UTHAYAKUMAR JINARTHTHANAN
BLK 605, 13-311, Yishun ST61 ,Singapore
Summary
Passionate and skilled cook with hands-on experience in various culinary settings, including catering, restaurant kitchens, and hospitality management. Proficient in Western cuisine preparation, specializing in pasta, grill, and BBQ dishes. Strong ability in speed knife-cutting skills, food plating, hygiene maintenance, and team leadership. Holds NVQ Level 4 in Professional Cookery and a Diploma in Hospitality Management from Singapore.
Overview
2
2
years of professional experience
Work History
Hospitality Management Trainee
Flamingg Mangos
Singapore, Singapore
11.2024 - 06.2025
- Gained advanced knowledge of kitchen operations within an international context.
- Assisted in menu planning and preparation of Western cuisine dishes.
- Ensured compliance with hygiene and safety standards for food handling.
- Prepared and served large-scale meals for events, and catering services.
- Created customized menus tailored to specific event requirements.
- Maintained rigorous standards of kitchen hygiene and food safety protocols.
- Learned professional cooking techniques with a focus on Western cuisine.
- Collaborated effectively in kitchen operations, including food preparation and plating.
Catering Cook
Maniyam Catering
Jaffna, Sri Lanka
01.2024 - 03.2024
- Collaborated with senior managers to plan and implement operational strategies.
- Oversaw customer service operations, enhancing satisfaction and loyalty.
- Monitored financial performance to identify cost reduction opportunities.
- Supported implementation of quality control measures to uphold standards.
- Coordinated negotiations with suppliers for timely service delivery.
- Managed organizational resources to meet operational needs within budget constraints.
- Developed technical management skills in practical environments through mentorship.
- Assisted in budget preparation and monitoring to maximize profitability.
Assistant Cook
Margosabay
Trincomalee, Sri Lanka
07.2023 - 01.2024
- Maintained a clean and organised workstation, enabling efficient food preparation and service.
- Followed recipes and customer request details to prepare high-quality, delicious meals.
- Prepared dish ingredients by chopping vegetables, meats and garnishes.
- Supported head chef in meal prep tasks, chopping vegetables, and preparing sauces for efficient service delivery.
- Managed kitchen cleaning duties to keep all areas and workstations organised, well-stocked and free from hazards.
- Prepared for busy periods by organising ingredients and restocking supplies in line with expected demand.
- Assisted in the preparation of basic food items under chef supervision, adhering to recipes and quality standards.
- Maintained excellent chef relationships by promptly acting on requests and completing food prep tasks to high-quality standards.
- Cleaned and inspected food preparation areas against safe and sanitary food-handling criteria.
- Assisted with plating and garnishing of dishes in line with restaurant presentation standards.
- Operated kitchen equipment safely, including ovens, grills, and mixers, following health and safety guidelines.
- Contributed to menu planning sessions, offering creative ideas for new dishes and seasonal specials.
- Maintained optimum temperature in ovens, grills and roaster to correctly cook foods.
- Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
- Worked with team of 8 kitchen staff and delegated appropriate tasks to each member.
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Helped prepare and plate dishes, adding condiments and garnishes to enhance presentation and meet quality standards.
- Sliced meats into specific cuts using excellent knife skills.
- Coordinated waste disposal, ensuring compliance with environmental and sanitation policies.
- Enhanced presentation of dishes before service, ensuring visual appeal and adherence to portion control guidelines.
- Inspected completed dishes to verify conformance with presentation and hygiene standards.
Education
Diploma in English - IT and English
E-City College of English & IT
Jaffna , Sri Lanka12.2022
Diploma in Hospitality Management - Hospitality Management
STEi Institute
Singapore05.2024
NVQ Level 4 Professional Cookery - Professional Cookery
VOCATIONAL TRAINING AUTHORITY (Hotel School)
Karainagar, Sri Lanka01.2024
Skills
- Western Cuisine (Pasta, Grill, BBQ)
- Speed Knife Cutting Techniques
- Food Plating & Presentation
- Hygiene & Food Safety
- Efficient Kitchen Workflow
- Kitchen Equipment Handling
- Leadership
- Time Management
- Hygiene & Grooming
- Creativity
- Teamwork
- Customer service
- Food safety
- Quality control
- Kitchen organization
- Food presentation
- Cooking techniques
- Pitch presentations
- Cross cultural communication
- Positive attitude
- Leadership skills
- Customer service excellence
- Creative thinking
- Time-management
- Effective communication
- Product knowledge
References
Mr. Dharmarajah Kabilrajah, Director - Hotel Sea Breeze & Marvel Shipping & Logistics PVT LTD, 0779988787, 0759988787, Kapilrajah21@gmail.com, No 705 Anbuvalipuram, Trincomalee, Sri Lanka
Training
Karainagar (Hotel School), Sri Lanka, Ms. A. Kirushiga, 0760206791
Custom Section
Western Cuisine (Pasta, Grill, BBQ), Speed Knife Cutting Techniques, Food Plating & Presentation, Hygiene & Food Safety, Efficient Kitchen Workflow, Kitchen Equipment Handling, Native (100%), Proficient (60%)
Languages
Tamil
Proficient
C2
English
Intermediate
B1
Timeline
Hospitality Management Trainee
Flamingg Mangos
11.2024 - 06.2025
Catering Cook
Maniyam Catering
01.2024 - 03.2024
Assistant Cook
Margosabay
07.2023 - 01.2024
Diploma in English - IT and English
E-City College of English & IT
Diploma in Hospitality Management - Hospitality Management
STEi Institute
NVQ Level 4 Professional Cookery - Professional Cookery
VOCATIONAL TRAINING AUTHORITY (Hotel School)