Dushmanthi Weerasinghe
Ratnapura
Summary
A Commis 3 in the cold kitchen, with one year of hands-on experience in culinary operations, is set to transition to the role of 2nd Commis starting November 15, 2024. I am skilled in food preparation, kitchen sanitation, and maintaining high standards of quality and consistency. My proficiency in following recipes and assisting chefs plays a key role in ensuring efficient kitchen operations. With a strong work ethic and a passion for the culinary arts, I am dedicated to delivering exceptional dining experiences and eager to contribute my culinary skills and enthusiasm in a dynamic kitchen environment.
Overview
1
1
year of professional experience
Work History
commi chef (cold kitchen)
Insight Resort
Ahangama
11.2023 - Current
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Order, receive, or stock supplies or retail products
- Record production or operational data on specified forms
- Check the quality of raw or cooked food products to ensure that standards are met
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel
- Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning
- Determine how food should be presented and create decorative food displays
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Check the quantity and quality of received products
Education
professional cookery -
Institute of Tourism and Hotel Management
Rathnapura, LK01.2023
Skills
- Work under pressure
- Hygiene
- Kitchen equipment use
- Communication skills (in the kitchen)
- Time management
- Team management
- Multitasking Abilities
- Problem-solving
- Friendly, positive attitude
Accomplishments
- G. C. E Ordinary level, 2016
- G. C. E Advanced level: 1st shy 'C' / 2nd shy 'B', 2019
- Completed a Computer Application Assistance course., 2019
- Certificate of achievement leadership for life workshop., 2020
- Completed AAT Level 1 in AAT institute., 2021
- Completed a certificate course in English at university of Belihuloya., 2021
Personal Information
- Date of Birth: 05/28/02
- Nationality: Sri Lankan
- Marital Status: Single
Languages
- English
- Sinhala
References
- Mr. W. M. A. R. Wijekoon, Assistant Lecture, SLITHM, 0719069078, ajithw@slithm.ed.lk
- Mr. Kennedy Jayamanne, Executive chef, Insight resort, 077 6903111, jayamannechef@gmail.com
Nic
200264900331
Affirmation
I hereby affirm that the information presented herein is accurate, complete, and can be substantiated upon request. I assure the verifiability of all details provided. Thank you for considering my credentials.
Timeline
commi chef (cold kitchen)
Insight Resort
11.2023 - Current
professional cookery -
Institute of Tourism and Hotel Management
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