Executive Chef North Carolina
Resume:
Mahendra Abeysekara
Charlotte, North Carolina 28262
Phone: 704-***-****, cell 704-***-****
E-mail: *************@***.***
Overview and Objective
With more than 25 years of professional cooking and kitchen management experience, I exemplify leadership qualities and professionalism, backed by a consistent and verifiable record of achievement. I am an award winning, dynamic professional chef with a results-oriented and team spirited outlook. Therefore, I hope to secure a position at this establishment to utilize my experience and skills to contribute.
Professional Education
Sri Lanka Culinary School, Colombo, Sri Lanka, 1975-1977
Culinary Art specialty
Areas of Expertise
Executive Chef/Supervisor Operations Designation
Executive/Sous-Chef experience with million-dollar, upscale establishments
Training and kitchen-layout organizing
Successful catering experience (1,200 + people)
Maximizing kitchen productivity and staff performance.
Menu presentations
Specialized in Italian, French, Oriental and Continental Cuisine
Professional Experience
Assistant Banquet Chef Prep at Atrium Airport Hilton Charlotte
09/2024-Currant
Executive Chef/Operations Supervisor Lufthansa Services LSG Sky Chefs, Charlotte, NC
05/2006-05/2021
Responsible for overall food productions in various airline cuisine
Quality control and food safety which includes Global Quality System Training in HACCP, CMCP and FSCP systems, also Serve Safe Certified
Work as Quality Manager maintaining and documenting HACCP
Regularly participate in world-class airline menu presentations
Participate in Ritz-Carlton and Mandarin- Oriental Hotel with Lufthansa Airlines joint collaborations for first & business class menu presentations.
Contribute to the catering services at 2009 G20 Summit, Pittsburgh and 2010 Nuclear Security Summit, Washington, DC.
Executive Chef, the Pines at Davidson, Davidson, NC, 2004-2005
Responsible for overall supervision of kitchen activities including hiring and training
Developed excellent culinary products and recipes for many satisfied residents organized culinary products for various resident events besides daily routine work.
Executive Chef /Kitchen Manager, Queens Landing, Mooresville, NC, 1996-2004
Managed all culinary operations in this private owned family entertainment facility
Facility consisted of a high scale Italian-American Restaurant, one deli, one banquet facility seating, two lunch/dinner cruises,
Catered for weddings, private and company parties, and seasonal outdoor events
Responsible for transformation of food operations including proficiency in menu development, cost control, purchasing and providing accurate monthly inventory
Executive Chef, Lake Side Restaurant, Lake Norman, NC, 1994-1996
Responsible for total food operations of 100-150 seat dining facility
Interviewed, selected and trained a team of 10 cooks and a sous chef
Maintained a high standard of food safety
Created seasonal Menus.
Executive Chef, FDY Food Service Inc., Charlotte, NC, 1992-1994
Managed all food service/productions in this private owned catering service which managed many large company cafeterias such as Phillip Morris, New Heritage USA,AllstateInsurance Company and many more reputed Colleges and Institutes.
Catered for groups over 1,000 for breakfast, lunch buffets, and seated dinners
Executive Sous Chef, Hilton at University Place, Charlotte, NC,1991-1992
Assisted the Executive Chef/F&B Director in daily operations such as promoting nightly dinner specials, room service, and banquet menus
Organized and maintained a healthy cooking environment and controlled the food cost
Sous Chef, Hilton International, Guam,(USA), 1990-1991
Transferred to this sister hotel from Colombo Hilton for further growth and development
Worked with all kitchens in this 800 room 5-star hotel with various ethnic restaurants and bars
Participated in culinary seminars and competitions
Sous Chef, Hilton International Colombo, Sri Lanka, 1983-1990
Worked in various kitchens at this 600 room 5-Star hotel with different ethnic cuisine restaurants such as Japanese, Italian, Indian, Sri Lankan, Chinese and Continental
Worked with world renowned chefs around the globe
Took part in many culinary competitions
A pioneer employee of the hotel
Chef de Partie Bahrain Airport Catering Services, Manama, Bahrain, 1978-1983
Worked in large fleet production section catered to the world,
Produced 25,000+ meals per day
Catered different ethnic menus for many airlines worldwide with multi-national crew
Worked with a team and prepared meals for many foreign dignitaries such as royal family members and other world leaders
Computer Skills
Microsoft Office (Word, Excel, Power Point)
Awards
1990 Culinary Olympic medalist- American Culinary Federation
* References & Supporting Documentation Furnished Upon Request
Contact this candidate