Janath Tharaka Hetti Pathiranalage
Abu Dhabi,United Arab Emirates
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.
Experienced CDP with strong abilities and experience in training employees, creating budget and managing inventory. Works hard to deliver quality meals with cost-friendly prices.
Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.
Hard-working CDP with strong organisational skills. Achieves company goals through exceptional planning and prioritisation.
Overview
7
7
years of professional experience
Work history
Chef de partie
Flamingo Room By tashas group
Abu Dhabi
06.2023 - 07.2024
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Worked closely with senior chefs for menu planning.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Maintained inventory control without compromising on food quality or taste.
- Managed portion control effectively, reducing waste significantly.
- Maintained clean and tidy food preparation areas.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
Trained junior supervisor
Tashas group
Abu Dhabi, United Arab emirates
04.2022 - 07.2024
- Established loss prevention strategies to protect store assets
- Updated pricing and promotions to fulfil store goals
- Embedded product range knowledge across team to drive sales
- Managed stock levels to maximize sales opportunities
- Engaged with suppliers to facilitate smooth delivery schedules
- Resolved complaints to achieve full customer satisfaction
Chef De Partie, front line
Tashas group
Abudhabi, United Arab emirates
11.2019 - 07.2024
- Followed recipe specifications strictly to produce high volume of food orders
- Plated completed meals with meticulous attention to presentation and portion control
- Removed expired food from kitchen areas, composting waste and recycling packaging
- Prepared, produced and packed food in tight timescales
- Met company portion and serving size standards, maintaining kitchen cost efficiency
- Sanitized counters and utensils used to prepare raw meat, eggs and fish
- Monitored line production to achieve consistent quality
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Maintained clean and tidy food preparation areas
- Handled special customer requests to meet dietary needs and mitigate allergen risks
- Experimented with new dishes while incorporating customer feedback
- Aided management to practice food hygiene standards
- Checked freezers and refrigerators to verify correct storage and temperatures
- Supervised and trained junior chefs cook assigned dishes
- Monitored kitchen equipment to gauge functionality
- Oversaw maintenance of kitchen to comply with food safety procedures
- Collaborated with head chef to create innovative, seasonal menus for special events
- Coordinated recruitment and training of kitchen staff to develop high-performing team
- Monitored kitchen operations to spot and correct issues impacting team performance or quality
- Set kitchen standards governing cooking procedures, garnishes and food presentation
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination risks
- Created estimates of food and labor costs to set accurate operating budgets
- Oversaw chefs, cooks and kitchen support staff to run smooth operation
Demi Chef De Partie, griller
Karam Beirut
Dubai
09.2017 - 10.2019
- Secured quality control through and safe handling and storage of commodities in line with regulations
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Prepared, produced and packed food in tight timescales
- Monitored line production to achieve consistent quality
- Removed expired food from kitchen areas, composting waste and recycling packaging
- Sanitized counters and utensils used to prepare raw meat, eggs and fish
- Maintained clean and tidy food preparation areas
- Checked freezers and refrigerators to verify correct storage and temperatures
Skills
- Vegetable cutting styles
- Ordering and procurement
- Stress resistance
- Patient mentoring
- Customer satisfaction orientation
- Advanced garnishing
- Recipe modification
- Quality Control
- Stock level optimisation
- Ingredient prep management
- Food Hygiene
- Portion control
- Cooking techniques
- Allergen awareness
- Commis chef management
- HACCP compliance
Languages
English
Fluent
Reference
Bongani Mkhwebu, Direct line manager at Tashas Cafe, Tashas group, in 2019 Currently in, United Kingdom
mobile - +971568828388
Email - bongani@tashasgroup.com
Timeline
Chef de partie
Flamingo Room By tashas group
06.2023 - 07.2024
Trained junior supervisor
Tashas group
04.2022 - 07.2024
Chef De Partie, front line
Tashas group
11.2019 - 07.2024
Demi Chef De Partie, griller
Karam Beirut
09.2017 - 10.2019
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