Kasun Jayasooriya

Adept at multitasking and organization, I honed my skills at Delta Hotels by Marriott, where I significantly reduced food waste and enhanced customer satisfaction. My expertise in food preparation and strong attention to safety procedures have been pivotal in streamlining kitchen operations and mentoring junior staff, achieving a blend of efficiency and quality in high-pressure environments.

Cook - Majors Homestyle - Grande Prairie, AB

(2023-01)

• 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.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Streamlined kitchen operations with effective communication and collaboration among team members.

Cook - Delta Hotels By Marriott - Grande Prairie, AB

(2022-07 - 2022-12)

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Cook - Worsley Gateway Inn - Worsley, AB

(2020-02 - 2022-07)

• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Streamlined kitchen operations with effective communication and collaboration among team members.

Pastry Cook - Gerard Mendis Chocolatier - Colombo, Sri Lanka

(2019-06 - 2019-12)

• Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
• Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Scaled out and mixed ingredients according to recipes and procedures.
• Mentored junior pastry cooks, sharing knowledge and expertise to foster skill development and professional growth.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Developed system for inventory management, reducing waste and cutting costs.
• Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.

Mess Man (2nd Cook) - Nord Ship Management (Nord Ocean) - Worldwide Oil And Chemical Tanker

(2016-09 - 2017-08)

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Mess Man (2nd Cook) - Wallem Shipmanagement, WSM (MV Pine 3) - Worldwide General Cargo Ship

(2015-10 - 2016-07)

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

Mess Man (2nd Cook) - Wallem Shipmanagement, WSM (MV Pine6) - Worldwide General Cargo Ship

(2014-12 - 2015-10)

• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Developed system for inventory management, reducing waste and cutting costs.
• Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.

Kitchen Steward - Star Cruises - Asia Pacific Cruise Ship

(2013-01 - 2013-11)

• Washed utensils, cookware, dishes and trays.
• Enhanced kitchen efficiency by streamlining dishwashing and cleaning processes.
• Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.
• Drained, stacked and dried items after washing.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Assisted cooks with basic food preparation tasks when needed, aiding in meeting tight deadlines during busy periods.

Food Handler Certificate - Food Safety, Food Related Work, Food Hygiene - Canadian Institute of Food Safety (2021-06 - 2021-06)

National Vocational Qualification Level 4 Baker - Prepare Bread, cake, Pastry, Bread Showpiece - Territory And Vocational Education Commission (2019-07 - 2019-07)

Diploma In Baking - Bakery Management, Making Bread, cake, pastry - Prima Baking Training Centre (2018-12 - 2018-12)

Certificate Of Qualification As A Ship Cook - Practical Cookery, catering Health And Safety - Director General's Office of Merchant Shipping (2014-10 - 2014-10)

MLC 2006 Ship Cook Updating Course - Marpol, Galley Hygiene And Food Safety - Juliston Lanka International (2014-10 - 2014-10)