Akshay Shastry
Toronto,ON
Summary
Ambitious Director of Food and Beverage with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
A Certified Red Seal Chef who is passionate, hardworking and commercially driven with 17 years of experience in the culinary world. A high performer who has a proven track record of completing all culinary tasks on time, to the required specification and within budget while achieving high level of customer service and satisfaction. A vast experience of working in many different culinary roles and settings in both Hospitality and Restaurant sectors.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Director of Food and Beverage
One King West Hotel and Residence
04.2024 - Current
- Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Plan, organize and design a wide range of catering services for weddings, banquets and conferences.
- Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
Executive Chef
One King West Hotel & Residence
03.2020 - 04.2024
- Recruit, train and coach kitchen employees in a unionised setting.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Lead the culinary team in food preparation, production and delivery.
- Involved in opening a brand-new Café ‘' Daily Ritual'
Executive Chef
Gladstone Hotel
11.2019 - 03.2020
- Lead a professional culinary team servicing Melody Bar, the Restaurant and banquets and events.
- A boutique Hotel with a B corporation certification, sourcing ingredients and produce from local partners.
- Planning and executing of Legendary Drag Brunch.
- Recruit kitchen employees, managing performance and provide training in all aspects of food services.
Executive Chef
Hockley Valley Resort
05.2016 - 10.2019
- Planning, organizing and designing a wide range of catering services for functions such as weddings, banquets, conferences.
- Develop custom menus and event details, providing expertise, creativity and guidance to meet client needs and satisfaction.
- Contribute to the development of the catering budget, providing analysis, forecasting and monitoring expenses.
- Recruit kitchen employees, managing performance and provide training in all aspects of food services.
- Departmental payroll and scheduling.
- Responsible for Banquets & Catering for 2 Restaurants, Golf. Ski operation & Winery. Working for 130 weddings a year and 130 corporate events a year.
Restaurant Chef
Fairmont Banff Springs
05.2015 - 05.2016
- Manage a team of 5 chefs and 23 Cooks.
- Overseeing operations of a busy restaurant open for breakfast, lunch and dinner, doing 900-1000 covers a day and 8 million in revenue per year.
- Coaching and training colleagues Hotel Saskatchewan, a Marriott Autograph Collection Hotel.
Chef De Cuisine
Hotel Saskatchewan
05.2014 - 05.2015
- Managing a team of 40 cooks and stewards in a Unionized Environment.
- Supervise the receiver in placing orders in stocking and following FIFO in the storeroom.
- Conduct daily stand-up meetings for the start of the shift. Attend management briefing every morning.
- Create Menus for special events or VIPS.
Sous Chef
Bobs Steak and Chop House
12.2010 - 03.2014
- Successfully been a part of the pre-opening of Bobs Steak and Chop House in Melbourne, Australia, part of Omni hotels (USA).
- Management of 7.6-million-dollar revenue in kitchen operations per year in Bobs Steak and Chop House, Melbourne.
Head Chef
Newscafe
10.2009 - 12.2010
- Restaurant operations management.
- K Catered many formal events for up to 1000 people.
- Trained employees in customer service and food preparations in line with high end establishment standards.
- Demonstrated continuous commitment to reducing food and labour costs.
Chef De Partie
J W Marriot Resort and Spa, The Rosseau
10.2008 - 09.2009
- Responsible for creating daily lunch and dinner menu.
- Assisted the Executive Chef in hiring and training of kitchen employees.
- Interacted with Hospitality Managers in food displays to ensure the highest quality of food production, standards, presentations, and techniques.
- Successfully been a part of pre-opening of the Roseau, A JW Marriott Hotel, Resort and Spa and setting up ‘'TECA'' kitchen.
Culinary Supervisor
Redmond Marriot Towncentre Hotel
04.2007 - 09.2008
- Creating new menus with the Executive Chef.
- Manage the line which caters to the 190 cover Wine bar and Restaurant, 286 Rooms and Residence Inn next door.
- Making specials everyday with the seasonal availability of ingredients.
- Creating, executing, plating and finishing of food, menu writing.
- Managing line cooks.
Demi Chef De Partie
Marriot Hotel
06.2006 - 04.2007
Culinary Associate
JW Marriott Hotel
07.2005 - 04.2006
Education
Bachelors of Culinary Arts And Catering Technology - Culinary Arts
Culinary Academy of India
Hyderabad, IndiaSkills
- Operational Efficiency
- Hospitality Management
- Menu development
- Performance Analysis
- Cost Control
- Vendor negotiation
- Staff Leadership
- Food presentation
- Inventory Management
- Quality Assurance
Languages
English
Full Professional
Hindi
Native or Bilingual
Certification
RED SEAL CERTIFIED CHEF
Member of Canadian Culinary Federation
Timeline
Director of Food and Beverage
One King West Hotel and Residence
04.2024 - Current
Executive Chef
One King West Hotel & Residence
03.2020 - 04.2024
Executive Chef
Gladstone Hotel
11.2019 - 03.2020
Executive Chef
Hockley Valley Resort
05.2016 - 10.2019
Restaurant Chef
Fairmont Banff Springs
05.2015 - 05.2016
Chef De Cuisine
Hotel Saskatchewan
05.2014 - 05.2015
Sous Chef
Bobs Steak and Chop House
12.2010 - 03.2014
Head Chef
Newscafe
10.2009 - 12.2010
Chef De Partie
J W Marriot Resort and Spa, The Rosseau
10.2008 - 09.2009
Culinary Supervisor
Redmond Marriot Towncentre Hotel
04.2007 - 09.2008
Demi Chef De Partie
Marriot Hotel
06.2006 - 04.2007
Culinary Associate
JW Marriott Hotel
07.2005 - 04.2006
Bachelors of Culinary Arts And Catering Technology - Culinary Arts
Culinary Academy of India
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