Nirosh Fernando
Trim
Summary
Experienced culinary professional successful at producing high-quality, from-scratch jams, creams, sauces and pastries. Focused on providing customers with delicious, quality desserts. Systematic, resourceful and bringing top skills in communication and work delegation.
Overview
11
11
years of professional experience
Work History
Pastry Chef
Trim Castle Hotel
Trim
06.2023 - Current
- Developed, tested and implemented new recipes for pastries with a focus on quality and customer satisfaction.
- Maintained records of daily production output levels for the bakery department.
- Ordered necessary supplies such as ingredients, tools, utensils., ensuring they are available when needed.
- Analyzed customer feedback data to improve current products or develop new ones.
- Assisted with menu planning by providing creative suggestions based on seasonal produce availability.
- Followed recipe measurement instructions to create delicious pastries, cakes and chocolates.
Head Pastry Chef
Golden Sands Hotel Apartments Dubai
Dubai
07.2021 - 05.2023
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc
- Following traditional and modern recipes
- Create new and exciting desserts to renew our menus and engage the interest of customers
- Decorate pastries using different icings, toppings etc
- To ensure the presentation will be beautiful and exciting
- Monitor stocks for baking ingredients such as flour, sugar etc
- And make appropriate orders within budget
- Check quality of material and condition of equipment and devices used for cooking
- Guide and motivate pastry assistants and bakers to work more efficiently
- Identify staffing needs and help recruit and train personnel
- Maintain a lean and orderly cooking station and adhere to health and safety standards.
Chef de partie
Sofitel Hotel & Resort Dubai
Dubai
11.2016 - 06.2021
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
Demi Chef De Partie
Sofitel Hotel & Resort Dubai
Dubai
10.2015 - 10.2016
- Prepared workstations with ingredients and tools to increase efficiency.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Observed food safety and sanitation protocols to reduce germ spread.
Commi 1
Sofitel Hotel & Resort Dubai
Dubai
04.2015 - 09.2015
- Assisted in creating and developing new recipes for pastries and other desserts.
- Weighed ingredients accurately to ensure consistent quality.
- Managed inventory levels by ordering supplies as needed to maintain optimal stock levels.
- Monitored temperatures in refrigerators, freezers and proof boxes to ensure food safety.
Commi 2
W Doha Hotel And Residence Qatar
10.2013 - 02.2015
- Worked in 3 Michelin Star Chef Jean George's restaurant Ala-Carte
- Bakery and Breakfast
- Worked in Italian Restaurant (La Spiga by Pepper Moon) Ala-Carte.
Commi 3
Semondu Restaurant by Sri Lankan Airline Catering
01.2013 - 10.2013
- Helping the chef in charge to make the desserts MISE EN PLACE for the Ala-Carte.
Education
General Certificate of Education (Ordinary Level) -
Sri Lanka
General Certificate of Education (Advance Level) -
Sri Lanka
Skills
- Pastry preparation and baking
- Creating new and exciting desserts
- Decorating pastries
- Monitoring stocks and making orders
- Checking quality of materials and equipment
- Guiding and motivating pastry assistants and bakers
- Identifying staffing needs and recruiting/training personnel
- Maintaining a lean and orderly cooking station
- Adhering to health and safety standards
- French, Italian, Mediterranean cuisine
- Pastry production for all-day dining
- Assisting breakfast and bakery chefs
- Excellent intercommunication skills
- Working in a high-pressure kitchen environment
- Problem-solving and process improvement
- Supervising food safety in catering
- Basic knowledge of food hygiene (HACCP)
- Induction hygiene training
- International cookery course
- Fundamentals of office and information technology
Timeline
Pastry Chef
Trim Castle Hotel
06.2023 - Current
Head Pastry Chef
Golden Sands Hotel Apartments Dubai
07.2021 - 05.2023
Chef de partie
Sofitel Hotel & Resort Dubai
11.2016 - 06.2021
Demi Chef De Partie
Sofitel Hotel & Resort Dubai
10.2015 - 10.2016
Commi 1
Sofitel Hotel & Resort Dubai
04.2015 - 09.2015
Commi 2
W Doha Hotel And Residence Qatar
10.2013 - 02.2015
Commi 3
Semondu Restaurant by Sri Lankan Airline Catering
01.2013 - 10.2013
General Certificate of Education (Ordinary Level) -
Sri Lanka
General Certificate of Education (Advance Level) -
Sri Lanka