Rasanga Mendis

Hardworking Cook with Three years experience working in fast-paced kitchens. Adept in working with other culinary professionals to achieve goals and ensure customer satisfaction. Committed to using safe and sanitary cooking practices, and maintaining an organized and clean cooking area. Experienced in operating various pieces of cooking equipment and tools. Bringing forth advanced food preparation techniques and the ability to serve wonderful food in a timely manner.

Restaurant Steward - Hilton Colombo - Colombo

(2009-09)

• Servicing of food to tables.

Bartender - Hilton Colombo - Colombo

(2012-02 - 2012-08)

• Prepared my station before the start of service each day.
• Ensured that all needed supplies were present before work.
• Worked in regards to Food Safety Regulations.

Steward In a ship - ZIM Line Shipping - Israel

(2012-10 - 2015-06)

• Assisted with food preparations prior to service.
• Handled food with cleanliness and care.
• Cleaned kitchen and organized cooking utensils.

Steward In a ship - CMA CGM shipping company - France

(2015-01)

• Assisted with food preparations prior to service.
• Handled food with cleanliness and care.
• Cleaned kitchen and organized cooking utensils.

Chief Cook - CMA CGM shippng company - France

(2020-07)

• Worked as a chief cook in cargo ships.
• Followed recipes closely and served food in accordance with restaurant serving guidelines.
• Safely stored food items, and kept inventories.
• Prepared food carefully in response to crew members.

Cook - Ambula Sri Lankan Restaurant - Auckland

(2025-01 - 2026-04)

• Prepared authentic Sri Lankan dishes, ensuring consistent flavour, portion control and presentation in a busy restaurant setting.
• Managed daily prep tasks, maintained ingredient freshness and assisted with inventory and supplier coordination.
• Ensured kitchen cleanliness and followed food safety standards to deliver safe, high-quality meals to customers.
• Collaborated with front-of-house staff to ensure timely service and positive guest experiences.

Chef - Grand Ceylon - Auckland

(2026-05)

• Oversee kitchen operations, develop menus, and ensure high standards of food quality and presentation.
• Lead and mentor kitchen staff, manage procurement and inventory, and implement portion and cost controls.
• Ensure compliance with food safety regulations and deliver consistent guest experiences in a fast-paced environment.

Diploma - Hotel Management - Swiss Lanka Hotel School, Colombo (2009-10 - 2010-07)

Food & Beverage Operation - Restaurant & Bar Service - Juliston Lanka IntInternational (pvt) Ltd, Pandura, Sri lanka (2006-08)

Theoretical Training for Catering Personal - Oceanic Hospitality Training Center, City of Manila,Philippines (2016-01)

Advance ships Cook Training - Oceanic Hospitality Training Center Outlet, Colombo, Sri lanka (2019-02)

Ship's Cook updating course - Juliston Lanka International (pvt) Ltd, Panadura (2020-02)

Practicals in Cookery - Win-Stone ,School of culinary Art, Colombo (2020-02)