Keerthi Wanniarachchi
Gampaha,12
Summary
Adept at kitchen operations and team collaboration, I significantly enhanced meal service efficiency and safety at Huge Aratha. With expertise in food preparation and a positive attitude, I consistently met supply and labor targets, mastering both hard (menu planning) and soft (effective communication) skills, contributing to a positive and productive kitchen environment.
Overview
11
11
years of professional experience
Work History
Cook
Huge Aratha
Roppongi Tokyo
11.2011 - 03.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Planned menus for different events, seasons and customer requests.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Kitchen Hand
Hooters Akasaka Store
Tokyo
04.2013 - 02.2018
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Managed time to juggle multiple tasks simultaneously with ease.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Followed recipes and chef instructions to prepare food correctly.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Learned other teammates' work tasks to train as backup.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Followed food safety practices and sanitation guidelines.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Trained new staff on food preparation and safety procedures.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Kitchen Hand
Oriental Hotel Tokyo Bay
Tokyo
08.2018 - 02.2023
Education
Japanese Language - Business Management
Josai University
Saitama04.2006
GCE O/L -
Bandaranayake College
Veyangoda, Sri Lanka2000
GCE A/L - Science Education
Bandaranayake College
Veyangoda, Sri Lanka2004
Skills
- Positive Attitude
- Kitchen Cleaning and Maintenance
- Team Collaboration
- Food Preparation
- Punctual and Reliable
- Dishwashing expertise
- Kitchen Organization
- Cleaning proficiency
- Food safety understanding
- Knife Skills
- Workplace Health and Safety
- Cooking
- Chopping vegetables
- Cooking techniques
- Stock management
- Food safety measures
- Ingredient Preparation
- Sanitation and Sterilization Procedures
- Trash Removal and Recycling
- Kitchen Operations
- Continuous Improvement
- Verbal and written communication
- Complex Problem-Solving
- Food presentation
- Recipe Following
- Workstation setup
- Safe Chemical Handling
- Order Accuracy
- Menu Planning
- Sauce preparation
- Stock Rotation
- Temperature Monitoring
- Fire Prevention and Safety
- Portion Control
- Customer Service
- Sweeping and Mopping
- Workplace Safety
- Kitchen Staff Support
- Vegetable and Fruit Preparation
- Customer Engagement
- Creative Thinking
- Salad Creation
- Meat Preparation
- Beverage Service
- Sauce and Dressing Creation
Languages
Sinhala
Native language
Japanese
Intermediate
B1
English
Intermediate
B1
Timeline
Kitchen Hand
Oriental Hotel Tokyo Bay
08.2018 - 02.2023
Kitchen Hand
Hooters Akasaka Store
04.2013 - 02.2018
Cook
Huge Aratha
11.2011 - 03.2013
Japanese Language - Business Management
Josai University
GCE O/L -
Bandaranayake College
GCE A/L - Science Education
Bandaranayake College