Shashika Maduwanthi
Dubai,UAE
Summary
Passionate and experienced culinary professional with 6+ years in international hot and cold kitchens. Skilled in managing fast-paced kitchen operations, food safety, and delivering exceptional guest experiences. Currently working as a Demi Chef de Partie at Kempinski Dubai, now seeking sponsorship opportunities in Australia to continue my growth in the hospitality industry.
Overview
11
11
years of professional experience
Work History
Demi Chef de Partie
Kempinski The Boulevard
01.2024 - Current
- Leading cold and hot kitchen sections during breakfast and à la carte service.
- Assisting in menu development and plating for VIP guests.
- Maintaining hygiene and food safety standards.
- Training and supervising commis chefs.
Commie I – Cold/Hot Kitchen
Address Boulevard
02.2022 - 12.2023
- Prepared and presented dishes in both hot and cold kitchen sections.
- Supported CDP in mise en place and service operations.
- Maintained clean and organized workstations.
- Assisted in inventory and stock control.
Commie II – Hot Kitchen
RIU Hotels & Resort
05.2019 - 04.2021
- Prepared daily mise en place for hot kitchen stations.
- Executed recipes under supervision of senior chefs.
- Maintained kitchen hygiene and safety standards.
Training Cook
Koggala Long Beach Hotel
01.2018 - 01.2019
- Learned food preparation techniques in a professional kitchen.
- Assisted chefs in basic prep, cleaning, and kitchen setup.
Allrounder
Sinharaja Garden Agro-Eco Lodge
01.2015 - 01.2018
- Supported kitchen and front-of-house operations in eco-lodge.
- Engaged with guests and contributed to overall hospitality experience.
Education
Basic of Food Preparation & Culinary Arts -
Swiss Lanka Hotel School
Basic Course of Pastry & Bakery - undefined
Swiss Lanka Hotel School
Basic Course of International Cookery - undefined
City & Guilds
G.C.E Advanced Level - undefined
G/ Vidyathilaka College
G.C.E Ordinary Level - undefined
G/ Vidyathilaka College
Skills
- Experience in hot and cold kitchen operations
- Supervising and training junior kitchen staff
- Food safety, cleanliness, and hygiene practices
- Pastry and baking knowledge
- Polite, courteous, and professional communication
- Works well independently and in team environments
Languages
English – Professional
Sinhala – Native
Hindi – Basic
Timeline
Demi Chef de Partie
Kempinski The Boulevard
01.2024 - Current
Commie I – Cold/Hot Kitchen
Address Boulevard
02.2022 - 12.2023
Commie II – Hot Kitchen
RIU Hotels & Resort
05.2019 - 04.2021
Training Cook
Koggala Long Beach Hotel
01.2018 - 01.2019
Allrounder
Sinharaja Garden Agro-Eco Lodge
01.2015 - 01.2018
Basic Course of Pastry & Bakery - undefined
Swiss Lanka Hotel School
Basic Course of International Cookery - undefined
City & Guilds
G.C.E Advanced Level - undefined
G/ Vidyathilaka College
G.C.E Ordinary Level - undefined
G/ Vidyathilaka College
Basic of Food Preparation & Culinary Arts -
Swiss Lanka Hotel School
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