SALMAN ANSARI

Mobile: +91-932*-***-*** (India)

Email: adk1i4@r.postjobfree.com

LinkedIn: https://www.linkedin.com/in/salman-ansari-565a68205/

Skype Name: live:.cid.34e9cf841fd1f460

SUMMARY

Italian Chef with over four years of experience in the hospitality industry, especially in quick food service and restaurants in India and Saudi Arabia

Proficiency in preparing delightful Italian cuisines, managing kitchen operations, as well as restaurant services, banqueting, and outdoor catering events

Excels in a competitive, challenging and culturally diverse environment, with the ability to stay organised and work in fast-paced and high-pressure situations

Demonstrates commitment to provide high standards of service for guests, and competencies in leading and delegating tasks to manage kitchen operations, banqueting and catering services for large number of guests during busy hours

SKILL SET

Restaurant Management

Menu & Recipe Development

Guest Services Management

Kitchen Operations

Banqueting & Food Festivals

Inventory Management

Food Cost Analysis & Menu Costing

EDUCATION & CERTIFICATION

2016 Bachelor of Commerce Ranchi University, India

2014 Food Safety Principles The Training and Qualification Centre for Workers in Food and Public Health Establishments, Jeddah, Saudi Arabia

AWARDS

Employee of the Month at Domino's Pizza in 2013 for exceptional customer service

WORK EXPERIENCE

Duration

Organisation

Designation

Sep 2018 – Aug 2019

Prestige Restaurants and Café Co. Ltd., Jeddah, Saudi Arabia (La Dolce Vita Café & Restaurant)

Demi Chef de Partie

Aug 2016 – Aug 2019

Prestige Restaurants and Café Co. Ltd., Jeddah, Saudi Arabia (Fratelli la Bufala Italian Restaurant)

Commis 1/Inventory Incharge

April 2012 – Jan 2014

Domino's Pizza, Ranchi, India

Team Member (Gold)

KEY DELIVERABLES

Supervised and delegated tasks to kitchen staff for cleaning food ingredients, food service equipment, and the production of food and beverage items according to brand standards

Performed food cost analysis, and measured the nutritional values of menus and recipes, etc.

Coordinated with other chefs to review guest comments and bring improvements in the preparation of menus/cuisines, especially Italian menus/cuisines

Controlled stores, food costs, tracked the inventory of food items, and placed indents for fresh supplies as needed

Ensured the quality and quantity of food and beverage services under fixed food costs, while working alongside other chefs

Maintained all temperature records such as sanitising, cooking, cooling, and blast chilling in accordance with HACCP standards