This resume is for Akshay Kishore Sukthankar, who has over 10 years of experience working in kitchens of 5-star hotels in India and Dubai. He has worked in various roles such as Commis, Demi Chef De Partie, and Chef De Partie, where he was responsible for menu design, food preparation, kitchen management, and team leadership. Akshay holds a Bachelor's degree in Hotel and Tourism Management and has experience preparing a variety of cuisines including Mediterranean, continental, Italian, and Indian. He is looking for a new opportunity to utilize his skills and continue advancing his career in the culinary industry.

1. Resume
Name : Mr. Akshay Kishore Sukthankar
Address: D/702, Mangalmurti C.H.S.,
Next to Gorai Depot,
Opposite Maxus Cinema,
Gorai, Borivali (West), Mumbai- 400091
Contact: +91 750 686 5236
Email : sukthankar_akshay@yahoo.co.in
Career Objective:
To be a self motivated individual with a focus on preparing exceptional cuisine while
maintaining safe and highly efficient kitchen environment. Be a perfect team player and
continuously learn new ideas and skills by working with high esteemed organizations in the
Culinary Industry.
Core Competencies:
 Mediterranean and Continental cuisines
 Pre-opening planning
 Special meals preparation for food festivals
 Food reparation adhering HACCP standards
 Proper Portioning and cost controlling
 Persistent and resourceful approach
 Quality monitoring
Professional Experience:
Chef De Partie – The Ghaya Grand Hotel, Dubai September 2014 – May 2015
The Ghaya Grand Hotel, Dubai is a 5 star Hotel with 765 rooms. Worked as Chef De Partie in
its Coffee Shop called Red Diamond, which is world cuisine serving breakfast, lunch and
dinner. Worked in speciality restaurant called Fusion.
Responsibilities:
 Design Menu for the Coffee shop and its costing
 Setting up the team of 9 and maintaining duty rosters and managing team shifts
 Preparing Continental cuisine
 Handling food and guest issues
 Managing the store and mise en place
 Handling the kitchen responsibilities in chef’s absence.

2. Resume
Commis 1 – The Oberoi Hotel, Dubai May 2013 – August 2014
The Oberoi Hotel, Dubai is 5 Star Delux Hotel and has 252 rooms. Worked in the coffee shop
called +971 which serves world cuisine, also worked in 2 speciality restaurants called Umai,
serving Japanese cuisine and Ananta, serving Indian cuisine. Also, worked in Lounge called
Lobby Lounge.
Responsibilities:
 Design Menu and its costing
 Setting up kitchen for efficient food preparations
 Setting up the team of 13 and maintaining duty rosters and managing team shifts
 Preparing Continental cuisine for +971
 Taking care of one shift completely
 Handling banquettes
 Handling food and guest issues
Commis 1 Chef – Sheraton Hotel The Creek, Dubai December 2012 – May 2013
The Sheraton Hotel Dubai is one of the oldest hotel, having 268 rooms for the guests.
Worked in restaurants namely Vivilda which is a Italian restaurant, Ashiyana which is a
Indian restaurant and Creekside, which is Japanese restaurant.
Responsibilities:
 Preparing continental cuisine main course
 Preparing cold cuts, salads, sandwiches in Larder section
 Preparing sauces
 Efficient order execution under Demi Chef De Partie supervision
Demi Chef De Partie – Emirates Leisure Retail, Dubai November 2009 – November 2012
Emirates Leisure Retail, Dubai is a chain of Fine Dine restaurant chain located in prime
locations in Dubai. Worked for a restaurant called as Barca, serving Mediterranean cuisine.
Responsibilities:
 Preparing Mediterranean cuisines
 Preparing cold cuts, salads, sandwiches in Larder section
 Handling Suppliers and orders
 Managing the store and mise en place
 Setting up the team of 5 and maintaining duty rosters and managing team shifts

3. Resume
Commis 3 – The Leela Kampenski, Mumbai October 2007 – November 2009
The Leela Kampenski is a 5 star hotel located near Mumbai airport, having 400 rooms.
Worked in the Coffee Shop called Citrus and Italian restaurant called as Stella.
Responsibilities:
 Handing Pizza section in Coffee shop
 Setting up buffet in show kitchen
 Preparing canapés and main courses of continental cuisine
 Setting up the buffets
 Preparing Italian breads, desserts for the Italian restaurant called Stella
Internship:
The Resort, Mumbai December 2005
Worked in all the departments of the resort namely, Housekeeping, front office, Food &
Beverage service, production.
Academics:
 Bachelor of Hotel and Tourism Management fromYashwantrao Chavan Open
University, Maharashtra with 1st class 2007-2008
 Diploma in Hotel Management and Catering Operation fromRizvi College of Hotel
Management and Catering Technology, Mumbai with 1st class 2003-2006
 HSC from Gokhale College of Commerce with 1st class 2001-2003
 SSC from Don Bosco High School with 2nd class 2000-2001
Achievements:
 Lead the team on Theme Dinner (Pirates of Caribbean Theme), in last year College,
preparing menu design, costing and production.
 Best Employee of the quarter in Emirates,
 Represented School for State Level Basketball
Computer Proficiency:
Hardware Assembling and basic Computer operation
Personal Details:
Date of Birth: 23-April-1985
Marital Status: Single
Languages: English, Marathi, Hindi, Konkani
Hobby: Basketball

4. Resume
References:
1. Chef Abdul Qader Executive chef The Leela Kamkenski Hotel Mumbai
+919769467487
2. Chef Amirali Lakhani Executive chef Emirates Leisure Retail Dubai U.A.E
+971505453849