SHAN RAJAPAKSHA
CHEF
St Vancouver,BC
Summary
Red Seal Certified hard-working professional with 11.5+ years of experience and a proven knowledge of food preparation, food sanitation and safety, and menu development. Aiming to leverage my skills to successfully fill the Chef role at your company.
Overview
11
11
years of professional experience
8
8
Certificates
Work History
SOUS CHEF
La Bocca Restaurant
Whistler, Canada, Canada
03.2019 - 08.2021
- Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Planned menu items and directed food presentation and expediting
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
SOUS CHEF
Cinnamon Citadel Hotel
Kandy, Sri Lanka
08.2018 - 02.2019
- Recruit and hire staff, such as cooks and other kitchen workers
- Demonstrate new cooking techniques or equipment to staff
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
COOK
Hilton Los Angeles Airport Hotel
Los Angeles, USA, USA
06.2015 - 07.2018
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Season and cook food according to recipes or personal judgment and experience.
COOK II
The Odyssey Restaurant
Los Angeles, USA, USA
08.2014 - 06.2015
- Make sure all storage areas are tidy and all products are stored appropriately
- Provide assistance in food preparation of new menus
- Close the kitchen correctly and follow the closing checklist for kitchen stations.
COOK
Carnival Cruise Line
Miami, USA, USA
09.2012 - 09.2013
- Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
COMMIS III
Atlantis The Palm Hotel
Dubai, UAE
12.2010 - 08.2012
- Verify that prepared food meets requirements for quality and quantity
- Measure ingredients required for specific food items being prepared
- Serve menu items compliant with established standards.
COOK
Cinnamon Grand Hotel
Colombo, Sri Lanka
06.2009 - 12.2010
- Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
- Prepare sauces and garnishes for allocated station
- Season and cook food according to recipes or personal judgment and experience.
Education
Associate - Arts
LOS ANGELES MISSION COLLEGE
A.A - Culinary Arts
A.A - Restaurant Management
Diploma - Hospitality Management
SRI LANKA INSTITUTE OF TOURISM AND HOTEL MANAGEMENT
Skills
Kitchen Management
undefinedCertification
Red Seal Certified, Canada
Affiliations
American Culinary Federation (ACF)
Additional Information
- Earned Second place (Silver Medal) in the American Culinary Federation, Live Cooking Professional Competition August 2017 in Hollywood.
- Earned Second place(Silver Medal) in the American Culinary Federation, Live Cooking Professional Competition March 2017 in San Bernardino.
- Received Service and Loyalty Award – Hilton Los Angeles (November 2016).
- Earned Third Place in the Dubai Culinary Live Salmon Cooking Competition 2012.
- Received Employee of the month - Atlantis Palm hotel (July 2011).
Timeline
SOUS CHEF
La Bocca Restaurant
03.2019 - 08.2021
SOUS CHEF
Cinnamon Citadel Hotel
08.2018 - 02.2019
COOK
Hilton Los Angeles Airport Hotel
06.2015 - 07.2018
COOK II
The Odyssey Restaurant
08.2014 - 06.2015
COOK
Carnival Cruise Line
09.2012 - 09.2013
COMMIS III
Atlantis The Palm Hotel
12.2010 - 08.2012
COOK
Cinnamon Grand Hotel
06.2009 - 12.2010
Associate - Arts
LOS ANGELES MISSION COLLEGE
A.A - Culinary Arts
A.A - Restaurant Management
Diploma - Hospitality Management
SRI LANKA INSTITUTE OF TOURISM AND HOTEL MANAGEMENT
References
Christopher O'Connell , Executive Chef, Hilton Los Angeles Airport Hotel
(951) 500-1210 - christopher.o'connell@hilton.com
Sonia Kniehl, General Manager, La Bocca Restaurant, Whistler
(604) 902-3427 - sonia@labocca.com
References
Christopher O'Connell , Executive Chef, Hilton Los Angeles Airport Hotel
(951) 500-1210 - christopher.o'connell@hilton.com
Sonia Kniehl, General Manager, La Bocca Restaurant, Whistler
(604) 902-3427 - sonia@labocca.com
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