Jayathu De Silva
Surrey,BC
Summary
Dynamic culinary professional with a proven track record in Hospitality and Tourism Management Industry , mastering grilling techniques and sauce making. Excelled in recipe development and team management, enhancing customer satisfaction through innovative menu planning and allergen awareness. Skilled in both cooking methods and fostering positive relationships, consistently delivering exceptional dining experiences.
Overview
12
12
years of professional experience
1
1
Certification
Work History
2nd Cook
Atlas Steak + Fish Restaurant - Cascade Casino
04.2023 - Current
- Implemented seasonal menu changes smoothly while retaining popular offerings for loyal clientele.
- Responsible for the preparation of cold dishes, salads, charcuterie, and appetizers , specializing in grilling techniques to create delicious dishes, ensuring the right temperature and cooking times for each type of meat, seafood, or vegetable.
- Responsible for preparing a wide range of sauces, from classic French reductions to modern fusion creations, to enhance the flavors of a dish. Masters in using a saute pan to cook dishes quickly over high heat, often incorporating ingredients like vegetables and meats.
- Adhered to strict dietary requirements for guests with allergies or restrictions, ensuring enjoyable dining experiences for all patrons.
- Mentored junior kitchen staff, providing guidance on proper cooking techniques and workplace safety protocols.
- Prepared various cuisine types, demonstrating versatility and adaptability in the kitchen environment.
- Ensured timely service by managing multiple simultaneous orders without sacrificing quality or presentation standards.
- Collaborated with Head Chef to develop new recipes and menu items, increasing customer satisfaction.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
Lead Line Cook
OEB Breakfast Co.
03.2023 - Current
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items such as meats, poultry, and Eggs for frying purposes.
- Handled portion control activities according to specified instructions provided by chef.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
Production Worker -Meat Cutter
Britco Pork Inc.
12.2022 - 03.2023
- Cut, trimmed and ground pork, and poultry to prepare for packaging and sale.
- Adhere to safety and cleanliness standards and maintained equipment.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Contributed to overall store success by supporting other departments as needed during busy periods or staff shortages.
- Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
Commis III - Chef
Mongkock Restaurant And Cafe
01.2020 - 11.2022
Trainee Chef
Mount Lavinia Hotel
01.2018 - 12.2019
Insurance Analyst
Ceylinco Genera Insurance PLC
10.2012 - 12.2017
Human Resources Administrative Assistant
Direct Mailing Services (pvt) Ltd.
04.2012 - 10.2012
Education
Post Graduate Diploma - Hospitality And Tourism Management
European Nations Campus
Colombo , Sri Lanka2022
National Vocational Qualification (NVQ 4) - International Cookery
Tertiary And Vocational Education Commision
Sri Lanka2022
Certificate - International Cookery
School of Hospitality Management - Polymath Campus
Sri Lanka2022
Certificate - Advanced Food Safety Certification
SafeCheck
Canada2022
Certificate - Basic Level in International Cookery
SWISS Lanka Hotel School
Sri Lanka2017
Skills
- Cooking methods
- Sanitation Practices
- Food Preparation
- Allergen awareness
- Recipe Development
- Food presentation
- Menu Planning
- Team Management
- Relationship Building
- Sauce making
- Grilling Techniques
- Customer Service
- Hospitality and service industry background
Languages
English
Full Professional
Sinhala
Native or Bilingual
Tamil
Elementary
Certification
- Certified SafeCheck Advanced Food Safety
Timeline
2nd Cook
Atlas Steak + Fish Restaurant - Cascade Casino
04.2023 - Current
Lead Line Cook
OEB Breakfast Co.
03.2023 - Current
Production Worker -Meat Cutter
Britco Pork Inc.
12.2022 - 03.2023
Commis III - Chef
Mongkock Restaurant And Cafe
01.2020 - 11.2022
Trainee Chef
Mount Lavinia Hotel
01.2018 - 12.2019
Insurance Analyst
Ceylinco Genera Insurance PLC
10.2012 - 12.2017
Human Resources Administrative Assistant
Direct Mailing Services (pvt) Ltd.
04.2012 - 10.2012
Post Graduate Diploma - Hospitality And Tourism Management
European Nations Campus
National Vocational Qualification (NVQ 4) - International Cookery
Tertiary And Vocational Education Commision
Certificate - International Cookery
School of Hospitality Management - Polymath Campus
Certificate - Advanced Food Safety Certification
SafeCheck
Certificate - Basic Level in International Cookery
SWISS Lanka Hotel School
- Certified SafeCheck Advanced Food Safety
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