Hiran Weerasinghe Email & Phone Number

Kelowna, Bc, Ca

Vernon, British Columbia, Canada

Prince George, British Columbia, Canada

Colombo, Western, Sri Lanka

Al Khobar, Eastern, Saudi Arabia

Pre opening property

Colombo

Pre opening property

Dubai

Dubai

Support Chef de Partie or Demi Chef de Partie in the daily operation and workWork according to the menu specifications by the Chef de PartieKeep work area at all times in hygienic conditions according to the rules set by the companyControl food stock and food cost in my sectionPrepare the daily mis-en-place and food production in different sections of the main kitchen or satellitesFollow the instructions and recommendations from the immediate Superiors to complete the daily tasksEnsure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniquesCoordinate and participate with other sections of requirements, cleanliness, wastage and cost controlParticipated in Food Hygiene Programme (Practical & Theory) Pass

Qatar

Organize together with the Chef de Partie the shift on his/her section with regards to mise-en-place production and its serviceTake orders from Chef de Partie and carry them out in the correct mannerUnder Chef de Partie’s supervision, to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Sous Chef in order to achieve the high stock rotation desired in the section.Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe step-by-stepResponsible for completing the daily checklist regarding mise-en-place and food storage.Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.Have a complete understanding of and adhere to the Company’s policy relating to fire, hygiene and safety

United Arab Emirates

Sound knowledge over presentation and garnishing.Balancing the day today orders for customer profiles.Maintain and improve the food hygiene.Working in pa with the HACCP best practice, in order to deliver sustainable 5 star services.Preparation of food and cook in varied divisions including hot, cold (i.e. seafood, poultry, meat, vegetables, cakes/desserts & Salads) Preparations of Bakery products.Divide food into portions and add gravies, sauces and garnishes, Freeze and preserve foodsStoring foods in appropriate places, Maintaining food production records, reports, and department filers as requiredPerforming miscellaneous job-related duties as assigned

“Diploma In Practical Cookery, Hospitality Administration/Management

Course Focus: Food and Beverage Knowledge and Practical Skills; Workplace Supervision and Leadership; Occupational Health and Safety.

“Certificate Of Cookery”-, Hospitality Administration/Management

Activities and Societies: Course Focus: Basic Culinary Skills; Preparation of Meat, Poultry and Seafood, Vegetables, Desserts and Catering.

Education record

St’Anthony’s Collage Kandy Srilanka from 1992 to 2006. G.C.E. (O/L) in year 2003 GRADE GRADE ORIENTAL MUSIC A ENGLISH LANGUAGE C.