Madushani Samaranayaka

Oversaw all kitchen operations in a high-volume café environment.

Prepared and stocked sandwich cupboard daily before 9:30 am, ensuring freshness and safety standards.

Cooked and plated à la carte breakfast items to order during service periods.

Managed comprehensive food preparation processes, working independently to meet service demands.

Handled ordering, stock control, and inventory management, including supplier negotiations.

Ensured strict compliance with food safety, hygiene, and cleanliness standards at all times.

Planned daily prep schedules to optimize workflow and efficiency.

Minimized waste through effective stock rotation and portion control.

Executed à la carte service in high-traffic Fremantle restaurant, catering to dining tourism.

Collaborated across fryer, pan, larder, and grill sections to improve kitchen efficiency.

Managed food allergies and dietary restrictions accurately during meal preparation.

Ensured cleanliness and organization of kitchen environment to uphold safety standards.

Assisted in daily food preparation to enhance operational flow and support team performance.

Prepared and maintained Bain Marie foods, including pasta, rice dishes, curry, and stir-fry items.

Executed à la carte dishes while managing Bain Marie preparations to accommodate varied customer preferences.

Oversaw ordering, stock rotation, and inventory control to ensure product freshness and reduce waste.

Upheld stringent food quality, hygiene, and presentation standards consistently.

Organized daily kitchen tasks to effectively manage simultaneous cooking processes.

• Oversaw breakfast buffet service at four-star hotel serving high volumes of guests.
• Executed bulk cooking and meal preparation for events accommodating up to 600 people.
• Supported à la carte service during peak periods and staff shortages.
• Ensured kitchen cleanliness and adherence to food safety standards.
• Managed dietary needs with precision to meet guest requirements.
• Maintained organized mise en place to enhance workflow efficiency.

• Managed breakfast, lunch, and dinner shifts on a rotating roster as needed.
• Provided à la carte service with emphasis on Bain-Marie foods for local workforce.
• Oversaw outside catering events and functions while maintaining high food quality.
• Collaborated across bain marie, larder, fryer, and pan sections to optimize efficiency.
• Ensured safe meal preparation by managing food allergies and dietary restrictions.
• Maintained cleanliness and organization of kitchen environment at all times.
• Developed menus and daily specials tailored to customer preferences and seasonal ingredients.

• Preparing and maintaining Bain Marie foods, including pasta, rice dishes, curry dishes, and stir-fry items.

• Executed à la carte dishes alongside Bain Marie preparations to meet diverse customer preferences.

• Managed ordering, stock rotation, and inventory control to ensure freshness and minimize waste.

• Maintained high standards of food quality, hygiene, and presentation at all times.

• Planned and organized daily kitchen tasks to efficiently handle multiple cooking processes simultaneously.