ANKIT BUTOLA
Mohali
Summary
Results-driven Continental Chef with 7 years of experience, including 3 years international exposure with Norwegian Cruise Line and luxury hospitality experience in 5-star hotels and wellness resorts. Expertise in continental, Italian, and Indian cuisine, hot and cold kitchen operations, high-volume production, and HACCP food safety standards. Adept at menu development, team coordination, and working under pressure in multinational environments. Open to international roles in Europe, Canada, and Australia.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef
Norwegian cruise line
Miami,FL
04.2023 - Current
- Executed high-volume food production for 4,500+ international guests per day, consistently meeting cruise line service timelines and quality standards across continental, Italian, and Indian cuisines.
- Managed hot and cold kitchen operations, including mise en place, station setup, and service execution, ensuring high productivity, workflow efficiency, and minimal service disruption.
- Planned and organized daily menus and production schedules, maintaining strong coordination between kitchen sections to support smooth large-scale operations.
- Ensured strict compliance with USPH (United States Public Health) guidelines, HACCP standards, and company recipe manuals to maintain food safety, hygiene, and consistency.
- Maintained accurate daily food logs, temperature records, and sanitation checklists, supporting audit readiness and regulatory compliance.
- Conducted random food tastings and quality checks to verify taste, presentation, and portion standards prior to service.
- Demonstrated adaptability by supporting continental, Italian, and Indian kitchen sections as operational needs required, ensuring uninterrupted service delivery.
- Delivered high standards of performance within luxury hospitality and cruise ship environments, maintaining efficiency, cleanliness, and teamwork in fast-paced, high-pressure conditions.
Cuisine Team Member
Six Senses Vana
Dehradun
10.2021 - 03.2023
- Prepared and executed mindful, wellness-oriented meals in alignment with Six Senses culinary philosophy, ensuring consistency with approved recipes, portion standards, and waste control guidelines.
- Supported smooth and timely kitchen operations, coordinating preparation and service while maintaining the highest standards of kitchen sanitation, cleanliness, and food safety.
- Practiced safe food handling procedures at all times, adhering to HACCP principles and resort-specific hygiene protocols to support guest health and wellbeing.
- Ensured accurate portion control and quality assurance, consistently meeting high standards for taste, presentation, nutritional balance, and freshness.
- Worked extensively with fresh, locally sourced, and seasonal ingredients, supporting modern, sustainable, and farm-to-table cuisine concepts.
- Collaborated with culinary and wellness teams to deliver health-focused dining experiences that complemented guest lifestyle programs, detox, and holistic wellbeing offerings.
Commis Chef
Mesa Wine Bistro Worldmark Aerocity
New Delhi
08.2020 - 10.2021
- Led daily menu planning and execution, including development of signature dishes, ensuring consistency, quality, and brand identity in a growing culinary concept.
- Maintained highly organized mise en place systems, improving kitchen efficiency, service speed, and consistency during peak service periods.
- Directed high-volume food preparation in a fast-paced startup environment, balancing speed, quality, and operational discipline.
- Implemented strict food safety and allergen-control procedures, preventing cross-contamination through proper handling of utensils, surfaces, and cooking equipment.
- Monitored recipe standardization and portion control to manage food costs, minimize waste, and support profitability.
- Managed ingredient sourcing and supplier coordination, placing timely orders to meet daily operational requirements and maintain product quality.
- Oversaw receiving, inventory control, and stock rotation, including verifying deliveries, updating inventory records, and ensuring proper storage practices.
- Ensured cleanliness and sanitation of all kitchen areas, including workstations, storage areas, refrigeration units, and equipment, in line with hygiene and safety standards.
Commis Chef
The Westin Gurgaon
New Delhi
11.2018 - 04.2020
- Delivered bespoke culinary experiences for elite and high-profile guests, including corporate leaders, international clientele, and Indian film industry personalities, ensuring discretion, precision, and exceptional service standards.
- Led daily menu planning and execution, including creation of exotic and signature dishes for corporate events, VIP ceremonies, and luxury dining outlets, maintaining brand consistency and culinary excellence.
- Maintained highly structured mise en place systems, enabling smooth service flow, operational efficiency, and consistent quality during high-end events and peak service periods.
- Directed high-volume yet premium food production, balancing speed, presentation, and refined execution in a fast-paced 5-star hotel environment.
- Enforced strict food safety, hygiene, and allergen management protocols, preventing cross-contamination and ensuring full compliance with luxury hospitality and regulatory standards.
- Ensured recipe standardization, portion control, and cost management, minimizing waste while preserving premium quality and guest satisfaction.
- Managed ingredient sourcing and vendor coordination, securing high-quality and specialty products to support exotic menus and high-profile events.
- Oversaw receiving, inventory control, and stock rotation, verifying deliveries and maintaining proper storage practices to protect food quality and safety.
- Maintained exceptional kitchen cleanliness and sanitation, including workstations, storage areas, refrigeration units, and equipment, in line with 5-star brand and audit requirements.
Industrial Training
Golden Tulip Grand View Resort
Goa
06.2016 - 11.2016
- Worked in all four major departments: Food production, Food and beverage, Front office, Housekeeping.
Education
Bachelor of Science - Hotel Management
Government Institute of Hotel Management And Catering Technology
Dehradun,Uttarakhand06-2018
Completed intermediate (XII) - Accounting And Business Management
S.G.G.S Ser Sec School Sector 35-B Chandigarh
Chandigarh03-2013
Skills
- Kitchen Operations & High-Volume Production
Extensive experience managing hot and cold kitchen operations across cruise lines, 5-star hotels, and wellness resorts, delivering consistent quality in fast-paced, large-volume service environments - Menu Planning, Innovation & Global Cuisine
Proven ability to develop and execute continental, Italian, and Indian menus using seasonal and wellness-focused ingredients while aligning with modern culinary trends and international dining standards - Food Safety, Hygiene & Regulatory Compliance
Strong command of HACCP, food safety, allergen management, and sanitation protocols, ensuring compliance with European, Canadian, and Australian hospitality regulations
- Cost Control & Operational Efficiency
Skilled in portion control, inventory management, waste reduction, and yield optimization to maintain profitability without compromising food quality - People Management & Multicultural Teamwork
Experienced in coordinating and training diverse kitchen teams, maintaining productivity, discipline, and service consistency under pressure - International Guest Handling & Service Excellence
Adept at understanding global guest expectations, cultural preferences, and delivering high-quality dining experiences in multinational hospitality environments
Accomplishments
Got appreciation from the executive chef during industrial training.
Consistently maintained 95%+ positive guest feedback on continental, Italian, and Indian dishes.
Recognized by guests for innovative plating and presentation, enhancing the dining experience.
Consistently maintained 95%+ positive guest feedback on continental, Italian, and Indian dishes.
Recognized by guests for innovative plating and presentation, enhancing the dining experience.
Hobbies and Interests
- Travelling
- Bike Riding
- Playing Outdoor Games
Disclaimer
I have affirmed that all the particulars furnished here are true and authentic.
Languages
Hindi
First Language
English
Proficient (C2)
C2
Certification
HACCP Certification – Hazard Analysis & Critical Control Points; mandatory for commercial kitchens.
Food Handler / Food Safety Certificate – Basics of hygiene, storage, and safe food handling.
Allergen Awareness Training – For handling special dietary needs safely (gluten-free, nuts, etc.).
First Aid / CPR Certification – Some resorts and cruise ships require it.
Fire Safety & Fire Extinguisher Training – Essential for commercial kitchen operations.
Kitchen Safety & Accident Prevention – Covers slips, burns, knife handling, and heavy equipment.
Sustainable / Wellness Cuisine Courses – Increasingly valued at wellness resorts.
Food Handler / Food Safety Certificate – Basics of hygiene, storage, and safe food handling.
Allergen Awareness Training – For handling special dietary needs safely (gluten-free, nuts, etc.).
First Aid / CPR Certification – Some resorts and cruise ships require it.
Fire Safety & Fire Extinguisher Training – Essential for commercial kitchen operations.
Kitchen Safety & Accident Prevention – Covers slips, burns, knife handling, and heavy equipment.
Sustainable / Wellness Cuisine Courses – Increasingly valued at wellness resorts.
Timeline
Chef
Norwegian cruise line
04.2023 - Current
Cuisine Team Member
Six Senses Vana
10.2021 - 03.2023
Commis Chef
Mesa Wine Bistro Worldmark Aerocity
08.2020 - 10.2021
Commis Chef
The Westin Gurgaon
11.2018 - 04.2020
Industrial Training
Golden Tulip Grand View Resort
06.2016 - 11.2016
Bachelor of Science - Hotel Management
Government Institute of Hotel Management And Catering Technology
Completed intermediate (XII) - Accounting And Business Management
S.G.G.S Ser Sec School Sector 35-B Chandigarh