Chef Ankit Banswal

Chef Manager with 14 years of international experience across India, the UAE, and Canada. Specialized in multi-cuisine operations developed consistently across every role — Indian, Italian, Japanese, Mediterranean, Western, Bakery, and Arabic. Recognized by the US Soy Council for innovative vegan recipes. Proven ability to lead large-scale food operations, train high-performance teams, and deliver consistent quality in both luxury hospitality and contract catering environments.

Sous Chef at Lalit Suri Hospitality Group (2025-06 – Present)

• Lead kitchen operations, menu development, and procurement systems.
• Train aspiring chefs in classical and modern techniques.
• Implement cost-control measures, reducing waste and improving sourcing efficiency.
• Uphold HACCP compliance and guest satisfaction through SOPs and audits.

Head Chef at Little Pebbles Cafe (2024-01 – 2025-03)

• Launched and stabilized a Japanese restaurant in a competitive market.
• Designed profitable menus and optimized kitchen workflows.
• Reduced food cost by 15% through vendor optimization and portion control.
• Built and trained a high-performance team, increasing repeat business.
• Built and led a high-performance kitchen team and stabilized operations successfully.

Sous-Chef at Her Father's Cider Bar Kitchen (2023 – 2024)

• Directed Italian restaurant operations, seasonal menu innovation, and cost efficiency.
• Enhanced customer satisfaction with tailored dishes and event catering.

Sous-Chef at Indismart Group (2019 – 2023)

• Oversaw banquet and à la carte operations, ensuring smooth workflow.
• Maintained strict HACCP compliance across all kitchen sections.
• Reduced wastage by 10% while maintaining food quality standards.

Private Culinary Expert at TV Today Network (2018 – 2019)

• Personal chef to the Chairman and corporate team.
• Designed menus tailored to dietary requirements.
• Delivered high-quality Indian, Western, and Arabic cuisines.

Commis Chef and Chef at Holiday Inn Abu Dhabi, Hyatt Place Dubai, Park Hyatt Abu Dhabi, Hotel Hamta View, Hotel Surya International, ITDC Delhi (2008 – 2018)

Built foundation in multi-cuisine operations: Indian, Arabic, Tandoor, Western, Bakery, Butchery. Hands-on pre-opening setups, HACCP compliance, and large-scale all-day dining. Developed versatility across à la carte, banquets, and corporate catering.

MBA in Hotel Management – Punjab Technical University (2010 – 2013)

BSc in Hotel Management, Catering Technology & Tourism – Punjab Technical University (2006 – 2009)