Tuan Ashen

Energetic kitchen staff member prepared to take on diverse kitchen assignments based on demand. Focused on maintaining kitchen efficiency by handling cleaning, stocking and organisational needs. Knowledgeable about health and safety guidelines for optimum kitchen operations.

Commis(III) at Orient Hotel

• Completed daily cleaning and restocking checklists to support kitchen operations.
• Washed and put away cookware, utensils and dishes.
• Assisted in the preparation of basic food items under chef supervision, adhering to recipes and quality standards.
• Helped kitchen team prioritise and complete high-volume orders in busy restaurant environment.

Trainee waiter at Ceylon Continental Hotel (kingsbury)

• Collaborated with team members to achieve target results.
• Managed complaints with calm, clear communication and problem-solving.
• Maintained clean, safe working environments to eliminate accident risks.
• Achieved service time and quality targets.

Trainee cook (industrial) at Ceylon Continental Hotel (kingsbury)

• Maintained cleanliness and organisation of kitchen stations and storage areas.
• Followed all rules and regulations related to safe food handling, preparation and storage.
• Maintained high levels of kitchen hygiene, including cleaning surfaces and equipment regularly.
• Kept all utensils, dishes and glasses clean and ready for customer use.

CommisIII at The Blue Water

• Collaborated with team members to achieve target results.
• Managed complaints with calm, clear communication and problem-solving.
• Maintained clean, safe working environments to eliminate accident risks.
• Achieved service time and quality targets.

Head chef/ Caterer at Work The World

• Controlled food costs through expert ingredient sourcing and meal planning.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Enforced health and safety standards for food storage, preparation and handling.
• Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
• Estimated food and labour costs and kept operations within budgets.
• Controlled and directed food preparation and service in high volume kitchen.
• Planned menus for daily use, special events and seasonal promotions.
• Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
• Recruited and trained kitchen staff to meet high expectations for performance and quality.
• Enforced proper and hygienic storage methods to prevent food loss.
• Developed recipes and menus to align culinary trends with consumer demand.
• Talked to customers about dietary issues and food allergies to prepare meals to individual needs.

Head chef at Chop House

• Developed speciality foods and complex dishes using interesting season mixes.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Limited spending to keep expenses within assigned budget.
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
• Approved and polished dishes before delivery to customers to maintain signature reputation.

Certificate level course in Cookery – Srilanka Institute of Tourism & Hotel Management (2010-01)

Certificate level course in Restaurant & bar service – Srilanka Institute of Tourism & Hotel Management (2009-01)

Course in Microsoft Office Course – Universe Computer Institute