Pritam Naik

Leadership and Team Coordination:

• Successfully directed the overall operations of the Culinary Department, along with the Culinary Services Director, ensuring high-quality meal preparation and service, which increased resident satisfaction by 34%.
• Conducted in-service classes and training for culinary staff and provided on-the-job training for new associates, fostering a collaborative and skilled team environment.

Quality Assurance and Compliance:

• Ensured compliance with all federal and state regulations concerning food safety and sanitation, maintaining a clean and sanitary work environment. Actively participated in departmental meetings and professional development programs to enforce facility, department, and company safety policies.
• Developed and modified menus to meet diverse dietary requirements, adhering to established guidelines. Maintained consistency in portioning and presentation by following standardized recipes.

Inventory Management and Cost Control:

• Managed inventory, purchasing within budget, and storage of food and supplies, ensuring adequate stock levels, and reducing waste through effective portion control and efficient use of kitchen inventory.

• Assisted in managing three restaurants, Kohinoor and Clay Pot, owned by Clay Pot proprietor to streamline operations, which included Menu creation, Staff training and supervision which improved the overall efficiency by 32%
• Provided support to Bombay Grill in organizing, pricing the menu, inventory management, and training staff members on restaurant operations which reduced the over all budget of out cost by 4%

• Led operations at A Pizza Twist's flagship store, driving consistent daily average sales of over 250 pizzas, while significantly increasing profitability. Spearheaded kitchen management, optimizing workflows to enhance productivity, reduce waste, and ensure exceptional food quality. Fostered a high-performing team environment, maintaining top-tier customer service and operational efficiency.
• Collaborated with staff to implement process improvements, resulting in enhanced efficiency and overall performance by 6%.

• Pioneered the establishment of an Italian restaurant with Indian fusion alongside a colleague amidst the pandemic, rigorously enforcing food safety standards, ensuring customer well-being, and implementing stringent COVID-19 protocols.
• Implemented rigorous hygiene protocols, achieving a 100% compliance rate with health and safety standards. Successfully delivered nutritious meals to frontline workers, generating a net profit exceeding $32,000 and attaining a commendable customer satisfaction rating.

• Excelled as Chef de partie, showcasing adaptability and dedication during a challenging period marked by COVID-19, serving ten months on the vessel before being promoted.
• Adapted quickly across various kitchens on the Coral Princess, collaborating with chefs to ensure menu items met Princess's standards and enhancing the cruise experience through personalized service.

• Spearheaded the kitchen operations as Chef de Partie during the vessel's inaugural phase at Sea Eagle, responsible for training all the kitchen staff to meet the company's exacting standards which lead to reduced error margin of 4%.
• Directed the implementation of kitchen procedures, menu development, and food quality control measures, ensuring adherence to the highest culinary standards aboard the vessel.

• Demonstrated leadership as Kitchen Supervisor at Olive Garden & Red Lobster, overseeing operations in a combined kitchen serving both Italian and American cuisines.
• Mastered all kitchen stations including broil, fry, sauté, assembler, alley, veg, protein, grill, pasta, soup souse, and seafood to ensure flawless preparation of diverse menu items and got recognized as Certified Trainer.
• Expertly trained and mentored 30 kitchen staff, fostering team development by increasing productivity by 4% and earning recognition including Grill Master, Hero of the Restaurant, Best Employee of the Year, and Best Employee of the Month.
• Managed various aspects of kitchen operations including store ordering, produce procurement, inventory management (weekly and monthly), maintenance of cooling logs and fire charts, development of weekly schedules, and conducting line checks, contributing to the establishment's reputation as the highest sales-making restaurant in the Middle East with exceptional NSF score of "00".

• Collaborated with senior chefs to ensure consistent, high-quality culinary output by meticulously following recipes and instructions, while maintaining impeccable cleanliness and organization in workstations, upholding stringent hygiene regulations, and optimizing operational efficiency.

• Demonstrated dedication and eagerness to learn during a year-long tenure as a kitchen trainee, actively participating in various training modules and acquiring fundamental culinary skills. Transitioned to a job trainee role, further refining culinary expertise and contributing to kitchen operations under the guidance of experienced professionals, showcasing adaptability.