Chalitha Anusanka Lokuliyanaarachchi

Outline

Preparing and cooking for a busy, family-run restaurant specializing in fine-dining traditional English cuisine, using high-quality locally sourced products.

Key responsibilities

• Collaborated with the Head chef to create innovative dishes for the restaurant's special menu.
• Worked under pressure to ensure that food was delivered at an excellent quality but maintain the speed of service.
• Consistently prepared and cooked high-quality food within the restaurant portion size guidelines.
• Implemented new cooking techniques, elevating the overall food quality and presentation.
• Conducted line checks before the start of lunch and dinner services, ensuring that all stations were appropriately stocked and set up.
• Daily health and safety site checks.
• Aided the Head chef in placing orders on a weekly and daily basis.

Outline

Assisting dining team by preparing high-quality food in compliance with food and hygiene regulations. Providing support across various sections, including canapés and banqueting within restaurant and function environment.

Key Responsibilities

• Assisted dining team in ensuring smooth and timely food production, following chef's menu.
• Ensured that food was served quickly without compromising quality.
• Assisted other sections for preparing and cooking high-quality food for daily functions.
• Ensured hygiene standards were maintained throughout kitchen.
• Ensure communication was thorough and effective within team environment and across differing teams.

Outline

Worked in busy kitchen in high end function establishment, preparing food for functions and banquets in compliance with health and safety guidelines and according to menus developed by Executive Chef. Functions were mixture of business lunches and dinners , weddings and parties.

Key Responsibilities

• Ensuring food was prepared to high standard whilst maintaining time lines and quality.
• Worked across different food preparation sections such as canapes, buffet and functions.
• Worked in meat and fish preparation sections, handling and preparing large quantities.
• Worked under pressure to ensure that food was delivered at excellent quality but maintain speed during functions.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Maintained health and safety regulations to ensure clean, hygienic, and compliant kitchen environment.

Key Responsibilities

• Prepared sauces, stocks and soups whilst following traditional recipes.
• Grilled food for BBQ events during garden functions in summer, ensuring high-quality preparation and presentation.
• Prepared and cooked morning meal for guests who were staying in accommodation.
• Daily health and safety site checks.
• Ensured all prep lists were completed promptly and efficiently before start of service.
• Checked freezers and refrigerators to verify correct storage and temperatures.

• Developed new garnishing methods to improve plate aesthetics.
• Developed cutting and chopping skills by preparing food according to daily prep list
• Mastered various cooking techniques through continuous practice from senior chefs.
• Maintained high hygiene standards throughout kitchen operations.
• Seasoned variety of meats and fish. Peeled, washed, and chopped vegetables for meal preparation.
• Stored foodstuffs and ingredients in established manner.