Ankur Walia
Summary
Results-focused sous chef with 14 years of experience in bakery and pastry sections. Recognized for exceptional leadership skills in building high-performing teams. A creative and detail-oriented professional excelling in preparing a variety of desserts, pastries, and sweet goods. Skilled in training new staff members to develop amazing tastes and recipes. Reliable and hardworking, thriving during peak shifts and seasons. Constantly shares fresh ideas to drive customer satisfaction and increase profits. Proven track record of successful project management, consistently producing quality outcomes through effective leadership and team motivation. Highly-motivated sous chef with a dedicated work ethic and a can-do attitude. Seeking an opportunity to enhance strong menu creation, preparation, and presentation skills. Thrives under pressure, excelling at running productive stations with high-quality output. Takes pride in coaching junior kitchen members to uplift the capabilities of the entire team.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Bakery, Pastry, Sous Chef
Five Luxe JBR Dubai
2024.02 - Current
- Rooms-329 |F&B Outlets 07
- Modern & fine dining baking & French Pastries Modern techniques
- Special diets menu creations - Gluten free, vegan & allergies Dessert and Bread.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high-quality standards by conducting regular quality checks on ingredients, storage conditions, and finished products.
Pastry chef
OBLU HELEGELI NATURE (ATMOSPHERE)
2019.02 - 2023.05
- 152 Villas , spice restaurant, Just grill and indain restaurant.
- Coordinated delivery schedules with suppliers, ensuring timely receipt of fresh produce and specialty ingredients.
- Recorded temperature checks and maintenance logs for kitchen equipment, ensuring compliance with food safety standards.
- Conducted quality control checks on ingredients and finished products to maintain high standards of food safety and hygiene.
- Assisted in menu planning meetings, offering creative ideas for seasonal treats and holiday specials to attract customers.
- Implemented waste reduction strategies, repurposing leftover ingredients, contributing to cost savings and environmental goals.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Jr. Sous Chef
Taj Lands end
2015.11 - 2019.02
- Rooms-485|F&B Outlets 06 Banquets
- Managed inventory, conducted stock checks, and placed orders for kitchen supplies, optimizing resource use.
- Maintained all stations in clean and organized fashion.
- Collaborated with suppliers to source high-quality ingredients, improving overall dish flavour and presentation.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Supervised kitchen staff, delegating tasks effectively to maintain smooth kitchen operations.
- Monitored food presentation and portion sizes, upholding quality control across all dishes.
- Conducted training sessions for new kitchen staff, improving skill levels and performance.
- Streamlined kitchen processes, reducing meal preparation times while maintaining high-quality output.
- Led the kitchen team in Head Chef's absence, ensuring continuity of service and standards.
- Maximized customer satisfaction and team performance through command-based structure.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
Demi Chef de parties
The Oberoi Mumbai
2011.03 - 2015.11
- Rooms-850|F&B Outlets 08
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
- Worked closely with the sous chef to refine cooking processes, increasing kitchen efficiency and output.
- Collaborated with the pastry section to create innovative desserts, enhancing the dining experience.
- Led by example in maintaining a clean and organized kitchen environment, fostering a culture of professionalism.
- Adapted quickly to new menu implementations, mastering dishes to uphold the establishment's culinary standards.
- Monitored the freshness of food and ingredients, liaising with suppliers for the best quality produce.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commie
The Oberoi Udaivillas
2010.09 - 2011.02
- Rooms -86
- Measured and accurately processed materials to minimize wastage.
- Prepared orders to deliver excellent presentation and quality standards.
- Operated tills to accurately process cash and credit card transactions.
- Promoted safe working environment by implementing regulatory standards, policies and guidelines.
- Maximized customer engagement and satisfaction by delivering excellent customer service.
- Resolved customer queries and problems using effective communication and providing step-by-step solutions.
- Organized files to support efficiency and traceability.
Training
Wildflower Hall
2010.04 - 2010.09
- Rooms - 83
- Provided occupational training and vocational guidance to support growth.
- Offered ongoing training and development for junior team members.
- Helped junior colleagues by providing on the job training.
- Provided expert coaching and training for new team members.
- Developed educational, training development and training systems policies.
- Identified organizational training needs, developing bespoke training programs to address them.
- Conducted employee training feedback and follow-up interviews to assess areas of opportunity for training improvements.
Training
The Aroma
2009.03 - 2010.03
- Rooms -56|F&B Outlets -01
- Helped junior colleagues by providing on the job training.
- Provided expert coaching and training for new team members.
- Developed educational, training development and training systems policies.
Education
Higher National Diploma - Confectionery
Allied institution of hotel and culinary arts
Bachelor of Arts - Humanity
Shahid captain vikram Batra Govt college
12th - Arts
S.S.C.govt.school
Sullah, IndianSkills
- Plating
- Staff training
- High-quality ingredients
- Quality Assurance
- Motivational team management
- Food Safety Protocols
- Kitchen equipment maintenance
- Creativity
- Documentation
- Equipment usage
- Positive and professional
- Vegetarian menu options
- Recipes and menu planning
Accomplishments
- Developed 6 gluten-free pastry recipes, resulting in 5 additions to permanent menu.
- Planned and led over 4 mission trips to local island in Maldive.
Languages
English
Intermediate
B1
Hindi
Advanced
C1
Punjabi
Intermediate
B1
Certification
- HACCP Certification - International HACCP Alliance.
- Gluten-Free – Academy of Nutrition and Dietetics.
- CTDT PROGRAM- Train the trainer
Hobbies
Travelling ,
Playing cricket,
Baking cookies
Watching movies
Reference
chef Tobias kaelble
Tobias.kaelble@fivehotelsandresorts.com
+971581009343
chef Gjanan Naik
Naik.4u@hotmail.com
Additional Information
Nationality - Indian
Marital status- Married
Passport number- U0754409
DOB- 16-11-1986
Ankur Walia ;-
I hereby declare and confirm that all the information given above is true and correct to best of my knowledge.
Timeline
Bakery, Pastry, Sous Chef
Five Luxe JBR Dubai
2024.02 - Current
Pastry chef
OBLU HELEGELI NATURE (ATMOSPHERE)
2019.02 - 2023.05
Jr. Sous Chef
Taj Lands end
2015.11 - 2019.02
Demi Chef de parties
The Oberoi Mumbai
2011.03 - 2015.11
Commie
The Oberoi Udaivillas
2010.09 - 2011.02
Training
Wildflower Hall
2010.04 - 2010.09
Training
The Aroma
2009.03 - 2010.03
Higher National Diploma - Confectionery
Allied institution of hotel and culinary arts
Bachelor of Arts - Humanity
Shahid captain vikram Batra Govt college
12th - Arts
S.S.C.govt.school
- HACCP Certification - International HACCP Alliance.
- Gluten-Free – Academy of Nutrition and Dietetics.
- CTDT PROGRAM- Train the trainer
Similar Profiles
Abdelrahman AHMED MahmoudAbdelrahman AHMED Mahmoud
Sous chef at Masha and the bear's restaurant JBR & Dubai MallSous chef at Masha and the bear's restaurant JBR & Dubai Mall
AHSAN WANIAHSAN WANI
Cluster Sales Manager - Leisure at Delta Hotels By Marriott JBR & Four Points By Sheraton SZR & Bur DubaiCluster Sales Manager - Leisure at Delta Hotels By Marriott JBR & Four Points By Sheraton SZR & Bur Dubai
Abosede OmowoleAbosede Omowole
Assistant Teacher at British Ochard nursery JBR DUBAIAssistant Teacher at British Ochard nursery JBR DUBAI