Akash Kale
Kelowna,BC, Canada
Summary
Highly skilled and versatile chef with extensive experiences in Hotels,Wineries, cruise ships, restaurants and caterings. Adept at leading kitchen operations across various culinary settings. Passionate about curating seasonally inspired menus and crafting exceptional regional culinary flavors. Experience in fine dining and luxury hospitality, quality of consistency, and innovation in every dish, and believes that every meal should be an occasion.Strong leadership abilities in managing kitchen teams.
Overview
11
11
years of professional experience
1
1
Certification
Work History
COOK
Quail's Gate winery's
Kelowna,Canada , British Columbia
06.2023 - Current
- Managed the Garde manger and Entrimet section while maintaining consistency and standards.
- Prepared artisanal cheese boards, charcuterie, and appetizers, ensuring ideal flavor profiles for wine pairings.
- Collaborated with chefs and the kitchen team to design multi-course menus that align with every seasonal ingredient and the winery's offerings.
- Delivering high culinary standards, kitchen efficiency, food safety, and an exceptional dining experience.
- Managed food preparation for large-scale wineries, corporate events, and occasional events.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Expertly preparing a variety of classics and modern sauces to enhance main courses and wine pairings.
- Skilled in butchery, marination, and cooking meats to perfection, flavor, and texture for each dish.
SOUS CHEF
BEER N BEANS
Pune, India
11.2022 - 03.2023
- Specializing in menu development, food safety, inventory management, and customer service.
- Adept at coordinating with culinary teams to deliver high-quality meals to guests and patrons.
- Organizing and monitoring controls of food quality and food cost and inventory.
- Lead a team and kitchen personnel, coordinate daily kitchen operations, and ensure compliance with quality standards.
- Maintaining accurate records of all food supplies, and managing the kitchen's controllable. expenses.
DEMI CHEF DE PARTIE
CARNIVAL CRUISE LINE
Miami, USA
05.2017 - 01.2022
- Taking the opportunity to lead a section assigned by the galley management and oversee the entire production in his assigned area.
- Working under the sous chef in specialty outlets, Cu-China (Italian), Carnival Kitchen, Steak House, Chef's Table, etc.
- Maintaining logs and food temperature as per USPH standards.
- Working in the galley main section: roast cook, sauce cook, fish cook, deli, Guy's Burger, etc.
COMMIS
THE OBEROI GROUP OF TRIDENT HOTEL
Mumbai, India
05.2016 - 01.2017
- Interaction and guest satisfaction with high-quality dishes.
- Responsible for banquet kitchens, creating a unique menu as per banquet events.
- Served as a commis for a high-volume multicuisine restaurant with over 300 guests per day, conducted food preparation for appetizers, entrées, and maintained portion control to minimize food costs.
- Coordinated with a team of sous chefs to meet the high demand, and ensured efficient workflows for the delivery of takeout orders and dine-in meals.
APPRENTICE CHEF
THE LE-MERIDIEN
Pune, India
05.2015 - 11.2015
- Learned basics from Continental, Asian, Thai, Confectionery and Grade Manager
- Worked with experienced chefs to learn requirements of different live cooking stations and dishes
- Assisting in regular and routine cleaning in line with detailed cleaning schedules
- Learning and developing practical skills, and knowledge of food and Equipment safety
INDUSTRIAL TRAINEE
JW MARRIOTT
Pune, India
09.2014 - 01.2015
- Learned the basics of cooking preparations
- Assisted the chef in the preparation and cooking of meals
- Helped with all garnishes, Mise-en-place
Education
Post Graduate Diploma in Management -
MIT
Pune, India01.2023
Bachelor Degree In Culinary Arts -
UEI
Pune, India01.2016
Program in Foundation Certificate in International Diploma - Hospiality Management
HOTEL SCHOOL
THE HAGUE, Netherland06-2013
Skills
- Prioritizing work in an efficient manner
- Customer relations
- Menu- Development
- Effective communication
- Food safety certified
- Team management
- Food handler certification
- Culinary techniques
Languages
- English
Personal Information
- Passport Number: 6265827
- Nationality: Indian
Languages
English
Full Professional
Certification
November 2023
Timeline
COOK
Quail's Gate winery's
06.2023 - Current
SOUS CHEF
BEER N BEANS
11.2022 - 03.2023
DEMI CHEF DE PARTIE
CARNIVAL CRUISE LINE
05.2017 - 01.2022
COMMIS
THE OBEROI GROUP OF TRIDENT HOTEL
05.2016 - 01.2017
APPRENTICE CHEF
THE LE-MERIDIEN
05.2015 - 11.2015
INDUSTRIAL TRAINEE
JW MARRIOTT
09.2014 - 01.2015
Post Graduate Diploma in Management -
MIT
Bachelor Degree In Culinary Arts -
UEI
Program in Foundation Certificate in International Diploma - Hospiality Management
HOTEL SCHOOL