Kasun Prabath
54/5,al Jaber Compound,khalifacity,AbuDhabi
Summary
Passionate Chef with 7+ years of experience in luxury hotels and fine dining restaurants across the UAE and Sri Lanka. Skilled in cold kitchen, salads, canapés, buffets, and A la carte preparation, with a strong focus on creativity, flavor, and presentation. Committed to HACCP standards and known for innovation, teamwork, and delivering exceptional dining experiences.
Overview
7
7
years of professional experience
Work History
Commis I Chef
Commis I Chef – Four Seasons Hotel
05.2025 - Current
- Prepared high-quality dishes following Four Seasons recipes and standards.
- Assisted in menu development, ensuring seasonal ingredients and local sourcing.
- Assisting the Support Chef de Partie or Sous Chef in their stations
- Mainly working in the breakfast buffet & à la Carte Menu
Commis II Chef
Shangri La Hotel
08.2023 - 04.2025
- Prepared A la carte meals, canapés, and buffet setups.
- Prepared and presented high-quality dishes in accordance with hotel standards.
Commis II Chef
Sheraton Jumeirah Beach Hotel
02.2023 - 08.2023
- Working in a busy and popular environment and routinely having to make preparation for cold kitchen buffet.
- Attending to culinary operation include - Conference & event, wedding, parties and all banquet functions.
- Preparing A la carte orders delicious and healthy meals for all dishes.
- Work with senior chefs to run the operation smoothly and great delivery to guest.
Commis II Chef
Marino beach hotel
10.2019 - 01.2023
- Provided functional assistance and direction to the kitchen daily operation.
- Prepares thorough mis-en-place as featured for the menu.
- Flexible to maintain and organized kitchen inventory and all the records.
Training Chef
Asylum restaurant lounge and bar
10.2018 - 09.2019
- Started as a Training chef and got promoted to commis III in April 2019
- Assisted senior chefs to ensure smooth operations and guest satisfaction.
Education
Certification of basic food - preparation and culinary art
SWISS LANKA HOTEL SCHOOL
01.2009
Certification of basic food - safety course
PUBLIC HEALTH PROMOTION ORGANIZATION
Skills
- Culinary expertise (cold kitchen, salads, main courses, buffets, A la carte, sushi, pizza)
- Food safety and hygiene (HACCP standards)
- Menu preparation & event catering
- Kitchen organization & inventory management
- Innovative and detail-oriented
- Great Team Player & collaboration willingness to learn
- Ability to work in a fast-paced environment & under pressure
Languages
English
Sinhala
Timeline
Commis I Chef
Commis I Chef – Four Seasons Hotel
05.2025 - Current
Commis II Chef
Shangri La Hotel
08.2023 - 04.2025
Commis II Chef
Sheraton Jumeirah Beach Hotel
02.2023 - 08.2023
Commis II Chef
Marino beach hotel
10.2019 - 01.2023
Training Chef
Asylum restaurant lounge and bar
10.2018 - 09.2019
Certification of basic food - safety course
PUBLIC HEALTH PROMOTION ORGANIZATION
Certification of basic food - preparation and culinary art
SWISS LANKA HOTEL SCHOOL
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