Akash Jayamaha
Abu Dhabi
Summary
Accomplished and detail-oriented Commis Chef with expertise in high-end culinary environments, including roles at the Ritz-Carlton and other prestigious establishments. Skilled in preparing a variety of international and local dishes, maintaining hygiene standards, and ensuring food quality. Known for efficient teamwork, creativity, and dedication to customer service. Experienced in food preparation, inventory management, and adhering to standards.
Overview
3
3
years of professional experience
Work History
Commis I Chef
Rixos Hotel
02.2025 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
COMMI II CHEF
Ritz Carlton Grand Canal
06.2024 - 01.2025
- Prepare and cook a variety of dishes, ensuring consistency and adherence to the highest culinary standards
- Assist in menu preparation and creation under the guidance of senior chefs, contributing to a refined and diverse dining experience
- Maintain a clean and organized workstation, adhering to all health, hygiene, and safety regulations to ensure a safe kitchen environment
- Collaborate with team members to ensure smooth kitchen operations, providing support as needed across sections
- Monitor food quality and presentation to ensure all dishes meet Ritz Carlton's luxury dining standards
COMMI II CHEF
Beach Rotana
11.2023 - 06.2024
- Prepared and served high-quality dishes in accordance with menu specifications in an all-day dining restaurant
- Maintained strict hygiene and sanitation standards to ensure a clean and safe kitchen environment
- Ensured compliance with food safety practices to deliver exceptional, safe dishes to guests
- Supported the Chef de Partie or Demi Chef de Partie with daily operations, taking full responsibility for the section in their absence
- Organized workstations and tasks according to the Outlet Chef's plans to ensure seamless kitchen operations
- Practiced efficient inventory management to maintain adequate stock levels while minimizing waste and costs
Commi II & Commi III Chef
Hotel RIU
12.2022 - 10.2023
- Prepared a variety of Italian dishes, including pizzas, seafood pomodoro, and beef lasagna, in an Italian-themed restaurant
- Crafted a la carte Italian dishes to meet guest expectations, delivering high-quality, personalized meals
- Cooked a range of steakhouse favorites, such as grilled pork ribs, beef steak, grilled prawns, burgers, and starters, tailored to guest requests
- Created Japanese and Chinese dishes, including teppanyaki beef, yaki udon noodles, and dim sum, in an Asian-themed restaurant
Trainee Chef & Commi III Chef
Oak Ray Harindra Beach Resort
01.2022 - 12.2022
- Followed company procedures for temperature checks, food labeling, dating, cleaning schedules, and hygiene regulations, ensuring accurate record-keeping
- Executed kitchen opening and closing procedures as scheduled
- Conducted daily and weekly tasks, including temperature checks, food labeling, dating, and proper food storage
- Identified and addressed kitchen hazards or equipment defects, reporting issues to senior chefs to maintain a safe working environment
Education
Diploma in Hospitality and Tourism Management - Hospitality And Tourism Management
Royal Business College
Colombo 601.2022
G.C.E. Advanced Level Examination -
Department of Examinations
Sri Lanka01.2018
G.C.E. Ordinary Level Examination -
Department of Examinations
Sri Lanka12.2015
Skills
- Kitchen Operation Management
- Housekeeping Knowledge
- Food and Beverage Operation
- Food Presentation and Culinary Art
- Menu Preparation
- Front Office Management Knowledge
- Tourism Management Knowledge
- Public and Guest Relations
- Workplace Information and Communication Management
- Planning and Scheduling work at the Workplace
- Pastry and Bakery
- Cake Making and Carving
- Food Safety and Hygiene Standards
- Communication Skills
- Strong Attention to Detail
- Work Under Pressure
- Teamwork and Leadership Skills
- Time Management Skills
- Positive and Winning Attitude
- Multi-tasking Abilities
- Organizational Skills
Languages
English
Sinhala
Areas Of Knowledge
- Kitchen Operation Management
- Housekeeping Knowledge
- Food and Beverage Operation
- Food Presentation and Culinary Art
- Menu Preparation
- Front Office Management Knowledge
- Tourism Management Knowledge
- Public and Guest Relations
- Workplace Information and Communication Management
- Planning and Scheduling work at the Workplace
- Pastry and Bakery
- Cake Making and Carving
- Food Safety and Hygiene Standards
Kind Regards
Pream Prakash
Sous Chef - Beach Rotana Abu Dhabi
+971566086085
Gayan Alweera
RIU Resorts & Hotels,
Ahungalla, Sri Lanka
+94770152866
Disclaimer
I do hereby certify that the above information is true and accurate to the best of my knowledge.
Personal Information
- Passport Number: N9328091
- Date of Birth: 05/31/99
- Gender: Male
- Nationality: Sri Lankan
Timeline
Commis I Chef
Rixos Hotel
02.2025 - Current
COMMI II CHEF
Ritz Carlton Grand Canal
06.2024 - 01.2025
COMMI II CHEF
Beach Rotana
11.2023 - 06.2024
Commi II & Commi III Chef
Hotel RIU
12.2022 - 10.2023
Trainee Chef & Commi III Chef
Oak Ray Harindra Beach Resort
01.2022 - 12.2022
Diploma in Hospitality and Tourism Management - Hospitality And Tourism Management
Royal Business College
G.C.E. Advanced Level Examination -
Department of Examinations
G.C.E. Ordinary Level Examination -
Department of Examinations
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