Cooking
Ankur Panwar
Chef
Gurugram
Summary
Ambitious and dedicated Junior Sous Chef offering 11 years' experience in casual dining restaurants. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.
Overview
12
12
years of professional experience
1
1
year of post-secondary education
1
1
Certification
2
2
Languages
Work History
Jr Sous Chef
Advance India Project Ltd
Gurugram
12.2022 - Current
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for special occasions.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
Jr Sous Chef
Massive Restaurant Pvt Ltd
gurugram
04.2023 - 10.2023
- Monitored recipe portioning to control food costs.
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted sous chef with weekly schedule drafts for all kitchen staff.
- Ordered food items for upcoming events per sous chef request.
- Led team by example in preparing items accurately and according to high-quality standards.
- Successfully completed kitchen product inventory as assigned.
Chef De Partie
Xero Degrees
raipur
10.2021 - 04.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef De Partie
Cafe Dakia
gurugram
04.2021 - 09.2021
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Complied with portion and serving sizes as per restaurant standards.
Demi Chef De Partie
Pizzaexpress
noida
12.2017 - 08.2020
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Kitchen Supervisor
Johnny Rockets
New delhi
06.2016 - 11.2017
- Controlled food costs and managed inventory.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw grill, fryer and oven, and cleaned equipment after every shift.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Team Member
Nando's
Gurugram
12.2012 - 03.2016
- Worked different stations to provide optimal coverage and meet production goals.
- Learned all required tasks quickly to maximize performance.
- Kept work areas clean, organized, and safe to promote efficiency and team safety.
- Trained new team members by relaying information on company procedures and safety requirements.
- Contributed to team success by completing jobs quickly and accurately.
- Worked scheduled shifts and remained available to work during coworker absences, holidays, and busy periods.
Trainee
Clarks Inn Hotel
Ghaziabad
12.2011 - 05.2012
- Attended training courses to build understanding of processes, techniques, and industry.
- Learned new materials, processes, and programs quickly.
- Filled out timesheets and paperwork according to identified requirements.
- Supported departmental tasks to increase understanding of industry processes.
Education
Bachelor in Hotel Management - Hospitality
AIHM
Noida 07.2009 - 06.2012
High School Diploma -
M S Inter College
Morna 07.2005 - 06.2006
Skills
Kitchen Management
Inventory processes
Quality controls
Recipes and menu planning
Food preparation and safety
Certification
Food safety management system
Interests
Watching movie
Timeline
Jr Sous Chef
Massive Restaurant Pvt Ltd
04.2023 - 10.2023
Jr Sous Chef
Advance India Project Ltd
12.2022 - Current
Chef De Partie
Xero Degrees
10.2021 - 04.2022
Chef De Partie
Cafe Dakia
04.2021 - 09.2021
Food safety management system
12-2019
Demi Chef De Partie
Pizzaexpress
12.2017 - 08.2020
Kitchen Supervisor
Johnny Rockets
06.2016 - 11.2017
Team Member
Nando's
12.2012 - 03.2016
Trainee
Clarks Inn Hotel
12.2011 - 05.2012
Bachelor in Hotel Management - Hospitality
AIHM
07.2009 - 06.2012
High School Diploma -
M S Inter College
07.2005 - 06.2006