Tharindu Jayawardhana
Springvale,Vic
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele, currently seeking a challenging role
and sponsorship for a 482 visa. Passionate about creating delicious dishes and contributing to culinary
excellence.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef De Partie
Racecourse Hotel
02.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
Cook
Bowls Club
08.2021 - 02.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Certificate III, Certificate IV - Commercial Cookery
A I E
Melbourne, VICSkills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Sauce preparation
- Grilling Techniques
- Roasting methods
- Frying techniques
Certification
Certificate III, IV in Commercial Cookery.
Food Handling Certificate
Full Vic license
Forklift License
Fire warden certificate
Timeline
Chef De Partie
Racecourse Hotel
02.2023 - Current
Cook
Bowls Club
08.2021 - 02.2023
Certificate III, Certificate IV - Commercial Cookery
A I E
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