AKASH SHINDE
Sous Chef
Anjuna
Summary
Exceptionally innovative Chef with more than Eight years' experience in operations for renowned restaurants preparing a wide variety of unique Salads, appetizers, soups, entrées, sauces,etc. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, American, and Spain etc. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on food quality, presentation, cost containment, and safety.
Adaptable and enterprising SOUS CHEF with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Seasoned Sous Chef specializing in ITALIAN cuisine. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation, and service.
Overview
10
10
years of professional experience
3
3
Languages
Work History
Sous Chef
Rico By The Beach
08.2024 - 09.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
JR. SOUS CHEF (HEAD CHEF)
Luna's Ristorante
01.2022 - 08.2024
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Senior CDP
Luna's Ristorante
01.2020 - 01.2022
Commis 3
Shamba
01.2021 - 07.2021
Commis 2
Hotel Sea Princess
01.2020 - 01.2021
2nd Cook
Celebrity Cruises
12.2015 - 03.2020
- 2015-2016 - 2nd cook worked in Buffet pantry, was taking care of my own station under supervision of my pantry chef.
- 2016-2017 - 2nd cook worked in Tuscan Italian restaurant as a soup man and pasta man, was taking care of my own station under supervision of my sous chef.
- 2017-2018 - 1st cook worked as a roast man, main galley and was in charge of the station.
- 2018-2019 - CDP worked as roast man and fish man in Tuscan Italian galley and was also the 2nd commander of that galley.
- 2019-2020 - CDP worked on a round cook station in main galley.
Education
SSC -
12.2009
TYBSC(HS) - undefined
MUMBAI UNIVERSITY
12.2015
SYBSC(HS) - undefined
12.2013
FYBSC(HS) - undefined
12.2012
HSC - undefined
12.2011
Skills
Creative Menu Development
Specialty Cuisine and Presentation
World Class Guest Relations
Special Event Planning
Cost Containment and Reduction
Food and Kitchen Safety
Staff Leadership and Training
Food preparation
Food safety
Cost control
Menu memorization
Timeline
Sous Chef
Rico By The Beach
08.2024 - 09.2025
JR. SOUS CHEF (HEAD CHEF)
Luna's Ristorante
01.2022 - 08.2024
Commis 3
Shamba
01.2021 - 07.2021
Senior CDP
Luna's Ristorante
01.2020 - 01.2022
Commis 2
Hotel Sea Princess
01.2020 - 01.2021
2nd Cook
Celebrity Cruises
12.2015 - 03.2020
TYBSC(HS) - undefined
MUMBAI UNIVERSITY