Deva Subashini Vishnuvarthan
Wattala, Srilanka ,Western
Summary
To be a recognized professional in a dynamic environment; while employing the knowledge, skills and expertise prominently in hotels and catering environment while exploring new ideas and new concepts. Highly talented with front and back-of-the-house personnel to provide Catering and Banquet experience that exceeds guest expectations.
Look forward to offer such expertise and positively influence culinary functions in a challenging position that utilizes the full potential while offering opportunities for professional and personal growth.
Overview
11
11
years of professional experience
Work History
Chef
Bamboo Beach Bar & Kitchen
Negambo
12.2023 - Current
- Prepared ethnic cuisine for all native customers according to their expectation.
- Prepared high-quality dishes according to established recipes.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Supervised team members during meal service to ensure accuracy of orders.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Stored foods correctly using correct storage containers and labeling systems.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Prepared high-quality dishes according to established recipes.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.
- Prepared dishes with quality and fresh ingredients to ensure the customer satisfaction.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained new chefs on proper cooking techniques and menu items.
- Reviewed recipes, food preparation and cooking techniques to ensure quality standards.
- Developed menus for special occasions such as parties, festivals and other events.
Demi Chef
Bamboo Beach Bar And Kitchen
Negombo, Western
04.2022 - 12.2023
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Notified Store Keeper in advance of supply needs to prevent inventory shortages.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Followed complex recipes to create delicious pastries, cakes and baked goods for pastry chefs.
- Chopped vegetables and fruit for use in such dishes as stir-fries
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation..
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Head Chef
Sweet Surrender Restaurant
Battaramulla, Western Province
01.2018 - 01.2022
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences..
- Prepared various local and seasonal specialties for boutique restaurant.
- Followed food safety and sanitary guidelines to comply with local and state regulations.
- Created new menu items,cordinated and executed menu planning, recipe development and daily restaurant operations..
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Monitored meals served for temperature and visual appeal.
- Managed kitchen staff team and assigned various stages of food production.
- Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
Commis Chef
Cinnamon Lake Side
Colombo, Western PProvince
02.2014 - 12.2017
- Rotated food stock, using up older items first and rejecting expired goods.
- Handled food deliveries, processing items and accurately placing into inventory.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Managed purchasing of supplies and ingredients for normal operations and special events..
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Set up and performed initial prep work for soups, sauces and salads.
- Set up work stations prior to opening to minimize prep time.
- Checked quality of food products to meet high standards.
- Made meals in accordance with company standards and requirements.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Checked quality of ingredients before use in order to ensure freshness.
Housekeeping Assistant
Galadari Hotel
Colombo, Western Province
01.2013 - 02.2014
Education
Management Diploma -
Sri Lanka Institute of Tourism & Hotel Management
Colombo08.2019
Restaurant And Bar Services -
Sri Lanka Institute of Tourism & Hotel Management
Colombo. Sri Lanka10.2016
Certificate in Professional Cookery -
Sri Lanka Institute of Tourism &Hotel Management
Colombo,Srilanka09.2014
Certificate in House Keeping -
Sri Lanka Institute of Tourism & Hotel Management
Colombo,Sri Lanka 07.2013
High School Diploma -
Good Shepherd Convent
Kotahena, Colombo08.2001
Diploma in Computer Studies -
Russian School of Informatics
Colombo, Sri LankaCertificate in Visual Basic Programming & Short Hand Typing And -
Asian Computer System
Colombo ,Sri LankaSkills
- Menu Planning and Recipe Development
- Recipe-based cooking
- Food presentation
- Cooking techniques
- High volume production capability
- Event Catering
- Food Preparation
- Strong butchery skills
- Process Improvements
- Kitchen Management
Languages
English
Full Professional
Sinhala
Full Professional
Tamil
Full Professional
French
Limited
Accomplishments
Participate in "Sri Lankan Festive Buffet
Culinary Hotel Championship" at the
Sirimavo Bandaranayaka Memorial
Exhibition Centre (BMICH), Colombo in
2018
Honored for preparing the Thai food festival,
Cinnamon Lake Side Hotel,Colombo - 2017
Honored for " Continuous Commitment to
Achieve Excellence a success".
Honored for preparing the largest yole log,
Sri Lankan Cinnamon Lake Side - 2014
Additional Information
References will be provided upon request
Timeline
Chef
Bamboo Beach Bar & Kitchen
12.2023 - Current
Demi Chef
Bamboo Beach Bar And Kitchen
04.2022 - 12.2023
Head Chef
Sweet Surrender Restaurant
01.2018 - 01.2022
Commis Chef
Cinnamon Lake Side
02.2014 - 12.2017
Housekeeping Assistant
Galadari Hotel
01.2013 - 02.2014
Management Diploma -
Sri Lanka Institute of Tourism & Hotel Management
Restaurant And Bar Services -
Sri Lanka Institute of Tourism & Hotel Management
Certificate in Professional Cookery -
Sri Lanka Institute of Tourism &Hotel Management
Certificate in House Keeping -
Sri Lanka Institute of Tourism & Hotel Management
High School Diploma -
Good Shepherd Convent
Diploma in Computer Studies -
Russian School of Informatics
Certificate in Visual Basic Programming & Short Hand Typing And -
Asian Computer System
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