Adithya Raganeththi Dewage

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
• Placed orders to restock items before supplies ran out.
• Planned and directed high-volume food preparation in fast-paced environment.

• Prepare, cook and serve food, work as part of the kitchen team.

• Maintain quality and standards throughout the process of food preparations and

presentation.

• Taking inventory of kitchen supplies and notifying the supervisor of low or depleted

supplies.

• Carry out daily and weekly procedures including temperature checks, food labelling,

cleaning schedules and hygiene.

Control and manage stocks.

• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Maintained well-organized mise en place to keep work consistent.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Rotated through all prep stations to learn different techniques.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
• Enhanced kitchen efficiency by streamlining prep work routines for all daily specials.
• Maintained high standards of kitchen hygiene, surpassing health inspection requirements.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Prepped daily menu items to quickly deliver upon request.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.

• Stock and sort supplies.

• Vacuum, clean, dust and polish guest rooms.

• Make beds, change sheets, remove and replace used towels and

toiletries.

• Deliver and retrieve items on loan to guests.

• Ensure security of guest rooms and privacy of guests.

• Perform rotation cleaning duties as required.