Akash Dhal

Assist the head chef and sous-chef in creating new menus and dishes. Ensure adherence to health and safety regulations, control portions and waste, and implement and update the FSMS system.

Managed a specific area of production in a restaurant as a chef de partie, station chef, or line cook, overseeing kitchen operations and staff.

Managed a specific area of the kitchen, such as pastry, butchery, seafood, sauces, or vegetables, ensuring high-quality food preparation and presentation.

Oversaw a specific kitchen section, ensuring high-quality food preparation and presentation, and cooked dishes in accordance with the restaurant's menu and instructions.

Assisted the chef de partie and cooked in a specific section of the kitchen, playing an integral role in the professional kitchen hierarchy.

Worked as an entry-level commi chef in a fast-paced kitchen environment, supporting kitchen operations and food preparation.

Completed industrial training at Old World Hospitality in New Delhi, India from January to July 2015.

Completed job training at Hyatt Regency Delhi, India from July to December 2014.

Earned a diploma in F&B Production from Cradle Management Institute (NCVT) in New Delhi, India from 2013 to 2014.

Earned the Person-in-Charge Level II (Merit) certification from TSI Quality Service, Dubai Municipality.

Earned the HACCP Level 2 – Hygiene & Food Safety certification from Highfield Awarding Body for Compliance, UK, with training in Dubai.