Summary
Overview
Work History
Skills
Languages
Certification
Additional Information
Timeline
Generic
Susil Wijayarathne

Susil Wijayarathne

Fairmont Hot Springs,BC

Summary

Exceptionally talented professional many years in hotel industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Commis Chef

Galadari Hotel
03.2006 - 03.2014
  • Prepare various food dishes according to al-a-cart menu
  • Prepare various of souses.
  • Prepare breakfast buffet.
  • Prepare cold food according to menu (such as salad, verity of pate galantine, terrine, cocktail canopies, cold dressing and souses.)
  • Concerned pantry kitchen al-a-cart orders.
  • Prepare various cut of meat poultry and fish as required.
  • Maintaining kitchen logs for food safety program (HACCP), compliance and food log for all food products.
  • Ensure cleanliness of refrigerators in section for with responsibility.
  • Preparation daily inventory report.
  • Help senior chefs to make market list.

Demi Chef De Partie (Butchery)

JW Marriott Hotel
04.2014 - 04.2015
  • Prepare various cut of meat poultry and fish as required.
  • Storing food in quality stranded.
  • Maintaining kitchen logs for food safety program (HACCP) compliance and food log for all food products.
  • Monitor food quality while preparing food.
  • Making market list for daily requirements.
  • Making daily requisition from store
  • Complete cleaning check list.
  • Follow company safety and security policy.
  • Develop and maintaining positive working relationship with others.

Demi Chef De Partie (Banquet Kitchen/ Butchery)

Starwood Hotel & Resorts
12.2015 - 11.2016
  • Prepare various cut of met poultry and fish as required.
  • Prepare hot food dishes with senior chefs.
  • Preparation salads, canapes, sandwiches, cold source and dressing etc.
  • Ensure cleanliness of refrigerators and freezer in selection for with responsibility.
  • Strong food in quality stranded.

Demi Chef De Partie

Waters Edge Hotel
02.2017 - 12.2017
  • Specially hot and cool food preparation for banquet functions.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.


Senior Chef De Partie

COMO MAALIFUSHI Resort
04.2018 - 03.2023
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Prepare various cut of meat poultry and fish as required.
  • working as one team with other chefs in hot and cold kitchen.
  • Storing food in quality stranded.
  • Maintain kitchen logs for food safety program (HACCP) compliance and food log for all food products.
  • Monitor food quality while preparing food.
  • Making market list for weekly requirement.
  • Making daily requisition from stores.
  • Compleat cleaning list.
  • Follow the company safety and security policy.
  • Develop and maintaining positive working relationship with others.

Chef De Partie

Fairmont Hot Springs Resort
04.2023 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.

Skills

  • Team Management
  • Food allergy understanding
  • Knife Skills
  • Food presentation
  • Proper food handling
  • Hospitality
  • Pizza making

Languages

English
Professional Working

Certification




  • Successfully Completed NVQ level 4 in NITA at Rajagiriya, Sri Lanka.
  • Successfully completed Professional cookery tread test of National Vocational Authority in 2008.
  • Successfully completed certificate course of International cookery at Asian Lanka International Hotel School in Nugegod Sri Lanka, in June, 2000.
  • Successfully completed certificate course of Microsoft office 2000 at NIIT Gampaha Sri Lanka. In September 2002


  • Certificate course of English at technical college in Badulla.(1994)



Additional Information

WORKSHOS / TRAINING PROGRAMS

v Participated awareness seminar on food safety (April 2011) at Galadari Hotel Colombo

v

v Participated awareness seminar on food safety (April 2012) at Galadari Hotel Colombo

v

v Participated awareness seminar on food safety (April 2013) at Galadari Hotel Colombo.

v

v Participated GREAT FOOD SAFE FOOD (food safety seminar on 13th October 2015)

Doha Marriott Hotel, Doha

Timeline

Chef De Partie

Fairmont Hot Springs Resort
04.2023 - Current

Senior Chef De Partie

COMO MAALIFUSHI Resort
04.2018 - 03.2023

Demi Chef De Partie

Waters Edge Hotel
02.2017 - 12.2017

Demi Chef De Partie (Banquet Kitchen/ Butchery)

Starwood Hotel & Resorts
12.2015 - 11.2016

Demi Chef De Partie (Butchery)

JW Marriott Hotel
04.2014 - 04.2015

Commis Chef

Galadari Hotel
03.2006 - 03.2014

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Susil Wijayarathne