Changa Rodrigo

Experienced and passionate chef with experience in various restaurants and company settings, striving to serve the best food on plate. Recognized as a visionary chef, with a flair for team work, knowledge of food trends and the ability to think outside the box when it comes to creation of a menu. Coming from a diverse cultural background I would bring forward in depth knowledge of flavours, cuisine, and food and combine my experience to form mouth-watering dishes and fusion menus.

Chef De Partie - Copthorne Hotel and Resort - New Zealand

(2023-01 - 2025-01)

• Plan and manage staff rosters to ensure efficient kitchen operations.
• Follow procedures outlined in the Food Control Plan for safety and compliance.
• Apply knowledge of food costing to control expenses and support profitability.
• Prepare and cook meals according to banquet and à la carte menus.
• Coordinate daily kitchen tasks with the Sous Chef and perform assigned duties.
• Maintain a safe, clean and hygienic work environment in line with health and safety regulations.
• Monitor and rotate stock in chillers to minimize waste and spoilage.
• Develop and organize special menus for individual customer preferences and dietary needs.
• Ensure high standards of presentation and quality throughout all stages of dish preparation.
• Demonstrate cooking techniques and advise junior staff on procedures.
• Execute meal preparation in accordance with current menu offerings.
• Consistently uphold food safety and hygiene standards as required by regulations.

Demi Chef De Partie - Copthorne Hotel and Resort - New Zealand

(2018-01 - 2020-01)

Cook - Mercy Ascot Green Lane - Auckland, New Zealand

(2017-01 - 2018-01)

• Prepared and presented dishes according to standardized recipes and customer preferences.
• Maintained cleanliness and organization of kitchen stations.
• Assisted in inventory management and ordering supplies.
• Trained junior kitchen staff and ensured smooth kitchen operations.

Commi II - Taprobana Hotel - Wadduwa, Sri Lanka

(2014-01 - 2015-01)

Trainee Commi - Galadari Hotel - Colombo, Sri Lanka

(2012-01 - 2013-01)

Trainee Commi - Hilton Hotel - Colombo, Sri Lanka

(2010-01 - 2011-01)

Professional Cookery Level 5 - Culinary Arts - NZMA Campus

Hospitality Management Diploma - Hospitality Management - Sri Lanka Institute of Hospitality Management (Ceylon Hotel School)