Summary
Overview
Work History
Education
Skills
Education
Contacts
References
Disclaimer
Languages
Timeline
Generic

Madugodage Asoka Indrasekara

Oshawa,ON

Summary

Ambitious Chef with years of hands-on experience working in the food and hospitality industry. Excellent leadership and communication talents with the ability to manage the kitchen staff. Adapt at menu creation and execution. Consistently rewarded for success in planning and operational improvements including a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience.

Overview

25
25
years of professional experience

Work History

Chef

Whisky Johns bar & Grill
07.2023 - Current
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality
  • Regularly updated menu offerings based on customer preferences, driving repeat business for establishment
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Maintained well-organized mise en place to keep work consistent
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations
  • Monitored food production to verify quality and consistency
  • Reduced food waste with strategic menu planning and inventory control techniques
  • Developed innovative recipes, attracting new clientele and increasing overall sales

Executive Chef

Acajou Beach Resort
09.2016 - 06.2022
  • Plans menu for themes night buffet, breakfast buffet, and other special menus.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies
  • Modified recipes to accommodate dietary restrictions and allergies
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
  • Evaluated food products to verify freshness and quality
  • Developed close relationships with suppliers to source best ingredients
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Developed new recipes and flavor combinations to enhance customer dining experience

Executive Sous Chef

Gateway Airport Garden Hotel (Taj group)
12.2014 - 08.2016
  • Assists Executive Chef in creating menus, recipes, and developing dishes.
  • Handles banquet functions and outside catering for local weddings and company functions.
  • Plans and coordinates menus with FMB department.
  • Oversees preparation by directing chefs in their section in preparing, cooking, presenting, and garnishing culinary dishes.
  • Manages staff performance in accordance with established standards and procedures; ensures staff know and adhere to established codes of practice.
  • Monitors adherence to health, safety, and hygiene standards in kitchen.
  • Interacts with customers to establish positive customer relations and ensure all inquiries and complaints are handled promptly.
  • Ensures correct storage of supplies and discusses with executive chef regarding any issues that may arise.
  • Verifies ISO and HACCP required documentation to monitor all food processing steps and procedures.

Executive Sous Chef

The palms Beruwala (Colombo fort Hotels Ltd)
04.2013 - 11.2014
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Coordinated employee schedules and developed staff teams to boost productivity
  • Developed kitchen staff through training, disciplinary action, and performance reviews
  • Managed inventory control, reducing food waste and optimizing budget allocation
  • Developed and implemented staff training programs to elevate culinary skills and knowledge
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews

Junior Sous Chef to Head Chef

Elite Restaurant & Management Company
09.2009 - 03.2013
  • Restaurants and catering company with over 5 food outlets in Abu Dhabi.
  • Caters for universities, outside events, and private dining.
  • Responsible for leading kitchen team.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Developed and remained accountable for safety, quality, consistency and adherence to standards

Chef De Partie

Hilton Colombo Residence
09.2008 - 09.2009
  • 5-star hotel and residence with 3 food outlets
  • Responsible for preparation, cooking, and presentation of culinary dishes.

Chef De Partie

Vivantha by Taj
12.2007 - 08.2008
  • 5-star hotel with 4 food outlets and banquette operation
  • Responsible for preparation, cooking, and presentation of culinary dishes.

Commis Chef to Chef De Partie

Saudi Arabian Air Lines Catering
02.2000 - 09.2007
  • Responsible for various culinary roles in catering division of Saudi Arabian Airlines.

Commis Chef

Triton hotel (Heritance Ahungalla) Aitken Spence groups hotels LTD
02.1999 - 02.2000
  • 5-star hotel with 250 rooms and 3 food outlets
  • Responsible for various culinary tasks.

Education

Skills

  • Multiple cuisine
  • Menu engineering
  • Leadership
  • Foot Paced Decision making
  • People Management
  • Conceptional Thinking and development
  • Planning & Organizing
  • Food Safety
  • Purchasing and Supply
  • Budget and forecast
  • Implementing polices and SOP
  • Staff Training and development
  • Guest relation and customer focus

Education

Culinary diploma in cookery for practical and theory for 3 years, Passed the GCE O/L in 12/1992, Studied up to Advance level in commerce, Ontario food handler certification, Food safety management system (ISO 22000-2005) in standards institution- Sri Lanka, Food safety management system (ISO 22000-2005 & HACCP) In the palms Beruwala Hotel, Beruwala, Sri Lanka, Basic Firefighting training program, Seychelles fir and rescue service agency - Seychelles, Essential food safety training certification program, Abu Dhabi food control authority-Abu Dhabi, Train the trainer work shop F at Taj Exotica (vivanta by Taj) Hotel at Bentota (Taj group of hotel). Sri Lanka, HACCP Awareness program, Saudi Arabian airlines catering

Contacts

+1 (647)464-3923, asokchef@yahoo.com, 

Current Residence 

437, Fairleigh Ave, Oshawa, ON, Canada.


Permanent Residence Address

406/1,  Ananda Lane, Kimbulawala, Elpitiya, Sri Lanka

References

  • Mrs.Jonise Dowy, The General Manager, Acajou Beach Resort, Paraslin, Seychelles, +248 251 0997, acajou@seychelles.net
  • Nalinda Abeyrathna, Executive chef, Herirtance Kandalama, Sri Lanka, +94718725218, nalinda.abeyratne@gmail.com

Disclaimer

I do hereby acknowledge the above mentioned details are true and correct to the best of my knowledge.

Languages

English
Full Professional

Timeline

Chef

Whisky Johns bar & Grill
07.2023 - Current

Executive Chef

Acajou Beach Resort
09.2016 - 06.2022

Executive Sous Chef

Gateway Airport Garden Hotel (Taj group)
12.2014 - 08.2016

Executive Sous Chef

The palms Beruwala (Colombo fort Hotels Ltd)
04.2013 - 11.2014

Junior Sous Chef to Head Chef

Elite Restaurant & Management Company
09.2009 - 03.2013

Chef De Partie

Hilton Colombo Residence
09.2008 - 09.2009

Chef De Partie

Vivantha by Taj
12.2007 - 08.2008

Commis Chef to Chef De Partie

Saudi Arabian Air Lines Catering
02.2000 - 09.2007

Commis Chef

Triton hotel (Heritance Ahungalla) Aitken Spence groups hotels LTD
02.1999 - 02.2000

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Madugodage Asoka Indrasekara