MALEESHA SEWWANDI KALANCHIGE
Summary
Experienced and innovative chef driving remarkable restaurant growth through unparalleled customer experiences. Over two years of honing communication, leadership, and problem-solving skills. Instrumental in building streamlined, cohesive teams. Passionate about creating unique, memorable dining experiences leaving lasting impressions on guests.
Overview
4
4
years of professional experience
Work History
Chef De Partie
The Grand Hotel Warrandyte
03.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
Chef
Mejico Melbourne
12.2020 - 03.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Indu Dining Melbourne
12.2020 - 03.2023
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Cook
Spicy Flames Dandenong
12.2020 - 03.2023
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Certificate III - Commercial Cookery
Stott's College
Melbourne, VICCertificate 1V - commercial cookery
Stott's College
Melbourne, VICDiploma Of Hospitality Management -
Stott's College
Melbourne, VICAdvanced Diploma of Hospitality Management -
Stott's College
Melbourne, VIC02.2023
Diploma in ICT & Computing -
Achievers International Campus (IDM)
Sri Lanka G.C.E Advanced Level - Accounting, Business Studies, Economics
Department of Education Sri Lanka
Skills
- Equipment Maintenance Proficiency
- Culinary Planning Skills
- Team Leadership
- Food Plating and Presentation
- Order Delivery Practices
- Food Preparation and Safety
- Utensils and equipment
- Fine-dining expertise
- Food preparation
- Employee training and development
Accomplishments
- Created complete [type] restaurant menu alongside executive chef.
Languages
English
Full Professional
Timeline
Chef De Partie
The Grand Hotel Warrandyte
03.2023 - Current
Chef
Mejico Melbourne
12.2020 - 03.2023
Chef
Indu Dining Melbourne
12.2020 - 03.2023
Cook
Spicy Flames Dandenong
12.2020 - 03.2023
G.C.E Advanced Level - Accounting, Business Studies, Economics
Department of Education Sri Lanka
Certificate III - Commercial Cookery
Stott's College
Certificate 1V - commercial cookery
Stott's College
Diploma Of Hospitality Management -
Stott's College
Advanced Diploma of Hospitality Management -
Stott's College
Diploma in ICT & Computing -
Achievers International Campus (IDM)
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