A A Ravishka Viduranga Wijesundera
Parkside,SA
Summary
At The Edinburgh Hotel & Cellars, I excelled as a Chef De Partie, enhancing customer satisfaction through innovative menu development and meticulous attention to dietary needs. My leadership in kitchen organization and team management fostered a creative, efficient culinary environment. Achievements include mentoring junior staff and significantly reducing waste, showcasing my blend of culinary expertise and operational acumen with a background working in high-end establishments that set culinary trends and cater to sophisticated clientele.
Overview
2
2
years of professional experience
Work History
Chef De Partie
The Edinburgh Hotel & Cellars
11.2022 - Current
- Developed close relationships with suppliers to source best ingredients.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Education
Certificate III & Certificate IV - Commercial Cookery
Alliance College
Adelaide, SA02-2023
Bachelor of Hospitality Management - Hospitality Administration And Management
Melbourne Polytechnic
Preston, VIC03-2022
Advanced Diploma - Hospitality Administration And Management
William Angliss Institute
Sri Lanka01-2020
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Menu development
- Recipe creation
- Special Diets Knowledge
- Allergen awareness
- Kitchen leadership
- Ordering and Requisitions
- Cost Control
- Culinary math
Languages
sinhala
Native or Bilingual
English
Full Professional
Hindi
Limited Working
Timeline
Chef De Partie
The Edinburgh Hotel & Cellars
11.2022 - Current
Certificate III & Certificate IV - Commercial Cookery
Alliance College
Bachelor of Hospitality Management - Hospitality Administration And Management
Melbourne Polytechnic
Advanced Diploma - Hospitality Administration And Management
William Angliss Institute
Similar Profiles
Kirsty ExelbyKirsty Exelby
Liquor Store Clerk at the duke of edinburgh hotelLiquor Store Clerk at the duke of edinburgh hotel
Michał LubińskiMichał Lubiński
Head of finance and administration / Consul at Consulate General of Poland in EdinburghHead of finance and administration / Consul at Consulate General of Poland in Edinburgh
Alison Helen Cairney-PageAlison Helen Cairney-Page
Occupational Health Technician at University of EdinburghOccupational Health Technician at University of Edinburgh