Rasith Algewaththa
Dubai,UAE
Summary
Resourceful individual with experience in creating well-planned menus that take advantage of seasonal pricing and availability to minimise kitchen spending. Demonstrates excellent organisational and time management skills to create smooth-running kitchen environment. Motivated and reliable team player seeking opportunities for hands-on kitchen experience. Quick learner with eye for detail and excellent multitasking and time management skills. Ready to apply training and personal skills to support team.
Overview
6
6
years of professional experience
Work History
Cook(Commi I)
Eathos Catering
Dubai, UAE
04.2022 - Current
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Planned seasonal lunch, dinner and bar menus, as well as bespoke menus for special in-house events.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
- Ability to operate and maintain grilling equipment.
- Knowledge of food safety and sanitation guidelines.
- Physical stamina of stand for long periods of time and lift heavy objects.
- Sharpening, handling and using a butcher's knife and effectively.
Cook(Commi II)
Pinza
Dubai, UAE
03.2020 - 03.2022
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Ability to operate and maintain grilling equipment.
- Knowledge of food safety and sanitation guidelines.
- Physical stamina of stand for long periods of time and lift heavy objects.
- Sharpening, handling and using a butcher's knife and effectively.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
- Inspected and strictly followed recipes to ensure first-class meal quality and consistency.
Cook(Commi III)
Slices Catering
Dubai, UAE
01.2018 - 01.2020
- Ability to operate and maintain grilling equipment.
- Knowledge of food safety and sanitation guidelines.
- Physical stamina of stand for long periods of time and lift heavy objects.
- Sharpening, handling and using a butcher's knife and effectively.
- Developed innovative menus and special food offerings to increase revenue and customer satisfaction.
- Created special menus for events with unique ingredients and recipes.
- Presented dishes with creative plating and merchandising.
- Operated industrial kitchen equipment to mix and blend ingredients.
- Adjusted recipes based on availability of ingredients or current guest preferences.
- Encouraged team to keep kitchen organised and stocked with supplies for easy use.
Cook(Commi III)
Hotel J Ambalangoda
Ambalangoda, Sri Lanka
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
Cook (Commi III)
Amaloh by Jetwing
Mathara, Sri Lanka
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Verified proper portion sizes and consistently attained high food quality standards.
- Mentored staff in food preparation and storage best practices.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Prepared special menu items to attract wider customer base.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Coordinated team of kitchen staff and trained each to complete quality cooking work.
Education
A-Levels - Arts
Siddhartha college
Gallle,Sri LankaCertificate of Higher Education - Hospitality & Tourism Mangement
Harpo's Hotel School
Galle,Sri LankaSkills
- Food Handling
- Food Service
- Cleanliness
- Kitchen Equipment Handling
- Broiler and fryer operation
- Food portioning
- Sauce preparation
- Knife techniques
- Cutting equipment operation
- Special meat cuts
Languages
Sinhala
Native language
English
Advanced
C1
Hindi
Intermediate
Timeline
Cook(Commi I)
Eathos Catering
04.2022 - Current
Cook(Commi II)
Pinza
03.2020 - 03.2022
Cook(Commi III)
Slices Catering
01.2018 - 01.2020
Cook(Commi III)
Hotel J Ambalangoda
Cook (Commi III)
Amaloh by Jetwing
A-Levels - Arts
Siddhartha college
Certificate of Higher Education - Hospitality & Tourism Mangement
Harpo's Hotel School
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