Commis chef
Resume:
M M D Fernando
*********@*****.***
Personal Statement
I am seeking the opportunity to expand my skills, knowledge and experience chef role. I am eager to learn and open to tackling a range of tasks. I am a strong team player and always complete tasks to a high degree of quality and to deadline. I am always open to changes and new ideas to learn, as a chef I would also like to experiment my knowledge and experience. I have nearly 6 years’ experience as a chef and I look forward to work as a senior chef in the hospitality industry
EMPLOYMENT HISTROY
COMMIS Il Cinnamon Grand Colombo November 2021 up to now
Duties and Responsibilities Preparing food and help daily ala carte Operation
Fully responsible for the daily operation in absence of chef de parties & sous chefs to ensure the highest food quality appropriately in all areas of the kitchen.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
Keep work area at all times in hygienic conditions
Working as a larder chef
Help to develop menu
Working for new dessert
COMMIS IlI Ananthaya Resort & Spa December 2019 to September 2021 Duties and Responsibilities
Support the Chef de Party or Sous Chef in the daily operation and work.
Work according to the menu specifications by the Chef de Party. Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Follow the instructions to commendations from the immediate superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
COMMIS Ill - Jetwing City Hotel Colombo Seven since 01st July 2017 to April 2018 - Hot & cold kitchen
Support the Chef de Party or Sous Chef in the daily operation and work.Keep work area at all times in hygienic conditions
TRAINEE COOK - Hettigoda City (Private) Ltd 21st December 2016 to June 2017
Responsible for daily food production
TRAINEE COOK — Diya Dahara Hotel Kurunegala from July 2016 to December 2016 - Hot Kitchen
Responsible for daily food productions.
PRACTICAL TRAINING - Clarion Hospitality Institute from January 2016 to July 2016 - Practical Training in International cookery
Chef skills
Working quickly and efficiently.
Stamina.
Willingness to learn.
Patience.
Attention to detail.
Passion for food.
Ability to work well under pressure.
Great communication (English)
Able to multitask.
Professional Qualification
NVQ Level 4 Completed( Successfully completed a six Month Certificate course of Study in international Cookery conducted by Clarion Hospitality )
Education Qualification
GCE Advance level in Art Stream 2015
GCE Ordinary Level examination in 2013
I hereby certify that all the information provided in this curriculum vitae is accurate and to the best of my knowledge.
M M D Fernando Date
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