Sachin Madurapperumage

• Rotated through Hot, Cold, and Pastry kitchen sections.
• Performed full mise en place including vegetable preparation and ingredient organization.
• Prepared basic stocks and sauces under chef supervision.
• Assisted chefs with grill, sauté, garnish, and plating during service.
• Maintained HACCP hygiene standards, labelling, and stock rotation.
• Followed luxury hospitality standards and HACCP procedures under senior chefs in a Marriott-managed
property.
• Supported kitchen team during fine-dining service in a luxury resort environment.
• Assisted in daily preparation for fine-dining service serving international guests.