L

RASIKA PRASAD

Highly skilled and motivated Junior Sous Chef with a proven track record of culinary excellence and leadership. Seeking to leverage my extensive experience and passion for creating exceptional dining experiences in a challenging and dynamic culinary environment.

EXPERIENCE

Junior Sous Chef .24/04/2023 –03/08/2023

Syam World Hotel, Maldives.

Junior Sous Chef - Shangri-La Hotel, Colombo, Sri Lanka. Promoted as Junior Sous Chef: 01/01/2023 – 20/04/2023 Chef De Partie Shangri–La Hotel, Colombo. (Pre-Opening Staff) 01/08/2017

– 31/12/2022

Currently responsible for overseeing operations in the Central Kitchen and Room Dining Kitchen.

Played a vital role in the pre-opening of Shangri-La Hotel, Colombo.

Handled banqueting, conferences, high tea, outdoor catering, restaurant buffets, and à la carte services.

Assisted the Chef De Cuisine in menu implementation, preparation, and presentation.

Managed ordering stocks and monitored inventory.

Attended executive chef briefings and conducted communication meetings.

Ensured adherence to the SMFS policy system.

Chef de Partie - Anarva City Hotel, Mount Lavinia, Sri Lanka. Dec 2016 - Jul 2017

Managed breakfast and à la carte dinner services.

Assisted the Executive Chef in menu implementation, preparation, presentation, and food cost control.

Trained junior staff and maintained food hygiene and safety standards.

Ordered stock, monitored inventory, and conducted communication meetings. Junior Sous Chef – Kurumba, Maldives.

Nov 2014 - Apr 2016

Oversaw premium breakfast and à la carte dinner services.

Assisted the Sous Chef and Executive Chef in menu implementation, preparation, and presentation.

Trained junior staff and maintained food hygiene and safety standards.

Managed stock ordering and monitoring.

Conducted staff annual appraisals, monthly inventories, and communication meetings.

Chef de Partie – Kurumba, Maldives.

2009 - 2014

Assisted the Sous Chef and Executive Chef in maintaining set standards and cost control.

CONTACT

PERSONAL DETAILS

Date of Birth : 06.09.1978

Gender : Male

Civil Status : Married

Nationality : Sri Lankan

385/ Ratiyalagoda, Arukgoda,

Alubomulla, Sri Lanka.

ad0uq8@r.postjobfree.com

+94-773-******

SKILLS

Culinary Excellence

Leadership

Menu Implementation

Food Presentation

Ordering and Stock Control

Inventory Management

Banquet Handling

Food Hygiene and Safety

Communication

Team Training and Development

Attention to Detail

Time Management

Adaptable

Problem Solving

Customer Service

Kitchen Management Systems

HACCP Compliance

Multitasking

Creativity

Was this response better or worse?

Better

Worse

Same

LANGUAGE PROFICIENCY

Sinhala

English

EDUCATION AND TRAININGS

Successfully completed the EQI & instructive service in October 2007.

Completed the basic food hygiene awareness program in December 2006.

Completed a training assessment program on food hygiene at Danat Hotel Resort, Abu Dhabi, UAE.

Completed an in-house training program in fish, meat, and poultry in June 2004 at Tangerine Beach Hotel, Sri Lanka.

Successfully completed the "My Guest My Customer" program at Crown Plaza Hotel, Abu Dhabi, UAE, in May 2022.

Implemented menus and prepared dishes with exceptional presentation.

Managed stock ordering, control, and monitoring.

Ensured food hygiene and safety standards were maintained. Commis 1 - Southern Sun Al Manzil Hotel

2006 - 2009

Assisted the Sous Chef and Chef de Cuisine in daily mise en place preparations.

Maintained HACCP requirements and documentation.

Managed daily ordering and assisted in menu implementation.

Prepared banquets and events.

PROFESSIONAL QUALIFICATIONS

Completed International Cookery Course at Asia Lanka Hotel School Colombo

– Sri Lanka.

Basic Food Hygiene Safety Course Level 01

Food Hygiene Safety Course Level 02

Firefighting Training.

SMFS Policy system.

Has successfully completed level 2 food hygiene course conducted by Food Safety Asia held at Kurumba Maldives in February 2011. CAREER EXPOSURE &

CULINARY ACHIEVEMENTS

Participated at the gulf food exhibition

organized by emirates salon culinary

which held in 2009 at the world trade

center in Dubai.

Awarded with merits for five course

Gourmet dinner menu and practical

cookery fish and sea food.

Participated at the gulf food exhibition

organized by emirates salon culinary

which held in 2008 at the exhibition and

convention Centre in Dubai awarded with

a merit for five course dinner menu.

Took part in junior emirates salon culinary

held in 2007 at the Dubai festive city and

awarded with a merit for five course

gourmet dinner menu.

Nominated as employee of the month for

month of May 2008.

Nominated as employee of the month for

year 2006, at Danat Resort – Abu Dhabi –

UAE.

Nominated as the best grooming employee

at the year 2011 at Kurumba Maldives.

Nominated as employee of the month

August 2009 at Kurumba Maldives.

Nominated as employee of the month May

2008 at Southern Sun Hotel Dubai – UAE.

Awarded as employee of the month June

2002 at Crown Plaza Hotel Abu Dhabi -

UAE

REFERENCES

Mr. Ross Champman

Culinary Director

Pullman Melbourne Albert Park

+614*******

ad0uq8@r.postjobfree.com

Mr. Indika Roshan

Executive Souse Chef

Veligandu Island Resort, Male,

Maldives.

+960*******

ad0uq8@r.postjobfree.com

Mr. W. M. D. Prince Muthukumarana

Chef de Cuisine

Siyam World

Noonu Atoll Republic of Maldives

+960-*******

Contact this candidate