Ankit Mathur
Wentworthville,Australia
Summary
With 16 Years plus of experience as a chef in many aspects. Professionally cooking and managing kitchens in 5-star hotels, professionally oriented in respect of co-workers through dedication and commitment to service excellence. As a leader I build strong working relation with associates and senior management. I train, empower and motivate staff so they perform at their highest level every time with a goal to lead the team in providing the finest service to our guest.
Overview
17
17
years of professional experience
Work History
Executive Sous Chef
The Brighton hotel Sydney, MGallery Collection
Brighton Le- Sands, NSW
09.2025 - Current
- Supervise multi kitchen operations and ensured high food quality standards.
- Trained and mentored junior chefs and kitchen staff on culinary techniques.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Collaborated with executive chef to develop innovative seasonal menus.
Banquet Sous Chef
Shangri-la Hotel
Sydney, Australia
03.2024 - 08.2025
- Attend daily BEO meetings and distribute BEO in the kitchens.
- Maintained inventory levels and ordered supplies as needed.
- Collaborated with event planners to create customized menu offerings.
- Setting guidelines for day-to-day operations in the kitchen.
- Trained and mentored junior kitchen staff on culinary techniques.
Sous Chef
Q Station an Accor Hotel
Sydney, Australia
06.2022 - 09.2023
- Collect feedback from guest and online to improve service Quality.
- Planning and roistering staff according to events and bookings.
- Keeping track of the production and inventory of ingredients.
- Establishing goals within the culinary department and tracking the team's performance.
- Providing team members with guidance and assessing their performance on a timely basis.
Head Chef
Armidale Ex Services Club
Armidale, Australia
12.2021 - 05.2022
- To plan new bistro and functions menus, cost the dishes, and train the staff on how to portion the dishes on each plate.
- Do a market survey to get the best product at the most competitive price to manage the cost of goods.
- Hire and retain a kitchen team, and keep the team motivated and engaged.
Head Chef
Cowra Services Club
Cowra, Australia
07.2020 - 10.2021
- Worked on redesigning the club kitchen with new equipment and their placements in the space to make an efficient workplace.
- Creating menus for the a la carte and events with diversity of dishes, with daily specials and weakly promotions.
- Keeping food costs under control by reducing inventory and applying menu engineering.
- Standardizing recipes and posting recipe cards in the kitchen for everyone's reference.
Banquet Sous Chef
Pier One Sydney Harbor, Autograph Collection
Sydney, Australia
02.2020 - 07.2020
- Managing Budgets and manpower planning in the kitchen.
- Ordering supplies for daily use in the kitchen.
- Supervised food preparation and presentation for guest satisfaction.
Sous Chef All Day Dining
Dukes the Palm, a Royal Hideaway Hotel
Dubai, UAE
06.2019 - 12.2019
- Establishing guidelines and concepts for new promotions and menus in our outlets, i.e. In-room dining, all-day dining, and the executive club.
- Planning and overseeing the workflow, and cooking of daily specials and regular menu items.
- Scheduling work assignments and duties to all associates in the team.
- Assessing staff performance and providing necessary feedback.
- Conduct daily briefings and training sessions with the kitchen team.
- Ordering supplies to stock inventory appropriately, ensuring all the ingredients meet the standard level of quality.
- Managing budgets and stock, liaising with suppliers, and coordinating activities with restaurant staff.
Banquet Sous Chef
The Ritz Carlton, Dubai International Financial Centre
Dubai, UAE
04.2016 - 04.2019
- Creating standards and maintaining them in the culinary department.
- Attend Menu tastings and pre-conference meetings with Guests.
- Responsible for the day-to-day operation of the hotel's all-day dining outlet, serving breakfast and lunch.
- Creating a smooth operation within the department (Banquets, Offside catering, Garde manger, Executive Club Kitchen).
- Support other outlets when operation requires.
- Creating standards for optimized use of materials, food costs, and manpower, thereby maximizing revenue and guest satisfaction.
Senior Chef De Partie
The Ritz Carlton, Dubai International Financial Centre
Dubai, UAE
11.2013 - 03.2016
- Attend the daily BEO meeting in the absence of the Chef De Cuisine and check if the BEO's are good to be distributed.
- Training associates in new menus and ideas.
- Conducting menu tastings with guests.
- Designing menus to suit guest wish.
- Attend Daily Kitchen line up in the absence of my chef De cuisine.
Chef De Partie
The Ritz Carlton, Dubai International Financial Centre
Dubai, UAE
11.2012 - 10.2013
- Conducting associates training.
- Attend daily kitchen Line up in absence of the Chef De Cuisine.
- Maintaining and ordering materials for the kitchen.
- Allocating duties to line associates.
Demi Chef de Partie
The Westin Abu Dhabi golf resort and Spa
Abu Dhabi, UAE
09.2011 - 10.2012
- Responsible for the ala carte section of the main kitchen.
- Worked with the sous chef in putting together the ala carte menu.
- Prepared high-quality dishes in a fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations daily.
Commis I
Shangri-La hotel
Abu Dhabi, UAE
09.2008 - 08.2011
- Worked in the lobby lounge and the bar kitchen.
- Worked in the Banquet Kitchen - Western and Indian section.
- Worked at the highly commendable fine dining French restaurant 'BordEau'.
- Underwent six months training in Pastry, Bakery, Butchery, All day Dining, Garde mange and Coffee shop at Shangri-La Hotel Abu Dhabi, as part of certificate in culinary arts - western. Course at Shangri-La Academy, Beijing.
Education
AQF Diploma of Hospitality Management -
Certificate IV in Commercial Cookery -
Bachelor of Science in Hotel Management - Catering Technology
Punjab Technical University
IndiaCertificate in Culinary Arts -
Shangri-La Academy
Beijing, ChinaSkills
- All Day Dining
- Banquets
- Pre- opening
- Menu development
- Outdoor Caterings
- Menu Engineering
- Fine Dining
- Budgeting
- P & L Reports
- Staff Performance reviews
- Competent with Microsoft Office
- Hiring, training, and development
- Process improvements
Languages
- English
- Hindi
Hobbies and Interests
- Photography
- Golf
Training
- Six months on the job training, Hyatt Regency Kolkata, India
Job Title
Executive Sous Chef
Personal Information
- Visa: Permanent resident
- Nationality: Indian
Timeline
Executive Sous Chef
The Brighton hotel Sydney, MGallery Collection
09.2025 - Current
Banquet Sous Chef
Shangri-la Hotel
03.2024 - 08.2025
Sous Chef
Q Station an Accor Hotel
06.2022 - 09.2023
Head Chef
Armidale Ex Services Club
12.2021 - 05.2022
Head Chef
Cowra Services Club
07.2020 - 10.2021
Banquet Sous Chef
Pier One Sydney Harbor, Autograph Collection
02.2020 - 07.2020
Sous Chef All Day Dining
Dukes the Palm, a Royal Hideaway Hotel
06.2019 - 12.2019
Banquet Sous Chef
The Ritz Carlton, Dubai International Financial Centre
04.2016 - 04.2019
Senior Chef De Partie
The Ritz Carlton, Dubai International Financial Centre
11.2013 - 03.2016
Chef De Partie
The Ritz Carlton, Dubai International Financial Centre
11.2012 - 10.2013
Demi Chef de Partie
The Westin Abu Dhabi golf resort and Spa
09.2011 - 10.2012
Commis I
Shangri-La hotel
09.2008 - 08.2011
AQF Diploma of Hospitality Management -
Certificate IV in Commercial Cookery -
Bachelor of Science in Hotel Management - Catering Technology
Punjab Technical University
Certificate in Culinary Arts -
Shangri-La Academy