Shehan Gamage
Trincomalee
Summary
To become the best professional in the field of Hospitality industry and to dedicate my experience and efforts to the betterment and growth of the organization. Well knowledge of restaurant regulations, leadership, management, positivity. I have strong ability to Work under Pressure, Self-Motivated, Creative problem-solving skills, and exceptional customer-service Skills.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Apprentice Cook
Nilaveli Beach Hotel
- Assisted with sauce and meal preparation, buffet service, and special knowledge in Mexican cuisine.
- Clean kitchen confers refrigerators and freezer.
- Rotated food regularly removing outdated items for proper disposal.
- Assisted with routing stock rotation to keep ingredients
Commi III
Nilaveli Beach Hotel
- Assisted with sauce and meal preparation, buffet service, and special knowledge in Mexican cuisine.
- Clean kitchen confers refrigerators and freezer.
- Rotated food regularly removing outdated items for proper disposal.
- Assisted with routing stock rotation to keep ingredients
Commi II
Nilaveli Beach Hotel
- Assisted head chef with ingredients preparation and maintained kitchen cleanliness.
- Assisted with sauce and meal preparation, buffet service, and special knowledge in Mexican cuisine.
- Clean kitchen confers refrigerators and freezer.
- Rotated food regularly removing outdated items for proper disposal.
- Assisted with routing stock rotation to keep ingredients
Commi I
Burley's Restaurant
- In charge of the kitchen team, provided guidance to junior staff, organized kitchen stock and ingredients, and managed food and product ordering.
- Assisted with sauce and meal preparation, buffet service, and special knowledge in Mexican cuisine.
- Clean kitchen confers refrigerators and freezer.
- Rotated food regularly removing outdated items for proper disposal.
- Assisted with routing stock rotation to keep ingredients
Commi II
Canareef Resort Maldives
Maldives
05.2023 - Current
- In charge of the cold kitchen team, provided guidance to junior staff, organized kitchen stock and ingredients, and managed food and product ordering.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Managed time efficiently in order to complete all tasks within deadlines.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Education
Skills
- Knowledge in MS Office Package
- Excellent Communicational skills
- Ability to work as a team player with great determination and willpower
- Preparing sauce and making breakfast, lunch and dinner buffet
- Special knowledge in Mexican cuisine
- Strong Work Ethic
- Adaptability
- Problem Solving
- Time Management
- Customer Services
- Cooking techniques
- Food Waste Reduction
Certification
- National Certificate Cook (NVQ Level 3), 103117375, 05/08/18, 200009202710
Duty Responsibilities
• Kitchen In charge for the team & doing an average of 100 pox a day
• Leads kitchen team in chef absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concern
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well- managed
• Designing new menu & assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Assigning work to the cooks
• Taking daily inventory of produce, meats and dairy products
• Training all kitchen staffs
References
- Mr. Bandara Ediri, Executive Sour Chef, Nilaveli Beach Hotel, +94 775358522
- Mr. Lassantha Dayarathna, Executive Chef, Burley's Restaurant Chain, +94761399141, exchef.burleys@gmail.com
Languages
English
Bilingual or Proficient (C2)
Sinhala
Bilingual or Proficient (C2)
Tamil
Intermediate (B1)
Timeline
Commi II
Canareef Resort Maldives
05.2023 - Current
Apprentice Cook
Nilaveli Beach Hotel
Commi III
Nilaveli Beach Hotel
Commi II
Nilaveli Beach Hotel
Commi I
Burley's Restaurant