Suhashi Anthonis Email and Phone Number

Worked at hot preparation section all-day dining in a la carte kitchen for 7 months• Responsible for the quality control of stock and prepared foods. • Supervised the kitchen section to the required standards set by the sous chefs. • Preparing, cooking, and presenting high-quality dishes in the ala carte fine dining restaurant. • Preparing and plating set menus. • Responsible to supervise commis. • Checking expiry dates and proper storage of food items. • Responsible for receiving, storing, rotating (meat, fish, dairy, poultry, shellfish) based on FIFOstandards. • Preparing a variety of sauces, soups for daily operation. • Ensured the highest level of guest satisfaction. • Prepared Ala minute foods in western cuisine, Italian cuisine. • Monitoring portion and waste control to maintain profit margins. • Monitoring the temperatures of meat and seafood items in the refrigerators or freezers. • Ensured a clean and organized workstation while preparing food at all times.

Worked as a Commi Chef 1 in the main kitchen, pizza and snack bar & seafood grill restaurant for 2 yearsAssisting in preparation of buffet hot dishes for breakfast , lunch & dinner• Ala carte preparation for pool bar and in villa dining.• Maintaining health and Safety Standards• Ensured the highest standard and consistent quality in the daily preparation• Coordinated daily tasks with the chef departies and the sous chefs• Ensured a clean and organized work station while preparing food at all times• Ensured highest levels of guest satisfaction• Knowledge of all standard procedures and policies pertaining to food preparation receiving ,storage and sanitation.• Monitoring and maintaining temperature controls to assist chef deprties and sous chefs to updateISO files.• Assist in implementation on HACCP safe food protocols• Preparation and plating set menus• Represented Heritance Aarah in the culinary arts competition in Srilanka and Achieved two top gold awards and most outstanding award for the categories took part.

Worked as a Commi chef at Hot Preparation section and All-Day Dinning ala carte kitchen for 2 yearsCooked the main meals and assisted and plating up the dishes.• Made orders for the stock and supplies in the kitchen and coffee shop.• Catering: conferences, functions, and restaurant, room service, and bar orders.• Assisting chefs de partie and sous-chefs.• Training in use and technique of culinary equipment.• Implementation of HACCP Safe Food Protocol.• Responsible for breakfast/lunch buffets, restaurant ala carte menu, and room service.• Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.• Ensured a clean and organized work station while preparing food items for service

Participated and successfully completed the 6 month industrial training on Food & Beverages at Cinnamon Grand Hotel.

Successfully completed the 6-month industrial training program which focused mainly on professional cookery at The Kingsbury.