Dushan Rodrigo Rodrigo
Lyndhurst,Vic
Summary
Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Hunting Lodge
Kumeu, Auckland
01.2021 - 01.2022
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Organized the daily mise en place in order to prepare meals efficiently.
Head Chef
Parkhouse
Whenuapai
01.2020 - 01.2021
- Monitored food production to guarantee quality standards were met.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Established portion control guidelines to reduce waste and maximize profits.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Head Chef
Beekeeperswife
Riverhead
01.2018 - 01.2020
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Monitored food production to guarantee quality standards were met.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Established portion control guidelines to reduce waste and maximize profits.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Organized kitchen staff to ensure efficient operations during peak service hours.
Education
International Culinary - Professional Cookery Lvl04
Cornell College
12-2015
Associate of Applied Business - Business Management And Marketing
NZIE
Auckland12-2013
Skills
- Hospitality
- Special Events
- Team Management
- Recipe creation
- Grilling Techniques
- Food allergy understanding
- Menu development
- Kitchen Organization
- Knife Skills
- Nutrition Principles
- Inventory Management
Timeline
Chef De Partie
Hunting Lodge
01.2021 - 01.2022
Head Chef
Parkhouse
01.2020 - 01.2021
Head Chef
Beekeeperswife
01.2018 - 01.2020
International Culinary - Professional Cookery Lvl04
Cornell College
Associate of Applied Business - Business Management And Marketing
NZIE
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