Nilu Mendis
About Nilu Mendis
Nilu Mendis is a Food Service Specialist currently employed at Cut+Dry in the United States since 2020. She has a diverse culinary background, including roles in various prestigious establishments and a strong educational foundation in culinary arts and law.
Work at Cut+Dry
Nilu Mendis has been employed as a Food Service Specialist at Cut+Dry since 2020. In this role, she has gained valuable experience in food technology and back-of-house operations. Her responsibilities include managing supplier relations, overseeing stock maintenance, and contributing to the overall efficiency of kitchen operations. Mendis has utilized her culinary training to enhance the services offered at Cut+Dry.
Education and Expertise
Nilu Mendis holds a Higher National Diploma in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts. She graduated at the top of her class and represented her school in Chef's Guild Competitions shortly after enrollment. Additionally, she achieved an NVQ 4 in Culinary Arts/Chef Training from the International Hotel School Mount Lavinia. Mendis also has a Bachelor of Laws (LLB) from New York University, indicating a diverse educational background.
Background
Nilu Mendis has a diverse professional background in the culinary field. She began her career in Sri Lanka, working as a Commis Chef at Hilton from 2019 to 2020 and briefly as Kitchen Staff at Mount Lavinia Hotel. In 2018, she worked at JACKS WIFE FREDA in the United States for one month. Her international experience includes her current role at Cut+Dry, where she has been since 2020.
Achievements
Mendis has made significant contributions to the culinary industry. She became the youngest female butcher to emerge from Hilton, specializing in seafood butchery operations. During the COVID-19 pandemic, she played a key role in her kitchen team, developing skills in supplier relations, costing, stock maintenance, and labor division. She has also consulted for a cloud kitchen operation for a restaurant in Colombo and was offered an Executive Chef position at a luxury resort in Galle.