AKSHAY AP
TRI,INDIA
Summary
Culinary professional with expertise in quality control and advanced cooking techniques. Skilled in gastronomy, stock preparation, butchery, and cold food preparation, ensuring high standards of hygiene and safety. Proven ability to innovate recipes and excel in dish presentation and pastry creation. Strong background in teamwork and time management within fast-paced kitchen environments.
Creative Chef with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building.
Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.
Overview
3
3
years of professional experience
5
5
years of post-secondary education
Work history
Commis chef Trainee
Suzies Restaurant
GOA, INDIA
03.2025 - Current
- Maintained high hygiene standards across all kitchen operations.
- Conducted daily inventory checks to prevent ingredient shortages and maintain stock levels.
- Prepared ingredients for head chef, facilitating efficient service delivery.
- Collaborated with team members to optimise kitchen workflows and enhance efficiency.
- Supported senior chefs, accelerating speed of service and meal preparation.
- Delivered timely meal preparation to boost customer satisfaction.
- Supported dish development, contributing to varied menu options.
- Periodically cleaned kitchen stations in accordance with sanitation regulations.
Food and beverage assistant
Rabbit Hole
Goa , INDIA
11.2024 - 03.2025
- Ensured prompt bill generation and collection preventing delays.
- Provided detailed menu information to customers, facilitating informed choice making.
- Coordinated with chefs on special dietary requirements ensuring customer satisfaction.
- Resolved customer complaints efficiently, fostering positive relations and repeat business.
- Demonstrated exceptional customer service by promptly attending to diner's needs.
Chef
RAIN FOREST
ATHIRAPPILLY, KERALA, INDIA
06.2024 - 10.2024
- Implemented cost-effective strategies in purchasing and inventory management.
- Orchestrated seamless kitchen service during peak hours.
- Enhanced team productivity with effective delegation of tasks.
- Led successful catering events provided excellent dining experiences for guests.
- Developed new recipes for a diverse culinary experience.
- Reduced food waste to improve profitability.
- Created balanced meal plans abiding by dietary restrictions.
- Collaborated closely with suppliers, secured fresh ingredients daily.
Chef intern
HYCINTH
Trivandrum, Kerala
07.2022 - 11.2022
- Participated in weekly stock takes, ensuring adequate supplies were available for each service.
- Upheld restaurant reputation through attention to detail when plating up dishes for service.
- Assisted in the preparation of dishes for lunch and dinner services.
- Collaborated with senior chefs to develop daily specials.
- Enhanced kitchen efficiency by promptly preparing ingredients for chefs during service hours.
- Learned importance of waste management by efficiently utilising leftover ingredients.
- Contributed to successful health inspection results through meticulous adherence to safety protocols in food handling and preparation areas.
Education
Bachelor of Science - H&HA
INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY
GOA 06.2021 - 04.2024
HIGHER SECONDARY - HUMANITIES
BOARD OF HIGHER SECONDARY EXAMINATION
Trivandrum, Kerala 06.2019 - 03.2021
SSLC - STATE SYLLABUS
GOVT. MODEL HSS VENGANOOR
Trivandrum, Kerala 06.2018 - 03.2019
Skills
- Quality control expertise
- Culinary techniques mastery
- Gastronomy knowledge
- Butchery and stock preparation
- Cold food preparation and vegetable carving
- Sanitary practices and kitchen safety
- Adaptability to recipes
- Culinary creativity and baking proficiency
- Dish garnishing and pastry creation
- Kitchen equipment handling
- Roasting and broiling
Languages
English
Fluent
Hindi
Fluent
Tamil
Upper intermediate (B2)
Malayalam
Proficient (C2)
Affiliations
- Football • Reading • Cooking and Baking • Drawing
Timeline
Commis chef Trainee
Suzies Restaurant
03.2025 - Current
Food and beverage assistant
Rabbit Hole
11.2024 - 03.2025
Chef
RAIN FOREST
06.2024 - 10.2024
Chef intern
HYCINTH
07.2022 - 11.2022
Bachelor of Science - H&HA
INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY
06.2021 - 04.2024
HIGHER SECONDARY - HUMANITIES
BOARD OF HIGHER SECONDARY EXAMINATION
06.2019 - 03.2021
SSLC - STATE SYLLABUS
GOVT. MODEL HSS VENGANOOR
06.2018 - 03.2019
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