NADEESHA PEIRIS
Dubai
Summary
Dedicated and 05 years Experienced Hospitality professional with proven Success working in Five star Business and Luxury class organization.Seeking an opportunity to use my experiences to serve and grow in the fast blooming Hospitality Industry.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie(Arrazuna by Chef Mehmet Gurs)
One&Only One Za'abeel and SIRO One Za'abeel(Pre-Opening)
12.2023 - Current
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Inspected equipment regularly for proper operation and safety compliance.
- Ordered necessary ingredients from suppliers when needed, within budget parameters.
- Followed established portion control procedures when plating dishes for Guests.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
Demi Chef De Partie, Garde Manger
Hyatt Centric Hotel
Dubai
11.2022 - 11.2023
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Trained kitchen workers on culinary techniques.
- Practice safe food handling procedures at all times.
Commis 1
Hyatt Centric Hotel(Pre-Opening)
Dubai
12.2021 - 10.2022
- Worked at garde Manger.
- Rotated food stock, using up older items first and rejecting expired goods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Checked food portioning for optimal presentation and cost control.
- Checked quality of food products to meet high standards.
COMMIS 2
JW Marriott Marquis
Dubai
07.2021 - 12.2021
- Worked at Banquet Kitchen.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
- Observed food safety and sanitation protocols to reduce crosscontamination.
COMMIS 3
WDoha Hotel and Residences
Doha
08.2019 - 07.2021
- Worked in In Room Dining Kitchen.
- Rotated food stock, using up older items first and rejecting expired goods.
- take care all the mis en place in the section.
Kitchen Trainee
Shangri-La Hotel
Colombo
12.2018 - 06.2019
- Worked in Pastry,Bakery and Banquet kitchen.
- Maintained order and cleanliness of work areas to conform with health codes.
- Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
- Prevented spoilage or cross-contamination by storing food in designated containers and areas.
Trainee Hostess
Nikara Yala Villas
KIrinda
12.2017 - 06.2018
- Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
- Responded appropriately to customer complaints, bringing major issues to attention of manager on duty.
- Built positive relationships with other front-of-house and kitchen staff.
- Supported serving staff, food runners and bussers to keep dining room presentable and ready for guests.
- Accommodated guests with children and special needs to promote comfortable dining experience.
Education
Certificate Level of Professional Cookery
Sri Lanka Institute of Tourism & Hotel Management
SriLanka12.2018
Certificate Level of Restaurant & Bar Service
Sri Lanka Institute of Tourism & Hotel Management
SriLanka12.2017
Skills
- Inventory Management
- Quality Control
- Team Building and Development
- Team Leadership
- HACCP ,Policy & procedures
- Experience of Multiple Cuisines
Certification
- Semi Finalist of Young Chef of the the year 2023 Held in ICCA.
- Participated for the Black BOX competition in the WDoha Hotel.
Interests
Grow & Learn about more cuisines.
Languages
sinhala
First Language
English
Proficient
C2
Tamil
Intermediate
B1
French
Elementary
A2
References
Mr.Bhupal Singh
Chef De Cuisine-Private Dining
One&Only One Za'abeel,Dubai-UAE
bhupal.singh@oneandonlyonezaabeel.com
+971 527339301
Mr.Ilyas Kahraman
Sous Chef-Arrazuna Restaurant
One&Only One Za'abeel,Dubai-UAE
ilyaskahraman79@hotmail.com
+971 507431241
Accomplishments
- Employee of the month of MAY 2024- One&Only One Za'abeel and SIRO One Za'abeel,Dubai-UAE
Timeline
Demi Chef De Partie(Arrazuna by Chef Mehmet Gurs)
One&Only One Za'abeel and SIRO One Za'abeel(Pre-Opening)
12.2023 - Current
Demi Chef De Partie, Garde Manger
Hyatt Centric Hotel
11.2022 - 11.2023
Commis 1
Hyatt Centric Hotel(Pre-Opening)
12.2021 - 10.2022
COMMIS 2
JW Marriott Marquis
07.2021 - 12.2021
COMMIS 3
WDoha Hotel and Residences
08.2019 - 07.2021
Kitchen Trainee
Shangri-La Hotel
12.2018 - 06.2019
Trainee Hostess
Nikara Yala Villas
12.2017 - 06.2018
Certificate Level of Professional Cookery
Sri Lanka Institute of Tourism & Hotel Management
Certificate Level of Restaurant & Bar Service
Sri Lanka Institute of Tourism & Hotel Management
- Semi Finalist of Young Chef of the the year 2023 Held in ICCA.
- Participated for the Black BOX competition in the WDoha Hotel.
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