Ramidu Rajapaksa

Customer service
Cash handling assist with manager
Staff rostering assist with manager

Explained services and products to customers in friendly and engaging way.

• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.

Completed my WBT( work based training) program under head chef

• Goat house, one of the busiest fine dining restaurants in Elsternwick, VIC.
• Got experience in pans, grill, larder and passing
• Maintained energy and enthusiasm in fast-paced environment.
• Always being a great team player
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.

• Assisted in preparation of menu items
• Grilled, fried, sautéed and used other cooking methods to prepare specified dishes and adhere to recipes
• Set up and broke down kitchen for service.
• Always maintained cleanliness, sanitation and organization of kitchen areas and equipments
• monitored ingredient stock to support ordering and notified superiors of items in low supply or depleted.
• Received deliveries and checked order against invoice to confirm presence and quality of food items.
• Cut, chopped and mixed various food items to prep ingredients for dishes.
• stock taking and ordering when necessary.
• was able to train junior cooks and kitchen hands in preparing more complex dishes
• Ensured hygiene and health and safety measures were complied with by kitchen staff at all times.
• works very well under pressure
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Implemented food cost and waste reduction initiatives to save money.
• Maintained well-organized mise en place to keep work consistent.
• Ability to handle any section in the kitchen