Nalinda Gardi Punchi Hewage
Clane, County Kildare.,W91 Hp58,
Summary
Experienced culinary professional with expertise in collaborative kitchen leadership, menu development, and recipe creation. Demonstrates a strong commitment to maintaining food quality while adhering to food safety and sanitation standards. Skilled in cost control and fostering teamwork to optimise kitchen operations and deliver exceptional dining experiences.
Overview
1
1
year of post-secondary education
9
9
years of professional experience
Work history
Sous chef
Annalisa Tenti
Cologno Monzese, Milan
2022.09 - 2026.01
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Maintained high standards of food preparation by following recipes accurately.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
Chef de partie
Hemantha Fernando
Sant Agostino, Milano, H&N Restaurant, Sant Agostino, Milano
2017.03 - 2022.07
- Collaborated with other chefs for special events and banquets.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Perfected traditional cooking methods including baking, grilling and braising.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Education
NVQ Level 3 -
lanka international hotel school
1994.04 - 1995.03
Skills
Teamwork,
Collaborative kitchen leadership,
Food safety and Sanitation Standards,
Menu Development and Recipe Creation,
Cost Control,
Maintaining food quality
Timeline
Sous chef
Annalisa Tenti
2022.09 - 2026.01
Chef de partie
Hemantha Fernando
2017.03 - 2022.07
NVQ Level 3 -
lanka international hotel school
1994.04 - 1995.03