Imesh Jayakody
Rolleston,CAN
Summary
Highly trained chef 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
6
6
years of professional experience
Work History
Bakery Assistant
French Bakery
03.2023 - Current
- Stored, labeled and replenished supplies in compliance with food safety regulations.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Mixed dough, scaled breads and performed baking duties.
- Assisted bakers with procuring necessary ingredients from inventory area during high-volume periods with demanding order levels.
- Approved products before sale to maintain highest level of quality control.
Demi Chef De Partie
Habtoor Grand Resort, Autograph Collection
07.2022 - 02.2023
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying Chef de partie of low levels to support ordering.
- Supported Chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Monitored stock levels of both ingredients and seasonings, notifying Chef de partie of low levels to support ordering.
1st Commis Chef
Habtoor Grand Resort And Spa
04.2021 - 07.2022
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Maintained well-organized mise en place to keep work consistent.
- Rotated food regularly, removing outdated items for proper disposal.
- Assisted with routine stock rotation to keep ingredients fresh.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Monitored recipe portioning to control food costs.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Mentored kitchen staff to prepare each for demanding roles.
Commis Chef
Carrefour Central Kitchen
08.2020 - 04.2021
- Prepare food in bulk.
2nd Commis Chef
Intercontinental Hotel
01.2020 - 02.2020
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Seasoned and marinated cuts of meat, poultry and fish.
- Terminated due to Covid-19.
3rd Commis Chef
Marino Beach Hotel
03.2019 - 11.2019
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
Trainee Cook
Cinnamon Grand Hotel
11.2017 - 01.2019
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
Education
No Degree - Professional Cookery
SLITHM
Sri Lanka02.2017
Skills
- Production Standards
- Food Preparation and Safety
- Food Allergies
- Health Code Requirements
- Dish Preparation
- Safety Standards
- Culinary Arts
- Special Events
- Portion Standards
- Proper Food Handling
- Proper Food Storage
- Plating and Presentation
Timeline
Bakery Assistant
French Bakery
03.2023 - Current
Demi Chef De Partie
Habtoor Grand Resort, Autograph Collection
07.2022 - 02.2023
1st Commis Chef
Habtoor Grand Resort And Spa
04.2021 - 07.2022
Commis Chef
Carrefour Central Kitchen
08.2020 - 04.2021
2nd Commis Chef
Intercontinental Hotel
01.2020 - 02.2020
3rd Commis Chef
Marino Beach Hotel
03.2019 - 11.2019
Trainee Cook
Cinnamon Grand Hotel
11.2017 - 01.2019
No Degree - Professional Cookery
SLITHM
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