TAUSIF ANSARI

PROFESSIONAL SUMMARY

Creative Chef with progressive kitchen experience, attention to detail

and confident leadership style. Keeps kitchen staff focused and

performing above expectations to meet high demands. Versed in

budgeting, supply management and team building. Offering 12+ years of

excellence in food service. Exceptional skills in managing staff, ordering

and controlling inventory, scheduling and menu development. Sound

knowledge of all cooking equipment and techniques.

CONTACT

BAHRAIN

WORK HISTORY

+973-********

Sous Chef 10/2021 - Current

ad1lmz@r.postjobfree.com

Royal Saray Resorts Managed by Accor

• Producing dishes per service, exercising strict quality control to avoid

PERSONAL DOSSIER customer complaints and meal returns.

• Ensuring that all food meets the highest quality standards and is

• Nationality: Indian served on time.

• DOB: 01/11/1986

• Planning the menu and designing the plating presentation for each

• Passport No: T4991630 dish.

• Expiry Date: 19/08/2029

• Coordinating kitchen staff, and assisting them as required.

• Visa Status: Employment

• Hiring and training staff to prepare and cook all the menu items.

• Maintaining well-organised mise en place, ensuring efficient and

consistent kitchen workspaces.

SKILLS • Training junior chefs in required culinary techniques, improving overall

kitchen productivity and performance.

• Food quality control

• Culinary trend analysis Sous Chef 02/2020 - 10/2021

• Produce wastage prevention Lagoona Beach Luxury Resort & Spa - Bahrain

• Innovative menu planning

• Culinary expertise • Supported head chef with stock control and rotation, minimising waste

Dish presentation techniques with FIFO systems.

•

• Kitchen staff recruitment • Plated food according to restaurant artistic guidelines for attractive

Staff training and development presentation.

•

• Mise en place • Acted as head chef when required, maintaining continuity of service

Portion sizing and quality.

•

• Kitchen management • Designed presentation and proper plating standards to support quality

Computer knowledge and aesthetics.

•

• Deputised for head chef, successfully managing all aspects of kitchen

operations during times of absence.

• Developed chefs to run stations efficiently during peak service periods.

STRENGTHS

F&B Production Expertise Chef Incharge

•

HACCP Certified Aria Indian Fusion Restaurant

•

• Culinary & menu development • Monitored linework processes to maintain consistency in quality,

• Food Promotion quantity and presentation.

• Kitchen Administration • Hired, managed and trained kitchen staff, maintaining competent

• Ramadan Festivities Expertise service teams.

• Arranged regular equipment maintenance and servicing, maintaining

functional kitchen machinery.

LANGUAGES • Meticulously checked delivery contents to verify product quality and

quantity.

Marathi

Native • Achieved targets for staff safety, kitchen sanitation and proper food

handling and storage.

Hindi

Native Demi Chef De Partie/ Chef De Partie 10/2014 - 01/2020

The Gulf Hotel Convention and Spa - RASOI by Chef Vineet Bhatia (Two

English

Michelin Star), Bahrain

Fluent

• Worked with Michelin Star Chef Vineet Bhatia.

• Prepared specific food items and meal components at your station.

• Followed directions provided by the head chef.

EDUCATION • Collaborated with the rest of the culinary team to ensure high-quality

Hospitality Management & Catering food and service.

Operations, 2008 • Improved food preparation methods based on feedback.

Rizvi College of Hotel Mgmt & Catering • Assisted in other areas of the kitchen when required.

Technology – India • Ensured kitchen areas, equipment and utensils were always kept clean

and tidy to impeccable standards.

Diploma in Hospitality Management, • Assisted in innovative menu development in response to current

12/2008 trends and customer feedback.

American Hotel & Lodging Educational

Institute Commis 1 11/2013 - 08/2014

Raffles - UAE

H.S.C, 2005

• Complied with food safety regulations.

Bagarka College – India

• Remained calm and effective in fast-paced kitchen environments to

promptly deliver high-quality dishes.

S.S.C, 2003

Vidya Mandir High School – India • Stored foodstuffs and ingredients in established manner.

• Controlled and minimised food waste.

• Seasoned various meats and peeled, washed and chopped vegetables.

• Periodically cleaned kitchen stations in line with sanitation regulations.

CERTIFICATIONS

Demi Chef De Partie/Commis Chef 09/2010 - 05/2013

• Train the Departmental Trainer

Rosewoods Hotels and Resorts - Saudi Arabia

• High performer of the month (Nov.

2022) • Prepared and cooked food.

• Basic food Hygiene Training - Raffles, • Assisted in all areas of the kitchen for breakfast, lunch and dinner.

Dubai (Apr. 2014) • Employed thorough understanding of menu content, recipes and food

• Master Class by Chef Jacques Sorci At presentation guidelines to strictly uphold professional standards.

Cristal Restaurant - Al Faisaliah Hotel • Governed kitchen activities to fully adhere to strict budgets, increasing

(Feb. 2013) cost-effectiveness by 50%.

• Industrial Training in The Main kitchen, • Handled special customer requests to meet dietary needs and mitigate

Housekeeping, Banquet and allergen risks.

Restaurant - Tunga Hotels (Jan. 2006 – • Plated completed meals with meticulous attention to presentation and

Nov. 2006) portion control.

• Ensured the kitchen areas are clean and tidy.

Hotel Operational Trainee 08/2008 - 07/2009

COMMENDATIONS Le Royal Meridien - Mumbai, India

• The Holy Month of Ramadan, Annual • Maintained clean and hygienic areas of work.

hotel event (2012)

• Facilitated smooth operations during peak times, providing service

• The Al Faisaliah Globe Summit, Guest support to accommodate staff shortages.

Master Chefs Vineet/Andre

• Prevented contamination by ensuring sanitation and cleanliness of

Jaeger/Paco Morales & Jacques Sorci surfaces and storage containers.

• Chef Igles Coreli-Italian Food • Quality-checked items for quantity and presentation.

Promotion (2013)

• Carried out tasks assigned by Chef De Partie.

• Ramadan Kareem, Ramadan Festivities • Supported food service in busy restaurant environment.

(2013)

• Certificate of Honor, Rizvi College of

Hotel Management & Catering

Technology, Mumbai – 1st place AFFILIATION

• High performer of the month (Nov. 2022)

• Awarded Kitchen's “Strongest Link” winner - 2011

Contact this candidate