MILIND DATTATRY NAIK
Chef de parte
Vasai dist Palghar
Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
25
25
years of professional experience
Work History
Chef De Partie
MSC Mediterranean Shipping
06.2023 - Current
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Chef De Partie
Seaborne
01.2023 - 04.2023
- Prepared items for roasting, sautéing, frying, and baking.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef
Zakher
02.2020 - 07.2022
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Commis Chef
Royal Caribbean
09.2009 - 02.2015
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
Commis Chef
Hotel Mars
03.2007 - 09.2009
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
Cook
Intercontinental Hotel
11.2005 - 01.2008
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
Cook
Lotus Suites
05.2004 - 09.2005
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
Cook's Assistant
Taj Lands End
03.2003 - 04.2004
- Prepared food orders to support waitstaff and other team members.
- Placed orders to restock items before supplies ran out.
- Worked with chef to prepare daily food specials and other supplies.
- Distributed food during busy peak periods to drive customer satisfaction.
Cook's Assistant
Gaylord
01.2000 - 03.2003
- Prepared food orders to support waitstaff and other team members.
- Placed orders to restock items before supplies ran out.
Education
No Degree - S.T.C.W Course
Vijay Maritime Academy
Mumbai, India 04.2001 -
High School Diploma -
Holy Cross High School
Mumbai, India 04.2001 -
Skills
Proper food handling
Hospitality
Sauce preparation
Counter sanitization
Recruiting and training
Portion standards
Food spoilage prevention
Proper food handling
Languages
English
Intermediate (B1)
Hindi
Advanced (C1)
Marathi
Advanced (C1)
Timeline
Chef De Partie
MSC Mediterranean Shipping
06.2023 - Current
Chef De Partie
Seaborne
01.2023 - 04.2023
Chef
Zakher
02.2020 - 07.2022
Commis Chef
Royal Caribbean
09.2009 - 02.2015
Commis Chef
Hotel Mars
03.2007 - 09.2009
Cook
Intercontinental Hotel
11.2005 - 01.2008
Cook
Lotus Suites
05.2004 - 09.2005
Cook's Assistant
Taj Lands End
03.2003 - 04.2004
No Degree - S.T.C.W Course
Vijay Maritime Academy
04.2001 -
High School Diploma -
Holy Cross High School
04.2001 -
Cook's Assistant
Gaylord
01.2000 - 03.2003
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