CHAMINDA KUMARA JAYARATHNA
AL BARSHA,Dubai
Summary
Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.
Overview
22
22
years of professional experience
Work History
SENIOR CHEF DE PARTIE
GARARTH RESTAURANT AND CAFE
Dubai, Dubai
01.2022 - Current
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Designed and documented high quality recipes.
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of 10.
- Spearheaded kitchen waste reduction strategy, leading to end of the month inventory.
- Reduced food waste by controlling ordering and maximized the use of ingredients months by enforcing First In First Out (FIFO) food rotation system.
- Communicated effectively with all front-of-house team to deliver proper service.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Reduced food waste by [Number]% in [Number] months by enforcing First In First Out (FIFO) food rotation system.
- Plated completed meals with meticulous attention to presentation and portion control.
- Maintained clean and tidy food preparation areas.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with head chef to create innovative, seasonal menus for special events.
DEMI CHEF DE PARTIE
COCO BODUHITHI MALDIVES
MALDIEVS , MALDIEVS
12.2017 - 01.2022
COMMIES CHEF
NETHMI FOOD CENTER
GAMPAHA, SRI LANKA
02.2009 - 02.2017
COMMIS CHEF
CEYLON HOTEL COOPERATION
MIHINTHALE, SRI LANKA
01.2008 - 01.2009
COMMIS CHEF
: Letona Café
GAMPAHA, SRI LANKA
03.2005 - 03.2008
KITCHEN TRAINEE
GREEN PARK RESTAURANT
Mawanella, SRI LANKA
02.2002 - 04.2003
Education
Certificate level - International cookery
Swiss Lanka Institute of Tourism & Hotel School
Colombo/ SRI LANKA 09.2009 - 02.2010
Skills
- Food hygiene
- Line cooking
- Fine dining standards
- Dish presentation
- Health and safety
- Food allergy understanding
- Staff supervision
- Teamwork
Languages
English
Intermediate
Timeline
SENIOR CHEF DE PARTIE
GARARTH RESTAURANT AND CAFE
01.2022 - Current
DEMI CHEF DE PARTIE
COCO BODUHITHI MALDIVES
12.2017 - 01.2022
Certificate level - International cookery
Swiss Lanka Institute of Tourism & Hotel School
09.2009 - 02.2010
COMMIES CHEF
NETHMI FOOD CENTER
02.2009 - 02.2017
COMMIS CHEF
CEYLON HOTEL COOPERATION
01.2008 - 01.2009
COMMIS CHEF
: Letona Café
03.2005 - 03.2008
KITCHEN TRAINEE
GREEN PARK RESTAURANT
02.2002 - 04.2003
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