AKASH AWAL
Chef
Cranbourne
Summary
A dedicated professional in the hospitality industry, offering varied skills in meal preparation, portion sizing, and plating. An Experienced Chef de Partie with a background working in high-end establishments that set culinary trends and cater to a sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
6
6
years of professional experience
4
4
years of post-secondary education
Work History
Chef De Partie
Mac’s Hotel Portland
Portland, Victoria
03.2021 - Current
- Get the ingredients ready for regular use.
- Prepare food using various cooking methods.
- Before serving food to guests, ensure it has a well-balanced flavor and attractive presentation.
- As directed by the head chef and management, assist in developing or changing the menu.
- Calculate the amount of food to prepare in a single or large order of servings.
- Before the business opens, set up workstations and clean up afterward.
- Resupply for shortfalls in supplies and quality control are both parts of stock management (spoilage).
- Demonstrations made with various cooking techniques for staff training.
Chef
Brougham Arms Hotel
Bendigo, Victoria
02.2020 - 03.2021
- Cooking, patisserie preparation, baking, and butchery are part of the job.
- Keep the output of baked goods and dishes of consistent quality.
- Worked in various workstations, including banquets and other events.
- Cleaning and sanitization of workstations at all times
- Attend training and demonstrate techniques and methods to kitchen staff
- Adhere to all work, safety, and equipment guidelines
- Perform all obligations under the direction of Chef de Partie or Sous Chef
Chef
Fratelli Frankston
Frankston, Melbourne
02.2019 - 02.2020
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Meals were prepared from scratch using authentic, popular recipes to generate repeat business.
- Food was handled and stored to avoid disease and cross-contamination.
- Delicious recipes prepared that brought in new customers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish, and eggs.
- Checked freezer and refrigerator before each shift to ensure correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies by developing recipes to match the needs and preferences of customers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed recipes and menus by applying an understanding of market demand and culinary trends,
Chef
Berritta Langwarin
Frankston, Melbourne
02.2019 - 12.2019
- Worked as a Breakfast Chef
- Select ingredients, estimate stock needed and acquire necessary inventory per daily requirement
- Prepare ingredients, follow cooking standards, and aesthetically present dishes
- Work in all areas, including the region under the ladder and the pan section.
- Prepare meals per industry standards and the dietary restrictions of the consumer.
- Clean and sanitize workstations regularly.
- Attend training and show the kitchen crew procedures and processes.
- Adhere to all work, safety, and equipment guidelines
- Perform all obligations under the direction of Chef de Partie or Sous Chef
Chef
Momentum Food & Beverage Merchants
Frankston, Melbourne
07.2018 - 12.2018
- Choose ingredients, estimate stock requirements, and acquire appropriate inventory per daily requirements.
- Prepare food, adhere to culinary guidelines, and present food attractively.
- Work in all areas, including the region under the ladder and the pan section.
- Prepare meals per industry standards and the dietary restrictions of the consumer.
- Inspect the quality, flavor, and texture of the meals.
- Assess daily all work locations, inventory, and equipment.
- Coordinate with the Head Chef and the rest of the kitchen crew.
- Adhere to all work, safety, equipment, and sanitary regulations.
- Contribute as necessary to menu formulation, modifications, and seasonal offerings.
Chef
Brown Cow Café
Melbourne
08.2017 - 07.2018
- Help with the creation of special occasion menus, the cost of food, and any other dietary adjustments.
- Prepare all ingredients, prepare food quickly, and plate everything elegantly and consistently.
- Prepare the sauce, garnish, and other additives before serving it to customers
- Check dish quality from taste to presentation before serving to customers
- Prepare dishes according to customers' dietary requirements
- Demonstrations of culinary methods and procedures conducted for staff training.
- Work as a team to satisfy kitchen demands while adhering to the Head Chef's instructions.
- Follow and adhere to work, equipment, safety, and health procedures
Education
Bachelor of Tourism And Hospitality Management - Hospitality And Travel
Academies Australia Polytechnic
Melbourne, Australia 03.2017 - 03.2019
Advanced Diploma of Hospitality -
Victorian Institute of Culinary Arts & Technology
08.2016 - 02.2017
Diploma of Hospitality - Commercial Cookery
Australian College of Trade
03.2016 - 08.2016
SIT40413 Certificate IV in Commercial Cookery -
Australian College of Trade
08.2015 - 02.2016
SIT30813 Certificate III in Commercial Cookery -
Australian College of Trade
08.2014 - 07.2015
Skills
Food spoilage prevention
Timeline
Chef De Partie
Mac’s Hotel Portland
03.2021 - Current
Chef
Brougham Arms Hotel
02.2020 - 03.2021
Chef
Berritta Langwarin
02.2019 - 12.2019
Chef
Fratelli Frankston
02.2019 - 02.2020
Chef
Momentum Food & Beverage Merchants
07.2018 - 12.2018
Chef
Brown Cow Café
08.2017 - 07.2018
Bachelor of Tourism And Hospitality Management - Hospitality And Travel
Academies Australia Polytechnic
03.2017 - 03.2019
Advanced Diploma of Hospitality -
Victorian Institute of Culinary Arts & Technology
08.2016 - 02.2017
Diploma of Hospitality - Commercial Cookery
Australian College of Trade
03.2016 - 08.2016
SIT40413 Certificate IV in Commercial Cookery -
Australian College of Trade
08.2015 - 02.2016
SIT30813 Certificate III in Commercial Cookery -
Australian College of Trade
08.2014 - 07.2015
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