| Ranga |
 Line Cook |
| Experience: 6-7 years |
| Education: Diploma |
| Location: Colombo , Sri Lanka |
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| Intending occupations: |
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Line Cook |
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I have more than 6 years of experience in professional cookery.
I would now like to find employment in Canada as a Line cook to further my career.
My educational achievements include a diploma in cookery from Swiss Lanka Hotel School and a pass in the City and Guilds exam in Food Preparation and Cooking in Culinary Practical Arts.
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(Full-time, Contract) |
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| Salary range: |
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To be negotiated |
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| Summary: |
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As a Cook I have a sound knowledge in German, Italian, Western and Chinese Cookery.
In German Cuisine I can prepare Pork & Chicken Brea quest, Pork Knuckle (roasted and grilled), Pork Zeucel, mustard pork and German Cucumber salad.
In Italian cuisine I can prepare a variety of 15 different pastas and have a good knowledge in pizzas.
I also can prepare a variety of sea foods and do all types of meat preparations.
As a person I am hard working and am always eager to face challenges and develop my skills further.
I would like to come to Canada to gain international experience.
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| From | To | Job Title | Employer Name | Country | Description |
| 03/2008 | Present | Cook | Flag & Whistle Resturant | Sri Lanka | This is a casual dining restaurant with 150 covers and one kitchen. The restaurant was owned by German Management and I worked along side 12 cooks. Here we did a la carte and buffet menus. I learned to prepare various German dishes- Pork & Chicken Brea quest, Pork Knuckle (roasted and grilled), Pork Zeucel, mustard pork and German Cucumber salad. I prepared a variety of Continental dishes including a variety of pastas (Spaghetti Carbanara, Bolognas, Spicy Vegetable Fettucia, Penne Della Caciar) and a number of grilled (Mixed grill and Lamb stake) items and sea foods. |
| 07/2005 | 02/2008 | Commis I | Mackys Restaurant(Pvt)Ltd | Sri Lanka | This is an A Grade restaurant as per the Tourist Board of Sri Lanka. The restaurant has two kitchens- Chinese and Western Cuisine. I worked in both kitchens. Here we did a la carte and buffet menu items. Buffet items included grilled beef, roasted lamb leg, roasted chicken, duck and turkey. We also prepared sea food dishes such as Seafood thirmdos, Prawn gratin, and sea food platters as well as poached guruppa. Here I learned to prepare Beef and Chicken Wellington and various lasagnes (i.e. beef, mutton, chicken and vegetable). I also gained knowledge in various Chinese cuisine preparations. Here I worked alongside 8-9 cooks. |
| 11/2001 | 06/2005 | Commis I | Madiya Beach Resort | Sri Lanka | I started my career working in a guest house owned by an English lady that primarily catered to British and German guests. Here I prepared some sea food items, salads such as Caesar, Cucumber, Onion and soups (Pumpkin, Vegetable, Spinach and Brown Onion soups) here. Here I worked in the main kitchen with 4 cooks. |
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| From | To | Education | Area(s) of Study | UniversityCollege | Country |
| 03/1992 | 12/1996 | Secondary | GCE O/L | Dharmarama pirivena | Sri Lanka |
| 04/1997 | 08/1999 | Secondary | GCE A/L | Hattaraliyadda national School | Sri Lanka |
| 11/2007 | 03/2008 | Non-university certificate/diploma | Food Preparation & Culinary Arts | swiss Lanka Hotel School | Sri Lanka |
| 06/2007 | 10/2007 | Non-university certificate/diploma | Diploma In Food Preparation and Cooking(Culinary Arts | The City and Guilds of London Institute | Sri Lanka |
| 10/2001 | 11/2005 | Non-university certificate/diploma | English language | University of Peradeniya | Sri Lanka |
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| Language |
Speaking |
Listening |
Reading |
Writing |
| English |
Well |
Well |
Well |
Well |
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