Akhil Sharma
Summary
Seeking managerial assignments across Food & Beverage Operations
Seasoned Sous Chef specializing in Western cuisine. Successful 12 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
An innovative Chef with an exceptional record of service and exceptional experience of over 8 years in handling multiple clienteles and expertise across purchasing, receiving and preparing culinary products within strong knowledge of Western, Italian, Middle Eastern, experience in adhering to international standard service procedures, with strong background in Banquet operations, food and beverage management, public relations and guest relations.
Overview
12
12
years of professional experience
Work History
Sous Chef
Taj Yeshwantpur, Bengaluru
02.2023 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Taj Madikeri Resort& Spa
09.2020 - 02.2023
- Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards and completely responsible for Ferntree(All Day Dining), Grill (Barbeque), Dew(Wellness cuisine), Nellaki(Coorg cuisine), including Hive Bar, Room service.
- Ensuring strict compliance to standard production procedures and recipes as per standards.
- Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation.
- Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control.
- Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention.
- Proficient in understanding customer queries & handles them affectionately & sorts out their grievances/ queries.
- Administering quality and consistency of food before dispensing them out from the kitchen.
- Liaising with other departments including the outside vendors for the smooth flow of operations.
- Conducting market analysis and keeping track of various new trends in the industry related to food and implementing them in an innovative manner.
- Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters.
- Taking the responsibility of managing and delivering quality delicious food by managing a team of 25 more cooks and chefs.
- Certified Taj Departmental trainer, also among top 3 in the Karnataka region.
Jr. Sous Chef
Radisson BLU
10.2018 - 03.2020
- Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards and completely responsible for Avatar, Sultan Restaurant including Bar, Room service, & pool bar.
- Ensuring strict compliance to standard production procedures and recipes as per standards.
- Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation.
- Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control.
- Proficient in understanding customer queries & handles them affectionately & sorts out their grievances/ queries.
- Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters.
- Taking the responsibility of managing and delivering quality delicious food by managing a team of 20 cooks and chefs.
Chef de Partie
Hyatt Ahmedabad
09.2017 - 07.2018
- Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards and completely responsible for Collage Restaurant including Lounge, Room service, Banquet.
- Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation.
- Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control.
- Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention.
- Proficient in understanding customer queries & handles them affectionately & sorts out their grievances/ queries.
- Administering quality and consistency of food before dispensing them out from the kitchen operations.
- I specialize in presenting delicious Italian pizza and pasta foods.
Commis 1
Shangri la Eros
01.2016 - 09.2017
- Conducting hygiene classes for staff.
- Making shift scheduled for staffs.
- Implemented training course for new recruits - speeding profitability.
- Maintaining all documents of thawing of meat, poultry, and seafood.
- Maintaining records of food cooking time and temperature.
- Ensured efficient and flawless operation of department.
- Assist chef de partie in daily specials and menu planning.
Commis
Leela Ambience Gurgaon
08.2014 - 12.2015
- As a cook I was assigned the responsibilities of making dishes mainly sea Food and meats.
- Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Western Dine.
- Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties.
- I used my innovative style in making the fresh fruit juices by adding heath complements like herbs and spices which adds apart from health taste and flavor.
- Producing all stocks/sauces, sautéed, roasted, poached items.
- Oversaw of banquet menu, making food according to menu.
- Ensured efficient and flawless operation of department.
- Assist chef de partie in daily specials and menu planning.
- Introducing of new dish by doing research work with chefs.
- Became in charge of pizza section within fourth month from date of joined.
Management trainee
Domino's Pizza
08.2013 - 08.2014
- Ensured smooth operational work.
- Learnt management skills includes employee handling.
- Learnt pizza making skills.
- Learnt the complaint handling efficiently.
- Involve in making duty roasters.
- Maintaining records for training of employee & hygiene.
- Maintaining the close eye on every pizza quality.
Industrial Training
Le Meridien
- Observing the team handling by supervisor.
- To help the supervisor and assistant manager in serving customers.
- Managing a party or event in effective manner.
- Helped the commie in basic food preparation tasks.
- Handled à la Carte and Banquet service.
Education
Course - Hospitality
SHL
Lucerne, Switzerland11-2024
B.H.M.C.T. -
I.H.M.
12.2013
12th - undefined
St. Xavier's
12.2009
10th - undefined
St. Xavier's
12.2007
Skills
- Effective staff presentations
- Operational performance tracking
- Workplace safety training
- Team development
- Mentoring team members
Accomplishments
- Participated in Inter School Basketball Competition.
- Various Participation Certificates & Awards in Sports.
- Participated in Kitchen Panel in Various events.
Personal Information
- Father's Name: Mr. Anil Kumar Sharma
- Mother's Name: Mrs. Rekha Sharma
- Date of Birth: 12/20/91
- Nationality: Indian
- Marital Status: Married
Languages
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Timeline
Sous Chef
Taj Yeshwantpur, Bengaluru
02.2023 - Current
Sous Chef
Taj Madikeri Resort& Spa
09.2020 - 02.2023
Jr. Sous Chef
Radisson BLU
10.2018 - 03.2020
Chef de Partie
Hyatt Ahmedabad
09.2017 - 07.2018
Commis 1
Shangri la Eros
01.2016 - 09.2017
Commis
Leela Ambience Gurgaon
08.2014 - 12.2015
Management trainee
Domino's Pizza
08.2013 - 08.2014
Industrial Training
Le Meridien
12th - undefined
St. Xavier's
10th - undefined
St. Xavier's
Course - Hospitality
SHL
B.H.M.C.T. -
I.H.M.
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