1. Akhilesh Srivastava
C-1003 Jal Vayu Vihar, “Sector-A”
Hiranandani gardens Powai, Mumbai
Pin code-400076
Phone Number: +917045514482/ +19132584856
Email: sriakhi.1993@gmail.com
Skype ID: akhi6101993
OBJECTIVE
Seeking a line cook or lead cook position in the culinary field with excellent cooking and
customer service skills can be utilized to improve the company’s success.
EDUCATION
Institute of Hotel Management, Aurangabad
Aurangabad, India
(Affiliated to Huddersfield University U.K)
B.A (Hons) in Culinary Arts 2011-15
WORK EXPERIENCE
Miami Marriott Biscayne Bay Miami, United States of America
J1 Internship (Lead cook) December 2015 – December 2016
 Prepared all food items in a hygienic manner and timely.
 Prepared items for broiling, grilling, frying, sautéing or other cooking methods by
portioning, battering, breading, seasoning and marinating.
 Prepared daily specials out of the menu.
 Closed the kitchen correctly and followed the closing checklist for kitchen station
 Assisted with all duties as assigned by Kitchen supervisor
 Opportunity to expedite and take the responsibility of the frontline.
 Maintained product presentation, product quality and cooking time standards.
 Appreciated for my work by the general manager and executive chef and all supervisors.
Jw Marriott Marquis Dubai, United Arab Emirates
Internship June 2014—April 2015
Restaurant Positano (Italian)
 Worked in conjunction with Michelin star ANGELO SABATELLI during Italian
Summit and assisted in preparing ingredients for special truffle menu.
 Prepared different types of homemade pastas, hand crafted pizzas and verities of cold and
hot starters.
 Prepared and cooked beef and lamb steaks at correct temperature.
 Assisted Chef by chopping and preparing vegetables, meats and sea food.
 Developed Knowledge about menu items, daily features and created prep list.

2.  Followed proper methods for cooling down food products by ice bath and blast freezer.
Renaissance - Marriott Mumbai, India
Internship Jan 2013 - June 2013
 Assisted chef by Preparing ingredients for big events, business meetings, lunch and
dinner buffet.
 Learned inventory management of the dry store as per first in first out (FIFO).
 Maintained proper hygiene standards according to the 43 points check list of Marriott
hotels.
 Handled different live stations for various functions and prepared dishes as per guest
choice.
 Prepared different types of stocks, soups, salads and sauces.
Taj Residency Aurangabad, India
Internship July 2010 to August 2010
 Learned making different types of breads, cakes, pastries, chocolates and setting up the
pastry shop keeping in mind sanitation and hygiene protocols.
 Developed knowledge about various ingredients for dishes, kitchen appliances,
maintenance of correct temperature and proper storage food before use.
 Assisted chef in preparing cold cuts, fruit platters, fresh fruit juices and small bites.
SKILLS
Languages:
 English, Advanced
 Hindi , Advanced
Computer Skills:
 Microsoft word and Microsoft Power Point.
Activity/Awards
 Certificate of appreciation for the work during Internship by Marriott Renaissance
Powai Mumbai in 2013
 A letter of Recommendation for the work during Internship by Jw Marriott Marquis
Dubai in 2015.
 Brilliant notes given for excellent efforts and for being a team player at Miami Marriott
Biscayne Bay.
 A letter of Recommendation from the General Manager at Miami Marriott Biscayne

3. Bay.