Summary
Overview
Work History
Education
Skills
Languages
Timeline
BusinessDevelopmentManager
Thimira Silva

Thimira Silva

Sous Chef
International city,United Arab Emirates

Summary

Seasoned Sous Chef specializing in Mediterranean,Continental,Grill,Western & Asian cuisines.

Successful 10 years record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Talented problem-solver ready to back up fellow employees at any time.

Overview

10
10
years of professional experience

Work History

Sous Chef

AL FALAK CAFE & RESTAURANT
Dubai, UAE
2021.03 - 2023.03
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed chefs to run stations efficiently during peak service periods.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Acted as head chef when required, maintaining continuity of service and quality.

Chef De Partie

BURJ AL ARAB HOTEL
DUBAI, UAE
2019.01 - 2021.02
  • Prepared items for roasting, sautéing, frying and baking.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Sanitized all counters properly to prevent food-borne illness.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Monitored line production to achieve consistent quality.
  • Followed recipe specifications strictly to produce high volume of food orders.

Demi Chef De Partie

ZABEEL HOUSE BY JUMEIRAH
Dhabi, UAE
2018.01 - 2019.02
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Worked in Grill section, Cold section.
  • Placed outlet order daily bases.
  • Cleaned & arranged chillers & freezers with team member.

Demi Chef

MARRIOTT AL FORSAN HOTEL
ABU DHABI, UAE
2017.01 - 2018.02
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Worked in signature restaurant of hotel.
  • Prepared mis en place for daily service.
  • Cooked dishes as per menu standards.
  • Worked in Grill section & Garde manger.
  • Well maintained store,chillers & freezers.
  • Worked under supervise of outlet Ex.chef .
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

1st Commis

BEACH ROTANA HOTEL
ABU DHABI, UAE
2016.02 - 2017.01
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.

Commis Chef

MILLENNIUM HOTEL
ABU DHABI, UAE
2014.10 - 2016.02
  • Cleaned kitchen counters, refrigerators and freezers.
  • Prepped daily menu items to quickly deliver upon request.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Worked in Hot section/Cold section/Fruit Section/Ala cart & Butchery as well.
  • Inspected meat upon delivery to verify freshness and quality.
  • Prepared roasts with use of boning knife, skewers and twine.
  • Cleaned and sanitize work areas, equipment and tools to meet food safety requirements.
  • Ordered proper amounts of inventory to meet expected demand and minimized product loss.

Cook

MELROSE VILLAS
SIGIRIYA, SRI LANKA
2012.12 - 2013.12
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Cleaned and washed all utensils, preparation equipment cutting boards and counters.
  • Stocked cabinets and serving areas with condiments and refilled condiment containers.
  • Pierced, smelled and tasted food to check for doneness and quality.
  • Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
  • Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
  • Plated hot meals and salads in aesthetically pleasing arrangements.
  • Sanitized dining ware and kitchen equipment according to health code standards.
  • Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.

Education

High School Diploma - INTERNATIONAL COOERY

INTERNATIONAL HOTEL SCHOOL OF MOUNT LAVINIA
MOUNT LAVINIA SRI LANKA
2012.07 - 2012.12

ADVANCE LEVEL - Economics

CHRIST KING COLLAGE
THUDELLA SRI LANKA
2010-12

Skills

  • Recipes and menu planning
  • Food plating and presentation
  • Food preparation and safety
  • Operations support
  • Menu memorization
  • Creativity
  • Staff scheduling
  • Kitchen staff rota's
  • Food service
  • Problem solving
  • Plating
  • Food preparation
  • Vegetarian menu options
  • Kitchen equipment maintenance

Languages

English
Fluent

Timeline

Sous Chef

AL FALAK CAFE & RESTAURANT
2021.03 - 2023.03

Chef De Partie

BURJ AL ARAB HOTEL
2019.01 - 2021.02

Demi Chef De Partie

ZABEEL HOUSE BY JUMEIRAH
2018.01 - 2019.02

Demi Chef

MARRIOTT AL FORSAN HOTEL
2017.01 - 2018.02

1st Commis

BEACH ROTANA HOTEL
2016.02 - 2017.01

Commis Chef

MILLENNIUM HOTEL
2014.10 - 2016.02

Cook

MELROSE VILLAS
2012.12 - 2013.12

High School Diploma - INTERNATIONAL COOERY

INTERNATIONAL HOTEL SCHOOL OF MOUNT LAVINIA
2012.07 - 2012.12

ADVANCE LEVEL - Economics

CHRIST KING COLLAGE

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