Nirosha Lakmal Handunpurage
Dubai,UAE
Summary
Accomplished culinary professional with expertise in vegetable carving artistry, time-efficient cooking, and innovative dish creation. Demonstrates exceptional skills in menu planning, meeting tight deadlines, and multitasking under pressure. Proficient in food cost calculation, nutrition consciousness, and sauce creation. Adept at communication with waitstaff and responding to customer feedback. Career goal includes further enhancing creativity in dishes while maintaining high standards of culinary excellence.
Overview
6
6
years of professional experience
Work history
Chef
Ayla Blu, Palm Jumeirah
Dubai, UAE
07.2023 - 12.2025
- Developed innovative menu items that showcased seasonal ingredients and culinary trends.
- Maintained cleanliness and organization of kitchen and equipment throughout shifts.
- Developed new pizza recipes and seasonal specials to enhance menu offerings.
- Enhanced customer satisfaction by delivering well-presented and tasty pizzas.
- Assisted with menu planning, leading to more varied selections for customers.
Chef
Gallery
Dubai, UAE
01.2023 - 06.2023
- Prepared a variety of pizzas using fresh ingredients and traditional techniques.
- Managed kitchen operations during peak hours to ensure timely service.
- Developed new pizza recipes to enhance menu offerings and customer satisfaction.
Waiter
Premier Best Western, M Four Hotel
Dubai, UAE
12.2021 - 12.2022
- Provided exceptional customer service by attentively addressing guest needs during dining experiences.
- Managed multiple tables efficiently while maintaining a high level of attention to detail.
- Collaborated with kitchen staff to ensure timely and accurate order delivery to guests.
- Maintained cleanliness and organization of dining area to create a welcoming atmosphere for patrons.
Chef
Chilaw City Hotel
Chilaw, Sri Lanka
04.2020 - 07.2021
- Prepared diverse menus catering to varying dietary needs and preferences.
- Collaborated with kitchen staff to ensure efficient food preparation and service.
- Managed inventory and ensured proper storage of ingredients and supplies.
Education
GCE Ordinary Levels
St. Marys College
Sri LankaSkills
- Vegetable carving artistry
- Time-Efficient cooking
- Customer feedback response
- Menu planning competence
- Meeting tight deadlines
- Innovative dish creation
- Creativity in dishes
- Communication with waitstaff
- Multitasking under pressure
- Food cost calculation
- HNutrition consciousness
- Sauce creation
- CPizza assembly efficiency
Languages
English
Advanced
Hindi
Fluent
Sinhala
Native
Timeline
Chef
Ayla Blu, Palm Jumeirah
07.2023 - 12.2025
Chef
Gallery
01.2023 - 06.2023
Waiter
Premier Best Western, M Four Hotel
12.2021 - 12.2022
Chef
Chilaw City Hotel
04.2020 - 07.2021
GCE Ordinary Levels
St. Marys College