SARAVANA KUMAR NATARAJAN

• I started my career at the park hotels as a CDP and continued for 4 running till date, currently designated as a Junior Sous chef.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
• Monitored food temperatures during storage, preparation and service to meet safety standards.
• Developed menus that were creative while still being cost effective.
• Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
• Inspected food deliveries for freshness before storing them properly in designated areas.
• Supervised team members during meal services ensuring orders are accurate and delivered timely.
• Plated dishes according to established specifications for presentation purposes.
• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Organized and maintained the daily mise en place for all stations.
• Managed food inventory, ordering and receiving of products from vendors.

• Company Overview: AN CRUISE LINE BRAND
• COMMIE 2 - VOYAGER OF THE SEAS - 1st & 2nd Contract
• COMMIE 1 - QUANTUM OF THE SEAS - 3rd Contract
• COMMIE 1 - INDEPENDENCE OF THE SEAS - 4th & 5th Contract
• CDP 3 - SYMPHONY OF THE SEAS - 6th Contract
• CDP 1 / CDP 2 - RADIANCE OF THE SEAS - 7th.

Started my journey at commie 1 position and eventually grew up to the the position of a CDP.

• Commie 1 and Commie 2 - I was assigned as a roast cook.
• CDP 3 - I was assigned as a tournant cook.
• CDP 2 / CDP 1(Temporary) - I was assigned to a specialty restaurant called CHOPS.

• Understood and followed oral and written directions.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Demonstrated leadership by making improvements to work processes and helping to train others.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Motivated and encouraged team members to communicate more openly and constructively with each other.
• Maintained schedule of my team.

• Ensured all food was stored properly in accordance with safety regulations.
• Cleaned and sanitized work areas, utensils, and equipment used for cooking.
• Monitored stock levels of ingredients and kitchen supplies.
• Checked quality of raw materials before use to ensure freshness.
• Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
• Communicated effectively with the team regarding menu changes or special requests from customers.
• Provided guidance to junior members of the kitchen staff in their duties.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications.

• Prepared and cooked food items according to recipes, portioning, and presentation specifications.
• Ordered necessary supplies and equipment needed for daily tasks.
• Ensured all food was stored properly in accordance with safety regulations.
• Assisted higher-level chefs in the preparation of more complex dishes.
• Cleaned and sanitized work areas, utensils, and equipment used for cooking.
• Monitored stock levels of ingredients and kitchen supplies.
• Checked quality of raw materials before use to ensure freshness.
• Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.

• Ensured that all food products are stored correctly in accordance with established guidelines.
• Performed various cleaning activities such as sweeping floors, mopping surfaces.
• Maintained up-to-date knowledge of menu items including ingredients used in preparation.
• Assisted in restocking shelves with fresh produce or other food items as needed.
• Inspected equipment on a daily basis for cleanliness and functionality.
• Recorded temperatures of refrigerators and freezers regularly according to health regulations.
• Helped with the preparation of ingredients, such as washing, peeling, cutting and seasoning food items.
• Cleaned work areas, equipment, utensils and dishes throughout shifts.
• Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.