Changa Rodrigo
Waitangi,NTL
Summary
A calm, pleasant, helpful and hardworking individual, passion for great food and who enjoys cooking mouth-watering dishes. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I cooked. As a natural leader I am not only able to give orders and delegate tasks, but am also able to reliably carry out orders as well. As an experienced Chef I had proven track record of making great food that will entice diners and leave them wanting more. I love the freedom of expression that cooking gives me and willing to work hard to build a career in the culinary world. Right now I am looking for a career progression Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef De Partie
Millennium Hotel and Resort
01.2023 - Current
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Demi Chef De Partie
Millennium Hotel and Resort
01.2018 - 01.2020
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Cook
Mercy Ascot Hospital
01.2017 - 01.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Commi Chef
Taprobana Hotel
01.2014 - 01.2015
Trainee Commi
Galadari Hotel
01.2012 - 01.2013
Trainee Commi
Colombo Hilton
01.2010 - 01.2011
Education
Professional Cookery Level 5 Diploma -
NZMA Campus
Sylvia Park, Auckland04.2017
Three year hospitality management -
Sri Lanka Institute of Hospitality Management
Colombo Sri Lanka05.2014
Skills
- Team Management
- Proper food handling
- Garnishing Techniques
- Stock making
- Plating and presentation
- Sauce preparation
- Special Diets Knowledge
- Recipes and menu planning
- Line Inspections
- Performance Improvement
- Portion and cost control
Certification
Food Hygiene Certificate
References
Asela Ranasinghe, Executive Chef, Mercy Ascot Hospital, 021-2518628
Timeline
Chef De Partie
Millennium Hotel and Resort
01.2023 - Current
Demi Chef De Partie
Millennium Hotel and Resort
01.2018 - 01.2020
Cook
Mercy Ascot Hospital
01.2017 - 01.2018
Commi Chef
Taprobana Hotel
01.2014 - 01.2015
Trainee Commi
Galadari Hotel
01.2012 - 01.2013
Trainee Commi
Colombo Hilton
01.2010 - 01.2011
Professional Cookery Level 5 Diploma -
NZMA Campus
Three year hospitality management -
Sri Lanka Institute of Hospitality Management
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