Hi, I’m
Vishal Naik
F&B Production ( Chef )
Mumbai
Summary
Dynamic culinary professional with extensive experience at Costa Cruise, excelling in menu development and food presentation. Proven leadership in kitchen management, optimizing workflows, and reducing food waste. Adept at ingredient sourcing and fostering team collaboration, ensuring high standards of food safety and sanitation while delivering exceptional dining experiences.
Overview
1
Language
Work History
Costa Cruise
Demi Chef
Job overview
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
- Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
Hotel Le Royal Meridian Mumbai
Chef De Partie
Job overview
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Complied with portion and serving sizes as per restaurant standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
Holland America Line
Chef De Partie
2016 - 2025 (9 education.years_Label)
Job overview
- Contributed to menu planning by integrating seasonal ingredients for unique culinary creations.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Demonstrated adaptability by efficiently handling multiple kitchen responsibilities in high-pressure situations.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
Mumbai University Elphinstone Mumbai
High School Diploma
Skills
Supply ordering
Food presentation
Ingredient sourcing
Recipe development
Menu planning
Food safety
Sanitation practices
Leadership qualities
Workflow optimization
Kitchen staff leadership
Food freshness management
Inventory management
Menu memorization
Food spoilage prevention
Menu development
Performance improvement
Cost control
Staff training
Supervising food prep
Kitchen management
Safe food handling
Cooking techniques
Team leadership
Sanitation procedures
Verbal and written communication
Employee scheduling
Timeline
Demi Chef
Costa Cruise
Chef De Partie
Hotel Le Royal Meridian Mumbai
Chef De Partie
Holland America Line
2016 - 2025 (9 education.years_Label)
Mumbai University
High School Diploma