Sithumini Bhaggya

Chef

13 Rows Investment

09.2019 - Current

Trained kitchen staff to perform various preparation tasks under pressure.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Coordinated with team members to prepare orders on time.
Handled and stored food to eliminate illness and prevent cross-contamination.
Cooked memorable dishes that brought new customers into establishment.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Participated in food tastings and taste tests.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Trained and managed kitchen personnel and supervised related culinary activity.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
Set up and broke down kitchen for service.
Placed orders to restock items before supplies ran out.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Disciplined and dedicated to meeting high-quality standards.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Evaluated food products to verify freshness and quality.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Modernized work processes to reduce guest wait times and boost daily output.
Assisted with menu development and planning.
Self-motivated, with a strong sense of personal responsibility.
Developed and maintained courteous and effective working relationships.
Demonstrated a high level of initiative and creativity while tackling difficult tasks.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Summary

Overview

Work History

Chef

Education

Hospitality

Information Science

Skills

Timeline

Chef

Hospitality

Information Science

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