Thilanka Lakmal Weediyawala Durayalage

Accomplished culinary professional with expertise in vegetarian cuisine preparation and gluten-free meal creation. Demonstrates leadership in kitchen environments, ensuring high-speed execution and customer satisfaction. Proficient in recipe modification, production forecasting, and sustainable practice awareness, with a strong focus on food safety and sensitivity to cultural preferences. Adept at handling customer complaints and managing dietary requirements, aiming to enhance culinary experiences through innovative techniques and time management.

• READING BOOKS
• PLAYING CRICKET

* Follow up on hygiene and hazard.

* Prepare all food items with high standards and consistency.

* Follow (clean as you go ) work habits.

* Be food cost-conscious and check wastage.

* All prepared food is to be handled with plastic glows only.

* To monitor all product expiry dates.

* Follow to dubai municipality guidlines for food handling.

* Follow the policies and procedures in the SOP manual.

* Show our commitment.

* Respect for others.

* Safe work habits.

* Teamwork.

* Act on the knowladge.

* Act on the moment.

* Discussing and preparing the party decorating with the chef.

* Making all important and necessary arrangements for the main course.

To be able to have an opportunity to practice and conduct my acquired skill and knowledge in a manner compatible with the dignity of my profession,and to be able to meet new challenge that would promote constant leaening and professional maturity.

I hereby declare that all the information's furnished above are true and correct to be best of my knowledge and belief.