Yasith Duwage
Melbourne CBD,Australia
Summary
Passionate and hardworking chef from Sri Lanka with 5 years of experience in diverse kitchen environments. Skilled in preparing a wide range of dishes with a focus on quality and flavor. Known for being reliable, adaptable, and committed to maintaining high standards in food safety and hygiene. Experienced in managing kitchen operations, from ingredient sourcing to final plating. Enthusiastic about learning new techniques and cuisines, and dedicated to contributing positively to the team and overall dining experience.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Post Office Club Hotel
05.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Utilized culinary techniques to create visually appealing dishes.
Chef De Partie
Romeos of Toorak
03.2023 - 05.2024
- Looking after pass section in extremely high volume fast paced kitchen servicing from 200 to 400 dishes per day.
- Resolved customer issues and concerns quickly to promote better service and keep lines moving.
- Maintained cleanliness and organization of line workstations.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Assisted in restocking kitchen supplies when necessary.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with restaurant's recipes and presentation standards.
Lead Chef
Sycamore Group
11.2021 - 03.2023
- Designed and implemented menu along side with executive chef that was compliant with dietary restrictions and food allergies
- Managing central kitchen across 7 cafes to make sure food delivery operation run smoothly
- Developed system for training new kitchen staff, resulting in quicker onboarding and improved efficiency in kitchen
- Trained and managed team of cooks and dishwashers to comply with business standards
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Developed budget weekly for tracking food costs and to control portion size.
- Improved performance of team members resulting in high-quality meals produced daily.
Cook
The Piano Thai Restaurant & Bar
12.2018 - 12.2021
- Established and maintained organized and efficient kitchen workflow
- Planned and prepared meals in timely manner, ensuring that all dishes were cooked to perfection
- Managed kitchen operations in absence of head chef, resulting in minimal disruption to service
- Collaborated with chefs to ensure proper portioning and presentation of dishes
- Maintained kitchen equipment, such as ovens and fryers, resulting in improved safety standards and increased efficiency
- Demonstrated high level of commitment to quality customer service, resulting in positive feedback from customers.
Commis Chef
Sheraton Melbourne Hotel
01.2018 - 11.2019
- Completed 360 hours of apprenticeship training as commis chef
- Role included setting up breakfast buffet (Hot Section) and help other chefs with their prep and la carte orders.
- Consulted with customers regarding dietary requirements or allergies prior to preparing meals.
- Maintained cleanliness of work area throughout shift to ensure safe food preparation practices.
- Organized daily tasks efficiently to meet customer demands in timely manner.
- Checked temperature controls periodically during shifts to ensure optimal temperatures are maintained.
- Set up buffets for special events including weddings, birthdays and corporate functions.
- Adjusted cooking times based on type of dish being prepared and number of orders placed.
Education
Diploma in Hospitality management - Commercial Cookery
Stott's Collage
Melbourne, VIC01.2021
Skills
- Cooking wide range of food on grill and pans
- Manage any section of kitchen to its highest potential
- Culinary expertise in Italian, Asian, Australian Fusion, Mexican etc
- Ability to Work in Team
- Ability to Multitask
- Excellent Knife Skills
- Ability to Work Under Pressure
- Proper food handling
- Food spoilage prevention
- Portion standards
- Counter sanitization
Affiliations
Part- time health and fitness coach. Give fitness and nutrition advice to clients friends and sometimes co-workers :)
Priorities on self improvement, self care and meditation, socializing with friends and family to maintain stability in my life.
Passionate for explore music, playing guitar and sing during free times
Languages
English
Professional
Fitness and Bodybuilding
Dedicated fitness enthusiast and bodybuilding hobbyist with a deep commitment to physical health and personal discipline. Actively engage in rigorous training and nutrition regimens to achieve and maintain peak physical condition. Enthusiastic about sharing knowledge and motivating others towards healthier lifestyles, with a focus on continuous improvement and personal growth.
Timeline
Chef De Partie
Post Office Club Hotel
05.2024 - Current
Chef De Partie
Romeos of Toorak
03.2023 - 05.2024
Lead Chef
Sycamore Group
11.2021 - 03.2023
Cook
The Piano Thai Restaurant & Bar
12.2018 - 12.2021
Commis Chef
Sheraton Melbourne Hotel
01.2018 - 11.2019
Diploma in Hospitality management - Commercial Cookery
Stott's Collage
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