Guest Service Inventory Control
Resume:
ENGLISH
SINHALA
Contact
Expertise
Language
Soft Skills
Phone
Address
Time Management
Good Communication
Leadership
Team Work
Health & Safety
*.************@*****.***
No.283/A, Bopitiya, Thuduwa,
Pamunugama, Sri Lanka
About Me
Experience
Energetic and enthusiastic Long term 09 years III Commis Chef experience and Training work. Honest and Hardworking, Dynamic, Positive and resilient attitude & Commitment, Dedication and reliability. LAHIRU SANDARUWAN
Name
Gender
Date of Birth
N.I.C No
Religion
Nationality
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Lahiru Sandaruwan
Male
06.09.1991
912500926V
Romen catholic
Sri Lankan
Professional Qualification
II COMMIS CHEF
SL INVITE Resort, Pamunugama, Sri Lanka
2018 - Present
Prepared meat, pasta,fish,salad and pastry dishes to order in a Star Restaurant under the instruction of world - renowned chefs. Rotated through all prep stations to learn different techniques. Assisted with routine stock rotation to keep ingredients.
Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers. Prevented cross - contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Planned and directed high - volume food preparation in fast - paced environment. Observed different kitchen chef's preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques. Rotated food regularly, removing outdated items for proper disposal.
III COMMIS CHEF
Peagus Reef, Wattala, Sri Lanka
2013 - 2014
Club Hotel Dolphin, Negombo, Sri Lanka
2014 - 2016
Certificate in Craft Level Cookery Course - 2017
Sri Lanka Institute of Tourism & Hotel Management, Kandy, Sri Lanka
Certificate in Hospitality Training - 2017
Sri Lanka Institute of Tourism & Hotel Management, Kandy, Sri Lanka
FEW PLATED BY MYSELF
Skills Highlights Education
G.C.E. Advance Level Examination - 2011
Pamunugama maha vidyalaya, Sri Lanka
G.C.E. Ordinary Level Examination - 2007
Pamunugama maha vidyalaya, Sri Lanka
Knowledge of good trends
Food Preparation
Scheduling
Guest Service
Inventory control
Record-keeping
Measuring and portioning
Basic cooking methods
Food hygienic standards
Following instruction
Cleaning instruction
Recipes and menu planning
Order delivery practices
Stocking and replenishing
Excellent knife skills
MS Office and Computer skills
Referees
Miss. Roshika Vinodani,
Air Port Service
Mobile : +94-771******
I hereby certify that above details are true and correct to the best of my knowledge.
11.02.2023
(Last Update) Signature
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