Akshat Sharma

Breads:-from crusty artisan breads to delicate viennoiseries, with strong knowledge of fermentation, dough handling, shaping, and baking techniques,Managed morning production of soup breads for à la carte, croissant and puff dough laminations

• Produced a variety of breads: multigrain, milk, honey oats, jumbo brioche, burger buns, focaccia, sesame buns, panini, Indian pao, and gluten-free rolls
• managed setup and production for the breakfast bakery buffet, including French viennoiseries (croissants, pain au chocolat, danish, etc.)
• In night shift, handled full production for breakfast buffet: viennoiseries and artisan breads (baguette, sourdough, ciabatta, mini brioche, rye, fougasse, epi, challah, bagels)
• Developed creative viennoiseries for Sunday brunch beyond regular offerings

Chocolate & Dessert Production | Banquets & Brunch Operations

• Specialized in crafting a wide range of chocolates including bonbons, rocks, rochers, pâte de fruit, and sugar-free/vegan confections
• Key contributor to Diwali chocolates production team, producing 2,000+ bonbons daily
• Led morning baking operations, preparing savory puffs, quiches, and Korean buns
• Created and dispensed banquet desserts such as pastries, verrines, puddings, petite desserts, and molded creations
• Managed individual plated desserts for brunch, including petite gateaux, hot desserts, verrines, and cheesecakes
• Managed brunch dessert displays and actively engaged with guests to explain dessert offerings and components
• Maintained knowledge of common allergens present in kitchen's recipes and dishes.

• Completed vocational training at Cargill Innovation Center as an intern in bakery industry.
• Participated in product trials within research and development, gaining hands-on experience.
• Acquired foundational baking techniques and recipes to enhance practical skills.

• Completed training program at Taj Holiday Village in Candolim, Goa, focusing on key hospitality functions.
  Engaged with all departments: Kitchen, F&B Service, Housekeeping, and Front Office.
  Learned about operational parameters vital for effective hotel management.
  Contributed to team efforts aimed at optimizing guest experiences and service efficiency.