DISHANTHA PEIRIS
Vicoria
Summary
At Berjaya Resort & Casino, I excelled as a Junior Sous Chef, mastering kitchen leadership and innovative menu development that boosted clientele. My adeptness in inventory management and team collaboration under pressure ensured high-quality culinary creations. Skilled in both food safety and presentation, I consistently delivered excellence in fast-paced settings.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Berjaya Resort & Casino
Seychelles
01.2018 - Current
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
Junior Sous Chef
Berjaya Hotel - Colombo
Srilanka
12.2015 - 12.2017
- Led team by example in preparing items accurately and according to high-quality standards.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Chef De Partie
Berjaya Hotel - Colombo
Srilanka
09.2013 - 12.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
Demi Chef De Partie
Berjaya Hotel - Colombo
Srilanka
05.2011 - 09.2013
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Kitchen Commis - I/II/III
Berjaya Hotel - Colombo
Srilanka
08.2003 - 05.2011
- Contributed to reducing food waste by properly storing ingredients and promptly reporting any spoilage concerns.
- Participated in regular inventory checks, ensuring accurate stock levels were maintained for efficient kitchen operations.
- Demonstrated a commitment to continuous learning, regularly seeking opportunities to expand culinary knowledge and techniques.
- Strengthened teamwork within the kitchen through effective communication and collaboration with colleagues across all sections.
Education
G.C.E. ORDINARY LEVEL EXAMINATION -
Methadist College
Moratuwa, Srilanka12.1995
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
- Knife Skills
- Cooking techniques
- Food presentation
- Kitchen Management
- Waste Reduction
- Quality controls
- Team Leadership
- Food Safety
- Safe Food Handling
Certification
I have successfully competed 05 course set dinner menu certification from Chefs Guild of Srilanka.
Timeline
Junior Sous Chef
Berjaya Resort & Casino
01.2018 - Current
Junior Sous Chef
Berjaya Hotel - Colombo
12.2015 - 12.2017
Chef De Partie
Berjaya Hotel - Colombo
09.2013 - 12.2015
Demi Chef De Partie
Berjaya Hotel - Colombo
05.2011 - 09.2013
Kitchen Commis - I/II/III
Berjaya Hotel - Colombo
08.2003 - 05.2011
G.C.E. ORDINARY LEVEL EXAMINATION -
Methadist College