MEDAGE RASHANTHA PERERA
Summary
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over three years of experience in busy, high-end restaurant environments.
Overview
5
5
years of professional experience
Work History
Commis Chef
Sofitel Hotel
12.2021 - Current
- Maintained well-organized mise en place to keep work consistent.
- Responsible for opening the kitchen, setting up buffet and organizing functions.
- Working in the hot and cold continental kitchen sections and working lunch
- Supervising and training fresh chefs who are joining
- Preparing food for breakfast buffet and a'la carte orders
- Responsible to ensure food safety including dietary requirements
- Working with executive chef in food ordering and kitchen maintenance
- Ensuring the food is of standard, specifications and of highest food quality
Commis Chef
The Keystone Restaurant
10.2020 - 04.2021
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
Trainee Chef
Rendezvous Hotel
01.2020 - 04.2020
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Cleaned kitchen counters, refrigerators, and freezers.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
Trainee Cook
Chocolate Buddha
12.2018 - 01.2020
- Identified inefficiencies leading to improved productivity.
- Monitored food quality and presentation to maintain high standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Education
Advance Diploma Of Hospitality Management - Hospitality
Academies Australia Polytechnic
Melbourne, VIC07.2021
Diploma Of Hospitality Management - Hospitality
Academies Australasia Polytechnic
Melbourne, VIC12.2020
No Degree - Certificate 3 & 4 Commercial Cookery
Academies Australasia Polytechnic
Melbourne, VIC04.2020
Skills
- Bulk Food Preparation
- Stock Rotation
- Restaurant Operation
- Ordering and Receiving
- Cleanliness and Sanitation
- Food Allergies
Timeline
Commis Chef
Sofitel Hotel
12.2021 - Current
Commis Chef
The Keystone Restaurant
10.2020 - 04.2021
Trainee Chef
Rendezvous Hotel
01.2020 - 04.2020
Trainee Cook
Chocolate Buddha
12.2018 - 01.2020
Advance Diploma Of Hospitality Management - Hospitality
Academies Australia Polytechnic
Diploma Of Hospitality Management - Hospitality
Academies Australasia Polytechnic
No Degree - Certificate 3 & 4 Commercial Cookery
Academies Australasia Polytechnic
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