Jana

Dynamic and dedicated culinary professional with over 10 years of experience in high-volume restaurant, hotel, and inflight catering environments across Qatar, Maldives, and Sri Lanka. Proven ability to coordinate kitchen operations efficiently, lead diverse teams, and maintain the highest standards of food quality and hygiene. Skilled in hot kitchen, Arabic and Mediterranean fusion cuisine, with hands-on expertise in grilling, sauce preparation, and inventory control.

Known for adaptability, attention to detail, and a proactive approach to kitchen management.

Chef de Partie – Hot Kitchen - Gastronomy - Doha, Qatar

(2021-02)

• Supervise hot kitchen section ensuring consistency, presentation, and quality standards are always maintained.
• Coordinate daily preparation, cooking, and plating of Mediterranean and Arabic fusion cuisine dishes.
• Manage team workflow to maintain efficiency during high-pressure service hours and events.
• Conduct end-of-month inventory checks, documenting discrepancies and ensuring stock accuracy.
• Monitor food temperatures and maintain HACCP standards through regular checks and log sheets.
• Place LPO orders for vegetables, breads, and supplies before running out of stock.

Commis Chef – Hot Kitchen - Compass Group Qatar at Sidra Hospital - Doha, Qatar

(2016-09 - 2018-08)

• Assisted senior chefs in preparing Arabic dishes, pasta, pizzas, and baked fatayer daily.
• Followed HACCP guidelines during food handling, preparation, and end-of-shift cleaning procedures.
• Maintained mise en place efficiently to streamline daily cooking and plating activities.
• Prepared soups, sauces, and basic menu items based on hospital dietary requirements.
• Ensured prompt food delivery for large-scale hospital catering with timely preparations.
• Checked ingredient freshness and reported spoilage or damage to supervisors immediately.

Cook – Hot and Cold Kitchen - Maldives Inflight Catering - Malé, Maldives

(2017-12 - 2019-03)

• Prepared meals for 19 commercial flights and multiple private jets daily.
• Received, checked, and sanitized vegetables and fruits upon delivery for food safety.
• Grilled, roasted, and baked meals in large batches for airline catering.
• Followed inflight catering standards and time schedules strictly during meal preparation.
• Used scales and measurements to prepare recipes exactly as per flight specifications.
• Maintained cleanliness in kitchen stations and storage areas throughout each shift.
• Maintained halal compliance protocols and documentation for each meal preparation cycle.

Commis – Breakfast - Supreme Hotel - Kandy, Sri Lanka

(2005-02 - 2010-07)

• Prepared traditional Sri Lankan and full English breakfast items for hotel guests daily.
• Maintained kitchen cleanliness by following hygiene protocols and safety procedures diligently.
• Grilled and baked items consistently for breakfast buffet and room service menus.
• Followed standard recipes and adjusted portion sizes based on guest preferences.
• Checked ingredient availability before starting morning shifts and informed supervisor of shortages.
• Stored leftover items properly using correct labelling and food rotation techniques.

Trainee Chef - Browns Beach Hotel - Negombo, Sri Lanka

(2001-08 - 2002-02)

• Rotated through various kitchen sections to gain hands-on culinary experience and training.
• Supported senior chefs with ingredient prep including cutting, portioning, and marinating proteins.
• Cleaned kitchen stations and equipment according to hotel's food safety procedures.
• Participated in setup and breakdown of buffet and banquet kitchen operations.
• Observed kitchen workflow to understand timing, coordination, and quality control processes.
• Assisted in preparing sauces, stocks, and salads for regular and special menu items.

Certificate - Food and Safety Hygiene - Alison (2023)

Certification - Halal Total Compliance - Maldives Inflight Catering (2018)

Certificate - Culinary - Asia Lanka Culinary Institute (2001)

Diploma - High School - Athulathmudali College (1996)