Overview
Work History
Education
Skills
Timeline
Generic

Amith Fernando

Doveton

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, VIC
04.2023

Certificate IV in Commercial Cookery -

Brighton College
Melbourne, VIC
12.2022

Certificate III in Commercial Cookery -

Brighton College
Melbourne, VIC
12.2022

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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Amith Fernando