Amith Fernando
Doveton
Summary
Overview
2
2
years of professional experience
Work History
Chef
Hotel Sorrento
12.2023 - Current
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef
The Flying Chef
06.2023 - Current
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef
Going Gourmet
10.2022 - 12.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with menu development and planning.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Education
Diploma of Hospitality Management -
Brighton College
Melbourne, VIC04.2023
Certificate IV in Commercial Cookery -
Brighton College
Melbourne, VIC12.2022
Certificate III in Commercial Cookery -
Brighton College
Melbourne, VIC12.2022
Skills
- Workflow Optimization
- Staff Coordination
- Menu Planning
- Performance Improvement
- Cooking Technique
- Safe Food Handling
- Food Prep Planning
- Attention to Detail
- Food Preparing, Plating, and Presentation
- Team Collaboration
- Catering and Events
- New Hire Training
Timeline
Chef
Hotel Sorrento
12.2023 - Current
Chef
The Flying Chef
06.2023 - Current
Chef
Going Gourmet
10.2022 - 12.2023
Diploma of Hospitality Management -
Brighton College
Certificate IV in Commercial Cookery -
Brighton College
Certificate III in Commercial Cookery -
Brighton College
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