Akshay Kewalramani

Corporate Chef - Key responsibilities includes:

• Menu oversight: Designing, standardizing, and innovating menus across outlets.
• Quality & cost control: Establishing culinary standards, managing food costs, reducing waste, and ensuring recipe consistency.
• Training & team leadership: Leading kitchen teams, conducting training sessions, and mentoring staff.
• Trend integration: Incorporating current culinary trends and seasonal offerings.
• Compliance & collaboration: Ensuring food safety standards and collaborating with procurement, marketing, and operations teams.

Culinary Consultant - Key responsibilities includes :

• Menu innovation: Developing appealing, balanced, and cost-efficient menus tailored to client needs.
• Operational enhancements: Advising on kitchen layout, workflow optimization, equipment use, and supplier selection.
• Training & quality assurance: Conducting staff training, setting standards, performing audits, and ensuring food safety compliance.
• Cost and branding support: Managing food costing, waste reduction, kitchen efficiency, aligning culinary offerings with brand identity, and sometimes aiding in launch strategies of new outlets.

• Dining Concept Transformation: Reimagined the restaurant’s dining culture by introducing Standard Operating Procedures (SOPs) and refining service protocols to create a seamless luxury-meets-comfort experience.
• Flagship Launch – Mehrauli, South Delhi: Successfully launched the flagship restaurant in the prestigious Ambawatta One Complex, catering to elite clientele including fashion designers, diplomats, and celebrities.
• Revenue Growth: Achieved consistent monthly revenues of ₹1.8 – ₹2.0 Cr, with high customer retention and satisfaction metrics.
• Brand Expansion – Zylo by Kakapo: Led the conceptualization and launch of Zylo by Kakapo, a high-energy bar with a targeted revenue model—diversifying the brand’s footprint in the nightlife and lounge segment.
• High-Profile Events & Collaborations: Curated and executed F&B experiences in collaboration with global culinary names and celebrity chefs, including: Mizu Ekaya (Mumbai), Chef Vikas Seth of Sanchez (MasterChef fame), Other luxury pop-ups and brand tie-ups.
• Team Leadership & Recruitment: Managed full-cycle recruitment and staff development for front- and back-of-house teams, ensuring alignment with brand values and service standards.
• Procurement & Menu Innovation: Oversaw procurement strategies and designed multi-cuisine menus, including beverages and liquor programs, tailored to diverse high-end clientele.
• Strategic Acquisitions: Played a key role in the successful acquisition of ‘Out of the Box’, a renowned Indian cuisine brand, expanding its presence across three locations.

• Multi-Cuisine Expertise: Oversaw kitchen operations across European, Indian, Japanese, and Halwai cuisines, maintaining authenticity and excellence in each culinary domain.
• Banquet Operations: Held additional responsibility for Continental banquet catering, executing high-volume service for events, weddings, and VIP functions with precision and efficiency.
• Team Coordination: Supported the Executive Chef in supervising culinary teams, managing kitchen workflow, and ensuring timely, high-quality service.
• Recognition: Commended by senior management for exceptional performance, leadership, and commitment to culinary standards.