Production commi Chef
Resume:
NALIN NISHANTHA
PERSONAL INFO
FULL NAME:
Nalin Nishantha Fernando
GENDER :
Male
NATIONALITY:
Sri Lankan
CIVIL STATUS:
Married
CONTACT INFO
Phone ;
WhatsApp : +94-773******
****************@*****.***
ABOUT ME
A Hardworking, motivated, and enthusiastic COMMI II with an extensive knowledge and experience in the field of culinary by holding events in well- known hotels, resorts, and restaurants and in different parts of the world. In Addition, has a real passion and interest for foods. My leadership skills always lead by observing standards, rule, and regulations. Possess unique cooking techniques to improve the standards of cuisine in the kitchen. By possessing extensive knowledge of all the rules and regulations concerning personal hygiene and appearance, I have been able to ensure strict compliance with the highest standards. I don't merely consider myself as a strong leader but also a proactive team player with required expertise to create a stimulating, positive and energetic working atmosphere. Currently, I'm COMMI II and seeking further to develop my career with a leading organization and seeking for a suitable position that will allow me to work alongside foremost chef of the culinary world.
ACADEMIC QUALIFICATION
ASIA LANKA INTERNATIONAL
HOTEL SCHOOL Certificate in International Cookery (November 2010) SRI LANKAN AIRLINES – HUMAN RESOURCES DEVELOPMENT CENTRE 5S Training (March 2006)
Team Building (January 2007)
SRI LANKAN CATERING
Basic Food Hygiene (February - May 2007)
LANGGUAGES
English
Sinhala
EDUCATION
ST. Ann’s College Negombo.
ORDINERY LEVEL 1999
RESULT :
D 1 C 2 & 6S PASSES
KEY STRENGTHS
TEAM WORK
LEADERSHIP
CONCEPTUAL
MULTITASKING
TIME MANAGEMENT
COLLABERATION
PROFESSIONAL ACHIVEMENT
Chefs Guild of Lanka – culinary Art 2013
Certificate in Ceylon Tea Gastronomy/live in 2013
Chefs Guild of Lanka - Culinary Art 2015
PROFESSIONAL EXPERIENCE
SRI LANKAN CATERING (KATUNAYAKE)
SRI LANKA
COMMIS l
2022 August to Present
COMMIS ll
2012 - 2022
• Receive food ingredients and supplies from the main kitchen and pantry as required for daily operations.
• Review production schedule to determine food requirements
• including a variety of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
• The storage of all prepared and cooked items like cold appetizers. Cold meats, cold sauces, salad etc.
• Seasoning and preparing a wide range of food such as vegetables, fruits, meats, salads and cereals in accordance
with prescribed recipes.
• Slicing, grinding and cooking meats, vegetables, using a full range of cooking methods
• Preparing and baking Bread items
• Recording inventory of supplies and order stock from the main store room, estimating daily and weekly requirements and replenishing items as appropriate.
• Catering special events as required.
• Promoting teamwork and quality service through daily
• communication and coordination with other departments.
• Training and guiding of kitchen staff and planning of their daily duties to make sure to have smooth operation.
• Responsible for menu tasting operations and advising the relevant departments on improvements.
• Ensuring to keep the surroundings hygienic and to meet the relevant food safety regulations.
• Have a practice of ala carte menus, as well as fine dine dishes in our transit restaurant BIA – Bandaranayake International Airport.
• Highly experienced in cooking, Garnishing, and production of grilled food item.
REFERANCES
SUDHISH KUMAR PANDE
Retired Production Manager Sri Lankan
Catering. (1999 - 2012)
Head Chef – Business Development Oberoi
Flight Service Mumbai 400099/
Maharashtra India (Present Job)
C203 Lake Castie Hiranandani Garden
Powai Mumbai 400076/ Maharashtra
(India)
Phone: +922********
Mobile : +919*********
*********@*****.***
MR. A.M.D.S. SILVA J.
Sous Chef Sri Lankan Catering
Limited Production, Airline Center,
Bandaranayake International Air Port
Katunayake, Sri Lanka
Tel : +94-19-733****
Mobile : +94-710******
Fax: +941*-*******
E-mail :
*****.*****@*****************.***
Web: www.srilankancatering.com
SRI LANKAN CATERING (KATUNAYAKE)
SRI LAKA
COMMIS III
2007 – 2012
SRI LANKAN CATERING (KATUNAYAKE)
SRI LAKA
TRAINEE COOK
2004 – 2007
DUTIES AND RESPONSIBILITIES
• Learn how to cut fruits and vegetables (Vegetable Room)
• Learn how to cut meat and fish (Butchery)
• Doing all kind of MISE UN PLACE in the kitchen which help to daily set menu and ala carte operation.
• Responsible for cleaning of whole kitchen and disinfecting and sanitizing whole surface.
• Learn how to cook basic sauce.
DUTIES AND RESPONSIBILITIES
• Preparation of cuisine such as some Chines, Korean, Sri Lankan western and Italian.
• Preparation of all kind salads and cold sauces.
• Highly experienced in cooking, Garnishing, and production of grilled food item.
• Outstanding knowledge of food cost and quality control practices.
• Proficient in operating knives, oven, steamers, grills, deep fryers and broilers.
• Followed and maintained health and safety standards in work area.
• Have a practice of ala carte menus, as well as fine dine dishes in our transit restaurant BIA – Bandaranayake International Airport DUTIES AND RESPONSIBILITIES
• Learn how to cut fruits and vegetables (Vegetable Room)
• Learn how to cut meat and fish (Butchery)
• Doing all kind of MISE UN PLACE in the kitchen which help to daily set menu and ala carte operation.
• Responsible for cleaning of whole kitchen and disinfecting and sanitizing whole surface.
• Learn how to cook basic sauce.
• Network implementation and management.
STRENGTHS
• A "hands on" management skills at kitchen
• Detail Oriented and customer Focus
• Teamwork and communication skills
• Excellent understanding of Food Safety and OHS requirements
• Ability to create cost innovative menus
• Effective team management and development skills
• Excellent management of all Food Safety and HACCP requirements
Contact this candidate