Dulain Subasinghe

Hot Kitchen

• Preparing hot food for all service platforms, such as beans, rice, soups, entrees,
  sauces, etc.
• Collaborated with team members to ensure smooth operations during peak hours, resulting in satisfied customers and positive feedback.

General Kitchen Duties

• Learning proper food preparation procedures, including cooking techniques, following a recipe, knife skills, and food safety.
• Maintained high standards of food safety by regularly sanitizing surfaces, equipment, and utensils to minimize contamination risks.
• Working in the dish room 1-2 hours per week and applying closing/cleaning techniques.
• Working minimum 12 hours per week (including 6:30 AM opening, closing, and dish shift.)
• Upheld the highest level of hygiene and sanitation practices in accordance with local health regulations, preventing potential foodborne illnesses.

• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
• Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.