Executive Chef
Resume:
KUSHAN DINENDRA
GRAND MAJESTIC HOTEL - KUWAIT ***************@*****.*** ******.*@*******************.*** - +965-********
Apply for Executive chef or Executive Sous chef or Chef de cuisine or sous chef
Summary
Dedicated and productive Executive Chef with 20+ years’ experience overseeing the daily food preparation at Michelin-rated fine-dining restaurants. Deep knowledge of various scheduling and purchasing software programs to complete multiple administrative kitchen tasks. Demonstrates exceptional time-management and communication skills to ensure the kitchen staff operates efficiently and effectively to maintain the restaurant’s brand and image.
Skilled in food preparation French cuisine and Italian cuisine and work knowledge Continental - Cold kitchen - Arabic and the Middle East - Asian - Chinese- Indian Cuisine
EXPERIENCE
EXECUTIVE CHEF - GRAND MAJESTIC HOTEL KUWAIT 2017,12,30– PRESENT WORKING
I am Reporting to the General manager.
Led a team of 10 chefs and kitchen staff in a high-volume, upscale dining environment, consistently delivering top-quality dishes.
Developed and launched a new fusion menu that increased customer satisfaction by 25% within the first six months.
Implemented a waste reduction program that cut food costs by 20 %, significantly improving the restaurant's profitability.
Organized monthly culinary workshops for staff, enhancing team skills and fostering a culture of continuous learning and improvement.
Collaborated with local suppliers to source high-quality, sustainable ingredients, strengthening community ties and supporting local businesses.
Spearheaded a kitchen renovation project, upgrading equipment and optimizing layout for efficiency, resulting in a 20% increase in kitchen output.
Collaborated in a team of 6 cooks, supporting a smooth kitchen operation during peak hours
Maintained stringent hygiene and cleanliness standards, ensuring compliance with health and safety regulations
Oversaw the catering division, successfully executing over 200 events with high client satisfaction
SOUS CHEF- ACCOR RAFFLES ALAREEN PALACE BAHRAIN 28-09-2013 UP 10-10- 2017
I am Reporting to the Executive Chef
Assisted in managing kitchen operations, contributing to a 10% increase in diner satisfaction through improved service speed and quality.
Played a key role in menu development, introducing 15 new dishes that became customer favorites and boosting sales.
Managed inventory and procurement, reducing food waste by 12%.
Conducted staff training on new cooking techniques and safety protocols, enhancing kitchen efficiency.
Oversaw the catering division, successfully executing over 250 events with high client satisfaction
EXECUTIVE CHEF LAYA BEACH HOTELWRADDUWA SRILANKA 26-4-2013 TO 24-9-2013
I am Reporting to the General manager.
Led a team of 25 chefs and kitchen staff in a high-volume, upscale dining environment, consistently delivering top-quality dishes.
Oversaw the catering division, successfully executing over 500 events with high client satisfaction
Implemented a waste reduction program that cut food costs by 30%, significantly improving the restaurant's profitability.
Organized monthly culinary workshops for staff, enhancing team skills and fostering a culture of continuous learning and improvement.
Collaborated with local suppliers to source high-quality, sustainable ingredients, strengthening community ties and supporting local businesses.
Spearheaded a kitchen renovation project, upgrading equipment and optimizing layout for efficiency, resulting in a 30% increase in kitchen output.
Collaborated in a team of 15 cooks, supporting a smooth kitchen operation during peak hours
Maintained stringent hygiene and cleanliness standards, ensuring compliance with health and safety regulations
EXECUTIVE CHEF -OAK RAY HARIDRA BEACH RESORT WRDDUWA SRILANKA
01-11-2012 TO 20-4-2013
I am Reporting to the General manager.
Led a team of 13 chefs and kitchen staff in a high-volume, upscale dining environment, consistently delivering top-quality dishes.
Developed and launched a new fusion menu that increased customer satisfaction by 25% within the first six months.
Implemented a waste reduction program that cut food costs by 15%, significantly improving the restaurant's profitability.
Organized monthly culinary workshops for staff, enhancing team skills and fostering a culture of continuous learning and improvement.
Collaborated with local suppliers to source high-quality, sustainable ingredients, strengthening community ties and supporting local businesses.
Spearheaded a kitchen renovation project, upgrading equipment and optimizing layout for efficiency, resulting in a 20% increase in kitchen output.
Collaborated in a team of 8 cooks, supporting a smooth kitchen operation during peak hours
Maintained stringent hygiene and cleanliness standards, ensuring compliance with health and safety
EXECUTIVE CHEF TALALLA RETREAT HOTEL & SPA SRI LANKA 1-8-2011 TO 30-10-2012
I am Reporting to the General manager
EXECUTIVE CHEF RAMADA ENCORE HOTEL DOHA QATAR 8-10-2010 TO 10 -6-2011
I am Reporting to the General manager
EXECUTIVESOUS CHEF HILTON BAYNUNAH ABU DHABI U.A.E 27-11-2008 TO22-9-2010
I am Reporting to the Food and beverage directors.
overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.
SOUS-CHEF NOVOTEL HOTEL ABU DHABI U.A.E MAY 2004- NOV 2008
I am Reporting to the Executive Chef .
Collaborates with the head chef to direct food preparation.
Helps design the food and drink menu.
Produces high-quality plates, considering both design and taste.
Oversees and supervises the kitchen staff.
Assists with menu planning, inventory, and supply management
CHEF- DE PARTIE NOVOTEL HOTEL ABU DHABI U.A.E 10-10 -2002 TO11-5-2004
I am Reporting to the Sous Chef.
Preparing, cooking and presenting high quality dishes within the specialty section.
Assisting the Sous Chef in creating menu items, recipes and developing dishes.
Preparing meat and fish.
Assisting with the management of health and safety
DEMI CHEF DE - LAGUNA BEACH RESORT MALDIVES FEB-2001 TO SEP-2002
I am Reporting to the Chef- De Partie .
Preparing and cooking meals to the restaurant's standards. Mentoring and leading junior kitchen staff. Managing kitchen inventory effectively
COMMIS 1- LAGUNA BEACH RESORT MALDIVES 1999 to 2001
COMMIS 1 REVARINA HOTEL BERUWALA SRI-LANKA 1998 to 1999
COMMIS 11 LE KANDIAN HOTEL KANDY SRI LAKA 1997 to 1998
TRAINING COOK &COMMIS 111 LANKA OBEROI HOTEL COLOMBO SRI LANK 1993- 1997
EDUCATION
MANAGEMENT DIPLOMA & CERTIFICATE IN N.A.I.T COMMERCIAL COOKERY IN HOTEL MANAGEMENT
LANKA OBEROI HOTEL COLOMBO SRI LANK 1993- 1997
MAHANAMA COLLAGE COLOMBO 3
General Certificate of Education, Ordinary Level Examination 1989
General of Education, Advanced Level Examination 1992
KEY ACHIEVEMENTS
INCREASED CUSTOMER SATISFACTION
Developed a fusion menu that led to a 25% increase in customer satisfaction at The Gourmet Kitchen.
REDUCED FOOD COSTS
Implemented a waste reduction program that cut food costs by 15%, improving profitability.
ENHANCED TEAM SKILLS
Organized culinary workshops that significantly enhanced team skills and kitchen efficiency
OPTIMIZED KITCHEN LAYOUT
Led a kitchen renovation project, optimizing layout for efficiency and increasing output by 20%.
SUSTAINABLE COOKING
Passionate about exploring and implementing sustainable cooking practices to minimize environmental impact.
CULINARY EDUCATION FOOD KNOWLEDGE
Dedicated to continuous learning and sharing knowledge through culinary workshops and seminars.
Continental and Italian-French - Pastry - Cold kitchen – Butcher & grilled cooking - Arabic cuisine and the Middle East Work knowledge of Asian - Chinese and Indian Cuisine
SKILLS
Menu Development
Team Leadership
Cost Management
Food Safety
Inventory Management
Culinary Workshops
Sustainable Sourcing
Kitchen Design
SEMINARS AND TRAININGS ATTENDED
Food safety HACCP: ISO 22000 & ISO 22000: 2018 Food safety
Food Cost Training Abu Dhabi
M MS course done - Bahrain and Doha Qatar
Department Cost Training Abu Dhabi
Emergency response management awareness course (FIRST AID /CPR/BLS &ACLS) World Safety Organization
HACCP -Leavell 01-02-03 Training in the Abu Dhabi – Doha Qatar – Bahrain • First Aid Training in the Abu dhobi – Doha Qatar
PERSONAL DETAILS
Nationality - Sri - Lanka
Marital Status - Married
Gender - Male
Height - 161 cm
Weight - 80 kg,
Blood Group - O+
Hospitality work experience – 25 Years
Passport Number – N 7458614
Date of Birth - 1972-10-26
REFERENCES
Bijoy Balakrishnan Assary
Director of Finance
GRAND MAJESTIC HOTELS KUWAIT
P.O. Box 29907 Safat 13159
Abdullah Al Mubarak Street, Mirqab, Kuwait City, Kuwait
*****.******@*******************.***
HANY Mosaad
Director of Engineering
GRAND MAJESTIC HOTELS KUWAIT
P.O. Box 29907 Safat 13159
Abdullah Al Mubarak Street, Mirqab, Kuwait City, Kuwait
****.******@*******************.***
Yours Sincerely
Kushan Dinendra
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