Mahesh Fernando

Promoted from pastry kitchen to main kitchen due to strong performance, versatility, and ability to adapt to high-pressure environments.

• Ensured consistent food quality and authentic preparation of traditional dishes in a high-volume kitchen, maintaining standards during peak service hours.
• Collaborated with senior chefs on menu planning, contributing innovative ideas for new dishes that aligned with culinary trends, customer preferences, and cost efficiency.
• Conducted monthly inventory audits and accurately completed Person-In-Charge (PIC) documentation to ensure compliance with health and safety regulations.
• Implemented portion control measures to minimise food waste and enhance kitchen efficiency.

• Managed high-volume pastry kitchen, ensuring consistent food quality during peak hours.
• Developed innovative pastry recipes to enhance customer satisfaction and profitability.
• Conducted monthly inventory audits, completing health compliance documentation as Person-In-Charge.
• Ensured strict adherence to brand standards and operating procedures for quality maintenance.

• Gained hands-on experience across diverse culinary areas, including the pastry kitchen, cold kitchen, hot kitchen, and sushi section, demonstrating versatility and a broad skill set in food preparation and presentation.
• Extensive experience preparing high-quality dishes in both international cuisine and Asian cuisines, with a strong focus on flavor, presentation, and consistency.
• Capable of supervising kitchen teams and efficiently managing à la carte operations, ensuring timely service, quality control, and smooth coordination during service hours.
• Responsible for daily buffet preparation and organizing Friday brunch service, ensuring food variety

Cross-trained from the stewarding section to the kitchen department, gaining foundational knowledge in food preparation, hygiene standards, and kitchen operations.

• Served as in-charge of the breakfast buffet, cold kitchen, and hot kitchen, overseeing food preparation, presentation and adherence to quality and hygiene standards.
• Hands-on experience in preparing and presenting a variety of dishes from Arabic and Indian cuisines, with a strong focus on authenticity, flavor, and presentation.
• Completed training in pastry, gaining foundational skills in dessert preparation, dough handling, baking techniques, and decorative presentation.
• Planned and prepared hot and cold dishes,special themed buffets for holidays and special occasions (e.g., Christmas, Eid, Diwali, Valentine's Day), enhancing guest experience through creative presentation and diverse menu offerings.

• Stored cleaned utensils effectively to ensure easy accessibility during service hours.
• Helped prep cooks chop ingredients; facilitated quicker meal preparation times.
• Maintained hygiene standards by thoroughly cleaning kitchen equipment.
• Washed dishes using dishwasher to expedite cleaning process.
• Kept kitchen areas clean, orderly and well-stocked for smooth service.

• Executed high-volume food preparation in a fast-paced kitchen environment, consistently maintaining fast food quality, presentation standards, and service speed.
• Managed daily cash transactions, ensuring accurate drawer balances and smooth shift transitions through precise cash-handling practices.
• Maintained cleanliness and operational efficiency in a high-volume kitchen, strictly adhering to health, safety, and sanitation standards.
• Prepared kind of burgers, French fries and cooked beef and chicken burger patties ensuring proper seasoning, grilling, and food safety standards were met for consistent quality.