Siya Nitin Rajore
About Siya Nitin Rajore
Siya Nitin Rajore is an Assistant Manager at Krispy Kreme in Bangalore Urban, Karnataka, India, with a background in culinary arts and extensive experience in hotel management and research and development.
Work at Krispy Kreme
Siya Nitin Rajore has been serving as an Assistant Manager at Krispy Kreme since 2021. Located in Bangalore Urban, Karnataka, India, he has contributed to the operations and management of the establishment for three years. His role involves overseeing daily activities, ensuring quality service, and maintaining operational standards within the store.
Previous Experience in Hospitality
Prior to joining Krispy Kreme, Siya gained extensive experience in the hospitality sector. He worked at Taj Hotels Resorts and Palaces in various capacities, including as a Junior Sous Chef from 2015 to 2016 and as a Hotel Operations Management Trainee from 2013 to 2015. Additionally, he completed an internship at the same organization from 2011 to 2012. He also served as a Sous Chef at Cure.Fit from 2019 to 2020.
Education and Culinary Expertise
Siya holds a B.A. (Hons) in Culinary Arts, which he obtained from IHM-A, completing his studies from 2008 to 2012. He also studied at The University of Huddersfield, further enhancing his knowledge in the culinary field. His education has equipped him with a strong foundation in culinary techniques and the basics of nutrition.
Research and Development Experience
Siya has experience in Research and Development (R&D) within the culinary field. This role has allowed him to explore innovative culinary practices and contribute to the development of new concepts and recipes, reflecting his commitment to continuous learning and personal growth in the industry.
Career Transition to Concept Trainer
Siya has transitioned from a seasoned Chef to a Concept Trainer, indicating his adaptability and focus on sharing knowledge within the culinary sector. This role likely involves training and mentoring others, showcasing his dedication to the development of culinary skills in the workforce.