Duminda Mahesh Brito

• Prepare meals efficiently while ensuring quality and presentation standards.
• Maintain cleanliness and organization in the kitchen.
• Work quickly under pressure to meet high-demand service periods.
• Assist in inventory management and restocking supplies.

• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Prepared a wide range of dishes according to menu specifications and chef instructions.

• Prepare meals efficiently while ensuring quality and presentation standards.
• Maintain cleanliness and organization in the kitchen.
• Work quickly under pressure to meet high-demand service periods.
• Assist in inventory management and restocking supplies.

• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

• In charged of cold kitchen

• Prepare and cook dishes following recipes and quality standards.
• Perform mise en place, including chopping, peeling, and portioning ingredients.
• Maintain cleanliness and adhere to food safety regulations.
• Assist in plating, stock rotation, and minimizing waste.
• Support the kitchen team during busy service hours.
• Continuously develop culinary skills and techniques.

• Rotated food stock, using up older items first and rejecting expired goods.

• Cross Training Pastry & Bakery as a commis chef from November to December 2018
• Maintain cleanliness and organization of kitchen areas, including dishwashing, utensil cleaning, and sanitation.
  • Operate dishwashing equipment efficiently while ensuring compliance with safety and hygiene standards.
  • Perform deep cleaning tasks in kitchen areas and equipment as required.
  • Ensure the proper disposal of waste and maintain a safe working environment at all times.
• Handled cleaning tasks with attention to detail, including polishing silverware and glassware.

• Assist senior chefs in preparing and cooking dishes according to standardized recipes and quality standards.
• Prepare ingredients, perform mise en place, and ensure proper storage and labeling.
• Maintain cleanliness and organization of the workstation, adhering to food safety regulations.
• Assist in plating and presentation during service while ensuring consistency in portion sizes.
• Collaborate with kitchen staff to maintain smooth operations during peak hours.
• Continuously develop culinary skills and techniques under the guidance of senior chefs.

• Assist chefs in food preparation, including chopping, peeling, and portioning ingredients.
• Support mise en place to ensure smooth kitchen operations.
• Maintain cleanliness and hygiene in the kitchen, following food safety regulations.
• Learn and practice various cooking techniques under the supervision of senior chefs.
• Assist in plating and presentation of dishes during service.
• Help with stock rotation and proper storage of ingredients.