Dulan Dananjaya
Summary
Meticulous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
5
5
years of professional experience
Work History
Chef De Partie
The National Golf Club
06.2022 - Current
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Operated all kitchen equipment safely to prevent injuries.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef
The Meat & Wine Co Chadstone
10.2021 - 06.2022
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
Cook
The Courtyard Cafe
05.2021 - 10.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Trained and supervised cooking staff to expertly meet daily needs.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Identified inefficiencies leading to improved productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Monitored food quality and presentation to maintain high standards.
- Dealing with kitchen staff and front of house staff
- Ensuring appropriate levels of hygiene are met throughout the kitchen and food storage areas
Kitchen Hand
Flinders Hotel
11.2020 - 04.2021
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Monitored food temperatures and quality throughout shifts.
- Stocked and rotated food items according to expiration dates.
- Work with others as a team
Education
Diploma Of Hospitality Management - Hospitality
Stott's Colleges
South Melbourne, VIC02.2022
Skills
- Consistent Supervision
- Surface Work
- Station Preparation
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Chef Consultations
- Knowledge of Cuisines
- Industry Trends
- Hospitality Management
Languages
English
Full Professional
Certificate 4 - Commercial Cookery
Front Cooking school - Stotts Collage
Additional Information
Graduated
Timeline
Chef De Partie
The National Golf Club
06.2022 - Current
Chef
The Meat & Wine Co Chadstone
10.2021 - 06.2022
Cook
The Courtyard Cafe
05.2021 - 10.2021
Kitchen Hand
Flinders Hotel
11.2020 - 04.2021
Diploma Of Hospitality Management - Hospitality
Stott's Colleges
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