Shammika Bandara
Dandenong,Victoria
Summary
Ambitious and dedicated Junior Sous Chef offering six years' experience in western and Asian restaurants. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.
Overview
7
7
years of professional experience
Work History
Junior Sous Chef
Boronia Hotel
07.2023 - Current
- Oversee the daily food preparation by kitchen team and assist in co-ordinating their assignments ensuring standards are being maintained and food preparations are on a timely basis
- Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens
- Check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
- Assist Sous Chef and Head Chef with:
- Daily guest feedback
- Co-ordinating details on upcoming events
- Banquet events and food production
- Assist in the creation of new menu items
- Order kitchen supplies as required
- Inspect food deliveries on a regular basis ensuring quality produce is being received on the loading dock
- To lead the team by example and when necessary provide operational assistance
- To adhere with to all company policies and procedures at all times
Chef
Boronia Hotel
01.2022 - 06.2023
- Preparation, cooking and serving of food according to cultural & diet needs
- Taking deliveries, storing and handling stock responsibly
- Operates standard cooking equipment including regulating temperatures and safety requirements
- Set up sections in kitchen prior to opening
- Implementing food safety procedures and hygiene regulations under the supervision of management
- Marinating cleaning rosters in all departments when on shift
- Capable of running kitchen operations when senior chefs are absent
- Able to lead kitchen pass service
Commis II Chef, Commis Chef III, Kitchen Trainee
Cinnamon Lakeside Colombo (Sri Lanka)
06.2017 - 09.2021
- Effectively managed kitchen trainees
- Updated staff on menu changes and items
- Prepared impressive dishes, resulting in return customers
- Managed allergies with care and professionalism for customer safety and satisfaction
- Designed unique menus using seasonal products
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Worked in fast-paced environments with a sense of urgency to meet customer satisfaction
- Inspecting and following proper handling and sanitation procedures to comply with food safety standards and protocols
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Washed, peeled, cut and seeded fruits and vegetables to prepare for consumption
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Managed and handled the vegetable room
- Supplied necessary foods and ingredients to the kitchen staff
- Prepared cooking ingredients for chefs
- Maintained a clean and organised kitchen environment
- Placed orders for necessary good such as food, kitchen tools, and cleaning products
- Cleaned kitchen and organized cooking utensils
- maintained wee-organized miss-en-place to keep work consistent
- Planned and directed high-volume food preparation in fast-paced environment
- Assisted other chefs with ingredient preparation in support of recipes designed
- Worked effectively with all kitchen personnel, to promote a happy working environment
Education
High School Diploma -
Sydney Academy
Sydney11.2022
High School Diploma -
The International Hotel School
Mount Lavinia, Sri Lanka05.2017
Skills
- Quality Controls
- Plating
- Sauce Preparation
- Maintaining Consistency
- Kitchen Leadership
- Grilling Techniques
- Recipe Creation
- Kitchen Management
- Nutrition Knowledge
- Menu Development
- Sanitation Practices
- Safe Handling
Referees
- Varuna Dharmarathne (Head Chef)
Berwick Springs Hotel, Berwick VIC 3806
Phone: 0433 454 728
Email: Varuna@francisvenues.com.au
- Paul Mullen (Head Chef)
Boronia Hotel, Boronia VIC 3155
Phone: 0427 456 555
- Sanjeewa Wijesena (Executive Sous Chef)
Cinnamon Lakeside Colombo, Colombo 02 Sri Lanka
Phone: +94 7038 57 290
Email: sanjeewawi@cinnamonhotels.com
Timeline
Junior Sous Chef
Boronia Hotel
07.2023 - Current
Chef
Boronia Hotel
01.2022 - 06.2023
Commis II Chef, Commis Chef III, Kitchen Trainee
Cinnamon Lakeside Colombo (Sri Lanka)
06.2017 - 09.2021
High School Diploma -
Sydney Academy
High School Diploma -
The International Hotel School
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