ANOJ THARAKA WIJEKOON

• High-Value Responsibility Gaps for Demi Chef de Partie at Texas De Brazil Mall of Qatar
• Executed daily prep tasks, ensuring quality ingredients are ready for service promptly.**
• Monitored food presentation standards, enhancing visual appeal of dishes served to guests.**
• Trained junior kitchen staff on safe food handling practices, fostering a compliant work environment.**

• Prepared specialty cuts and dishes according to Brazilian culinary traditions, enhancing menu diversity.**
• Executed cooking techniques specific to grill and rotisserie methods, maintaining authentic flavors.**
• Supported inventory audits monthly to ensure accurate stock levels and minimize food waste.**

• Cooked and prepared 20+ menu items according to food safety standards and health regulations
• Maintained a clean work area and sanitizing station by washing, drying, and sanitizing tools and surfaces
• Collaborated with team members to assist prep team before rush hour, increasing efficiency rate

• Crafted innovative banquet menus, elevating guest experiences through creative culinary presentations and seasonal ingredients.
• Delivered exceptional food quality by skillfully preparing and cooking a range of dishes daily.

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Executed dish assembly during peak hours, ensuring timely service and exceptional guest satisfaction

• Collaborated with senior chefs to design seasonal dishes, enhancing guest satisfaction through culinary creativity.

• Basic knowledge of all sections.
• Participated regularly in culinary workshops to stay updated with latest industry trends.
• Assisted in maintaining cleanliness and hygiene for a safe working environment.
• Achieved efficient kitchen operations by preparing ingredients for Chefs.
• Prepared basic dishes under supervision, enhancing culinary skills.
• Collaborated closely with team members to deliver high-quality meals on time.

• Learning food preparation techniques, following chef instructions,
• Help to co-ordinate food preparation
• Ensure accurate records are maintained as directed by the chef in charge
• Neatly putting away all utensils, cooking instruments, dishes and cutting boards in their respective place