Ankit Garcha

Dedicated and versatile culinary professional with 17 years of experience working in diverse environments, including family restaurants, luxury cruise lines, and hotels. Experienced across multiple kitchen sections, from high-volume main lines to fine-dining hot and cold stations. Proficient in training staff, maintaining consistent food quality, and ensuring strict adherence to health and safety standards.

A reliable team leader focused on fostering a productive, efficient work environment and providing excellent service for every guest. Eager to leverage this extensive background to contribute to a role that allows for continued professional growth and increased responsibilities.

Supervisor - BOSTON PIZZA - Salmon Arm

(2026-02 - 2026-08)

• Supervised daily kitchen operations, ensuring strict compliance with brand recipe specifications, plating guidelines, and quality standards.
• Managed high-volume line flow and ticket times to optimize kitchen efficiency and maintain guest satisfaction during peak hours.
• Trained and coached line cooks on food safety protocols, station setups, and efficient prep procedures to build a cohesive team.
• Resolved customer concerns swiftly regarding food quality and service, maintaining high corporate hospitality standards.
• Enforced food safety and sanitation regulations, preparing the kitchen for successful health department inspections and internal audits.

Cook - SPINNAKER'S CAFÉ - Blind Bay, British Columbia

(2022-07 - 2026-07)

• Managed full-scale kitchen operations, overseeing meal preparation, cooking, and presentation for complete meals and individual dishes.
• Supervised and directed kitchen staff and helpers, organizing daily tasks to maximize shift productivity and speed of service.
• Led specialized Italian dinner services, executing high-quality pasta, risotto, and classic Italian main dishes to diversify evening menu offerings.
• Administered inventory management, accurately tracking stock levels, maintaining records, and ordering supplies and equipment to prevent shortages.
• Trained culinary staff on correct food handling, preparation methods, and advanced cooking techniques.
• Inspected all kitchen and food service areas daily to ensure flawless adherence to health and safety codes while maintaining strict cleanliness standards.

Demi Chef De Partie - SEADREAM YACHT CLUB

(2018-01 - 2022-05)

• Led hot and cold kitchen operations in a luxury marine galley environment.
• Managed food store items and provisioning inventory, keeping detailed records and ordering supplies.
• Maintained pristine galley cleanliness while following strict company regulations and international maritime standards.

Demi Chef De Partie, Steak house - CARNIVAL CRUISE LINE

(2012-09 - 2017-12)

• Managed multiple kitchen sections simultaneously, including the premium steakhouse and high-volume main galley.
• Estimated and calculated daily food production requirements to ensure smooth service and minimize waste.
• Enforced flawless hygiene and food safety protocols in strict accordance with USPH standards.

Continental Cook - ITC MARATHA - Mumbai

(2010-01 - 2012-08)

• Executed hot kitchen operations on the Continental line, setting up the line daily for service rushes.
• Maintained premium hygiene standards across all assigned preparation stations and cooking lines.

Industrial Trainee - INTERCONTINENTAL: The Lalit Hotel

(2010-05 - 2010-11)

• Assisted across multiple culinary stations, learning kitchen operations, volume prep work, and sanitation workflows.

Café Manager - CAFÉ NESCAFÉ – Nasik

(2009-07 - 2010-04)

• Oversaw daily café operations, guest service, and stock inventory control for a fast-paced environment.

Vocational Course in Hotel Management - Hotel Management (2009 - 2010)

Higher Secondary Certification - Pune University (2008 - 2009)

Matriculation - Pune Board, Nasik