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
Proper food handling
Recipes and menu planning
Plating and presentation
Safety standards and protocols
Fine Dining
Commanding leadership style
Food preparation and safety
Neat personal presentation
Creativity
Training Facilitation
Team work
Ready to learn something new
Resilience
Autonomy
Organized
HACCP
Energetic
Positive attitude
Friendly
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