DUNUWEERAGE HARSHANI
Glenroy,VIC
Summary
Experienced professional with three years of practical experience as a kitchen hand and cook. Demonstrates
proficiency in food preparation and cooking, ensuring compliance with food safety regulations and cleanliness
standards. Experienced in supporting menu planning, developing recipes, and employing innovative culinary
techniques. Effective communication and teamwork skills, dedicated to excellence in kitchen operations.
Enthusiastic about providing outstanding dining experiences and cultivating a positive work environment.
Overview
5
5
years of professional experience
Work History
Kitchen Hand and Chef
Colombo to seoul Restaurant
2021.05 - 2022.07
- Organized storage areas for efficient access to items when needed.
- Swept and mopped floors to maintain cleanliness in the kitchen area.
- Restocked condiments on tables throughout restaurant dining room.
- Cleaned dishes, pots, pans and utensils.
- Served food during catered events or banquets as requested by supervisors or chefs.
- Supported kitchen operations by efficiently handling food preparation tasks with
- precision.
- • Maintained high kitchen hygiene and organization, creating a conducive environment
- for food excellence.
- • Contributed to elevating dish presentation standards through meticulous plating and
- garnishing techniques.
- • Improved kitchen efficiency by 20% through streamlined food preparation processes
- and optimized ingredient portioning.
- • Accommodated dietary needs with attentiveness and flexibility, ensuring excellent
- customer satisfaction.
Kitchen Hand and Chef
Ramadia Hotel
2017.10 - 2018.10
- Disposed of garbage according to health regulations.
- Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
- Kept records of food waste to track usage levels.
- Swept and mopped floors to maintain cleanliness in the kitchen area.
- Received deliveries of food items and stored them properly.
- Executed food preparation and cooking techniques to consistently deliver menu items
- to standards.
- • Maintained adherence to food safety protocols, ensuring top-tier hygiene and
- sanitation practices.
- • Innovated menu offerings through recipe development and refinement, enhancing
- culinary diversity and customer satisfaction.
- • Mastered equipment calibration for optimal cooking results, guaranteeing exceptional
- taste and texture.
- • Provided input to menu planning and accurate estimation of ingredient requirements,
- optimizing resource utilization.
- • Achieved a consistent customer satisfaction rating of over 90% through meticulous
- attention to food quality and presentation.
Education
Advanced Diploma of Hospitality - Hospitalitiy Management
Australian National Institute of Business and Technology (ANIBT)
Melbourne, VIC08.2023
Certificate IV in Commercial Cookery -
Brighton College
05.2020
Diploma of Hospitality -
Brighton College
05.2020
Successfully completed Adavanced Level -
Buddhist Girl College
Sri Lanaka08.2013
Ordinary Level (O/L) -
Buddhist Girl College
Sri Lanka12.2010
Skills
- Multitasking
- Planning
- Team Work
- Presentation
- Cleanliness
- Leadership
- Communication
- Flexibility
- Honesty
- Self-reflection
- Staff Coordination
- Pantry restocking
- Vendor Relations
- Dish preparation
Languages
English
Professional Working
Sinhala
Native or Bilingual
Reference
Wageesha Amodani (Chef)
Contact Number 0416549565
Dimantha Fernando (Chef)
Contact Number 0430495043
Timeline
Kitchen Hand and Chef
Colombo to seoul Restaurant
2021.05 - 2022.07
Kitchen Hand and Chef
Ramadia Hotel
2017.10 - 2018.10
Advanced Diploma of Hospitality - Hospitalitiy Management
Australian National Institute of Business and Technology (ANIBT)
Certificate IV in Commercial Cookery -
Brighton College
Diploma of Hospitality -
Brighton College
Successfully completed Adavanced Level -
Buddhist Girl College
Ordinary Level (O/L) -
Buddhist Girl College
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