Wasim Ansari
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
13
13
years of professional experience
Work History
Sous Chef
Seazen Group
06.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Brand Chef
Roost Restaurant
09.2021 - 11.2023
- Overall responsibility of the daily kitchen operation.
- Ensuring all foods serve with high presentation and guest satisfaction.
- Create new dishes, menu planning, recipe making, food cost, ordering , inventory.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Executive Chef
Short-trip Restaurant
07.2018 - 12.2020
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Assistant Head Chef
Burger Trip Restaurant
12.2016 - 05.2018
- Collaborated with the front-of-house team to ensure seamless communication between kitchen and dining area, enhancing overall guest satisfaction.
- Collaborated with the Head Chef to design menus that highlighted locally sourced ingredients.
- Introduced innovative plating techniques that elevated the visual appeal of dishes while adhering to nutritional guidelines.
- Maintained safe working conditions by enforcing adherence to health department regulations and training staff on proper sanitation procedures.
Chef De Partie
FoodLink (Worldwide Catering & Rest)
07.2014 - 10.2016
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Commis Chef
Hilton Mumbai International Airport
12.2011 - 06.2014
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Education
Bachelor of Science - Hotel Management
A-IHM
04.2011
Skills
- Regulatory Compliance
- Workflow Optimization
- Team leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Recipe making
- Food cost
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
Personal Information
Software
Ms office
Odoo
FMC
Oracle
Cooking
Creating new dishes, using favorite ingredients, and experimenting with different cuisine.
Timeline
Sous Chef
Seazen Group
06.2024 - Current
Brand Chef
Roost Restaurant
09.2021 - 11.2023
Executive Chef
Short-trip Restaurant
07.2018 - 12.2020
Assistant Head Chef
Burger Trip Restaurant
12.2016 - 05.2018
Chef De Partie
FoodLink (Worldwide Catering & Rest)
07.2014 - 10.2016
Commis Chef
Hilton Mumbai International Airport
12.2011 - 06.2014
Bachelor of Science - Hotel Management
A-IHM
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