Sanjeewa Yapa Mudiyanselage

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepped daily menu items to quickly deliver upon request.
• Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
• Ordered food items for upcoming events per sous chef request.
• Planned menus and services for restaurant
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Disciplined and dedicated to meeting high-quality standards.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.

Assists the Manager, Culinary Services/Executive Chef and Dietician to ensure the nutritional requirements of the residents are met through following established recipes and required standards

• Maintains budget control by following established ordering practices, inventory controls, leftover management and taking care to ensure the correct amount food is prepared to minimize waste

• Assists the Manager, Culinary Services/Executive Chef with staff scheduling, recruitment, coaching, developing and, as necessary, correcting staff

• Participates in month end inventory and compiling monthly statistics

• Prepares and cooks hot and cold entrees, baked goods and desserts for both general and therapeutic diets by methods such as roasting, braising, frying, grilling, steaming, poaching, boiling and baking, using standard recipes based on standard portion sizes. Tests foods for palatability and temperature and adjusts accordingly. Transfers cooked foods to steam tables

• Prepares special entrees and catering items as required

• Operates cooking equipment in a safe, proper manner. Checks equipment and cooking area after each use to ensure safety requirements are maintained. Advises when equipment needs repair and calls for repair if it is required

• Practices, supervises and coaches others with regard to food safety and hygiene practices

• Ensures compliance with operational, quality, safety, and cleaning standards and set targets by coaching other employees • Ensures food rotation in storage areas, coolers and freezers in order to minimize food spoilage and wastage

• Participates in daily temperature checks for coolers and freezers

• Ensures residents' right of privacy and confidentiality are maintained, except in the proper operation of the business

• Assists with emergency situations for designated time periods

• Communicates with different department managers

• Accessible for one on one contact with the residents

Responsible main kitchen operations, preparing food items according to guest menu for breakfast, lunch and dinner.

Prepare meals according to a set menu and monitor the portions.

Work with minimal supervision.

Prepare meals for customers with food allergies.

Supervise and train kitchen helpers and prepare work schedules.

Maintain inventory and records of food, supplies and equipment.

Clean the kitchen and inspect kitchen and food services areas.

Work with specialized cooking equipment

• Mentored kitchen staff to prepare each for demanding roles.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Complied with portion and serving sizes as per restaurant standards.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Operated all kitchen equipment safely to prevent injuries.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Monitored food and labor costs to verify budget targets were met.

Responsible main kitchen operations, preparing food items according to guest menu.

Communicating with employees and managers to ensure operational needs are met as well as attending regular operational meetings to ensure effective coordination and cooperation between departments.

Systematically conducting standards tests during shift and communicating training and re-training needs to manager.

Overseeing the orientation and training of new employees and supervising the designated trainers.

Assisting in the planning and development of recipes, ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

Maintaining control systems assuring quality and portion consistency, monitoring food shipments to ensure established purchasing specifications as well and fostering an awareness of the importance of food preparation and quality.

Assisting Sous Chef on maintaining HACCP standard and checklist.

Controlling labor and operating expenses through effective scheduling,budgeting, purchasing decisions, and inventory control.

Selecting, training, evaluating, leading, motivating, coaching, and discipline all employees in the Kitchen's food production area to ensure that established standards are met

Prepare duty roster as per established business patterns /occupancy levels, in order to conserve labour cost and standards per approval of the Sous Chef.

Reports punctually in correct uniform and standard of grooming and is aware of all house rules and procedures, as per approval of the Sous Chef.

Have knowledge of all menu items, in regard to ingredients, method of cooking and presentation.

Make sure all dishes are uniform and pre established portion sizes are adhered to.

Responsible for maintaining a high standard of food preparation, checking it for taste, temperature and visual appeal

Make sure that all refrigerators are clean and tidy and checks constantly the stored food items on freshness to prevent the use of spoiled or contaminated food products in any phase of food preparation.

Make suggestions to the Sous Chef concerning improvements which would lead to make more satisfied customers and / or increase volume of business or profit .

Make sure setup mis —en place (The preparation ofdishes and ingredients before the beginning ofservice) are always ready, so that it may give quick, efficient quality service.

Assigns specific duties to the subordinates and instructs and train them in their work.

Ensure discipline and insists on personal hygiene appearance of the subordinates.

Follow details instructions given by the Executive Chef or Sous Chef at all times and briefs the staff daily according to information necessary.

Check maintenance of all the equipment located in the supervision area and makes any attempts to protect damage or loss of the hotel property.

Controls wastage and spoilage by keeping it in a minimum and to be aware of the food cost.

Works closely together with the stewards and ensures a constantly clean and tidy area and refrigerators.

Establish and promotes a good team — work within the kitchen, service, stewarding and F&B supporting departments.

Evaluate performance and takes disciplinary actions if needed to employee in the respective kitchen under the guidance of the Sous Chef.

Performs duties common to all supervisory personnel or other duties as maybe assigned by the management

Prepared for breakfast, lunch and dinner daily Mis-en-place. (The preparation of dishes and ingredients before the beginning of service)

Responsible for cooking on the line, cold kitchen, pasta station, fish station,meat station, pizza and soup station [tournant (required to in addition to serving as a link between the head chef or sous chef and various other cooks and kitchen workers)]

Updated existing menu to reflect more consistent quality service.

Ensuring the food following the Standard Operation Procedures.

Trained the new line cook

Performing pantry cooking, grill cooking, special events wedding, purchasing of inventory and receiving.

Chef in charge on night shift, prepared for light meals in the midnight, managed the preparation, portioning and garnishing.

Ensured the foods following Standard Operation Procedures.

Prepared for Breakfast mis-en-place (The preparation of dishes and ingredients before the beginning of service) for the next day

Preparing daily food for the opening team (breakfast, lunch, tea break and dinner).

Assisted the chef in charge to set up and preparation of food as well as ensuring food safety, sanitation and clean up.

Prepared for breakfast and lunch daily while preparing pantry cooking, grill cooking, special events

Pre-opening team during the construction and preparing daily food for the opening team (breakfast, lunch, tea break and dinner).

Assisted the chef in charge to set up and preparation of food as well as ensuring food safety, sanitation and clean up.

Prepared for breakfast and lunch daily while preparing pantry cooking, grill cooking, special events.

Assist the chef in charge to set up and preparation of food as well as ensuring food safety, sanitation, and cleanup.

Prepare for breakfast and lunch daily while preparing pantry cooking, grill cooking, special events

Performing pantry cooking, grill cooking, special events wedding, purchasing of inventory and receiving.

Ensured the foods following Standard Operation Procedures.

Prepared for Breakfast mis-en-place (The preparation of dishes and ingredients before the beginning of service) for the next day