RAVINDRA MAHAARACHCHIE

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

I WORKED AS AN ASSITANT OF A COOK IN DIFFERENT ON BOARD VESSELS SINCE IN 10 YEARS