DON AMILA PRABUDDA

Name in full - Suraweera Arachchige Don Amila Prabudda

Address - No: 368/1 Heenkenda, Ragama, Sri Lanka

Email - ad18uq@r.postjobfree.com

Phone number- +94-770-***-*** / +94-766-***-***

As an assistant cook, my objective is to contribute my culinary skills and dedication to a dynamic kitchen team. I aim to support the head chef and fellow cooks in delivering high-quality dishes, maintaining a clean and organized workspace, and ensuring a smooth kitchen operation. I am committed to continuously improving my cooking techniques, learning new recipes, and adhering to food safety standards. By being a dependable and efficient member of the kitchen staff, I strive to help create a memorable dining experience for customers while fostering a collaborative and productive work environment.

Work Experiences

An Assistant Cook

Hotel Sapphire

Wellawatta, Sri Lanka

https://www.hotelsapphirelk.com/

1. Culinary Preparation: Prepare and cook a wide range of dishes following standardized recipes and portion sizes. This includes tasks such as chopping, dicing, and marinating ingredients, as well as cooking, frying, or baking dishes as per the chef's instructions. 2. Kitchen Sanitation: Play a pivotal role in maintaining a clean, organized, and sanitary kitchen environment. This involves washing dishes, cleaning food preparation areas, and ensuring all equipment is properly sanitized.

3. Collaborative Teamwork: Work closely with the head chef and the rest of the kitchen team to ensure the smooth and efficient preparation of all menu items. Be ready to assist in any way required to meet service demands.

4. Inventory Management: Monitor and control inventory levels of kitchen supplies and ingredients, making sure to report any shortages or replenishment needs to the chef or management in a timely manner.

5. Food Storage and Handling: Handle, store, and rotate all food products with care to maintain freshness and prevent food wastage. Adhere to food safety standards, including first-in, first-out (FIFO) practices.

6. Plate Presentation: Contribute to the presentation of dishes by assisting with the plating and garnishing to ensure that all dishes are visually appealing and in line with the restaurant's high standards.

7. Food Safety Compliance: Strictly adhere to food safety and sanitation guidelines to guarantee the safety and quality of the food served to guests. This includes maintaining temperature logs, following HACCP principles, and participating in health inspections as necessary.

8. Portion Control: Follow portion control standards to minimize food costs and ensure consistency in dish presentation, while also reducing food wastage. 9. Supply Procurement: Assist with the ordering of ingredients and supplies as needed, ensuring they meet quality and budgetary standards. Keep track of inventory to reduce unnecessary expenses.

10. Mentoring and Training: Support the training and mentoring of junior kitchen staff, helping them develop their culinary skills and knowledge. Share insights and best practices to ensure a cohesive and skilled kitchen team.

Skills

Culinary Expertise: A strong foundation in culinary skills, including knowledge of cooking techniques, knife skills, and familiarity with a variety of cuisines, is crucial. You should be able to prepare and cook dishes according to standardized recipes and maintain consistency in taste and presentation.

Kitchen Organization: Effective organization skills are necessary to keep the kitchen running smoothly. This includes managing inventory, ensuring proper food storage, and maintaining a clean and sanitary workspace.

Teamwork and Communication: Collaboration is key in a busy kitchen. The ability to work well as part of a team, communicate clearly with colleagues, and follow instructions from the head chef is essential for a harmonious kitchen environment.

Food Safety and Hygiene: A strong understanding of food safety practices and hygiene standards is critical. This includes knowledge of temperature control, proper handwashing, and sanitation to ensure the safety and quality of the food served.

Adaptability and Time Management: The culinary environment can be fast-paced and unpredictable. Being adaptable and able to manage your time effectively, especially during peak service times, is vital to ensure dishes are prepared and delivered to customers on schedule. Education

Secondary (high) school graduation certificate G.C.E Advance Level Examination in 2010 Languages

English Fluent

Licence

Light Vehicle License in Sri Lanka

References

Available upon request.