Manitha Pahanjith Samaraweera
Summary
Committed Commis Chef passionately providing outstanding service for over 3 years. Well-versed in kitchen operations, working efficiently in small teams to consistently raise culinary standards. Innovative and creative attitude to menu design.
Overview
5
5
years of professional experience
1
1
Certification
Work History
3rd Commis Chef
indigo hotel Downtown
12.2022 - Current
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction.
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
- Consistently adhered to strict health and safety regulations, maintaining a clean and safe working environment for all staff.
- Participated in regular staff meetings to discuss menu updates and address any operational concerns or improvements.
2nd commis chef
Monarch Imperial
07.2021 - 10.2022
- Created exceptionally presented dishes, exceeding timeframe goals by 20 minutes.
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Sourced seasonal, local produce to create exceptional dishes.
- Checked incoming deliveries against paperwork to verify receipt of proper items and quantities.
- Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
3rd Commis Chef
Watersedge hotel
09.2020 - 05.2021
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Performed opening mise-en-place duties, maintaining professionalism of restaurant.
- Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
Kitchen Trainee
Watersedge hotel
09.2019 - 09.2020
- Checked stock was stored at correct temperatures to limit spoilage.
- Monitored temperatures in refrigerators, freezers and warming lamps.
- Kept all utensils, dishes and glasses clean and ready for customer use.
- Cleaned and inspected food preparation areas against safe and sanitary food-handling criteria.
- Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards.
- Maintained cleanliness and organisation of kitchen stations and storage areas.
- Removed waste and inadequate food items regularly to keep work spaces neat and clean.
Education
NVQ Level 4 - Culinary
National Youth Council
Maharagama Sri lanka2019
Skills
- Food hygiene procedures
- Outstanding culinary skills
- Health and safety compliance
- Meat butchering expertise
- Stock control and replenishment
- Self-disciplined
- Forecasting and planning
- Recipes and menu planning
- Baking and broiling skills
- Cleaning and sanitizing methods
- Signature dish creation
- Pantry restocking
- Grilling and deep frying skills
- Food plating and presentation
- Meal preparation
- Kitchen equipment and tools
- Performance assessments
- Food preparation techniques
- Food Storage
- Knife Skills
- Portion Control
- Food Safety
Certification
- NVQ level 4
- basic hygiene certified
Languages
English
Hindi
Timeline
3rd Commis Chef
indigo hotel Downtown
12.2022 - Current
2nd commis chef
Monarch Imperial
07.2021 - 10.2022
3rd Commis Chef
Watersedge hotel
09.2020 - 05.2021
Kitchen Trainee
Watersedge hotel
09.2019 - 09.2020
NVQ Level 4 - Culinary
National Youth Council
- NVQ level 4
- basic hygiene certified
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