Charitha Amarasinghe
Sushi Chef
Valley,South Hill
Summary
Creative japanese cousin driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in teppanyaki,sushi bar,hot kitchen with skills in concept development and high-quality restaurant operation.
Food-loving professional with more than 11 years' expertise working in Japanese restaurants. Offering a terrific background as a Sushi Chef, boasting skills in from-scratch sauces, food plating techniques and guest satisfaction
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Japanese cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English,Hindi skills.
Talented Sushi Chef offering over 11 years of experience working in fine Japanese restaurants. Desiring the opportunity to take on a new role with a modern japanese cousin in around the world
Dynamic Sushi Chef with a talent for creating beautiful, delicious dishes in a fast-paced restaurant. Smart and driven to work hard, educate patrons and project a pleasant demeanor. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level head chef position in busy environment. Ready to help team achieve company goals.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sushi Chef
Zemi Beach House,LXR Hotels & Resorts In Shoal Bay
The Valley, Shoal Bay
11.2019 - Current
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Hyatt Regency Dubai
Dubai, Deira
04.2017 - 11.2019
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Managed 9 culinary personnel in service to 150-customer base.
Chef De Partie
Nikki Beach Resorts & Spa
Dubai, Jumeirah
05.2016 - 03.2017
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Prepared items for roasting, sautéing, frying and baking.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Taj Dubai
Dubai, Down Town
02.2015 - 09.2015
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Prepared items for roasting, sautéing, frying and baking.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Worked closely with head chef to create banquet menu for 200 wedding guests.
- Collaborated with staff members to create meals for large banquets.
Commis I
Armani Hotel,Burj Khalifa,Dubai
Dubai, Down Town
03.2013 - 01.2015
- Obtained fresh, local ingredients to lower grocery costs.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Collaborated with staff members to create meals for large banquets.
- Prepped daily menu items to quickly deliver upon request.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Placed orders to restock items before supplies ran out.
Commis II
Le Meridien Hotel And Conference Center
Dubai, Rashidiya
01.2010 - 12.2012
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Assisted with routine stock rotation to keep ingredients fresh.
Commis III
Taj Samudra Hotel
Colombo,Sri Lankla, Colombo
12.2007 - 04.2009
- Collaborated with staff members to create meals for large banquets.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
Education
No Degree - Professional Cookery
Sri Lanka Institute of Tourism & Hotel Management
Matara,Sri Lanka06.2007
High School Diploma -
Thakshila College
Gampaha,sri Lanka12.2005
Skills
- Staff Recruiting and Hiring
- Purchasing Equipment
- Vendor Relationships
- Coordinating Kitchen Staff
- Creative Thinking
- Special Events and Catering
- Staff Scheduling
- Team Leadership
- Quality Control and Oversight
- Supply Ordering
- Equipment Inspection and Maintenance
- Computer skill
- Company standards knowledge
Accomplishments
- Supervised team of 10 staff members.
- won favorites japanese restaurant award 2019
GYM LOVER
Its all about my,
builds
Confidence
Endomorphies
Punctuality
Strength
Motivation
Perseverance
AND Happiness
That is how it is for me.
Certification
- Certified *BASIC FOOD HYGIENE *ISO9OOO:2001 and ISO 22000:2005. At LE MERIDIEN HOTEL,Dubai
- Training - I have completed on 04 February 2013 a course of basic food hygiene training achieving degree of competence on the examination at ARMANI HOTEL ,Dubai
- completed TSI PERSON -IN-CHARGE (PIC) LEVEL 3 at Taj Dubai 2015.
Timeline
Sushi Chef
Zemi Beach House,LXR Hotels & Resorts In Shoal Bay
11.2019 - Current
Sous Chef
Hyatt Regency Dubai
04.2017 - 11.2019
Chef De Partie
Nikki Beach Resorts & Spa
05.2016 - 03.2017
Chef De Partie
Taj Dubai
02.2015 - 09.2015
Commis I
Armani Hotel,Burj Khalifa,Dubai
03.2013 - 01.2015
Commis II
Le Meridien Hotel And Conference Center
01.2010 - 12.2012
Commis III
Taj Samudra Hotel
12.2007 - 04.2009
No Degree - Professional Cookery
Sri Lanka Institute of Tourism & Hotel Management
High School Diploma -
Thakshila College