Diwmini Tharupathya
Preston,VIC
Summary
Versatile and highly adaptable Chef de Partie with experience in modern Australian, Sri Lankan, and café-style cuisine. Proven ability to deliver high-quality dishes across à la carte, banqueting, and high-volume service environments. Skilled in multiple kitchen sections, including pans, grill, larder, and desserts, with a strong background in menu planning, mise en place, and food safety compliance. Known for thriving under pressure in small teams while maintaining consistency, creative presentation, and operational efficiency.
Overview
5
5
years of professional experience
Work History
Chef de Partie - full time basis
Yarra valley lodge
Melbourne , VIC
12.2023 - Current
- Specialize in modern Australian cuisine for both à la carte leisure outlets and large-scale function dining, delivering consistently high-quality dishes.
- Rotate across the pans, grill, and larder (desserts) sections.
- Prepare signature dishes, including: smoked trout pâté with house-made focaccia and fermented cucumber, orecchiette with local mushrooms, gnocchi with Brussels sprouts and nduja, crispy chicken wings with gochujang sauce, 300 g Scotch fillet with chimichurri and gravy, and pavlova with local berries.
- Work with a compact team of 3-4 chefs to serve hundreds of covers daily across restaurant and event services.
- Execute banqueting menus for functions of up to 200 guests.
- Maintain mise en place, stock rotation, and HACCP compliance, and assist in mentoring junior chefs.
Food and Beverage Attendant -casual basis
Hotel Chadstone Melbourne
Chadstone, VIC
05.2023 - Current
- Delivered guest service in à la carte and event settings, including conferences and weddings for up to 200 guests.
- Coordinated with the kitchen for dietary requests and timely service.
- Assisted with barista duties, POS operation, and hygiene compliance.
Chef - casual basis
Hank Marvin Cafe / Ripples Cafe N Co
ivanhoe, VIC
04.2023 - 12.2023
- Sole chef on shift in a busy café setting, producing Modern Australian breakfast and brunch menus with one kitchen hand for support.
- Signature dishes: eggs Benedict, Belgian waffles, hotcake with fruit and maple, chili scramble with feta and herbs, avocado on toast with lemon, and dukkah.
- Managed 60-80 covers per day, overseeing cooking, plating, pass control, stock rotation, ordering, and cleaning.
- Coordinated with FOH for smooth service and dietary modifications.
- Maintained consistency during the transition to new ownership.
Food and Beverage Attendant - Casual basis
Hyatt Caribbean Park
Caribbean Park, VIC
08.2022 - 04.2023
- Performed opening, closing duties such as setting up tables, chairs, checking equipment operation, counting money in register drawers.
- Kept bar areas stocked with glasses, ice, garnishes, mixers, beer kegs, bottles, cans throughout shift.
- Maintained a positive attitude toward co-workers and customers at all times.
Food and Beverage Attendant -part time basis
Pullman & Mercure Melbourne
Albert Park, VIC
12.2021 - 01.2023
- Worked across fine dining, casual dining, and banqueting for events of up to 800 guests.
- Performed barista, beverage, and buffet service duties, and managed POS and guest billing.
- Maintained service standards in a high-pressure, large-scale hospitality environment.
Chef - casual and part time basis
Elephant House Sri Lankan Restaurant
Glen Waverley, VIC
11.2020 - 11.2021
- Prepared authentic Sri Lankan dishes, including lampris, hoppers, chili chutney, fish cutlets, and rice and curry.
- I worked in a team of five chefs, rotating across all sections.
- Assisted with menu planning, pre-preparation for next shifts, and maintaining kitchen cleanliness.
- Ensured food safety compliance and efficient service in a high-demand environment.
Education
Certificate IV - Commercial Cookery
Glen Institute
Melbourne, VIC10-2023
Certificate III - Commercial Cookery
Glen Institute
Melbourne, VIC04-2023
MBA - International Hotel Management
Torrens University Australia
Melbourne, VIC04-2022
Bachelor of Arts - Art
University of Kelaniya
Sri Lanka03-2019
Skills
- Modern Australian, Sri Lankan, and café cuisine
- Multiple section proficiency (pans, grill, larder, Desert)
- Menu development and seasonal specials
- High-volume service and banqueting
- Food safety and HACCP compliance
- mise en place and stock control
- Mentoring and training junior chefs
- Customer service and FOH coordination
Timeline
Chef de Partie - full time basis
Yarra valley lodge
12.2023 - Current
Food and Beverage Attendant -casual basis
Hotel Chadstone Melbourne
05.2023 - Current
Chef - casual basis
Hank Marvin Cafe / Ripples Cafe N Co
04.2023 - 12.2023
Food and Beverage Attendant - Casual basis
Hyatt Caribbean Park
08.2022 - 04.2023
Food and Beverage Attendant -part time basis
Pullman & Mercure Melbourne
12.2021 - 01.2023
Chef - casual and part time basis
Elephant House Sri Lankan Restaurant
11.2020 - 11.2021
Certificate IV - Commercial Cookery
Glen Institute
Certificate III - Commercial Cookery
Glen Institute
MBA - International Hotel Management
Torrens University Australia
Bachelor of Arts - Art
University of Kelaniya
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