Chef Ankit Banswal

Sous Chef with 14+ years of international culinary experience across India, UAE, and Canada. Experienced in luxury hotels, pre-opening operations, all-day dining, à la carte restaurants, banquet production, and multi-cuisine food preparation. Proven expertise in kitchen operations, menu development, HACCP compliance, food cost control, inventory management, procurement, and team leadership.

Experience gained with leading hospitality brands including Hyatt, Park Hyatt, Holiday Inn, and Lalit Hospitality. Recognized for building efficient kitchen systems, reducing costs, maintaining high food quality standards, and developing high-performing culinary teams.

Sous Chef - Lalit Suri Hospitality Group - India

(2025-06 - 2026-05)

• Support daily kitchen operations and food production.
• Implement SOPs and food quality standards.
• Monitor procurement and inventory processes.
• Assist in food cost control and waste management.
• Train and mentor junior culinary staff.
• Support menu planning and operational improvements.

Head Chef - Little Pebbles Cafe - Toronto, Canada

(2024-04 - 2025-03)

• Led pre-opening and successful launch of Japanese restaurant operations.
• Developed menu concepts and pricing strategies.
• Established kitchen workflows and operating procedures.
• Controlled food costs through portion management and vendor negotiations.
• Built and supervised kitchen teams.
• Improved customer satisfaction through menu refinement and feedback integration.

Sous Chef - Her Father's Cider Bar Kitchen - Toronto, Canada

(2023-09 - 2024-03)

• Managed daily Italian restaurant kitchen operations.
• Developed seasonal menu offerings.
• Controlled inventory and food cost targets.
• Supervised food quality and presentation.
• Coordinated purchasing and stock management.
• Supported promotions and customer-focused menu initiatives.

Sous Chef - Indismart Group - Bangalore, India

(2019-06 - 2023-08)

• Managed banquet and à la carte operations.
• Ensured HACCP and hygiene compliance.
• Assisted menu planning and recipe development.
• Controlled inventory, portioning, and wastage.
• Coordinated large-scale food production.
• Supported guest satisfaction and operational efficiency.

Private Culinary Expert - TV Today Network - Noida, India

(2018-12 - 2019-05)

• Served as Personal Chef to senior leadership.
• Planned and prepared Indian, Western, and Arabic cuisine.
• Managed procurement and kitchen inventory.
• Developed customized menus based on dietary requirements.
• Controlled kitchen budget and operational requirements.

Sous Chef - Hotel Surya International - Manali, India

(2018-02 - 2018-11)

• Managed kitchen operations and food production.
• Developed banquet and à la carte menus.
• Controlled food costs and inventory.
• Conducted staff training and development.
• Ensured hygiene and food safety compliance.
• Maintained product consistency and service quality.

Commis Chef - Park Hyatt Abu Dhabi - Abu Dhabi, UAE

(2016-04 - 2017-07)

• Worked in international cuisine production.
• Maintained Hyatt food quality standards.
• Assisted stock control and requisition management.
• Followed HACCP and food safety procedures.
• Supported daily kitchen operations in a luxury hotel environment.

Chef - Hotel Hamta View - Manali, India

(2015-05 - 2016-04)

• Managed food preparation and kitchen operations.
• Oversaw vendor coordination and guest satisfaction initiatives.
• Supported menu planning and operational control.

Commis Chef - Hyatt Place Dubai Al Rigga - Dubai, UAE

(2014-03 - 2015-04)

• Member of pre-opening culinary team.
• Participated in kitchen setup and operational readiness.
• Worked in Indian, Tandoor, and Arabic cuisine sections.
• Maintained food production and service standards.
• Supported à la carte operations.

Commis Chef - Holiday Inn Abu Dhabi - Abu Dhabi, UAE

(2012-02 - 2014-03)

• Worked in all-day dining operations.
• Managed hot kitchen responsibilities.
• Supported butchery operations.
• Served as chef-in-charge for bar kitchen operations.
• Maintained food quality and hygiene standards.

MBA - Hotel Management - Punjab Technical University (2010 - 2013)

B.Sc. - Hotel Management, Catering Technology & Tourism - Punjab Technical University (2006 - 2009)