Akhil 123

I am an accomplished culinary professional with extensive experience in various kitchen roles, including line cooking and dietary cooking for senior populations. My expertise encompasses menu creation, team training, and inventory management in both restaurant and catering settings. With strong communication skills and the ability to thrive in fast paced environments, I aim to deliver exceptional culinary experiences.

Line Cook, Breakfast and brunch Cook - Peppermoon Restaurant and Bar - London, Ontario, CA

(2023-08)

• Opened and set up the restaurant on a daily basis to ensure smooth operations.
• Prepared mise-en-place according to the menu and service requirements.
• Trained new employees according to organizational standards and kitchen procedures.
• Ensured compliance with food safety and hygiene practices.
• Prepared and customized food orders based on guest requests.
• Maintained quality, presentation, and timely service.
• Ordered and received raw materials as required.
• Maintained accurate daily inventory records and monitored stock levels.

Line Cook - Red Lobster, Wellington - London, Ontario, CA

(2022-02)

• Opened and closed the restaurant setup on a daily basis to ensure smooth kitchen operations.
• Prepared the workstation according to service requirements.
• Prepared a variety of food items based on guest requirements and restaurant standards.
• Ensured consistency in taste, quality, and presentation.
• Received, stored, and organized purchased raw materials according to food safety and storage guidelines.
• Monitored stock rotation and freshness.
• Trained new team members on kitchen procedures, safety standards, and organizational policies.
• Supported team efficiency during service hours

Dietary Cook (Part-Time) - Extendicare Retirement Home - London, Ontario, CA

(2024-01 - 2024-04)

• Cleaned and sanitized food service areas and kitchen equipment in compliance with food safety and hygiene standards.
• Prepared meals for senior residents according to prescribed dietary plans and nutritional guidelines.
• Monitored and recorded temperatures of food during preparation and of storage equipment to ensure food safety compliance.
• Assisted in maintaining an organized and efficient kitchen environment

Dietary Cook (Part-Time) - Henley Place - Cedar hollow Blvd, London, Ontario, CA

(2023-08 - 2023-12)

• Prepared nutritionally balanced meals for elderly residents, following prescribed diets and controlled use of spices and ingredients.
• Modified food textures, including minced and puréed diets, to meet individual swallowing and medical requirements.
• Ensured strict adherence to allergy management and special dietary needs for residents with digestive and health conditions.
• Followed food safety, sanitation, and hygiene standards in compliance with institutional and healthcare regulations.
• Managed inventory, including stock ordering, receiving, storage, and rotation.
• Maintained cleanliness and organization of kitchen work areas and equipment.

Prep Cook - India House Fine Indian Cuisine - London, Ontario, CA

(2022-09 - 2023-01)

• Assisted the Head Chef with daily food preparation and kitchen operations.
• Completed daily food preparation and mise en place for assigned stations.
• Followed food safety, hygiene, and sanitation standards at all times.
• Supported basic cooking and plating during service hours.

Prep Cook - JW Marriott Bangalore - Bangalore, India

(2019-01 - 2020-12)

• Assisted the Head Chef with daily food preparation and kitchen operations.
• Prepared and maintained mise en place for all assigned kitchen stations.
• Completed cross-training in the Housekeeping Department to understand hotel operations and service standards.
• Applied professional butchering techniques for meat, poultry, and seafood.
• Worked in the Grade Manger section.
• Supported basic baking activities including dough and batter preparation.

Founder & Catering Chef - St. George Catering - Kannur, Kerala

(2016-04 - 2022-07)

• Developed bespoke, creative menus tailored to diverse guest requirements, Preparation of food and beverages for a minimum of 50 packs and maximum up-to 2000 packs.
• Managed end-to-end supply chain logistics, including the procurement of raw materials and meticulous inventory record-keeping to ensure cost efficiency and quality control.
• Directed the training and orientation of both new and existing staff, ensuring service standards aligned with organizational goals and safety protocols.

PG Certificate - Culinary Management - Fanshawe College (2022-09 - 2024-04)

Bachelors - Hotel Management and Culinary Arts - Oriental College of Hotel Management and Culinary Arts (2017-07 - 2020-04)