MALAR MATHY DEVI PERUMAL

• Preparing food for large events and private functions based on clients requirements.
• Specialized in Indian & Sri Lankan authentic foods.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

• Assist with other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Obtained fresh, local ingredients to lower grocery costs.
• Ordered new ingredients and supplies to meet expected needs.

RECOGNITION

• Awarded Gold Certificate for Recognition of Engaging with guests and colleagues while building memorable experiences.

SPECIALIST AREAS

• Specialist in Sri Lankan, North Indian & South Indian Cuisines.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• 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.
• Placed orders to restock items before supplies ran out.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.

ACHIVMENTS

• Won a Bronze Medal in Vegetarian Hot Cooking Live Category at Sri Lanka Culinary Art Food Expo 2017.

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Worked flexible hours; night, weekend, and holiday shifts.
• Participated in team-building activities to enhance working relationships.

• Diploma in Hotel Management - A+
• Certificate in International Cookery - A+
• Certificate in English - A+
• Certificate in Pastry and Bakery - A
• Certificate in Italian Cooking - A+
• Certificate in Cake Making - A
• Certificate in Front Office - A+
• Certificate in Tourism - A+
• Certificate in House Keeping - A+
• Certificate in Carving - A+
• Certificate in Food & Beverage - A+