Aruni Damitha

Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish, and eggs.

Placed orders to restock items before supplies ran out.

Responded to dietary concerns and food allergies, creating dishes to meet customers' needs and palates.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.

Oversaw the grill, stove, and oven, and cleaned the equipment after every shift. Checked the freezer and refrigerator prior to each shift to verify correct temperatures.

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Monitored temperatures of prepared food and cold-storage areas.
• Established controls to alleviate supply and food waste.
• Exercised portion control for items served, eliminating waste.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Make Sri Lankan and Indian-style cushions.
• Bake Cakes and Bread.
• Managing and controlling kitchen products, and ensuring staff safety.

• Answered inbound calls, chats and emails to facilitate customer service.
• Updated databases with new and modified customer data.
• Educated customers on products and services offered by the company.
• Assisted customers with price checks, lifting heavy items and addressing other inquiries.
• Resolved customer issues in an efficient and timely manner.
• Informed customers about billing procedures, processed payments, and provided payment option setup assistance.

• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Set up work stations prior to opening to minimize prep time.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Operated grills, fryers and broilers to cook items to quality guidelines.

• Prepared fillings for pies by combining fruits with sugars and spices according to specific recipes provided by head chef.
• Conducted recipe testing and modification to improve taste and texture of baked goods.
• Reviewed expiration dates on items and removed expired products from stock to maintain quality.
• Frosted cakes with various types of icing including fondant, buttercream or royal icing.
• Oversaw pastry production for catering, pick-up orders and in-store customers.

• Emptied wastebaskets and replaced liners.
• Moved beds, sofas and small furniture to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
• Maintained a clean work area at all times by sweeping or vacuuming daily.
• Cleaned building floors by sweeping, mopping and scrubbing.
• Reported maintenance concerns or repairs to appropriate supervisor for prompt remediation.