Dilshan Wickramage

Duties and Responsibilities

• Enforced standards for meal service, presentation and quality of food items across kitchen shifts
• Prepared ingredients, garnishes and side dishes in advance to expedite meal service
• Reduced waste by improving inventory control and product rotation before expiration dates
• Established and enforced presentation standards to uphold consistency and high standards
• Prepared high- quality dishes to delight customers and draw in new clientele
• Assessed current kitchen practices, recommending and implementing improvement action
• Operated kitchen equipment to prepare meal items for guests
• Checked kitchen equipment for proper operation, notifying management of problems.

Duties and Responsibilities

• Grilled, fried, sautéed and used other cooking methods to prepare specified dishes and adhere to recipes
• Assisted in preparation of menu items, managed tasks assigned by supervisor and plated finished meals
• Contributed to recipe development and created dishes consistent with existing menu items
• Maintained cleanliness, sanitation and organization of kitchen areas and equipment
• Received deliveries and checked order against invoice to confirm presence and quality of food items
• Monitored ingredient stock to support ordering and notified superiors of items in low supply or depleted
• Operated kitchen equipment safely and according to manufacturer instructions
• Instructed kitchen assistants, helping to improve team performance
• Prepared high- quality dishes to delight customers and draw in new clientele
• Demonstrated correct cooking techniques to staff to increase team skill level.

Duties and Responsibilities

• Assist with organizing & preparing food
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients
• Ensuring that the kitchen area, equipment and utensils are cleaned
• Handle portion control requirements and presentation standards
• Ensure that best food practices and kitchen hygiene protocols are adhered to
• Provide input into stock rotation activities and make sure that food inventory is in check

After seeing my interest in cooking, the Director of this company, Tai Lee Tan guided me to obtain industrial qualifications.

After my secondary school years, I worked as an assistant in the kitchen at the Old Clove House. I got promoted as a Cook After worked in five months

Duties and Responsibilities

• Prepare ingredients for dishes upon the instructions of chefs
• Clean and maintain kitchen
• Assist food production as directed by the Chef
• Ensure that best food practices and kitchen hygiene protocols are adhered to
• Assist in operating commercial cooking equipment such as stoves, cookers, ovens, and fryers
• Used various spices to season meat and fish dishes
• Stored food at proper temperature as required by food safety regulations.