Punnajee Lakshitha Ariyaratne
Oshawa,ON
Summary
Energetically led Pelican Events and Catering's kitchen, enhancing culinary operations and team collaboration. Mastered both hot and cold catering, significantly elevating food quality and presentation. Skilled in culinary operations management and inspirational team guidance, I consistently exceeded client expectations with innovative menu development and efficient kitchen leadership.
Overview
11
11
years of professional experience
Work History
Sous Chef
Pelican Events and Catering
Oshawa, Ontario, Canada
08.2021 - Current
- Directed activities of kitchen personnel such as line cooks, prep cooks, and dishwashers.
- Ensure kitchen staff follow recipes and maintain consistency in food quality and presentation.
- Monitor food inventory, order supplies, and ensure ingredients are fresh and in stock.
- Train kitchen staff on cooking techniques, food safety, and hygiene standards.
- Scheduling shifts and managing kitchen labor costs effectively.
- Assisted in developing and planning new menu items, ensuring optimal use of seasonal ingredients.
- Maintained professional, respectful, and considerate communication with customers and clients.
- Contributed to the successful execution of catered events from start to finish
- Proficient in crafting diverse types of hot and cold catering foods, including sandwiches, wraps, and assorted platters.
- Expertise in both hot and cold hors d'oeuvres.
Demi Chef De Partie
Ashok Caterers & Restaurant
Horana, Sri Lanka
08.2020 - 08.2021
- Supervised operations in both the main and banquet kitchens.
- Improved performance of team members resulting in high-quality meals produced daily.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Specialized in crafting both authentic Oriental and refined Continental cuisines.
Commis 2
Mondrian Hotel
Doha, Qatar
01.2017 - 11.2018
- Led shifts in both main and banquet (hot) kitchens.
- Proficient with preparing a variety of Arabic and Continental dishes.
- Participated as a key member of the hotel's pre-opening team.
Trainee Cook
Hilton Hotel
Colombo, Sri Lanka
01.2015 - 07.2015
- Conducted operations in multiple culinary sections, including pastry, main, and Sri Lankan kitchens.
Trainee Waiter
Taj Samudra Hotel
Colombo, Sri Lanka
12.2013 - 06.2014
- Performed duties across lobby bar, main bar, and coffee shop.
Education
Skill Trade Ontario -
Red Seal Cook (reading), Oshawa, ON, Canada
Sri Lanka Institute of Tourism & Hotel Management, Colombo, Sri Lanka -
Diploma in Hotel And Catering Operations
British Council
Colombo, Sri LankaSriPalee College
Horana, Sri LankaSkills
- Culinary Operations Management
- Catering Expertise
- Kitchen leadership
- Inspirational Team Guidance
- Effective Team Collaboration
- Efficient Telecommuting
References
References available upon request.
Timeline
Sous Chef
Pelican Events and Catering
08.2021 - Current
Demi Chef De Partie
Ashok Caterers & Restaurant
08.2020 - 08.2021
Commis 2
Mondrian Hotel
01.2017 - 11.2018
Trainee Cook
Hilton Hotel
01.2015 - 07.2015
Trainee Waiter
Taj Samudra Hotel
12.2013 - 06.2014
Skill Trade Ontario -
Red Seal Cook (reading), Oshawa, ON, Canada
Sri Lanka Institute of Tourism & Hotel Management, Colombo, Sri Lanka -
Diploma in Hotel And Catering Operations
British Council
SriPalee College
Similar Profiles
Amanda SavinoAmanda Savino
Server/Bartender at 24 Carrots Events Catering And EventsServer/Bartender at 24 Carrots Events Catering And Events
Mateo GarciaMateo Garcia
Security Guard at 24 Carrots Events Catering And EventsSecurity Guard at 24 Carrots Events Catering And Events
Bailey TorresBailey Torres
Catering Server at 24 Carrots Events Catering and EventsCatering Server at 24 Carrots Events Catering and Events