OSHITHA PERERA
Summary
To obtain a responsible and a challenging position where my education and life experience will have a valuable application to a highly motivated and industrious company in which my qualifications and skills may firmly applied for the successfulness of the objectives of the reputed company.
Overview
8
8
years of professional experience
Work History
KITCHEN INCHARGE
Sweet Curly Pastry
02.2023 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Calculated prices of ingredients to monitor food costs and control expenses.
COMMIS 1
SWEET CURLY PASTRY, DUBAI
02.2023 - 05.2023
- Commis 3 Pastry and Commis 2 Pastry
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
COMMIS 3 AND COMMIS 2 PASTRY
HOTEL SAMENRA , KADUWELA, SRI LANKA
11.2016 - 05.2022
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
PASTRY TRANIEE CHEF
Ramadia Ranmal Holiday Resort
02.2016 - 10.2016
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
BAKER
THE ENGLISH CAKE FACTORY
09.2015 - 02.2016
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Complied with health and safety codes to protect staff and customers.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Cleaned and maintained kitchen equipment and oven.
- Followed food safety standards when handling ingredients.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Education
St.Peter's College
Colombo, Sri Lanka2014
Skills
- Pastry product development
- Providing excellent self-discipline, gains respect from all and
- Inspires good team work
- Bakery Sanitation, Bakery Management, Bakers Maths
- Knowledge in Microsoft Office
- Other than pastry skills, I have hot range culinary skills
Professional qualifications
Diploma in Baking- Prima Baking Training Center- Colombo, Sri Lanka
Completed - Baking industry LEVEL 3, LEVEL 2
National Vocational Qualification LEVEL 3 In Baking.
Personal Profile
Name in Full - Nanayakkara Jayasinghe Arachchige Oshitha Shalindra Perera
Birth Date - 12.12.1995
Civil Status - Single
Gender - Male
Languages
English
Full Professional
Sinhala
Native or Bilingual
Non related References
Available Upon Request.
Timeline
KITCHEN INCHARGE
Sweet Curly Pastry
02.2023 - Current
COMMIS 1
SWEET CURLY PASTRY, DUBAI
02.2023 - 05.2023
COMMIS 3 AND COMMIS 2 PASTRY
HOTEL SAMENRA , KADUWELA, SRI LANKA
11.2016 - 05.2022
PASTRY TRANIEE CHEF
Ramadia Ranmal Holiday Resort
02.2016 - 10.2016
BAKER
THE ENGLISH CAKE FACTORY
09.2015 - 02.2016
St.Peter's College
Similar Profiles
Sheila GuatloSheila Guatlo
Pastry Cook Assistant at Sweet Line Cakes and PastryPastry Cook Assistant at Sweet Line Cakes and Pastry
Ari AkkaranfilAri Akkaranfil
Pastry Cook at Sour & Sweet Artisan PastryPastry Cook at Sour & Sweet Artisan Pastry
Nicole TorresNicole Torres
Salon Assistant at Christo Curly Hair SalonSalon Assistant at Christo Curly Hair Salon
Sudeep GiriSudeep Giri
Kitchen Incharge at Il Birifficio PizzeriaKitchen Incharge at Il Birifficio Pizzeria
MICHAYEL JEMMERMICHAYEL JEMMER
Kitchen Incharge at Kuwaiti AmericanoKitchen Incharge at Kuwaiti Americano