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.
