Rivindu Resil Darshana
Pastry junior sous chef at Wattura Resort and Spa- Claim this Profile
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Sinhalese Native or bilingual proficiency
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English Full professional proficiency
Topline Score
Bio
Credentials
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Personal Incharge ( P I C 2 )
Highfield Awarding Body for ComplianceJul, 2019- Nov, 2024 -
Four plated Dessert
Emirates Culinary Guild
Experience
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Wattura Resort and Spa
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Sri Lanka
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Hospitality
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1 - 100 Employee
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Pastry junior sous chef
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Jan 2023 - Present
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Movenpick - Novotel - Adagio Jumeirah Village Triangle
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United Arab Emirates
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Hospitality
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1 - 100 Employee
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Complex Pastry Chef De Partie
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Oct 2021 - Nov 2022
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Hilton Hotels & Resorts
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United States
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Hospitality
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700 & Above Employee
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Complex Pastry Chef De Partie
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Jan 2021 - Aug 2021
I am preparing, cooking and presenting high-quality dishes within the speciality section. Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Coordinate daily tasks with the Sous Chef or Executive Chef Consult and check on daily requirements, functions and last minute events Prepare the daily mise-en-place and food production in different sections Follow the instructions and recommendations from the immediate superiors to complete the daily tasks Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Show less
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Mövenpick Hotels & Resorts
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France
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Hospitality
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700 & Above Employee
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Pastry chef de partie
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Jan 2019 - Jul 2020
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Coordinate daily tasks with the Executive sous Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily requirements, functions and last minute events •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment Show less
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Hideaway Beach Resort & Spa
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Maldives
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Hospitality
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100 - 200 Employee
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pastry chef de partie
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May 2017 - Oct 2018
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Coordinate daily tasks with the Sous Chef or Executive Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily requirements, functions and last minute events •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment Show less
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Anantara Hotels, Resorts and Spas
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Thailand
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Hospitality
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700 & Above Employee
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pastry demi chef de partie
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Dec 2014 - Dec 2016
RESPONSIBILITIES ⦁ Contribute to the production of the highest possible food quality in the delegated section at all times.⦁ Keep the work environment clean,neat and clear of potential hazards.The safety and security of guest and employees.⦁ Assist,supervise and contol the events,the production in general and the a la carte production.⦁ Check daily function sheet and mise en place list.⦁ Follow the food safety and hygiene rules and regulations.⦁ Keep the highest standarof personal hygiene.⦁ Maintain good employee relations and motivate colleagues.⦁ Always follow to SOP and P&P standards of preparation,recipe and presention. Show less
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pastry commis chef
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Jun 2013 - Nov 2014
•Support Chef de Partie or Demi Chef de Partie in the daily operation and work •Work according to the menu specifications by the Chef de Partie •Keep work area at all times in hygienic conditions according to the rules set by the hotel •Control food stock and food cost in your section •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control Show less
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Cinnamon Hotels & Resorts
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Sri Lanka
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Travel Arrangements
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500 - 600 Employee
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pastry commis 111
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Sep 2011 - Jun 2013
•Support the Demi Chef de Partie or Commis I in the daily operation and work •Work according to the instructions of Superiors •Keep work area at all times in hygienic conditions according to the rules set by the hotel •Control food stock and food cost in his section •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control Show less
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Education
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Sri Lanka Institute of Tourism & Hotel Management
professional cookery diploma, Food Preparation/Professional Cooking/Kitchen Assistant -
Matara central college
Secondary level diploma, 10