JAYASURIYA DE SARAM

In my current role, I oversee kitchen operations, focusing on quality, safety, and efficiency. My responsibilities include:

• Managing inventory records, vendor orders, and pricing to ensure timely supplies.
• Ensuring adherence to health regulations through equipment inspections and cleanliness checks.
• Implementing new kitchen processes to enhance efficiency and streamline operations.
• Addressing issues during meal services promptly and maintaining relationships with suppliers.
• Monitoring staff performance, providing feedback, and fostering their development.
• Collaborating with fellow supervisors on cross-functional projects and ensuring adherence to food safety regulations.
• Strategically managing inventory levels and coordinating meal deliveries to guests.
• Developing and executing strategies to enhance team performance and streamline processes
• Checked refrigerators and freezers daily for food storage, labelling, and surface cleaning.
• Inspecting kitchens for food quality, service, aesthetics, and cleanliness.
• Training, discipline, and performance reviews developed kitchen staff.
• Scheduled and received food and beverage delivery within budget.

As a Kitchen Supervisor, I contributed to seamless kitchen operations by:

• Operating food processing machinery and maintaining order and cleanliness.
• Managing inventory, restocking supplies, and acquiring new skills to support customer needs.
• Sanitizing dishes, utensils, and work surfaces to ensure compliance with hygiene standards.
• Collaborating with the team to deliver efficient service and maintain inventory levels.
• Contributing to a safe work environment and training new team members.
• Ensuring adherence to food preparation guidelines and maintaining inventory records.
• Communicating effectively with colleagues and coordinating meal deliveries.
• Supporting management in supply needs assessment and inventory management.
• Training, discipline, and performance reviews developed kitchen staff.
• Implemented effective restaurant performance, food prep, and waste reduction techniques.
• Supervised food plating to improve appearance.
• Professionally assigned kitchen staff assignments to boost team productivity.

• Rotated stock and components for freshness.
• Worked with team to provide products quickly.
• Followed business safety regulations to keep the workplace safe.
• Supported other stations during high-volume shifts.
• Trained fresh talent.
• Restocked supplies throughout shift.
• Recorded daily food consumption.
• Clear communication with coworkers about shift duties.
• Reviewed work methods to maximise quality and save expenses.