Ankit Saluja
New Farm ,Australia
Summary
Award-winning Head Chef recognized by the New Zealand Chefs Association for culinary excellence. Skilled in leading high-performing teams, crafting innovative menus, and delivering exceptional dining experiences in high-end restaurants. Proven ability to balance creativity with cost-effective management while upholding the highest standards of quality, presentation, and service.
Overview
7
7
years of professional experience
Work History
Head Chef
Persone Restaurant
Brisbane, QLD
03.2025 - 09.2025
- Developed innovative menu items to enhance customer satisfaction and drive restaurant traffic.
- Oversaw kitchen operations, ensuring adherence to food safety and quality standards.
- Trained and mentored kitchen staff, fostering a collaborative team environment.
- Streamlined inventory management processes, reducing waste and optimizing costs.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented effective food preparation techniques, improving overall kitchen efficiency.
Senior Sous Chef
Ghanem Group
Brisbane , Australia
07.2024 - 03.2025
- Demonstrated exceptional leadership and team motivation skills to ensure timely, precise food delivery in fast-paced kitchen environments.
- Assisted in financial budgeting and forecasting for kitchen operations, aligning with restaurant's financial objectives.
- Spearheaded development of innovative menu items, consistently elevating dining experience and customer satisfaction.
- Supervised kitchen staff, providing training on culinary techniques and kitchen safety protocols to maintain high standards.
- Collaborated with Executive Chef to design seasonal menus, reflecting current culinary trends and local produce availability.
- Developed and implemented waste reduction strategies, contributing to sustainability goals and cost savings.
- Deputised in Head Chef absences, running kitchen operations with meticulous precision and efficiency.
Head Chef
Ki Maha
Auckland , New Zealand
04.2023 - 01.2024
- Approving and giving final touches to dishes before they reach the customer.
- Managing and working closely with the Chefs of all levels.
- Creating menu, recipes and developing dishes.
- Ensuring the menu speaks of variety and quality.
- Determining food inventory needs, stocking and ordering.
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines,
- Responsible for maintaining food hygiene practices.
- Controlling and directing the food preparation process.
Director of Operations
SP Consultants
Auckland
03.2022 - 10.2023
- Devised and implemented targeted change programmes, maximising operational opportunities.
- Ensured contractual compliance, maximising commercial efficiency and minimising operational disruption.
- Analysed company sales turnover, seeking opportunities for growth through business and partnership developments.
- Developed and implemented key operational targets, aiding profitable achievements in line with company strategy.
- Elevated customer satisfaction ratings by providing speedy resolutions.
- Hired and evaluated associates and management staff to add to workforce and meet demands.
- Provided organisational leadership and established business vision to achieve sales, profit and revenue goals.
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
Head Chef
The Bavarian
Auckland , New Zealand
11.2021 - 03.2023
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Incorporated customer recommendations and feedback to modify and update menu.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
Sr Sous Chef
Delamore lodge
Auckland , New Zealand
12.2020 - 11.2021
- Supported Head Chefs in driving innovative kitchen concepts for evolving seasonal menus.
- Deputised in Head Chef absences, running kitchen operations with meticulous precision and efficiency.
- Maintained up-to-date knowledge of food hygiene and safety standards, implementing effectively for optimal compliance.
- Reduced food waste through efficient menu planning, maximising ingredient potential and usage.
- Demonstrated exceptional leadership and team motivation skills to ensure timely, precise food delivery in fast-paced kitchen environments.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Conducted extensive evaluations of food to assess freshness and quality.
- Supported head chef with training and mentoring new kitchen team members.
Sous Chef
Nourish Group
Auckland , New Zealand
05.2018 - 12.2020
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Assessed portion control measures, evaluating resizes based on budgets, dish cost and previous waste.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
Education
Diploma In International Cookery & Patisserie In Hospitality Management - Cookery
NSIA
AucklandBachelors Of Hotel Management&Catering Technology In Hospitality Management - Hospitality
Chandigarh Group of Colleges
ChandigarhSkills
- Budgeting and cost control
- Culinary expertise
- Forecasting and planning
- Menu planning
- Employee training and development
- Kitchen management
- Food health and safety
- Supplier negotiations
Awards
- Accredited with Workplace Award by the President of New Zealand Chef’s Association
Timeline
Head Chef
Persone Restaurant
03.2025 - 09.2025
Senior Sous Chef
Ghanem Group
07.2024 - 03.2025
Head Chef
Ki Maha
04.2023 - 01.2024
Director of Operations
SP Consultants
03.2022 - 10.2023
Head Chef
The Bavarian
11.2021 - 03.2023
Sr Sous Chef
Delamore lodge
12.2020 - 11.2021
Sous Chef
Nourish Group
05.2018 - 12.2020
Diploma In International Cookery & Patisserie In Hospitality Management - Cookery
NSIA
Bachelors Of Hotel Management&Catering Technology In Hospitality Management - Hospitality
Chandigarh Group of Colleges