Ruwan Bogahage
Sydney,NSW
Summary
Motivated Chef de partie dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on local and seasonal ingredients.
Overview
12
12
years of professional experience
Work History
Chef de Partie
MERCURE CENTRO HOTEL (ACCOR)
PORT MACQUARIE 2444, NSW
11.2023 - Current
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Managed food usage with proper stock rotation to prevent spoilage.
- Improved performance of team members resulting in high-quality meals produced daily.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
Junior Sous Chef
LAURIETON UNITED SERVICE CLUB
LAURIETON , NSW
11.2022 - 11.2023
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Supervised team members during meal services ensuring orders are accurate and delivered timely.
- Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
- Created new menu items and interesting plating designs.
- Performed as head chef to maintain team productivity and restaurant quality.
Demi Chef De Partie
FOURSEASONS HOTEL WOLFGANGPUCK STEAK HOUSE
Manama, Bahrain
04.2017 - 10.2022
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Monitored inventory levels and restocked supplies as needed.
- Maintained records of food waste and cost-saving measures implemented.
- Provided guidance on techniques for improving food presentation.
- Trained new employees on proper cooking methods, knife handling, safety practices.
- Worked closely with other chefs to create innovative dishes.
- Documented processes related to production operations such as recipe changes or new menu items.
- Monitored food products, driving quality, freshness and integrity.
Demi Chef De Partie
Sash Luxury Spa and Coffee
Manama, Bahrain
02.2015 - 03.2017
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Prepared sauces, soups and hot entrees according to set recipes.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
2nd Cook
Engie’s Restaurant & coffee (Bahrain)
Manama, Bahrain
10.2014 - 02.2015
- Maintained cleanliness of work area and equipment according to health regulations.
- Ensured all food items were stored properly and labeled correctly.
- Prepared soups, sauces, gravies, salads, vegetables and other foods for service.
- Conducted quality control inspections on prepared food items prior to serving.
- Checked temperature of cooked foods using thermometers.
- Cleaned pots, pans, utensils and other kitchen tools after use.
- Supervised junior cooks during shifts as needed.
- Performed daily maintenance checks on refrigeration units and freezers.
First Line Cook
Sofitel Hotel Bahrain
Manama, Bahrain
11.2012 - 09.2014
- Organized and set up food preparation stations.
- Maintained sanitation standards in the kitchen area.
- Checked the quality of raw and cooked food products to ensure they were up to standard.
- Assisted with catering orders, including plating and garnishing meals.
- Documented all temperature readings required for HACCP compliance.
- Ensured all foods were stored properly at correct temperatures.
- Managed multiple tasks efficiently while maintaining high standards of quality service.
- Cooked multiple orders simultaneously during busy periods.
Education
DIPLOMA IN HOTEL MANAGEMENT - Hospitality
SWISS LANKA HOTEL SCHOOL
COLOMBO08-2012
Skills
- Dish preparation
- Recruiting and training
- Garnishes
- Grilling Techniques
- Menu development
- Food allergy understanding
- Food presentation
- Hospitality
- Kitchen Organization
Languages
English
Professional
Hindi
Limited
Sinhalese
Native/ Bilingual
Timeline
Chef de Partie
MERCURE CENTRO HOTEL (ACCOR)
11.2023 - Current
Junior Sous Chef
LAURIETON UNITED SERVICE CLUB
11.2022 - 11.2023
Demi Chef De Partie
FOURSEASONS HOTEL WOLFGANGPUCK STEAK HOUSE
04.2017 - 10.2022
Demi Chef De Partie
Sash Luxury Spa and Coffee
02.2015 - 03.2017
2nd Cook
Engie’s Restaurant & coffee (Bahrain)
10.2014 - 02.2015
First Line Cook
Sofitel Hotel Bahrain
11.2012 - 09.2014
DIPLOMA IN HOTEL MANAGEMENT - Hospitality
SWISS LANKA HOTEL SCHOOL
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