RANUKA DE SILVA
Ashfield,NSW
Summary
Interested in a responsible position in an organization where I will be able to explore all my potential capabilities to secure myself and utilize my years of experience. Demonstrated success in training staff, monitoring performance, and controlling costs to maintain smooth and efficient kitchen operations. Exacting and focused manager with a tireless approach to meeting foodservice demands. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Junior Sous Chef adept at developing seasonal and event menus, with targeted expertise in sourcing local and sustainable ingredients. Strong passion for creating innovative recipe selections and cultivating memorable dining experiences. Well-versed in increasing employee productivity with motivating approach.
Overview
16
16
years of professional experience
Work History
Junior Sous Chef
The Grounds of the City
01.2023 - 05.2024
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Ordered food items for upcoming events per sous chef request.
- Developed unique menu items and plating presentations.
Chef De Partie
The Grounds of the City
09.2019 - 12.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Demi chef de partie
Sheraton Grand Hotel Dubai
02.2018 - 07.2019
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Commies Chef
Sheraton Grand Hotel Dubai
02.2016 - 01.2018
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Commies Chef
Tulip Inn Royal Suites, Ajman
05.2015 - 06.2016
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Cook
TAMIMI GLOBAL COMPANY LTD.
05.2011 - 07.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Commies Chef
Cinnamon Grand Hotel
06.2009 - 04.2011
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Kitchen Trainee
Cinnamon Grand Hotel
05.2008 - 05.2009
- Demonstrated strong multitasking abilities while working in a fast-paced kitchen environment.
- Engaged in continuous learning by seeking feedback from supervisors, attending industry workshops, and staying informed of the latest culinary trends.
- Assisted in plating dishes according to established guidelines, showcasing creativity and an eye for aesthetics.
- Showcased adaptability by quickly learning new recipes or techniques as required for special events or promotions.
Education
Diploma in Hotel Management. -
Swiss Lanka Hotel School
10, Siridhamma Mawatha, Colombo 10, Sri Lanka.03.2008
Skills
- Ability to take instruction and coordinate well, highly self-motivated, Ambitious and dedicated to provide high standard of service
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Safe handling
- Kitchen Management
- Menu development
- Food Costing
- Staff Training
- Customer Service
Languages
English
Full Professional
Hindi
Professional Working
Sinhala
Native or Bilingual
Personal Information
- Full Name: Ranuka Janath De Silva Liyana Mahadurage
- Date of Birth: 09/12/1988.
- Gender: Male
- Passport Number: N6930700.
- Nationality: Sri Lankan
- Visa Status: Permanent resident.
- TFN: 559386799
Disclaimer
I hereby certify that the above given particulars are finished by me true to my Knowledge. If I were selected to perform duties in your prestigious organization, I would do my best to rend honest efficient service to the satisfaction of the management and the entire development of the organization.
Timeline
Junior Sous Chef
The Grounds of the City
01.2023 - 05.2024
Chef De Partie
The Grounds of the City
09.2019 - 12.2022
Demi chef de partie
Sheraton Grand Hotel Dubai
02.2018 - 07.2019
Commies Chef
Sheraton Grand Hotel Dubai
02.2016 - 01.2018
Commies Chef
Tulip Inn Royal Suites, Ajman
05.2015 - 06.2016
Cook
TAMIMI GLOBAL COMPANY LTD.
05.2011 - 07.2013
Commies Chef
Cinnamon Grand Hotel
06.2009 - 04.2011
Kitchen Trainee
Cinnamon Grand Hotel
05.2008 - 05.2009
Diploma in Hotel Management. -
Swiss Lanka Hotel School
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