Chathumi Subasinghe
Geelong,VIC
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Portarlington Grand Hotel
11.2023 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with team members to prepare orders on time.
Chef De Partie
Ayers Rock Resort
04.2023 - 09.2023
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Demi Chef
Ayers Rock Resort
10.2021 - 01.2022
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
Commis Chef
Kings Canyon Resort
08.2021 - 10.2021
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Commis Chef
Jackalope Mornington Peninsula
01.2021 - 07.2021
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Prepped daily menu items to quickly deliver upon request.
commis chef
BANG BANG
02.2020 - 12.2020
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Able to work in a fast-paced environment with speed and quality
- Great personal hygiene and grooming standards
- Able to communicate, read and write clearly and effectively.
commis chef
MAMMA FRANCAS PIZZA HALL
01.2020 - 12.2020
- Trainee chef for 10 months
- Basic knowledge of all sections
- Ability to work under supervision of a limited range
- Ability to produce good quality basic food
- Understanding of health and safety
- Understanding of basic food hygiene practices
- Good oral communication
- Team management skills
- High level of attention to detail
- Good level of numeracy
- Enthusiasm to develop your own skills and knowledge plus those around you
- Adaptability to change and willingness to embrace new ideas and processes
- Ability to work unsupervised and deliver quality work
- Positive and approachable manner
- Team player qualities.
overall duties (kitchen hand and trainee cook)
NATALIE'S RESTAURANT & BAR
01.2018
- Operating all aspects of the kitchen
- Preparing all menu items according to standard recipe cards
- Controlling stock rotation and ordering
- Ensuring appropriate levels of hygiene are met throughout the kitchen and food storage areas
- Dealing with kitchen staff and front of house staff
- Ensuring all food produced is of a high standard
- Preparing food to meet special dietary requirements
- Monitoring food wastage and food production.
THE GRAND
01.2016 - 01.2017
- Preparing, cooking and serving meals for staff and visitors
- Keeping the working area, kitchen and canteen clean and tidy
- Applying hygiene and safety regulations
- Maintaining the kitchen equipment, utensils and machinery
- Preparing food for followers who have special dietary requirements
- Helping the chef to prepare snacks, breakfast and meals
- Completing cleaning rotes and other administrative daily records
- Attending to complaints concerning food and service
- Report any maintenance or hygiene issues to the Kitchen Manager
- Assisting in stock control, portion control and quality control
- Supervising the provision of all crockery, cutlery, detergents and kitchenware
- Ensuring that the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to sanitary regulations.
Education
Certificate III in Commercial Cookery -
Acknowledge Education
Brunswick, VIC11.2020
Certificate IV in Commercial Cookery -
Acknowledge Education
Brunswick, VIC11.2020
Diploma of Commercial Cookery -
Acknowledge Education
Brunswick, VIC11.2020
Advance Diploma of Commercial Cookery -
Acknowledge Education
Brunswick, VIC11.2020
Diploma of Business Accounting -
Deakin University
Melbourne, VIC12.2017
Skills
- Supply Restocking
- Cooking
- Ingredient Preparation
- Food Quality Standards
- Kitchen Organization
- Stock Rotation
- Inventory Oversight
- Positive Attitude
- Dedicated Work Ethic
- High-Volume Dining
- Sanitation procedures
- Kitchen Cleaning and Maintenance
Affiliations
- Actively participated on event management team on DEAKIN COLLEGE of Higher Studies.
- Member of Girl’s guide association in Sri Lanka
Languages
English
Sinhala (Native)
Skills Profile
Aware of procedures with regards to cleanliness and storage of food., Effectively managing time and productivity whilst at work., Cold food section experience., Able to be carrying out a critical analysis of food safety operations., Ability to undertake and perform duties to a satisfactory level in a busy work environment., Quick learning and adaptable, Active Listening Customer and Personal Service, Basic hygiene certificate, Working with children certificate (employee), Police check, Safe work practice certificate, Basic methods of cooking certificate, Work effectively as a cook certificate, Excellent team worker, Customer service, Professional communication skills, Passionate about the industry, Maintain professional development and willing to excel, Strive towards customer satisfaction, Support and mentor new staff to ensure they are successful, Enjoying learning and growing within the industry and keeping up with new trends
References
Lal Kalansuriya, Cabrini Hospital, 0420 390 155
Timeline
Chef De Partie
Portarlington Grand Hotel
11.2023 - Current
Chef De Partie
Ayers Rock Resort
04.2023 - 09.2023
Demi Chef
Ayers Rock Resort
10.2021 - 01.2022
Commis Chef
Kings Canyon Resort
08.2021 - 10.2021
Commis Chef
Jackalope Mornington Peninsula
01.2021 - 07.2021
commis chef
BANG BANG
02.2020 - 12.2020
commis chef
MAMMA FRANCAS PIZZA HALL
01.2020 - 12.2020
overall duties (kitchen hand and trainee cook)
NATALIE'S RESTAURANT & BAR
01.2018
THE GRAND
01.2016 - 01.2017
Certificate III in Commercial Cookery -
Acknowledge Education
Certificate IV in Commercial Cookery -
Acknowledge Education
Diploma of Commercial Cookery -
Acknowledge Education
Advance Diploma of Commercial Cookery -
Acknowledge Education
Diploma of Business Accounting -
Deakin University
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