Food Chef
Resume:
AKSHIT TALWAR
Head Chef
CURRENT LOCATION:
New Delhi, India
CONTACT:
EMAIL ID:
adhz3y@r.postjobfree.com
AREAS OF EXPERTISE:
Management coaching expertise
Inventory control
Appliance operation and maintenance
High-end culinary and presentation skills
Advanced knife skills butchering techniques
Proficient at all kitchen stations
PERSONAL SKILLS:
Energetic
Engaging personality
Excellent communicator
PERSONAL DETAILS:
Passport Number: K0428095
Passport Expiry: 14/12/2021
Gender: Male
Date of Birth: 12/03/1990
Nationality: Indian
Marital Status: Single
REFERENCES:
Available on Request.
PERSONAL SUMMARY
Indefatigable head chef who excels at leading team to produce the highest quality, flavorful dishes in creative appealing presentations. Outstanding culinary techniques, inventory management, recipe development and health and safety adherence. Specialize in working with sous chef to manage a brigade of chefs and kitchen workers in a fast-paced high-volume environment.
WORK EXPERIENCE
Switch, Dubai
Kitchen In-charge, January 2020 – April 2020
Duties:
1.Responsible for guest interaction and guest satisfaction.
2.Approving timesheets for junior kitchen staff.
3.Responsible for ensuring consistent high quality of food preparation and service.
4.Conducting internal audits to make sure the quality of food and service is carried out in a hygienic manner.
5.Responsible for conducting interviews for kitchen recruitments.
6.Inspecting meals and platters for attractiveness as well as palatability.
7.Monitoring portion control, with the aim of ensuring that all meals are profitable.
8.Ordering co coordinating the delivery of food supplies.
DLF Aralias, Gurugram
Kitchen In-charge, July2019 – December 2019
Duties:
1.Creating innovative and authentic dishes.
2.Responsible for guest interaction and guest satisfaction.
3.Approving timesheets for junior kitchen staff.
4.Responsible for ensuring consistent high quality of food preparation and service.
5.Writing up annual performance reviews of all kitchen staff.
6.Conducting internal audits to make sure the quality of food and service is carried out in a hygienic manner.
7.Responsible for conducting interviews for kitchen recruitments.
8.Inspecting meals and platters for attractiveness as well as palatability.
9.Monitoring portion control, with the aim of ensuring that all meals are profitable.
10.Ordering co coordinating the delivery of food supplies.
Sugar Factory, Dubai
Head Chef, December 2017 – May 2019
Duties:
1.Creating innovative and authentic dishes.
2.Responsible for guest interaction and guest satisfaction.
3.Approving timesheets for junior kitchen staff.
4.Responsible for ensuring consistent high quality of food preparation and service.
5.Writing up annual performance reviews of all kitchen staff.
6.Conducting internal audits to make sure the quality of food and service is carried out in a hygienic manner.
7.Responsible for conducting interviews for kitchen recruitments.
8.Inspecting meals and platters for attractiveness as well as palatability.
9.Monitoring portion control, with the aim of ensuring that all meals are profitable.
10.Ordering co coordinating the delivery of food supplies.
TAJ HOTELS PALACES AND RESORTS, GOA, INDIA
Junior Sous Chef, Nov 2012 – November 2017
Duties:
1.Creating innovative and authentic dishes.
2.Occasionally approving timesheets for junior kitchen staff.
3.Responsible for ensuring consistent high quality of food preparation and service.
4.Writing up annual performance reviews of all kitchen staff.
5.Inspecting meals and platters for attractiveness as well as palatability
6.Monitoring portion control, with the aim of ensuring that all meals are profitable.
7.Ordering co coordinating the delivery of food supplies.
8.Carrying out all other duties deemed necessary by the Head Chef.
TAJ PALACE, NEW DELHI, INDIA
Management Trainee Jun`2011 - Oct`2012
VIVANTA BY TAJ FORT AGUADA, GOA, INDIA
Management Trainee Nov` 2010 - May`2011
Worked as Supervisor in COMMON WEALTH GAMES VILLAGE, New Delhi, Oct`2010
1.Worked as a supervisor in the pizza and pasta section
2.Used a conveyer belt pizza oven
3.Responsible for maintaining the quality standards of the food as it was served to the international athletes
4.Responsible for the smooth running of the operations in my section
TRAINING: LE MERIDIEN, NEW DELHI, INDIA
Trainee (Food & Production Department)
4 weeks
TAJ PALACE, NEW DELHI, INDIA
Industrial Trainee
20 weeks
EDUCATIONAL QUALIFICATION
1.Successfully completed B.Sc. in Hospitality and Hotel Administration from Chandigarh Institute of Hotel Management Sector 42 – D Chandigarh affiliated to National council for Hotel Management and Catering Technology in 2010
2.Passed twelfth class from NEW ERA PUBLIC SCHOOL in year 2006-07 [affiliated to C.B.S.E. board] in commerce stream
3.Passed tenth class from NEW ERA PUBLIC SCHOOL in year 2004-05 [affiliated to C.B.S.E. board]
ACHIEVEMENTS
1Was part of the BRICS Summit 2016 held at Taj Exotica Goa from 14-17 October 2016
22nd runner up in Chef de Goa 2016
31st runner up for Goan chef awards 2016
4Was part of the Defence Expo held in Goa in march 2016
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