H. Shiran Sanjaya Jayawardana

• Company Overview: Canada’s Favourite Family Destination
• Handling A LA Carte daily operation (Breakfast, Lunch and Dinner)
• Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
• Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
• Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
• Showcased culinary skills during special events, catering to large groups while maintaining exceptional quality standards.
• Adapted well under pressure in high volume environments while maintaining focus on quality execution
• Working with the team to handle varying levels of activity
• Ensured proper storage of food products at appropriate temperatures to maintain food safety standards

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

• Company Overview: Managed by Srilankan Airlines Catering, Top best 5 Restaurant In 2015 in Colombo
• Supervise daily operation in the kitchen and the restaurant
• Conducting of different food promotions & theme nights to meet the customer demand
• Create new recipe, plan menus and ensure food meets quality standards
• Demonstrate new cooking techniques and new equipment to cooking staff
• Maintain HAACP and personal hygiene standards
• Monitor food purchasing, maintaining stocks according to the kitchen requirement
• Responsible for maximizing the productivity and minimizing the food wastage
• Interview, hired and trained new kitchen staff to maintain strong workforce
• Conducting training programs for junior staff members

Company Overview: Best Business Hotel In Dubai

• Cooking different type of steaks (Wagyu, Kobe, Angus) and fish fillets, poultry, seafood and other food items of the A LA carte as well as set menu
• Handling VIP functions & Bar orders
• Capable of handling multiple responsibilities
• Adapted well under pressure in high volume environments while maintaining focus on quality execution
• Maintain food quality by following FIFO and handling food tasting session
• Maintain HAACP and personal hygiene standards
• Ordering and maintaining stock as required and directed by the Sous Chef
• Attending all training related to kitchen and hotel operation

Company Overview: Best Resort Hotel In Middle East

• Cooked different type of streaks (Wagyu, Kobe, Angus etc.) fish fillets, poultry and seafood
• Preparing & handling all A LA carte orders in the PUB outlet
• Preparing all food items for breakfast buffet and working at the Live station
• Handling all A LA carte orders in the Pizza outlet
• Assist senior chef to prepare food for banquet functions
• Assist chef for Ordering and maintain the stock
• Attend all training related to Culinary and operation to improve knowledge and skills etc

Company Overview: Best Resort Hotel in Srilanka

• Handing all A LA carte orders in the all day dining kitchen
• Preparing hot food for dinner buffet as well as breakfast buffet
• Setting up the kitchen with cooking utensils and equipment
• Studying each recipe and gathering all necessary ingredients
• Cooking food in a timely manner directed by senior chefs
• Ensuring appealing plate presentation
• Ensuring freshness of the food and ingredients
• Maintaining a clean workspace and kitchen equipment
• Attend all training related to Culinary and operation to improve knowledge and skills etc