Diploma in Hotel Management, Catering & Nutrition from I.H.M, Panipat, India in 2001.
Certified Food Hygiene Auditor/officer (WSQ/SFA course) level 4, Singapore.
Certificate in Halal Foundation programme, Supervisory level from Majlis Ugama Islam Singapura.
Certificate in Food Safety Management System (WSQ Level 4)
Experience in implementing the HACCP ISO 22000 standards in Central Kitchen operation
