Prabath Kurunayakage

Preparation,

Cooking and making sure follow the cleaning hazards.

• Engage in all aspects of hot sauce production, from food inspection to hand processing, cooking to packaging, quality inspection and deep cleaning.

• Prepare, source and plan daily menus as chef in private establishment. Ensure health standards and hygiene of kitchen. Manage and instruct junior kitchen staff.

• Developed, prepared menus and managed all ordering and procurement of food and beverage for two boutique restaurants. Managed and trained all kitchen staff.

• Cooked for and subsequently managed kitchen operations of Southern Sri Lanka's most regarded restaurant. Directed menu and team of 10 kitchen staff, including training, special event planning, catering and day to day activities.