Sivaji Natarajan

• Experience with high-standard French cuisine,

overall.

• Section Management: Set the section,(sauce,fish,grill,veg,larder)- Established mise en place and performed well service.
• Menu Execution: Prepare and cook complex dishes from scratch, adhering to recipes, portion control, and plating standards.
• Leadership & Mentorship: Guide, train, and supervise for 12 junior staff (Commis Chefs, Demi CDPs and CDPs) to foster a productive, safe, and positive team environment.
• Stock & Inventory: Manage stock levels, check incoming deliveries, and minimize waste to meet operational budgets.
• Health & Safety: Maintain impeccable hygiene standards (HACCP) and ensure all food safety regulations are strictly followed.
• Collaboration: Work closely with the Sous/Head Chef, assisting with menu development and daily service, often stepping into a leadership role when needed.

Handling garde manger section with 8 junior chefs in a 7 days cruising.

lead in speciality restaurant established continental europiene base performing with 2 demi chefs and 2 trainee chefs.

working in lido buffet kitchen served break fast-lunch-dinner for 1500 guest,in 11 days cruise.

worked in roast section with 3 cdp chefs.Serving food for 2 restaurant with 2 sittings.

worked with 6 chefs in club restaurant, serving special menu.

Experience with 4 chefs in samsara restaurant,serving asian and european food.

• 1 st contract on cruise ship,worked with 12 chefs in buffet kitchen.

• Got experience in indian cuisine.worked on main kitchen

Experience with beach restaurant,and Serving continental base food.

Worked in chineese and indian section,doing preparation and present the food.

In trainning period woking overall section- hot and cold kitchen.