Sithumini Bhaggya
Chef
Melbourne,VIC
Summary
I, Sithumi Bhaggya Shalini Kumari Herath,
Forward-thinking professional offering more than 4 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cuisine skills.
And also High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
5
5
years of professional experience
3
3
Languages
Work History
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.
Education
Hospitality
Bright College, Certificate IV Commercial Cookery
Melbourne, VIC 04.2001 -
Information Science
SLIIT
Colombo Sri Lanka01.2019
Skills
Effective Communications
Team Training
Time management abilities
Fine-dining expertise
New Hire Training
Utensils and equipment
Supply Estimates
Seafood Preparation
Food Safety
Organizational Skills
Food presentation
Food Stock and Supply Management
Staff Scheduling
Teamwork and Collaboration
Allergen awareness
Time Management
Portion and cost control
Sauce preparation
Problem and Complaint Resolution
Cooking Technique Demonstrations
Food Storage
Timeline
Chef
13 Rows Investment
09.2019 - Current
Hospitality
Bright College, Certificate IV Commercial Cookery
04.2001 -
Information Science
SLIIT