Ankush
Cranbourne,VIC
Summary
Dynamic culinary professional with extensive experience at The Sporting Globe Bar & Grill, excelling in kitchen operations and inventory management. Proven ability to enhance food quality and minimize waste while fostering team collaboration. Skilled in equipment maintenance and allergen awareness, consistently delivering exceptional dining experiences in fast-paced environments.
Overview
11
11
years of professional experience
Work History
Chef de Partie
The Sporting Globe Bar & Grill
Frankston, VIC
08.2025 - Current
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Managed food inventory and ensured proper storage and rotation of ingredients.
- Ensured compliance with health and safety regulations during food preparation.
- Assisted in maintaining cleanliness and organization of kitchen workspace.
- Handled equipment maintenance and reported any issues to management promptly.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
Chef
Frankston Waterfront Restaurant
Frankston, VIC
07.2024 - 08.2025
- Managed kitchen operations, ensuring efficient workflow during peak service hours.
- Prepared diverse dishes using fresh ingredients while adhering to safety standards.
- Supervised and trained junior staff on cooking techniques and kitchen protocols.
- Maintained kitchen equipment and organized storage areas for optimal efficiency.
- Conducted inventory checks to ensure availability of necessary supplies and ingredients.
- Checked quality of raw materials before use.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Culinary Art Patron -ll
Pullman Hotel & Resort
New Delhi, Delhi
11.2021 - 05.2024
- Company Overview: Accor Group
- Cooking and service of food according to the restaurant's quality and service standards.
- Assisting in all areas of the kitchen for breakfast, lunch and dinner.
- Monitor quantity and quality of the food products to ensure compliance with Accor standards.
- Follow all HACCP procedures in all food production and galley maintenance.
- Monitor operating supplies and reduce spoilage.
- Minimize wastage and maintain controls to attain forecasted food cost.
- Creating menu of my section for Sunday brunches.
- Making roster and following the given Instructions without any deviation.
- Accor Group
Demi Chef de Partie
The Leela Palace
New Delhi, Delhi
09.2019 - 08.2020
- General knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
- Assisting in all activities in the kitchen.
- Cleaning, tidying and maintaining the kitchen and tools.
- Upholding health and safety standards in the kitchen.
- Providing customer service to staff and customers.
- Check and ensure the correctness of the temperature of appliances and food.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Minimise waste and maintain controls to attain forecasted food cost.
- Follow and maintain cleanliness and good hygiene practices in the kitchen.
Commi Chef -ll
Crowne Plaza Greater Noida
Greater Noida, Uttar Pradesh
02.2017 - 08.2019
- I was responsible for cooking food, preparing ala carte orders and maintaining the hygiene at work place.
- I was involved in food production for weekly theme nights in the hotel.
- Slices, grind and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure weekly theme nights in the hotel.
- Able to work in a fast-paced environment with speed and quality.
- Follow all hygiene and sanitation procedures according to IHG standards.
- Control food stock and food cost in my section/kitchen.
Commi Chef- II
Park Plaza Hotel
Gurugram, Haryana
10.2015 - 02.2017
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Receiving store deliveries and stacking of food items.
- Follow all hygiene practices according to company standards.
Commi Chef -III
Q’ba Restaurant
New Delhi, Delhi
01.2015 - 10.2015
Education
BTHM -
Guru Nanak Dev University
Amritsar, Punjab01.2013
12th -
HP Board
DHARAMSHALA01.2009
10th -
HP Board
DHARAMSHALA01.2007
Skills
- Inventory management
- Equipment maintenance
- Kitchen operations
- Culinary creativity
- Team collaboration
- Time management
- Attention to detail
- Communication skills
- Allergen awareness
Languages
- Hindi
- English
Hobbies and Interests
- Photography
- Yoga
- Reading
- Travel
- Volunteering and community involvement
Training
18 Weeks, Shangri-La’s Eros Hotel New Delhi, Front Office, House Keeping, F & B Service, F & B Production
Personal Information
- Date of Birth: 21/09/1992
- Nationality: Indian
- Marital Status: Married
Reference
- Deep Kishore Dubey, executive sous chef, Holiday Inn International Airport, New Delhi, Delhi, +91 9971274770, deep.dubey@holidayinndelhi.com
Reference
- Arun Thakur, executive sous chef, Shangri-La’s Eros Hotel, New Delhi, Delhi, +91 987-353-1393, arun.thakur@shangri-la.com
Reference
- Neeraj Rawat, Head Chef, The sporting Globe Bar & Grill, Werribee, +61423816583, rawatneeraj1803@gmail.com
Timeline
Chef de Partie
The Sporting Globe Bar & Grill
08.2025 - Current
Chef
Frankston Waterfront Restaurant
07.2024 - 08.2025
Culinary Art Patron -ll
Pullman Hotel & Resort
11.2021 - 05.2024
Demi Chef de Partie
The Leela Palace
09.2019 - 08.2020
Commi Chef -ll
Crowne Plaza Greater Noida
02.2017 - 08.2019
Commi Chef- II
Park Plaza Hotel
10.2015 - 02.2017
Commi Chef -III
Q’ba Restaurant
01.2015 - 10.2015
BTHM -
Guru Nanak Dev University
12th -
HP Board
10th -
HP Board