Chef De Cuisine
Resume:
ad3wnz@r.postjobfree.com
Musaffa, Shabiya **,
Abu dhabi 500001
Jeewan
Rajapaksha
Talented all-rounder Head Chef with sound knowledge of food preparation and hotel management. Solid
understanding of managing personnel activity in
hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
WORK HISTORY
Skills
Professional Summary
05/2022 - up to now
Imperial catering Shabiya 10, Abudhabi
Chef De Cuisine
Appointed as a Chef De Cuisine imperial catering Abu Dhabi and working as a head chef for the Department of Interior Abu Dhabi.
12/2019 - 04/2022
Teardrop hotels Nuwara Eliya, Sri Lanka
Executive Chef
Worked with customers to understand needs and
provide excellent service.
Actively listened to customers, handled concerns
quickly and escalated major issues to supervisor.
Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
Received and processed stock into inventory management system.
Managed recruitment, development and training activities to equip team of 27 with extensive skill set and detailed product knowledge to facilitate operational excellence. Ensured kitchen staff were equipped with appropriate tools and inventory.
Culinary trend analysis
Innovative menu planning
Dish presentation techniques
Culinary cost management
Staff training and development
Kitchen staff recruitment
Produce wastage prevention
Food quality control
Kitchen management
Process improvements
Cost reduction
Menu planning
Engaging leadership style
Employee training &
development
Food preparation
Personal Details
Name in Full - Rankoth Gedara
Jeewan Kumara
Rajapaksha
Nationality - Sri Lankan
Gender - Male
Date of Birth - 14.4.1985
Age - 38 Years
NIC No - 851050191v
Passport No - N9260806
Issue Date - 24.01.2022
Expire Date - 34.01.2032
Chef De Cuisine
Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House
(BOH) staff.
Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by
maintaining strong presence on restaurant floor.
NVQ Level 3: International Cookery Basic Level
Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
12/2017 - 12/2020
Browns Hotels Green Paradise Resort And Spa Dambulla, Sri Lanka
Executive Sous Chef
Supported head chef with stock control and rotation, minimising waste with FIFO systems.
Developed chefs to run stations efficiently during peak service periods.
Created recipes to maximise profit by delivering on target food costs per dish.
Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by
maintaining strong presence on restaurant floor.
10/2014 - 11/2016
Azadea, Paul Arabiya French Bakery & Café Riyadh, Saudi Arabiya
Sous Chef
Plated food according to restaurant artistic guidelines for attractive presentation.
Planned and directed food preparation in fast-paced restaurant environments.
Developed chefs to run stations efficiently during peak service periods.
Acted as head chef when required, maintaining continuity of service and quality.
Utilised excess stock by developing recipe adaptations and special menu items.
Education
ISO 22000:2018 Food Safety
Management Systems Colombo
Diploma of Higher Education:
Food Safety Managemen Systems
(2008)
V- Test Colombo NVQ Level 4:
Bakery & pastry Basic Level
(2005)
Swiss Lanka Hotel School Colombo
(2003)
08/2013 - 05/2014
Amaya Lake Resort & Spa Dambulla, Sri Lanka
Senior Chef De Partie
Guided [62] junior kitchen staff members in line cooking, food preparation and dish plating.
Cultivated [07] menu in line with company style to produce.
Maintained quality and restaurant standards by supervising food preparation and presentation in team of [62]. Reduced food waste by 95% in 01 months by enforcing First In First Out (FIFO) food rotation system.
06/2013 - 01/2014
Green Paradise Resort & Spa Dambulla, Sri Lanka
Chef De Partie
Plated completed meals with meticulous attention to presentation and portion control.
Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Followed recipe specifications strictly to produce high volume of food orders.
Planned promotional menu additions based on seasonal pricing and product availability.
09/2011 - 06/2012
The Elephant Corridor Sansun Boutique Hotels Dambulla, Sri Lanka
Demi Chef De Partie
Assisted in innovative menu development in response to new trends and customer feedback.
Employed thorough understanding of menu content,
recipes and food presentation guidelines to strictly uphold professional standards.
Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
Plated completed meals with meticulous attention to presentation and portion control.
02/2006 - 06/2011
Ramada Plaza Doha Doha, Doha Qatar
1st Commis Cook
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
Enforced appropriate workflow and quality controls, maintaining high-end restaurant standards.
Verified proper portion sizes and consistently attained high food quality standards
Reference
Mr.Antony
HR Manager
Imperial Catering
Abu Dabhi
Mr.Priyantha Sanjeewa
Executive Chief
Airport Garden Hotel
Sri Lanka
Declaration
I hereby declare that the information's
furnished above are true & correct to the
beat of my knowledge & belief.
Date Signature
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