Hi, I’m
ANKITA PARIKH
Chef
Vadodara
Summary
Forward-thinking professional offering more than 5 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Cooking & Kitchen Management skills.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Indian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
10
years of professional experience
2
years of post-secondary education
Work History
Vintage Hotel
Chef (Indian Cuisine)
02.2019 - Current
Job overview
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Hired, managed, and trained kitchen staff.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Food ZoneVadodara
Chef Instructor
05.2014 - 12.2016
Job overview
- Mentored aspiring chefs, providing guidance on career paths and industry trends to help them succeed in the competitive culinary world.
- Collaborated with other instructors to share best practices and develop new curriculum offerings that met changing industry demands.
- Instructed students on menu planning, recipe development, and cost analysis to promote efficiency in professional kitchens.
- Managed classroom resources and inventory, ensuring all equipment was properly maintained and available for student use during class sessions.
- Promoted a culture of safety by enforcing proper sanitation practices and adherence to health department regulations during all lessons.
- Coached junior chefs on cooking techniques and performance strategies.
- Monitored food production for quality, safety, and adherence to establishment standards.
Education
The Maharaja Sayajirao University of BarodaVadodara, India
Masters of Commerce (M.Com) from Accounting And Finance
05.1997 - 07.1999
Skills
Menu development
Timeline
Chef (Indian Cuisine)
Vintage Hotel
02.2019 - Current
Chef Instructor
Food Zone
05.2014 - 12.2016
The Maharaja Sayajirao University of Baroda
Masters of Commerce (M.Com) from Accounting And Finance
05.1997 - 07.1999
Additional Information
- Date of Birth : 1976/11/08
(yyyy/mm/dd)
- Date of Birth : 1976/11/08
- Nationality : Indian
- Hobbies : Cooking , Yoga, Volunteering
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