Sous Chef Executive
Resume:
******************@*****.***
Palapathwala,Matale,
Sri Lanka
Jeewan
Rajapaksha
Accomplished Executive Sous Chef with over 20 years of experience leading world-class culinary operations in luxury 5-star hotels, fine dining restaurants, and high- end boutique properties. Renowned for crafting refined, globally inspired menus that elevate the guest
experience while maintaining the highest standards of quality, presentation, and consistency. A strategic leader with deep expertise in team development,
kitchen operations, and cost management, paired with a passion for innovation and excellence. Proven ability to build and mentor top-performing culinary teams,
implement sustainable kitchen practices, and deliver exceptional dining experiences in competitive, high- expectation environments.
WORK HISTORY
Skills
Professional Summary
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 - 40 Years
NIC No - 851050191v
Passport No - N9260806
Issue Date - 24.01.2022
Expire Date - 34.01.2032
Executive Sous Chef
05/2022 - 01/03/2025
Anantara Eastern Mangroves Hotel, Abu Dhabi
Executive Sous Chef
Experiences culinary professional with a strong background in luxury hospitality.Served as a Executive Sous Chef at Anantara Abu Dhabi,one of the most prestigious resorts in the region,known for its world-class service & exceptional dining experiences.Skilled in international cuisine,kitchen operations,team leadership,& maintaining the highest standards of food quality & presentation.Passionate about delivering memorable guest experiences through innovative & refined culinary techniques.
Education
Diploma in ISO 22000:2018 Food
Safety Management Systems
V- Test Colombo NVQ Level 4:
Bakery & pastry Basic Level
(2005)
Swiss Lanka Hotel School Colombo
(2003)
Developed innovative menu concepts & recipes to
enhance customer satisfaction while maintaining cost efficiency.
Directed the day-to-day operations of the
kitchen,including preparation,production & service of all food items.
Oversaw the acquisition & storage of all food &
beverage items,ensuring compliance with health
department regulations.
Conducted staff training in kitchen safety &
sanitation,as well ass in proper preparation,plating & presentation of food.
Established & enforced standards of quality,portion control & presentation for all dishes
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.
12/2019 - 04/2022
Teardrop hotels Nuwara Eliya, Sri Lanka
Ched de Cuisine
Experienced & passionate culinary professional with a strong background in luxury hospitality.Served as Chef de Cuisine at Goatfell Bungalow,where I also oversaw
culinary operations at Hotel Nine Skies & Camellia Hills,ensuring consistency,quality & creativity across multiple high-end properties.
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.
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.
Reference
Mr.Frank Schulte
Executive Chef
Ananthara Eastern Mangoves
Abu Dhabi
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Declaration
I hereby declare that the information's
furnished above are true & correct to the
beat of my knowledge & belief.
Date Signature
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
Mr.Krishantha Wijerathne
Villa Manager
Parangi weligama Bay,
No 736,Matara Road,
Weligama, Sri Lanka
*******.*******@***************.***
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