Sous Chef Food Safety
Resume:
TIRON KARANACHCHARIGE
Chef
Whatsapp - +1-406-***-****
Piliyandala.
***************@*****.***
ABOUT ME
I am a dedicated and innovation chef with
a passion for creating exceptional culinary
experiences.
I am to leverage my skills, knowledge and
creative to contribute to a dynamic kitchen
environment. I am seeking a challenging
role in a reputable restaurant where I can
showcase my talent,drive and commitment
to excellence.
My objective to continuously expand my
culinary repertoire while contributing to the
success of the establishment.
WORK EXPERIENCE
ARMIDALE EX-SERVICES MEMORIAL CLUB, ARMIDALE,
NSW, AUSTRALIA
PARTICIPATING IN A TRAINING PROGRAM AT MONTAGE BIG SKY, MONTANA, USA, FROM NOVEMBER 2023 TO NOVEMBER 2024.
JANUARY 2001 – NOVEMBER 2023
APRIAL 2018 – NOVEMBER 2020
Sous Chef
Sous Chef
Managed kitchen operations, ensuring high-quality food preparation and presentation.
Supervised kitchen staff, optimizing workflow and efficiency. Led a team in preparing high-volume banquet and à la carte meals. Maintained strict food safety and hygiene standards. Trained and mentored junior kitchen staff.
P&O CRUISES AUSTRALIA
OPAL COVE RESORT, COFFS HARBOUR, NSW,
AUSTRALIA
NOVEMBER 2015 – MARCH 2018
Commis I Chef de Partie
Promoted from Commis I to Chef de Partie due to exceptional performance.
Ensured adherence to maritime food safety
regulations.
SURIYA LUXURY RESORT, SRI LANKA
INDIAN RURAL RESTAURANT, SRI LANKA
WATER’S EDGE, SRI LANKA
2014 – OCTOBER 2015
DECEMBER 2011 – FEBRUARY 2014
MAY 2006 – DECEMBER 2011
Demi Chef de Partie
Demi Chef de Partie
Kitchen Steward Demi Chef de Partie
Assisted in the preparation of gourmet dishes in a luxury resort setting.
Specialized in Indian cuisine, handling a variety of traditional dishes.
Joined as a Kitchen Steward and underwent cross-training in various kitchen departments.
Worked closely with senior chefs to maintain
consistency in food quality.
Promoted to Commis III in August 2008 after demonstrating strong culinary skills.
Advanced to Commis II in January 2009, taking on more responsibilities in food preparation.
Promoted to Commis I in December 2009, specializing in both hot and cold kitchen operations.
Earned the role of Demi Chef de Partie in January 2011, overseeing food production and junior staff training.
EDUCATION
SKILLS & COMPETENCIES
Menu development & food costing
Strong leadership
Food safety & hygiene compliance
Banquet & à la carte service
Kitchen management & staff training
International cuisine expertise
Knowledge of nutrition
LANGUAGES
REFERENCE
English
A.j.Gunarathna
culinary Executive chef,Earls regent hotel kandy
Chef- Tyrell Wasalathanthrie
Was Executive chef water's edge
Was president of chef gild Sri Lanka
Danial Harden Head Teacher of Hospitality and
Tourism at TAFE NSW
******.*******@*******.***.**
**@***********.**
ll t it ll t it
NSW TAFE COLLEGE, ARMIDALE, NSW,
AUSTRALIA
WINSTON HOTEL SCHOOL, NUGEGODA,
SRI LANKA.
INTERNSHIP PROGRAM – HOSPITALITY
& TOURISM (USA)
Certificate in Sea Cook
Certificate III in patisserie
February 2021 – December 2021
2021 - 2024
November 2023 – November 2024
Contact this candidate