Senuri Mudalige
Como,Australia
Summary
Highly motivated Chef with a passion for staying up-to-date on emerging culinary trends. Adaptable and customer-focused, I continuously strive to improve business standards and sustainability. Proficient in bulk cooking, a la carte, function, and buffet settings, I approach every culinary endeavor with enthusiasm and strong organizational skills.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef de partie (fulltime)
Perth zoo – Malli function centre, Wagtails grab & go, Habitat restaurant (Compass Group)
09.2023 - Current
- 38 Hours a week –45 hours a week
- Managing day to day Kitchen operations
- Planning day to day menu items for wagtails
- Malli function centre – Bulk/ mass production of various menu items to cater functions from100 –800 pax
- Wagtails – Bulk/mass productions of sandwiches, salad and wraps300 to500 pax depending on season
- Habitat restaurant – Bulk cooking and preparation of menu items / A la carte lunch service200 –1000 pax depending on season
- Ability to work grill, hot and cold larder and pass
- Ensuring food safety and food allergens requirements while preparing and assembling and storing food items
- Allergen and dietary management
- Utilizing available resource to decrease wastage
- Managing, training and assisting chefs and catering assistants
- Effective time management to ensure time constraints are achieved
- Ordering and receiving stock, stock control and stocktaking
- Adjusting and catering according to the business requirements with the external changes
- HACCP - Ensuring health and safety measures are followed
- Ensuring Food safety program are followed
- Recording and verifying HACCP documenting
Chef de partie (Casual)
The Windsor Hotel
01.2024 - Current
- 10 hours a week –15 hours a week
- HACCP - Ensuring health and safety measures are followed
- Allergen and dietary management
- Bulk/ mass preparation of sauces, dressings, curries, soups and other menu items
- Ability to work hot larder, cold larder, pizza section, grill and pass
- Effective time management to ensure time constraints are achieved
- Lunch and dinner a la carte and function service
Pizza Chef and Manager (Casual)
Applecross Pizza
01.2020 - Current
- 20 hours a week –30 hours a week
- Pizza maker with the ability to make200-250 pizza within a4-hour service
- HACCP – Adhering to health and safety measures
- Operation of pizza oven and managing day to day shop operations
- Fostered positive working environment through effective communication and time management
- Prep management and control
- Allergen and dietary management
- Ordering and receiving stock, stock control and stocktaking
- Managing, training and assisting team members
- Handled customer complaints professionally to prevent negative reviews or loss of business
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality Oversaw food preparation and monitored safety protocols
- Recording and verifying HACCP documenting
Commis Chef (Casual)
Novotel Perth Murray Street
02.2023 - 09.2023
- 20 hours -30 hours a week
- Buffet breakfast, a la carte lunch and dinner service
- 100 –400 pax depending on season
- HACCP - Ensuring health and safety measures are followed
- Allergen and dietary management
- Maintained well-organized mise en place to keep work consistent
- Trained on preparation of sauces, breads, pastry and various other menu items
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Seasoned and marinated cuts of meat, poultry and fish
- Planned and directed high-volume food preparation in fast-paced environment
- Bulk/mass preparation of menu items to cater buffet and a la carte
Cafe Manager/ kitchen assistant (Casual)
Trackside Bakery
02.2021 - 09.2023
- 40 hours –60 hours a week
- Bulk/mass production of pies, sandwiches, salads, soups and curries
- HACCP - Ensuring health and safety measures are followed
- Allergen and dietary management
- Managed display products effectively to achieve consistent sales with minimal waste
- Trained cafe employees to consistently exceed customers' expectations and provide superior service
- Ordering and receiving stock, stock control and stocktaking
- Managing, training and assisting team members
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
Cook (Casual)
Roshana Care
05.2022 - 02.2023
- 20 hours –30 hours a week
- Buffet breakfast, set menu lunch and dinner service for40 –60 residents
- Food preparation according to recipes provided by head chef
- Stock rotation and receiving
- HACCP - Ensuring health and safety measures are followed
- Allergen and dietary management
- Prepared food items in compliance with recipes and portioning control guidelines
- Planned menus for different events, seasons and customer requests
- Recording and verifying HACCP documenting
Sales Representative (Casual)
Lagardere Travel Retail
02.2017 - 11.2018
- Created professional sales presentations and seminars to effectively demonstrate product features and competitive advantages
- Trained and mentored new sales representatives
- Retained excellent client satisfaction ratings through outstanding service delivery
- Answered customer questions about products and services, helped locate merchandise, and promoted key items
Catering Manager (Casual)
Copper Chimney
03.2016 - 06.2018
- 50 –250 pax catering
- HACCP - Ensuring health and safety measures are followed
- Allergen and dietary management
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages
- Met with clients to outline desired goals and prepared quotes for overall catering costs
- Set and enforced performance and service standards to keep consistent, high-quality
- Managed setting up and pack up of functions
- Ensured desired customer satisfaction was achieved through out the service
Waitress (Casual)
Perth Exhibition And Convention Centre
11.2015 - 04.2016
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business
- Maintained customer satisfaction by clarifying questions about orders and specialty items
- Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times
- Greeted new customers, discussed specials, and took drink orders
Education
Diploma - Hospitality Management
Australian Technical College Western Australia
Perth, WA01.2023
Certificate IV - Commercial Cookery
Australian Technical College Western Australia
Perth, WA01.2022
Certificate IV - Business management
Australian college of business and technology
01.2014
Skills
- Excellent communication
- Computer literacy
- Reliable and critical thinker
- Detail oriented
- Multitasker
- Experience in pubs, restaurants, hotels, bakery & zoo
- Experience in mass/ bulk production
- Experience in all kitchen stations
- Allergen awareness
- Team management
- Proper food handling
- Menu development
- Food safety
- Staff training
Certification
Food health and safety supervisor Certified - 2025
Timeline
Chef de partie (Casual)
The Windsor Hotel
01.2024 - Current
Chef de partie (fulltime)
Perth zoo – Malli function centre, Wagtails grab & go, Habitat restaurant (Compass Group)
09.2023 - Current
Commis Chef (Casual)
Novotel Perth Murray Street
02.2023 - 09.2023
Cook (Casual)
Roshana Care
05.2022 - 02.2023
Cafe Manager/ kitchen assistant (Casual)
Trackside Bakery
02.2021 - 09.2023
Pizza Chef and Manager (Casual)
Applecross Pizza
01.2020 - Current
Sales Representative (Casual)
Lagardere Travel Retail
02.2017 - 11.2018
Catering Manager (Casual)
Copper Chimney
03.2016 - 06.2018
Waitress (Casual)
Perth Exhibition And Convention Centre
11.2015 - 04.2016
Certificate IV - Commercial Cookery
Australian Technical College Western Australia
Certificate IV - Business management
Australian college of business and technology
Food health and safety supervisor Certified - 2025
Diploma - Hospitality Management
Australian Technical College Western Australia
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