Ashish Purty
Executive Chef
Marrakesh,MAR
Summary
A creative and innovative chef with over 22 years of experience in various culinary settings and award-winning multinational restaurants and lounges. Inventing, tasting, modifying and launching new dishes according to local taste, Strong experience in Fusion Japanese Robata and Sushi, Chinese wok, Pan Asian cuisines and American Steak house. Ability to bring creative and commercially viable new lines to the market, scrutinizing costing, Staff management, Ability to perform in high work stressed environment and good interpersonal skills has been a limelight in my career so far.
Overview
22
22
years of professional experience
1
1
Language
Work History
Executive Chef
Nouba Restaurant And Lounge, KENZI CLUB AGDAL
Marrakech
03.2023 - Current
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
Buddha bar Marrakech
Marrakech
08.2015 - 07.2022
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Brand Chef
| FoodQuestLLC
Dubai
11.2014 - 07.2015
- Ensuring that quality culinary dishes are being served on efficient schedule to boost restaurant's overall profitability
- Maximizing productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, sous chefs, and even dishwashers
- Checking freshness of food, coordinating activities of cooks, determining best presentation of food, ensuring quality of each meal, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies
Executive Chef
KANPAI RESTAURANT, Downtown
Dubai
11.2014 - 07.2015
- Contemporary Japanese and Sushi
- A La carte 150- 180 cover
Executive Chef
B-Bar, George v Eatertainment
New Delhi
03.2012 - 06.2014
- Fusion South East Asian, Japanese ,Sushi, Chinese,Thai
- A la carte 380-420 cover
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Head Chef
| Karma - Kafe| George v Eatertainment
Dubai
10.2009 - 02.2012
- Contemporary Asian Fusion, Sushi, Chinese ,Thai
- A la carte 180 – 250 cover
- Awarded for best Pan Asian restaurant in Dubai by time out for three consecutive years 2011,2012 and 2013.
Sous Chef
| Karma - Kafe|GeorgevEatertainmen
Dubai
02.2009 - 10.2009
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef De Partie
Buddha bar, Grosvenor House
Dubai
08.2006 - 01.2009
- Fusion South East Asian, Japanese ,Sushi, Chinese, Thai
- A la carte 290- 330 cover
Chef de Partie
Shangri La Barr Al Jissah
Muscat
08.2006 - 01.2009
- Mediterranean Cuisine( Fine Dining)
- A la carte 160 cover
Demi Chef
Le Royal Meridien Beach Resort & Spa
Dubai
01.2002 - 03.2006
- American Steakhouse Prime Rib ( Fine Dining)
- Awarded for best Steakhouse restaurant in U.A.E
- For two consecutive years 2002 and 2003 by Grumpy Gourmet.
Education
Diploma in Hotel Management - Catering Technology And Applied Nutrition
IHM GOA
GOA 07.1996 - 07.2000
Skills
CuisinePre- OpeningGourmet foodCulinary skillsCulinary ManagementPastryFine DiningManaging ProductionSaucesFood SafetyMenu DevelopmentFood preparationFood cost
Recipes and menu planning
Signature dish creation
Food preparation and safety
Food plating and presentation
Vendor relations
Order delivery practices
Staff Management
[Specialty] cuisine
Employee training and development
Kitchen equipment operation and maintenance
Menu planning
Food spoilage prevention
Forecasting and planning
Performance assessments
Payroll and scheduling
Accomplishments
· Attended Brand Excellence Seminar in Buddha Bar, Paris, A venture of George V Eatertainment, Paris, France.
· Certified as Train the Trainer from Grosvenor House, A Luxury Collection Hotel, Dubai.
· Certified HACCP from Charted Institute of Environmental Health - (UK).
· Gold Medal in Live Cooking - Local Fish practical cookery competition hosted by Emirates Saloon Culinary Guild -Dubai, UAE in 2007.
· Bronze Medal in Live Cooking - Local Fish practical cookery competition hostess by Emirates Saloon Culinary Guild -Dubai, UAE in 2004.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Timeline
Executive Chef
Nouba Restaurant And Lounge, KENZI CLUB AGDAL
03.2023 - Current
Executive Chef
Buddha bar Marrakech
08.2015 - 07.2022
Brand Chef
| FoodQuestLLC
11.2014 - 07.2015
Executive Chef
KANPAI RESTAURANT, Downtown
11.2014 - 07.2015
Executive Chef
B-Bar, George v Eatertainment
03.2012 - 06.2014
Head Chef
| Karma - Kafe| George v Eatertainment
10.2009 - 02.2012
Sous Chef
| Karma - Kafe|GeorgevEatertainmen
02.2009 - 10.2009
Chef De Partie
Buddha bar, Grosvenor House
08.2006 - 01.2009
Chef de Partie
Shangri La Barr Al Jissah
08.2006 - 01.2009
Demi Chef
Le Royal Meridien Beach Resort & Spa
01.2002 - 03.2006
Diploma in Hotel Management - Catering Technology And Applied Nutrition
IHM GOA
07.1996 - 07.2000