Charitha Amarasinghe

• Used Microsoft Word and other software tools to create documents and other communications.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.
• Used coordination and planning skills to achieve results according to schedule.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Worked flexible hours across night, weekend and holiday shifts.
• Resolved problems, improved operations and provided exceptional service.

• Developed and maintained courteous and effective working relationships.
• Increased customer satisfaction by resolving issues.

• 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.

• 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.

• 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, sauteing, 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.
2015-02 - 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

• 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.
by station staff.
head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Placed orders to restock items before supplies ran out.

• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
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.

• 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.