ANIL DUTT SILSWAL
Chef
Hamburg,HH
Summary
A competent professional with 22 years of qualitative experience in F&B operations in the Hospitality Industry. Proficiency in preparing, producing and presenting high quality food. Experience in maintaining recipe standards and handling section requirements. Possess understanding of health and sanitation concerns. Intend to build career in an organization with committed and dedicated people, which will help me to work In challenging environment, where my skills and potentials are completely utilized. To be competent professional in the field of Hospitality Industry and to contribute forward the growth of organization by achieving specific goal in accordance to the ethics and core discipline of the organization and to gain professional satisfaction and personal development through my dedication.
Overview
22
22
years of professional experience
4
4
years of post-secondary education
Work History
Head Chef
Maharani Restaurant, Maharaja Restaurant
01.2023 - Current
Executive Chef
STERLING HOLIDAYS RESORT LIMITED
, Rajasthan
12.2010 - 09.2022
Executive Chef
FIESTA BEACH RESORT
Calangute, Goa
05.2021 - 11.2021
SOUS CHEF
COPPERLEAF RESTAURENT GOA, BY RADISSON
05.2020 - 09.2020
- Develop new menu options based on seasonal changes and customer demand
- Assist with the preparation and planning of meal designs
- Ensure that kitchen activities operate in a timely manner
- Resolve customer problems and concerns personally
- Monitor and record inventory, and if necessary, order new supplies
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Create schedules for kitchen employees and evaluate their performance
- Adhere to and implement sanitation regulations and safety regulations
- Manage the kitchen team in the executive chef's absence
- Worked with “COUNTRY INN & SUITES
Cook
Holiday Inn
04.2018 - 08.2011
- Worked with, Resort Goa as an Indian, 1st Commi from
Cook
Dalmia Resort (Old Anchor) International Pvt. Ltd
12.2007 - 04.2009
- In Goa as a Indian 1st
Cook
Indian Spice Restaurant
Baga, Goa
10.2005 - 12.2007
Cook
Flavors Restaurant
Haridwar
09.2004 - 09.2005
- Indian 1st
Indian Asst
Hotel Royal Residency
Aligarh
08.2003 - 01.2004
Indian Asst. Cook
Hotel Pancham Continental
Bareilly
05.2002 - 08.2003
Maharaja Restaurant
01.2020 - 1 1
- As an Indian chef from, 18 June 2016
- Worked with Mahindra Holidays hotels and resort India Ltd
- Udaipur as an Indian CDP from 8th Sept’ 2011 to 25th April 2012.
- Worked with The Zuri White Sand Resort & Casino in Goa as a DCDP from 10th Nov.2010
Education
H.S.C Passed -
U.P Board
Rishikesh 1999.Jun - 2000.Jun
S.S.C -
Uttaranchal Board
Rishikesh 06.2002 - 06.2003
B.A. Passed -
H.N.B Garhwal University, DUTT
2005.07 - 2007.07
Interests
PERSONAL DETAIL:
, Father’s Name : Shri Bal Kishan Silswal
Gender : Male
Birthday : 08/08/1985
Marital status,
, Nationality :, Languages Known : English, Hindi
Permanent Address : Vill/Post - /Gumaniwala, Rishikesh, Disst- Dehradun Uttarkhand Tehsil – Rishikesh (India), 249204
Strength Leadership, Team work, Adaptive, Positive Attitude
Skills Excellent Interpersonal Skills and Good team worker
Hobbies Cooking, Travelling and Listening Music
Passport Details
Additional Information
- THE EMPLOYMENT CHRONICLE (SPECIALTIES: , INDIAN CUISINE)
Skills
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Banquets and catering
- Cost Reduction
- Food presentation
- Cost Management
- Seasonal Menu Planning
- Recipe creation
- Leadership Qualities
- Ingredient Selection
- Cost Control
- Fine-dining expertise
- Purchasing
- Cost Control and Budgeting
- Staff Training
- Vendor Relations
- Performance Assessments
- Signature dish creation
- Food Trend Awareness
- Meal Preparation
- Garnishing and Plating
- Safe Food Handling
- Recipes and menu planning
- Recipe Development
Work Preference
Work Type
Full TimeWork Location
RemoteOn-SiteTimeline
Head Chef
Maharani Restaurant, Maharaja Restaurant
01.2023 - Current
Executive Chef
FIESTA BEACH RESORT
05.2021 - 11.2021
SOUS CHEF
COPPERLEAF RESTAURENT GOA, BY RADISSON
05.2020 - 09.2020
Maharaja Restaurant
01.2020 - 1 1
Cook
Holiday Inn
04.2018 - 08.2011
Executive Chef
STERLING HOLIDAYS RESORT LIMITED
12.2010 - 09.2022
Cook
Dalmia Resort (Old Anchor) International Pvt. Ltd
12.2007 - 04.2009
Cook
Indian Spice Restaurant
10.2005 - 12.2007
B.A. Passed -
H.N.B Garhwal University, DUTT
2005.07 - 2007.07
Cook
Flavors Restaurant
09.2004 - 09.2005
Indian Asst
Hotel Royal Residency
08.2003 - 01.2004
S.S.C -
Uttaranchal Board
06.2002 - 06.2003
Indian Asst. Cook
Hotel Pancham Continental
05.2002 - 08.2003
H.S.C Passed -
U.P Board
1999.Jun - 2000.Jun