Akshay Kamble

Red Seal Certified Chef with 10+ years of progressive culinary experience spanning luxury five-star hotels in Mumbai, high-volume restaurant environments in Alberta, and supervisory kitchen leadership roles. Holds an Advanced Food Safety certification (HACCP Manager), WHMIS 2015, and numerous professional credentials earned across Canada. Currently pursuing the Certified Chef de Cuisine (CCC) designation through NAIT, Edmonton, and a proud member of the Canadian Culinary Institute.

Passionate about delivering exceptional guest experiences through disciplined kitchen management, team mentorship, and culinary excellence.

Prep Supervisor - Brown's Social House - Red Deer, AB

(2019)

• Lead and supervise daily prep operations, ensuring mise en place standards and food quality consistency across all stations.
• Oversee inventory management, portion control, and strict adherence to HACCP food safety protocols.
• Collaborate with kitchen leadership to develop daily specials and support line service during peak periods.

Kitchen & Bar Supervisor - State & Main Kitchen and Bar - Red Deer, AB

(2018)

• Supervised high-volume service across multiple stations in a full-service bar and kitchen environment, applying Red Seal standards to daily food production.
• Maintained food safety standards, recipe adherence, plate presentation consistency, and speed-of-service benchmarks.
• Directed team onboarding and upheld consistent brand standards across all menu items.

Certified Trainer & Kitchen Supervisor - Denny's Restaurant - Red Deer, AB

(2019-08)

Promoted to Certified Trainer and Kitchen Supervisor in 2019 based on demonstrated leadership and food safety expertise.

• Awarded Best Line Cook of the Year (2017–2018) for outstanding consistency and kitchen performance.
• Trained new hires on kitchen procedures, food safety, WHMIS, and station management protocols.
• Maintained full compliance with Advanced Food Safety Safecheck and HACCP standards.

Chef de Partie, Food Production Kitchen - Trident Nariman Point (Oberoi Hotels & Resorts) - Mumbai, India

(2017-07)

• Executed multi-course fine dining and large-scale banquet production in one of Mumbai's premier five-star properties.
• Coordinated kitchen workflow across sections including hot kitchen, garde manger, and pastry support.
• Maintained the highest standards of hygiene, recipe integrity, and plating precision for international clientele.
• Received a Certificate of Appreciation from hotel management for consistent excellence in service.

Industrial Trainee - J.W. Marriott - Mumbai, India

(2012-2013 - 2013)

• Completed industrial training rotating across all 6 kitchen and hospitality departments, gaining hands-on exposure to hotel operations.
• Awarded Star Trainee of the Year (2012–2013) for outstanding performance, discipline, and consistency during training.
• Received an HR Appreciation Certificate and formal reference for exemplary conduct throughout the internship.

T.Y.B.Sc. (Hospitality Studies) - Hospitality Studies - Anjuman-I-Islam's IHMCT (2013 - 2014)

H.S.C. - Guru Nanak College, Dadar (2010 - 2011)