Akshay Ghare
I'm Chef
About
I am Akshay, a dedicated Demi Chef De Partie with over 5 years of experience in high-end restaurant environments, specializing in multi-cuisine knowledge and expertise in Continental Cuisine and Garde Manger. Passionate about culinary arts, I bring great stamina, flexibility, and a commitment to quality in every dish I prepare.
Demi Chef De Partie & Culinary Expertise.
With a passion for creating exceptional culinary experiences, I bring over 5 years of hands-on experience in high-end kitchens. As a Demi Chef De Partie, I specialize in crafting innovative dishes while maintaining the highest standards of food quality and safety. I thrive in fast-paced environments, where I manage kitchen operations, ensure the smooth execution of menus, and mentor junior chefs to develop their skills. My versatility in working across diverse cuisines and my commitment to excellence make me a valuable asset in any professional kitchen.
- Birthday: 25 August 1997
- Website: https://foodbloggermax.com/
- Phone: +91 7743976620
- City: 26, Dhangvan, Shivali, Pune Maharashtra 410406
- Height: 5.6''
- Weight: 69 KG
- Age: 26
- Degree: Bachelor of Science in Hospitality Studies (B.Sc. HS)
- Email: akshayghare111@gmail.com
- Language: English, Hindi, Marathi
- Area of Interest: Continental Cuisine and Garde Manger Italian Cuisine
Passionate about culinary arts, I have honed my skills through extensive experience in high-end restaurants and luxury resorts. Over the years, I have developed expertise in preparing a variety of cuisines, leading kitchen teams, and ensuring the highest standards of food quality and safety. My dedication to creating exceptional dining experiences has allowed me to work in some of the most prestigious kitchens, where I constantly strive to improve my craft. I am committed to maintaining a clean, organized, and efficient kitchen environment while fostering teamwork and training for upcoming chefs.
Happy Clients Successfully served thousands of satisfied guests across luxury resorts and restaurants.
Projects Created and designed numerous menus and culinary concepts for events and restaurant operations.
Hours Of Support Provided exceptional kitchen support and training for kitchen teams over thousands of hours.
Hard Workers Led a dedicated team of chefs and kitchen staff in various high-end kitchens.
Skills
Pioneering New Flavors: A Chef's Commitment to Innovation
Resume
Explore my professional journey as a chef, where every role has shaped my skills in culinary arts, leadership, and kitchen management. From crafting exquisite menus to managing high-pressure kitchen environments, my resume reflects a commitment to excellence and a passion for the craft.
Education
BACHELORS OF SCIENCE IN HOSPITALITY STUDIES (BSC.HS)
2016 - 2019
SINHGAD INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY, LONAVALA
SAVITRIBAI PHULE PUNE UNIVERSITY
HIGHER SECONDARY CERTIFICATE (HSC)
2015- 2016
D.P. MEHTA JR COLLEGE OF COMMERCE, LONAVALA
SAVITRIBAI PHULE PUNE UNIVERSITY
SECONDARY SCHOOL CERTIFICATE (SSC)
2007- 2013
GURUKUL HIGH SCHOOL, LONAVALA
SAVITRIBAI PHULE PUNE UNIVERSITY
Professional Experience
Demi Chef De Partie
May 2022 - Present
HILTON MALDIVES AMINGIRI RESORT AND SPA(PRE-OPENING)
- Handling Ala Carte, Breakfast Buffet & Lunch / Dinner Buffet.
- Ordering of Store, Commissary & Butchery.
- Maintaining record of food temperature and hygiene etiquette.
- Ensuring the quality of food served in outlets.
- Assisting in training within your department and attending training sessions as requested in line with hotel requirements.
- Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
- Implementing SOPs for all dishes with the aid of a Chef de Partie.
- Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous, and Sous Chef.
- Responsible for stock management and controlling wastage according to company standards.
- Assisting in maintaining and improving upon budgeted food cost.
- Always providing courteous and professional service, promptly rectifying guest complaints and communicating them to the head chef.
- Assisting the head chef to ensure the smooth running of the kitchen.
- Maintaining a high standard of personal appearance and hygiene.
- Maintaining good working relationships with colleagues and other departments.
- Being aware of actions to be taken in the event of fire.
- Carrying out cleaning within your own department, ensuring hygiene and safety standards are maintained.
- Having a complete understanding of the hotel’s employee handbook and complying with all regulations.
- Creating and maintaining effective working relationships with colleagues and managers.
- Responsible for ordering all fresh produce and dry goods for kitchen use.
- Complying with all company procedures regarding Fire, Health & Safety, Food Hygiene, and Security.
COMMIS
August 2021 - May 2022
RITZ CARLTON, PUNE, MAHARASHTRA
- Planning menu for Lunch and Dinner buffet on a daily basis.
- Maintaining well-organized mise en place to ensure consistent work.
- Preparing all mise en place for lunch and dinner operations.
- Maintaining hygiene and cleanliness in the kitchen.
- Ensuring that all daily logs and temperature books are maintained.
- Learning new techniques and skills on a daily basis.
COMMIS II
May 2019 - August 2022
CONRAD Bengaluru, KARNATAKA
- Planned and directed high-volume food preparation in a fast-paced environment.
- Maintained well-organized mise en place to ensure consistent work.
- Assisted with routine stock rotation to keep ingredients fresh.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn the general operation of the kitchen.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Developed and cooked memorable dishes that attracted new customers to the establishment.
- Seasoned and marinated cuts of meat, poultry, and fish.
- Cleaned kitchen areas, including counters, workspaces, shelves, refrigerators, and freezers.
- Worked with Chef de Partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Rotated food regularly, removing outdated items for proper disposal.
- Maintained temperature records on a daily basis.
INDUSTRIAL TRAINEE
July 2018 - November 2019
FARIYAS HOTEL LONAVALA,PUNE
- Studied functional relationships between different operational areas to better understand the importance and impact of decisions and protocols.
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Learned new skills daily from every individual during the training period.
- Worked with all departments during training.
- Conducted staff celebration events with the help of the Human Resources department.
- Received a certificate and medal from management as the Best Trainee of the Year and distributed minutes of meetings.
Portfolio
Explore my journey through the culinary world. From mastering traditional dishes to innovating in fine dining, my portfolio showcases the versatility and dedication I've poured into each culinary experience. Discover the skills, creativity, and passion that drive me to continuously elevate the art of cooking.
- Foods Collection
Services
As a seasoned Demi Chef De Partie, I offer a wide range of services that are integral to creating an outstanding dining experience. My services are built on a foundation of professionalism, attention to detail, and passion for food. These include:
Ala Carte and Buffet Service:
I excel in both à la carte and buffet service, ensuring that each dish is prepared with precision and served to perfection. From planning menus to executing dishes during high-volume services, I maintain consistency in both taste and presentation.
Food Preparation and Presentation:
Specializing in Continental Cuisine and Garde Manger, I focus on preparing dishes with the highest culinary standards. From precise food plating to careful preparation of sauces and garnishes, I strive to create an exquisite visual and flavor experience for every guest.
Kitchen Organization and Stock Management:
I manage kitchen operations with a focus on maintaining stock levels, ordering fresh produce, and organizing mise en place to ensure smooth service. By maintaining strict hygiene standards and implementing effective inventory controls, I contribute to the overall efficiency of the kitchen.
Training and Mentorship:
A key part of my role is mentoring junior chefs and commis. I assist in developing training programs that enhance skill levels and foster teamwork. By encouraging an open learning environment, I ensure that all kitchen staff operate in line with industry standards.
Hygiene and Safety Compliance:
I am committed to ensuring that all kitchen operations adhere to hygiene, health, and safety regulations. I consistently follow cleaning schedules, maintain food temperature records, and enforce safe food handling practices to ensure that guests are served the highest quality meals in a safe and clean environment.
Guest Experience Enhancement:
My services extend beyond the kitchen to ensuring that each guest’s dining experience is memorable. I address any special dietary requirements or preferences and work closely with the service team to ensure that the food complements the overall guest experience.
Contact
I am always excited to connect with professionals, clients, and culinary enthusiasts. If you would like to inquire about my services, discuss potential opportunities, or simply share your thoughts, feel free to reach out.
Address
Lonavala, Pune, Maharashtra, India - 410 403
Call Us
+91 7743976620
Email Us
akshayghare111@gmail