Danindu Seneviratne
Sri Jayawardenapura,Colombo
Summary
Dedicated and innovative chef with experience in culinary arts. Proficient in creating diverse and flavorful dishes while maintaining high standards of food quality and presentation. Skilled in menu development, kitchen management, and team leadership. Passionate about using fresh, locally sourced ingredients to craft memorable dining experiences. Proven ability to thrive in fast-paced environments and exceed customer expectations.
Overview
5
5
years of professional experience
Work History
Chef Intern
Sugar Bistro & Wine Bar
Colombo
07.2019 - 08.2019
- Assisted in the preparation of daily meals for restaurant customers.
- Organized and restocked ingredients and food items.
- Maintained sanitation standards in the kitchen area including washing dishes, wiping counters, and sweeping floors.
- Attended culinary classes to learn new cooking techniques and methods.
- Assisted in plating dishes according to established guidelines.
Chef Intern
Hilton Hotels & Resorts
Colombo
11.2021 - 05.2022
- Assisted in preparing and cooking meals for customers according to recipes.
- Maintained a clean, safe and sanitary work environment.
- Operated kitchen equipment including ovens, grills, stoves and fryers.
- Kept up-to-date with current menu items and specials.
- Restocked supplies as necessary throughout shifts.
- Monitored quality of dishes served during shift to ensure they meet standards set by restaurant management.
Cook
The Cauldron
Colombo
06.2022 - 10.2022
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Monitored stock levels of food items and ordered more when necessary.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Adhered to food safety standards when storing and preparing foods.
Commis Chef (FIFA World Cup)
Ronaldospagos Catering Services
Qatar
10.2022 - 12.2022
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Supervised staff in the preparation of all dishes for catering events, ensuring accuracy and quality.
- Coordinated delivery of food supplies to event venues on time according to schedule.
- Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
Commis Chef
Dinindu Gardens Banquet Hall
Seeduwa
01.2023 - Current
- Prepare and cook food items according to recipes, portioning, and presentation specifications.
- Ensure all food was stored properly in accordance with safety regulations.
- Performe basic knife skills such as dicing, slicing, mincing vegetables.
- Inspecte dining facilities prior to opening hours ensuring that they were ready for customer service.
- Coordinate delivery of food supplies to event venues on time according to schedule.
- Assiste with setup of buffet tables or other dining areas prior to commencement of catered events.
Education
Advanced Diploma - Hospitality
William Angliss Institute
Melbourne, VIC05-2021
High School Diploma -
St. Thomas College
Kotte08-2015
Certificate III - Commercial Cookery
William Angliss Institute
Melbourne, VICCertificate IV - Commercial Cookery
William Angliss Institute
Melbourne, VICDiploma - Hospitality
William Angliss Institute
Melbourne, VICSkills
Creativity
Knife skills
Cleanliness
Multitasking
Good communication skills
Ability to work under pressure
Team Worker
References
- Mr. D. M. W. Dissanayake
Director - Super International Hotel School
165 MC Road, Nagolla, Mathale
Mobile 071 412 4788 / 066 22 313 312
- Mr. Anura Wickremasinghe
Lecturer - Hospitality Management SLIIT
Mobile 077 362 8700
Email - anura@cahm.lk
Timeline
Commis Chef
Dinindu Gardens Banquet Hall
01.2023 - Current
Commis Chef (FIFA World Cup)
Ronaldospagos Catering Services
10.2022 - 12.2022
Cook
The Cauldron
06.2022 - 10.2022
Chef Intern
Hilton Hotels & Resorts
11.2021 - 05.2022
Chef Intern
Sugar Bistro & Wine Bar
07.2019 - 08.2019
Advanced Diploma - Hospitality
William Angliss Institute
High School Diploma -
St. Thomas College
Certificate III - Commercial Cookery
William Angliss Institute
Certificate IV - Commercial Cookery
William Angliss Institute
Diploma - Hospitality
William Angliss Institute