Nikul Shiran Lanka Kaluthara Koralalage Don

• Provided excellent customer service and able to work independency in all types of situations.
• Utilized effective cleaning and sanitation procedures and observed proper food handling to prevent illness and disease.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
• Kept stations stocked and ready for use to maximize productivity.
• Trained new team members on proper meat and vegetable preparation techniques.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
• Garnished and arranged dishes into creative presentations.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Prepared more than 400 dishes per day in fast-paced college cafeteria environment while maintaining high customer satisfaction rate.
• Collaborated with food service director to plan new menus using fresh, local and seasonal ingredients.
• Performed work station prep, including stocking station and cooking food items prior to shift start.

• Have good knife skills to prep fish and seafood arriving from japan.

• Asian Chef to prepare, cook and plate dishes in a fine-dining Japanese restaurant.

• Take care of and maintain the cleanliness of het kitchen.

• Be adaptable, creative and responsible.

• Be self-motivated, initiative and woke as a team.

• Be passionate about cooking and food, especially washoku and Japanese culture.

• Ensuring that al food meets the highest quality standards and is served on time.

• Planning the menu and designing the plating presentation for each dish.

• Coordinating kitchen staff, and assisting them as required.

• Hiring and training staff to prepare and cook al the menu items.

• Stocktaking ingredients and equipment, and placing orders as needed.

• Enforcing best practices for safety and sanitation in the kitchen.

• Creating new recipes or regularly updating the menu.

• Keeping track of new trends in the industry.

• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

• Responsible for preparation of fresh and hygienic food using the best quality of ingredients.

• I also look after the fresh seafood deliveries, and it is solely my duty to return or use any particular food item.

• I set the menus and arrange for the kitchen service shits. I supervise and check al the dishes, especially related to my specialty, like seafood and sushi.

• I am constantly experimenting with new types of sushi sauces and preparing the role for guests who come in from all over the city and abroad.

• It was my duty to prepare a certain number of sushi rolls with different types of sales.
• I also ventured in different seafood dishes and created several items on the menu.
• I was responsible for creating variations to the typical dish that I prepared.

• I learned most about the responsibilities of chef here. I was responsible for choosing the fresh food items for sushi and other seafood dishes preparation.
• I was also responsible for following the chef's instructions ot ensure that good quality delicious food was prepared.

• Responsible for preparing sushi for Japanese day at the restaurant
• I prepared the rolls and sauces, and they were checked by the senior chef and only after approval were the items taken for service.

• Perform any other duties which may be assigned by the management from time to time
• Excellent Training and Development opportunities