Nimesh Appuhamy
About
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Industry Hospitality
PROFESSIONAL SUMMARY
As a highly accomplished and results-oriented chef with culinary education & more than 10 years of experience directing food and beverage services for highly rated restaurants, I possess a wide range of knowledge and experience that will allow me to contribute toward the success of an establishment needing my services. I need a sponsorship visa to work in Australia
Education
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2024 - Present
Institute of Tourism Studies – Malta
Certificate of Skill Pass Achievement (Line Chef)
Candidate number - 12916 Job family - Line Chef Level - Red The certificate acknowledges completion of the Skills Pass including phase one and phase two
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2023 - Present
The Food Systems (Food Safety Commission Malta)
Food Hygiene Principals - Holder of License B
Date of Expiry - 13th Jun 2028
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2015 - Present
Negombo International Hotel School, Sri Lanka
International Cookery
Experience
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2023 - Present
PAPA’s Restaurant, Pjazza San Nikola SGW 1072, Siggiewi, Malta
Chef de Partie
• Ensuring that all food is of excellent quality and served in a timely manner. • Prepare and cook a variety of pizzas in different styles, such as Neapolitan & Sicilian using traditional techniques and modern equipment. • Collaborating with the rest of the culinary team to ensure high quality food and service. • Keeping your area of the kitchen safe and sanitary. • Stocktaking and ordering supplies for your station. • Improving your food preparation methods based on feedback. • Assisting in other areas of the kitchen when required. I prepare the following signature entrees, contributing to the restaurant’s reputation for high-quality cuisine • Italian cuisine, pizza & salads
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2020 - 2023
Coconut Primitive Family Restaurant, Negombo, Sri Lanka
Chef De Partie
• Preparing specific food items and meal components at your station. • Following directions provided by the head chef. • Collaborating with the rest of the culinary team to ensure high quality service. • Keeping your area of the kitchen safe and sanitary. • Stocktaking and ordering supplies for your station. • Improving your food preparation methods based on feedback. • Assisting in other areas of the kitchen when required. Food items prepared: Continental Breakfast, cream of chicken soup, potato egg salad, pasta napolitan, Spaghetti Vongole, mixed grill, grilled beef fillet with mashed potatoes
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2014 - 2019
Rani Beach Resort & Lavinia Hotel, Negombo, Sri Lanka
Chef de Partie
• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area. • Be responsible for stocks and control of wastage, in according to company standards. • Assist in maintaining and improving upon budgeted food cost • Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef. • Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen. • Always maintain a high standard of personal appearance and hygiene. • Maintain good working relationships with your own colleagues and all other departments. • Be responsible for the ordering of all fresh produce and dry goods for kitchen use. Food items prepared: Green salad, seafood cocktail, French onion soup, fried noodles/ rice, Sri Lankan rice & curry
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2012 - 2014
Toro Pub & Restaurant, Negombo, Sri Lanka
1st Commis Chef
• Accurately measuring meal ingredients for the Chef de Partie. • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. • Preparing basic salads and sauces as directed by the Chef de Partie • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies Food items prepared: Sri Lankan rice & curry, fish & chips, devilled chicken