Akshay Boolaky
Plaine Magnien
Summary
Proficient Senior Chef de Partie highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 5-years background in high-end restaurant industry. Enthusiastic Senior CDP eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Also eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
8
8
years of professional experience
Work History
Senior Chef De Partie
Delplace Bar And Restaurant
05.2021 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie and Pastry Chef
Tamassa Seafood Restaurant And Bar (Seychelles)
04.2019 - 04.2021
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
Intermart Maurtitius
03.2018 - 02.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
4th Cook Pantry
Royal Caribbean Cruises Ltd. Celebrity Equinox
04.2017 - 02.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
- Suggested actionable improvements to streamline training procedures.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Partie
Tamassa Resort
03.2016 - 02.2017
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Cooked memorable dishes that brought new customers into establishment.
- Acted as head chef when required to maintain continuity of service and quality.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Education
Food And Service
The Task Consulting Institute
MauritiusSkills
- Food Safety
- Inventory Management
- Employee Scheduling
- Vendor Relationship Management
- Customer Service
- Portion Control
- Plating
- Food Preparation
- Menu Memorization
- Cost Control
- Kitchen Leadership
- Supervising Food Prep
- Ordering and Requisitions
- Line Inspections
- Detail Oriented
- Garnishing and Plating
- Performance Improvement
- Foodservice
- Team Leadership
- Menu Planning
- Recipes and Menu Planning
- Kitchen Equipment Operation
- Food Spoilage Prevention
- Safe Food Handling
Languages
kreol, Hindi
Native language
English
Advanced
C1
French
Upper intermediate
B2
Timeline
Senior Chef De Partie
Delplace Bar And Restaurant
05.2021 - Current
Chef De Partie and Pastry Chef
Tamassa Seafood Restaurant And Bar (Seychelles)
04.2019 - 04.2021
Chef De Partie
Intermart Maurtitius
03.2018 - 02.2019
4th Cook Pantry
Royal Caribbean Cruises Ltd. Celebrity Equinox
04.2017 - 02.2018
Chef De Partie
Tamassa Resort
03.2016 - 02.2017
Food And Service
The Task Consulting Institute
Similar Profiles
Elan BondiElan Bondi
Chef at Smiths Bar & Restaurant, Shamrock Bar & Grill.Chef at Smiths Bar & Restaurant, Shamrock Bar & Grill.
Jalen RichardsonJalen Richardson
Dishwasher/Line Cook at Restaurant 55/Cool Springs Fish Bar and RestaurantDishwasher/Line Cook at Restaurant 55/Cool Springs Fish Bar and Restaurant
Ronda-kay Waugh-MorrisRonda-kay Waugh-Morris
Bartender Supervisor at Hi Dream Bar Restaurant & BarBartender Supervisor at Hi Dream Bar Restaurant & Bar