SUJERSAN SANTHIRASEGARAM
Queenstown,Newzeland,OTA
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Fine dining restaurant.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Future Hospitality
10.2023 - Current
chef de partie
Amazonico Dubai - Dogus Group preopening team
11.2019 - 09.2023
- Situated in the heart of DIFC Amazonico Dubai serves a range of Latin American dishes from the freshest raw seafood to carefully sourced grilled meats.and Michelin Guides Fine dining Restaurant
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Demi chef de partie
Andalucía Spanish Restaurant &Bar, Apparel Group
11.2017 - 10.2019
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Maintained well-organized mise en place to keep work efficient and consistent
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Responsible For inventory management and supply ordering to maintain fully stocked kitchen
- Responsible for The Grill and Line Station
Commi 1 Chef
La Brioche French Casual Dining Restarent
02.2017 - 11.2017
- Line Check, Making sure all products have labels and stored properly
- Checking all food products are made in regard of the recipe
- 3 Month Kitchen In charge of bay square Dubai Branch
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Monitored recipe portioning to control food costs
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers
- Food&safety level ll,High field UK
- Chemical Usage,Health&Safety Training
Commis Chef
Emirates Airlines
05.2016 - 01.2017
Kitchen Trainee
Radisson Blu Hotel
01.2016 - 05.2016
Education
Advanced level : Arts -
KM/KM/Carmel Fatima College Boys Section
Kalmunai, EPDiploma In Culinary Arts -
International Centre For Culinary Arts - ICCA
01.2016
Skills
- Ability to multitask
- Great time management
- Great communication and interpersonal
- Strong teamwork
- Knife skills
- Meat cookery
- Plating
- Food Safety
- Order Delivery Practices
- Team Leadership
Vocational Qualification
- IVQ Level II in Food Production & Culinary Arts, accredited by City & Guilds, London, UK
- Air-o-System - Combi Oven Operation, Cook & Chill Production Techniques
- Food Hygiene - Intermediate Level & HACCP Awareness
- Ideal Wash System Training - Total Kitchen Care Training
Proficiency In English
Fluent
Personal Information
- Age: 33
- Passport Number: N5486152
- Passport Expiry Date: 04/06/2025
- Nationality: Sri Lankan
- Marital Status: Married
- Visa :Aewv visa
Timeline
Chef De Partie
Future Hospitality
10.2023 - Current
chef de partie
Amazonico Dubai - Dogus Group preopening team
11.2019 - 09.2023
Demi chef de partie
Andalucía Spanish Restaurant &Bar, Apparel Group
11.2017 - 10.2019
Commi 1 Chef
La Brioche French Casual Dining Restarent
02.2017 - 11.2017
Commis Chef
Emirates Airlines
05.2016 - 01.2017
Kitchen Trainee
Radisson Blu Hotel
01.2016 - 05.2016
Advanced level : Arts -
KM/KM/Carmel Fatima College Boys Section
Diploma In Culinary Arts -
International Centre For Culinary Arts - ICCA
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