Sahan Perera

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Maintained order and cleanliness of work areas to conform with health codes
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

• Operated the pizza oven, ensuring pizzas were cooked to order.
• Prepared dough and sauce for pizzas according to recipes.
• Handled customer orders in a timely manner, ensuring accuracy of order.
• Trained kitchen workers on culinary techniques.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.
• Performed as head chef to maintain team productivity and restaurant quality
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Improved performance of team members resulting in high-quality meals produced daily.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Checked quality of food products to meet high standards.
• Supervised food preparation staff to deliver high-quality results.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Monitored temperatures of prepared food and cold-storage areas.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
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• Cleaned, sanitized and maintained food storage, preparation and serving areas.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Managed portion control using correct utensils during preparation and plating.
• Organized weekly menus with the Head Chef in accordance with customer demand and budgetary constraints.
• Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
• Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
• Ordered ingredients from suppliers as needed, monitoring stock levels at all
  times to prevent shortages or wastage.
• Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
• Provided input on menu changes when requested by management.
• Adjusted recipes based on customer requests or dietary restrictions.
  
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Communicated with kitchen staff to complete orders quickly.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Cooked multiple orders simultaneously during busy periods.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Received and stored food and supplies.

• Organized the daily mise en place in order to prepare meals efficiently.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Prepared a variety of sauces from scratch according to recipes or customer requests.
• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  
• Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  
• Sliced fruit and vegetables for various menu items and stored for later use in crisper.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.
• Liaised closely with kitchen and front-of-house personnel.

• Maintained order and cleanliness of work areas to conform with health codes.

• Cross-trained in other kitchen positions to support team and meet customer
  needs

• Stored perishable food items in freezer or refrigerator to protect from spoilage
• Followed recipes and customer requests to prepare high-quality, delicious meals

• Restocked pantry with nonperishable food items to prevent stock from running low.

Checked and recorded refrigerator and freezer temperatures daily to verify proper
working conditions
•Plated meals in appealing arrangement and placed in designated areas to deliver to patrons
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• Stored food in designated containers and storage areas to prevent spoilage
• Refilled condiments, napkins and server workstations.
Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
• Monitored grill temperature to ensure proper cooking times. Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
•Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
•Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
Ensured all food was cooked to the correct temperature as per health code regulations.
• Made sure that all orders were filled in an accurate and timely manner.
• Inspected equipment daily for cleanliness and functionality prior to use.