Overview
Work History
Education
Skills
Timeline
OfficeManager
Anil Dutt Silswal

Anil Dutt Silswal

Indian cuisine chef
Hamburg

Overview

22
22
years of professional experience

Work History

Head chef

Maharaja GMBH
01.2023 - Current
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.

Executive chef

Sterling Holidays pvt .Ltd
09.2022 - 12.2022
  • Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
  • Mentored Number junior kitchen staff to execute duties in line with or above superior company standards.
  • Ensured kitchen staff were equipped with appropriate tools and inventory.
  • Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
  • Reduced kitchen errors by Number% in Number months by elevating communication between front-of-house and kitchen staff.
  • Empowered team of Number restaurant staff to expertly troubleshoot and handle challenging situations involving customers.
  • Guided strategic menu and item pricing to maximise sales and revenue.
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.

Executive chef

Fiesta Beach Resort
11.2021 - 05.2022
  • Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
  • Mentored Number junior kitchen staff to execute duties in line with or above superior company standards.
  • Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
  • Reduced kitchen errors by Number% in Number months by elevating communication between front-of-house and kitchen staff.
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Managed recruitment, development and training activities to equip team of Number with extensive skill set and detailed product knowledge to facilitate operational excellence.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

Sous chef

Copperleaf Restaurant
09.2020 - 05.2021
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Catered events with Number+ guests with specialised menus.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Estimated cooking time to provide timely deliveries to customers.
  • Coached Number staff to deliver top quality food service, consistent with brand guidelines.
  • Assisted cooks to determine freshness and quality of dishes.
  • Developed chefs to run stations efficiently during peak service periods.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

Sous chef

Country Inn and suites By Raddison
06.2018 - 07.2020
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Catered events with Number+ guests with specialised menus.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Assisted cooks to determine freshness and quality of dishes.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.

C.D.P

Sterling Holidays Pvt. Ltd
04.2017 - 12.2017

Head chef

Maharaja GMBH
06.2012 - 06.2016

CDP

Club Mahindra Holidays
Udaipur, Rajasthan
09.2011 - 04.2012

DCDP

The Zuri white sand Resort &Casino
Goa, Goa
11.2010 - 08.2011

Commi 1

Dalmia Resort
Goa, Goa
12.2007 - 04.2009

Commi 1

Holiday Inn
Goa, Goa
04.2009 - 11.2010

Commi 1

Indian spice Restaurant
Goa, Goa
10.2005 - 12.2007

Commi 1

Flavour Restaurant
Haridwar, Uttarakhand
09.2004 - 09.2005

Assistant Cook

Hotel Royal Residency
Aligarh, Uttarpradesh
08.2003 - 08.2004

Assistant Cook

Hotel Pancham Continental
Bareilly, Uttarpradesh
05.2002 - 08.2003

Education

Batchlor of Art - Art

HNB Garhwal University
Rishikesh
07.2007

Skills

Equipment Maintenance

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Timeline

Head chef

Maharaja GMBH
01.2023 - Current

Executive chef

Sterling Holidays pvt .Ltd
09.2022 - 12.2022

Executive chef

Fiesta Beach Resort
11.2021 - 05.2022

Sous chef

Copperleaf Restaurant
09.2020 - 05.2021

Sous chef

Country Inn and suites By Raddison
06.2018 - 07.2020

C.D.P

Sterling Holidays Pvt. Ltd
04.2017 - 12.2017

Head chef

Maharaja GMBH
06.2012 - 06.2016

CDP

Club Mahindra Holidays
09.2011 - 04.2012

DCDP

The Zuri white sand Resort &Casino
11.2010 - 08.2011

Commi 1

Holiday Inn
04.2009 - 11.2010

Commi 1

Dalmia Resort
12.2007 - 04.2009

Commi 1

Indian spice Restaurant
10.2005 - 12.2007

Commi 1

Flavour Restaurant
09.2004 - 09.2005

Assistant Cook

Hotel Royal Residency
08.2003 - 08.2004

Assistant Cook

Hotel Pancham Continental
05.2002 - 08.2003

Batchlor of Art - Art

HNB Garhwal University

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Anil Dutt SilswalIndian cuisine chef