RANMUNI ZOYSA KALANA
Canberra,ACT
Summary
Experienced chef with a strong background in sauce preparation, food quality control, and garnishing. Demonstrated expertise in maintaining high standards of food presentation and taste through several years of experience in various kitchen environments. Adept at creating delicious and visually appealing dishes that leave a lasting impression on diners. Committed to delivering exceptional culinary experiences by combining creativity, attention to detail, and a passion for culinary excellence.
Overview
6
6
years of professional experience
Work History
Chef (Dessert & Garnish Specialist)
Banana leaf
01.2023 - Current
- Focus on dessert preparation and garnishing, contributing to the visual and flavorful appeal of dishes
- Check the freshness of food and ingredients.
- Follow 2-4 Hour rule and temperature danger zone rules
- Supervise and coordinate activities of cooks and other food preparation workers.
- Develop recipes and determine how to present dishes.
- Plan menus and ensure the quality of meals.
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Make roster shifts
Chef
Roundhouse Hotels
01.2019 - 01.2023
- Worked as a casual chef, responsible for preparing a variety of dishes and assisting in different areas of the kitchen
- Check the freshness of food and ingredients.
- Supervise and coordinate activities of cooks and other food preparation workers.
- Inspect supplies, equipment, and work areas for cleanliness and functionality
Chef
Gym Meals Direct
01.2019 - 01.2023
- Specialized in making sauces and maintaining high standards of food quality control
- Check the freshness of food and ingredients.
- Supervise and coordinate activities of cooks and other food preparation workers.
- Develop recipes and determine how to present dishes.
- Plan menus and ensure the quality of meals.
- Inspect supplies, equipment, and work areas for cleanliness and functionality
Education
Diploma of Hospitality Managements -
01.2022
Certificate IV in Commercial Cookery -
01.2021
Diploma of Health - Psychology
01.2020
Ordinary levels and Advanced Levels -
Telford International School
Galle2019
Primary and secondary School -
Francesco Tadini Cameri
Cameri2011
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Recipes and menu planning
- Food plating and presentation
- Allergen awareness
- Sanitation Guidelines
- Sanitation Practices
- Staff Coordination
- Recipe development
- Cost Control
- Food spoilage prevention
- New Hire Training
- Company quality standards
- Pantry restocking
- Forecasting and planning
- Special diets understanding
- Food Cost Analysis
- Vendor Relations
- Order delivery practices
- Safe Food Handling
- Food Prep Planning
- Attention to Detail
References
Dayan Liyanage, Owner, Banana Leaf Restaurant, 0451255508, bananaleaf.canberra@gmail.com
Languages
Sinhalese
Native or Bilingual
English
Full Professional
Italian
Native or Bilingual
French
Limited Working
Timeline
Chef (Dessert & Garnish Specialist)
Banana leaf
01.2023 - Current
Chef
Roundhouse Hotels
01.2019 - 01.2023
Chef
Gym Meals Direct
01.2019 - 01.2023
Diploma of Hospitality Managements -
Certificate IV in Commercial Cookery -
Diploma of Health - Psychology
Ordinary levels and Advanced Levels -
Telford International School
Primary and secondary School -
Francesco Tadini Cameri
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