Himasha Fernando

Panadura

Summary

Passionate and dedicated aspiring chef with a strong desire to learn and develop culinary skills in a fast-paced kitchen environment. Eager to contribute to a team while gaining hands-on experience in food preparation, kitchen organization, and customer service. Known for a strong work ethic, attention to detail, and ability to adapt quickly to new challenges. Ready to build a solid foundation in the culinary industry and contribute to creating memorable dining experiences.

Overview

year of professional experience

years of post-secondary education

Work history

Trainee Chef

The Palms

Beruwala

11.2024 - 06.2025

Assisted in preparing and cooking meals in various sections of the kitchen, including appetizers, mains, and desserts.
Worked closely with senior chefs to learn and implement new cooking techniques and recipes.
Maintained cleanliness and organization in the kitchen, ensuring compliance with food safety standards.
Assisted with food plating and garnishing to ensure the presentation of dishes is in line with hotel standards.
Supported kitchen team in stock management, ensuring ingredients were used efficiently and minimizing waste.

Education

Certificate III - Commercial Cookery

William Angliss Institute

11.2023 - 12.2024

G.C.E Ordinary level - undefined

Our Lady of Victories Convent

01.2022 - 01.2023

Skills

Food Preparation
Knife Skills
Butchery
Cooking Techniques

Plating and presentation
Food safety and Sanitation
Time management

REFERENCE

Pradeep Chandimal, Executive Sous Chef - Operations and Events, exec.souschef@palmsberuwala.com, +94743936859

Accomplishments

Gold medal winner - C1 KEELS APPRENTICE SET MENU LIVE- 22nd Culinary Art Mood Expo - Sri Lanka 2025

Timeline