GIRISH DATTARAM FATNAIK
HEAD CHEF/ CHEF DE CUISINE
Vengurla
Summary
A Culinarian with 20+ years of experience in various sectors of hospitality industry for leading International Hotels; HACCP equipped, Culinary innovator known for producing fine and creative products with a key focus on delivering extraordinary levels of customer service and provide creative solutions to our guests.
Overview
22
22
years of professional experience
5
5
Certifications
3
3
Languages
Work History
Sous Chef
Encalm Hospitality Pvt.Ltd.
02.2024 - 12.2025
- Worked as a sous chef at Encalm Airport Lounge, Manohar International Airport, North Goa. Assisted the Executive Chef with menu planning, implementation of the weekly menu, recipe costing, and buffet menu costing. Support and follow brand standards through the training and assessment of the team. Responsible for controlling the food cost, and indenting for daily required stores and butchery. Responsible for providing hygienic food to our guests, with the help of standardized SOPs.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Chef De Cuisine
Grand Hyatt
03.2023 - 01.2024
- Worked as a Chef de Cuisine in the Italian restaurant Verandah. Successfully launched a new à la carte menu for Verandah and Capiz Bar. Responsible for ensuring the entire kitchen operation runs smoothly. Responsible for providing hygienic food to our guests, with the help of standardized SOPs.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Sous Chef
Address Sky View, Emaar Hospitality
10.2021 - 02.2023
- Working as a Sous Chef in ADD Restaurant, The Restaurant. Assisting the ex-sous chef in menu planning, recipes, and developing dishes. Support and follow brand standards through the training and assessment of the team. Assisting with determining food inventory, stocking, ordering locally, and indenting from overseas. Direct the cooking process, monitor the line, and create strong team relationships. Hands-on approach to all operational aspects. Ideal training and coaching skills. Sophisticated, trained palates are responsible for testing and modifying recipes for the menu. Identify strengths and weaknesses, and provide timely feedback to the individual colleagues.
Sous Chef
Mandarin Oriental
11.2016 - 11.2020
- Worked as a Sous Chef in an Italian restaurant, Dolce Vita. Assisting the chef de cuisine in creating menus, designing corresponding recipes, and overseeing the preparation of those recipes. Ability to manage menu pricing and inventory, lead a team, and showcase fine culinary skills. Supervising, motivating, and working closely with all station chefs of all levels. Ensuring food quality and excellent standards are maintained for all dishes created. Ensuring the kitchen meets all the regulations, including sanitary and food safety guidelines. Responsible and involved in kitchen renovations, massive development in design, flow, and HACCP standards. Responsible and involved in food trails, equipment selection planning, and standardization of food, developing standard recipes. Assisted Michelin Star guest chefs like Fieplo Lo Basso, Kevin Thornton, and Salvatore Bianca.
Chef De Partie
Fortino- Italian Kitchen
05.2016 - 11.2016
- Reports to the Chef de Cuisine. Responsible for controlling the food cost, and indenting for daily required stores and butchery. Training the staff and maintaining standards in the kitchen. Responsible for all pre-preparation before operation. Quality control of food garnishes, and portion control. Responsible for the supervision of the given kitchen operation under the direction of the CDC. Planning for the weekly set lunch menu, weekend brunch menu, and special events menu, such as the Formula One Race event, Christmas dinner, New Year’s Eve menu, Chinese New Year menu, and Valentine’s Day dinner menu.
Business/ Restaurant Owner
Malvani Express Seafood Restaurant
02.2012 - 04.2016
- As a restaurant owner responsible for managing manpower, managing restaurant finances, and handling petty cash. Managing restaurant public relations. Taking care of all maintenance of the restaurant, setting high food and hygiene standards, and staff hygiene and welfare. Managing the front and back of the restaurant. Maintaining a daily food inventory, stocking, and ordering locally. Looking after the advertisement and marketing of outlets. Handling consumer complaints and finding solutions accordingly.
Chef De Partie
Princess Cruises
09.2009 - 11.2011
- I worked as a CDP on the Grand Princess vessel. I was in charge of the preparation of hot dishes for the buffet at lunch and dinner. Responsible for the preparation of food according to the standard recipes, while maintaining high standards of hygiene and food safety. Responsible for making all types of world cuisine, such as Japanese, Chinese, Continental, South American, Asian, and Indian cuisine. Preparations of various types of meats for a live carving station, like Chicago round, beef strip loin, beef ribeye, suckling pork, roast turkey, etc.
Demi Chef De Partie
Princess Cruises
09.2007 - 05.2009
- I worked as a DCDP on the Sea Princess vessel. I worked in different sections of the hot kitchen. Handling the soup and pasta section, with preparation for different types of soups and pasta dishes for lunch and dinner. Responsible for preparing mise en place, and all types of garnishes for soups, with company standard recipes. I also worked in the grill section, preparing different types of grilled meat with the proper internal temperature, such as beef strip loin, bone-in ribeye, beef tenderloin, porterhouse, T-bone steak, etc.
Assistant Cook
Princess Cruises
02.2005 - 05.2007
- I was the Assistant Cook on different ships, the Golden Princess and the Regal Princess. I worked in the sauce station, preparing all kinds of sauces and gravies for the entire kitchen, as per the menu, with standardized recipes. I also worked in 'Sabatini,' a la carte Italian restaurant on the Golden Princess. Responsible for making mise en place as per the menu for the dinner operation. Responsible for keeping high standards of cleanliness as per USPH.
Commi
Olive Bar and Kitchen
10.2003 - 01.2005
- Olive Bar and Kitchen is a well-known restaurant in Mumbai, serving Italian, Continental, and Mediterranean cuisine. I worked in the butcher department preparing different types of fish and meats as per the à la carte menu with proper portion sizes. Responsible for maintaining the yield book and maintaining all butcher inventory. Responsible for maintaining hygiene standards in the section, keeping chillers and freezers clean at all times, and operating FIFO and FEFO. I worked in the cold kitchen as well, responsible for making all cold appetizers, soups, salads, and all homemade salad dressings. Responsible for the smooth flow of my section and maintaining food and hygiene standards.
Education
Bachelor - HMCT
D Y Patil University
Mumbai, India01-2003
Skills
Menu Development
High Volume Operations
Team Building and Training
Specialization in Continental, Italian and Mediterranean Cuisine
Food safety
Certification
HACCP Certificate
Interests
Cooking food for family, Create new food recipes, Reading and collecting culinary books
Timeline
Sous Chef
Encalm Hospitality Pvt.Ltd.
02.2024 - 12.2025
Chef De Cuisine
Grand Hyatt
03.2023 - 01.2024
Sous Chef
Address Sky View, Emaar Hospitality
10.2021 - 02.2023
Sous Chef
Mandarin Oriental
11.2016 - 11.2020
Chef De Partie
Fortino- Italian Kitchen
05.2016 - 11.2016
Business/ Restaurant Owner
Malvani Express Seafood Restaurant
02.2012 - 04.2016
Chef De Partie
Princess Cruises
09.2009 - 11.2011
Demi Chef De Partie
Princess Cruises
09.2007 - 05.2009
Assistant Cook
Princess Cruises
02.2005 - 05.2007
Commi
Olive Bar and Kitchen
10.2003 - 01.2005
Bachelor - HMCT
D Y Patil University