Migara Mihindukulasooriya
Clyde North,VIC
Summary
High-performing Chef offering 8+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Mornington Golf Club
01.2024 - 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.
- 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.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Sous Chef
Sandhurst Club
Cranbourne, VIC
02.2024 - 06.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Huntingdale Golf Club
05.2023 - 01.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Head Chef
KAMU
11.2022 - 05.2023
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
Chef Assistant
Vale (ALH)
01.2023 - 03.2023
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
- Maintained high standards of food quality by routinely checking ingredients for freshness and adhering to proper storage procedures.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
Manager
Rivara Resort
01.2022 - 10.2022
- Increased team productivity by implementing streamlined processes and effective communication strategies.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
Head Chef and Manager
Lotus Restaurant
07.2020 - 12.2021
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Barista Manager
Cafe Tico
09.2018 - 01.2020
- Enhanced customer experience by providing exceptional service and maintaining a clean, welcoming environment.
- Increased employee retention by implementing effective training programs and fostering a positive work culture.
- Streamlined daily operations through efficient scheduling, inventory management, and cost control measures.
- Boosted store sales by developing creative marketing strategies and engaging in-store promotions.
Barista
Equator Coffees & Teas
09.2018 - 12.2019
- Enhanced customer satisfaction by efficiently preparing and serving high-quality beverages.
- Maintained a clean and organized workspace for optimal productivity and safety.
- Increased repeat business by providing exceptional customer service and building rapport with patrons.
- Streamlined order processing through accurate cash handling and efficient use of the point-of-sale system.
Sous Chef
Parranga
07.2018 - 07.2019
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Pastry Chef
Pizza D’Angello
04.2017 - 07.2018
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Chef Supervisor
Taste Of Rome
12.2016 - 04.2018
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Streamlined food preparation processes for faster service times and better quality control.
- Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
Education
Certificate - Baking And Pastry Arts
TAFE SA - Adelaide College of The Arts
02.2016
Hotel Management Diploma - Hotel Management
Win-Stone School of Culinary Arts
12.2015
Advanced Level - Accounting
G.C.E. Advanced Level
12.2014
Ordinary Level -
G.C.E. Ordinary Level
12.2012
Skills
- Recruiting and Training
- Proper Food Handling
- Counter Sanitization
- Portion Standards
- Plating and Presentation
- Special Events
- Menu Development
- Food Allergy Understanding
- Ingredient Sourcing
- Team Management
- Pizza Making
- Knife Skills
- Garnishing techniques
- Dessert creation
- Inventory management
- Soup preparation
- Pastry techniques
- Steaming methods
- Stock making
- Food cost control
- Pasta making
- Menu Memorization
- Food Safety
- Catering Background
References
Personal References :
Ravi Irrugalbandara
Section Leader-selection
ALDI Distribution Centre Dandenong South
Mobile: 0425179915
Email : raviirugal@gmail.com
Work References :
Oshan Perera
Executive Chef
Mornington Golf Club
Mobile: 0423037877
Timeline
Sous Chef
Sandhurst Club
02.2024 - 06.2024
Chef De Partie
Mornington Golf Club
01.2024 - Current
Chef De Partie
Huntingdale Golf Club
05.2023 - 01.2024
Chef Assistant
Vale (ALH)
01.2023 - 03.2023
Head Chef
KAMU
11.2022 - 05.2023
Manager
Rivara Resort
01.2022 - 10.2022
Head Chef and Manager
Lotus Restaurant
07.2020 - 12.2021
Barista Manager
Cafe Tico
09.2018 - 01.2020
Barista
Equator Coffees & Teas
09.2018 - 12.2019
Sous Chef
Parranga
07.2018 - 07.2019
Pastry Chef
Pizza D’Angello
04.2017 - 07.2018
Chef Supervisor
Taste Of Rome
12.2016 - 04.2018
Certificate - Baking And Pastry Arts
TAFE SA - Adelaide College of The Arts
Hotel Management Diploma - Hotel Management
Win-Stone School of Culinary Arts
Advanced Level - Accounting
G.C.E. Advanced Level
Ordinary Level -
G.C.E. Ordinary Level