K. Lorance Email & Phone Number

Cinnamon Life, 186, Vauxhall Street, Colombo 02, Sri Lanka.

Works in the designated station as set by Executive Chef and Sous Chef.Joined Commissary & Cold Kitchen Participated 5 Days training programs 1.Food Hygiene 2.Fire Safety 3.Service Excellence 4.Personal Hygiene & Habits 5.ISO 22000 Food Hygiene Sanitary food handling proceduresClean and maintain the kitchen areaCleaning and sanitizingFood and supplies acquisitionFood preparationArranged daily menus and apportioned ingredientsAssisted with cost control of inventoryChecking in food ordersMaintain kitchen equipments, utensils and appliancesProvided special dietary requirements when necessaryRecipe adherenceSafe food handling

Colombo, Western Province, Sri Lanka

Works in the designated station as set by Executive Chef and/or Sous ChefJoined Bar Kitchen and prepare Hot and Cold foods for A la carte.Inform Chef of excess food items for use in daily specials. Clean and prepare all basic food items mise-en-place for both a la carte and buffet.Helps to prepare orders according to the standard procedures.Picked up food requisition from the store and arranged all the items according to the FIFO system.Cleaning and tidying up the walk-in chiller for fresh items.Adheres strictly to the cleanliness of the kitchen area as well as equipment and machines.Maintain proper personal appearance.Adheres strictly to the standard recipes for the various dishes and avoids wastage.Checking and refilling the buffet items.To cut and clear food items from the buffetPay attention to the safety, security and energy-saving rules.To avoid wastage of food items.

Sri Lanka

Joined Bar Kitchen and prepare Hot and Cold foods for A la carte.Adhere to Kitchen safety precautions, Personal and Food Hygiene measures.Followed standard recipes and traditional GardeManger Cooking techniques maintaining consistency of our kitchen end product.Daily updating HACCP Records ( chillerTemperatures, Cooking Temperatures and etc...)Live Hot and Cold action station Cooking ( Pasta, Salad, Meat Carving & etc...)

Colombo, Western Province, Sri Lanka

Kitchen industrial training at Main Kitchen, Cold and Butchery. Preparing mis-en-place following all the standards and Food Hygiene practices. Adhere and followed other senior chef and senior team members instructions.Participated one day Food Hygiene and Fire Safety, precautions program.

-Leadership skills through managing all 40-50 class students from one class-Teacher of subjects Tamil, Political, Geography, History, and Civics-Observation skill through being representative on Exams Duty-Communication and coordination with students and other teachers-An active player in sports and other committees-Goal setting / Time table scheduling for Secondary class students-Class teacher-Secretary of Teachers committeeThroughout my teaching career, I have gathered below experience and knowledge. - Time management - Leadership -Managed a higher amount of students-Been a class teacher and subjects teacher -Well memorable mind-Keen to learn all the time-Best teacher for students-Friendly -Socialize*Master in charge of Hindu college cricket team*Master in charge of Hindu college debate team*Subject co-ordinator*1-year teachers’ guild secretary*2 years member of the teachers’ Guild*Teacher in charge of Tamil association*Teacher in charge of students general knowledge

Kandy, Central Province, Sri Lanka

*Master in charge of co-curriculum activities

Craft Level Cookery, Food Preparation/Professional Cooking/Kitchen Assistant

Activities and Societies: Team captain of cricket match*Srilankan cookery *International cookery

Diploma In Teaching, First Language, Merit

*College athletics captain *College house captain *College tamil union president

Master Of Hospitality Management -Mba, Hospitality Administration/Management