DARSHANA THILANGA DE SILVA
Boston Pizza
Edmonton,Alberta
3
Languages
9
years of professional experience
Experienced Multi-Cuisine Chef with over 8 years of international culinary experience in Canada, the UAE, and Sri Lanka. Skilled in Continental, Italian, Japanese, Arabic, Greek and Mediterranean cuisine, with expertise in meat cutting, fish filleting, pizza, pasta, steak preparation and high-volume kitchen operations.
Diligent Desired Position with solid background in culinary techniques and kitchen operations. Demonstrated ability to execute menu items with precision and maintain high standards of food safety and quality. Proven track record of effective teamwork and adaptability in fast-paced environments.
Work History
Line Cook
3 Years 3 Months- Prepared menu items, maintained quality and sanitation, worked in high-volume service.
- Maintained clean, sanitized workstations, equipment, and kitchen surfaces throughout service.
- Coordinated with servers and kitchen staff to support timely order flow during peak periods.
- Prepared menu items following Boston Pizza recipes, portion standards, and presentation guidelines.
- Monitored food quality, freshness, and cooking temperatures to ensure consistent results.
- Organized grill, fry, and prep stations for efficient kitchen operations and smooth service.
- Followed food safety procedures, allergen protocols, and sanitation requirements consistently.
- Trained new kitchen staff on station setup, cooking procedures, and cleanliness expectations.
Demi Chef de Partie
4 Months- Executed precise mise en place for grill and sauté stations in fine-dining Mediterranean service.
- Supervised daily station readiness, maintaining consistency across à la carte and banquet orders.
- Coordinated with sous chefs to prioritize ticket flow and uphold kitchen timing standards.
- Monitored seafood quality, freshness, and portion control to support premium presentation.
- Trained junior cooks on station procedures, knife skills, and sanitation practices.
- Enforced HACCP standards and kitchen hygiene to maintain safe, compliant operations.
- Managed inventory rotation and storage organization to reduce waste and preserve product integrity.
- Adapted menu execution during peak service while maintaining accuracy, speed, and consistency.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Demi Chef De Partie
1 Year 5 Months- Prepared mise en place for hot and cold stations, maintaining efficient service readiness.
- Executed precise seafood and grill cooking techniques, preserving flavor and presentation standards.
- Coordinated daily station workflow, ensuring timely order delivery during peak service periods.
- Monitored freshness, rotation, and storage of ingredients to support food safety compliance.
- Plated dishes with consistent portioning and presentation aligned to luxury dining standards.
- Supported Chef de Partie with menu execution, special requests, and service consistency.
- Trained junior kitchen staff on station procedures, knife skills, and hygiene practices.
Demi Chef de Partie
3 Months- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Cook 1
1 Year 11 Months- Prepared sushi, hot kitchen, and robata dishes following Japanese recipes and station standards.
- Managed mise en place, ensuring ingredients were portioned, labeled, and ready for service.
- Coordinated with culinary team to maintain smooth expo flow during peak dining periods.
- Monitored food quality, presentation, and consistency before plates left kitchen.
- Followed HACCP, sanitation, and allergen procedures to support safe food handling.
Cook 2
11 Months- Prepared high-volume meals following resort recipes, quality standards, and guest dietary requirements.
- Coordinated kitchen mise en place, ensuring ingredients, tools, and stations were ready for service.
- Maintained strict hygiene, sanitation, and food safety compliance across prep and cooking areas.
- Supervised daily cooking workflow, supporting smooth service during peak breakfast, lunch, and dinner periods.
Education
- Science-MS, Mathematics-MS, Reading-MS, Writing-MS, Social Studies-ES
Skills
Multi-Cuisine Cooking
Meat Cutting
Fish Filleting
Pizza & Pasta
Grill & Steak
Banquets
Food Safety
Inventory
Teamwork
Time management
Attention to detail
Highly motivated
Cleaning and organization
Professional attitude
Customer service
Reliable and trustworthy
Active listener
Food preparation
Problem-solving
Team coordination
Kitchen sanitization
Knife skills
Kitchen operations
Line management
Grilling techniques
Ingredient preparation
Meat cutting
Frying techniques
Food allergen safety
Inventory management
Food plating
Languages
English
Full Professional
French
Elementary
Hindi
Professional Working
Timeline
Line Cook
Boston Pizza
04.2023 - 07.2026Read More
Demi Chef de Partie
Estiatorio Milos, Royal Atlantis Hotel
10.2022 - 02.2023Read More
Demi Chef De Partie
Mimi Kakushi
05.2021 - 10.2022Read More
Demi Chef de Partie
Ninive
01.2021 - 04.2021Read More
Cook 1
Gran Caffe
01.2019 - 12.2020Read More
Cook 2
Jie Jie Beach by Jetwing
02.2017 - 01.2018Read More
GCE O/L
Read More
SLITHM Hotel Management Course
Read More
CAEC
from Science-MS, Mathematics-MS, Reading-MS, Writing-MS, Social Studies-ES
Read More