Jagath Wimalaratne
Summary
PERSONAL STATEMENT As I am a quality focused and self-motivated global citizen who has experience in ecological conservation. My aim is to work for a company that can utilize my skills and training to run efficiently and provide excellent service to their customers and stakeholders .
Overview
29
29
years of professional experience
Work history
Chef De Partie
THE COAST HOTEL, WESTPORT QUAY
- Handling all aspects of daily day to day running of the outlets covering A la carte orders in the
- Bar and Restaurant
- Maintain satisfactory level of portion, control and avoid undue waste and spoilage
- Assist the Head chef in producing Food items required for each service
- Lead and coach the team towards achieving exceptional guest service
- Monitor food production, ordering, cost, and quality and consistency on a dailybasis
- Ensure proper safety and sanitation of all Miss- en place' is prepared & ready in time for service
Sous Chef
TOWERS RESTURANT & BAR, WESTPORT QUAY
- Ordering of day to day required Perishables and non-perishable items for the Hotel as per the business requirement
- Regular follow ups on supplies and checking quality of all the received perishables and dry food products
- Working side by side with the chef to make new menus and plan food promotions
- Issuing Meats and seafood for kitchens as per their requirement
- Taking Regular inventory to ensure the quality of products is maintained as per Company standards
- Working side by side with Hygiene manager to make sure all the HACCP standards are followed and recorded
- Appraising team member to monitor their personal growth and skill development
- Establishing the work schedule and organize the work in kitchen so that everything works smoothly
- Making sure all the professional equipment's are in good condition and point out any malfunction before any hazard taking place.
Chef De Cuisine
TEARDROP HOTELS GROUP
- WALLAWWA BOUTIQ HOTEL, OPATHA SRI LANKA - 2018 TO 201919guestrooms; 1 Food & Beverage outlet, Elaboration new menu every 6 month, Promotions, formation of the kitchen staff, maintain the hotel profitability, maintain a correct food cost, maintain hygienic rules and regulations, staff training, culinary sale strategy, strong collaboration with the PR and Marketing department, strong collaboration with our Group Executive Chef and senior management.
Sous Chef
CANBE LIMITED, THE WOODEN HOUSE HOTEL
KILMORE QUAY
01.2020 - 01.2020
- 19 guestrooms: 1 Food & Beverage outlets; 150 seating capacity of ballroom, Attention to hygiene
- Responsible of the Supervising entire kitchen department
- Responsible of food costing
- We cook food according to the Guest demand
- Food and kitchen safety
- Making sure dishes are prepared and presented on time
- Responsible for the cleaning, closing and opening of the kitchen
- Ensuring that brand standards are maintained
- Achieved targeted food rating, minimizing food complaints and food wasting
- Handling special guest request for preparation of dishes
- Performance manage the kitchen staff
Senior Chef De Partie
CANBE LIMITED, COUNTY ARMS HOTEL
BIRR
01.2019 - 01.2019
- 70 guestrooms: 2 Food & Beverage outlets; 400 seating capacity of ballroom, Handling all aspects of daily day to day running of the outlets covering A la carte,banquets, coffee shop
- Maintain satisfactory level of portion, control and avoid undue waste and spoilage
- Assist the Head chef in producing Food items required for each service offunction
- Lead and coach the team towards achieving exceptional guest service
- Monitor food production, ordering, cost, and quality and consistency on a dailybasis
- Ensure proper safety and sanitation of all Miss- en place' is prepared & ready in time for service
Sous Chef
ANANTARA HOTEL, KALUTARA SRILANKA
01.2017 - 01.2018
- 141 guestrooms with 9 villas; 4 Food & Beverage outlets
- Ex, Report to: Ex
- Chef of Kitchen
- Oversee all aspects of kitchen management in terms of food preparation, presentation,
- Quality assurance and cost control
- Supervise kitchen staff and assist EC of Kitchen with new menu concepts
- Support for the Anantara food banquet Kitchen operation
- Develops and implements guidelines and control procedures for purchasing and receiving areas
- Mange all kitchen operation in the absence of the Executive Chef
- Support ordering and food Cost.
ANANTARA HOTEL, KALUTARA SRILANKA
01.2016 - 01.2017
- 141 guestrooms with 9 villas; 4 Food & Beverage outlets
- Chef De Cuisine Acquolina Italian Kitchen
- Supervise the Italian kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel's food cost
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote health & safety.
CONRAD CENTENNIAL HOTEL
01.2014 - 01.2016
- 507 guestrooms; 6 Food &Beverage outlets
- Sous Chef hot and cold kitchen
- Oversee the hot kitchen operation in high volume setting of 6 F&B outlets and banqueting including quality with a group of 14 staff cold kitchen team and manage recruitment, training and scheduling, purchasing, inventory, hygiene and sanitation
- Participate in the drafting of concept ideas and menus for all special events and functions
- Assist Executive Chef with menu research and development and other related tasks.
Sous Chef
SOUQ WAQIF BOUTIQUE HOTELS
DOHA
01.2012 - 01.2014
- 9 boutique hotels; 12 Food and Beverage outlets,
- Supervise the Hot kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel's food cost
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote health & safety.
Sous Chef
ERBIL ROTANA HOTEL, KURDISTAN
01.2010 - 12.2011
- 201 well-appointed rooms and suites; 6 Food and Beverage outlets; banquet area that can sit up to 1000 guests
- Assist the Executive Sous Chef to set the standards and maintain them to the Erbil Rotana standards
- Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest's satisfaction
- Coordinate and execute training sessions for culinary colleagues.
Sous Chef
CONSTANCE EPHELIA RESORT MAHE
01.2009 - 01.2010
- 285 suites and villas; 5 restaurants and corresponding bars, Cold Kitchen - I was in charge of the entire operation of the hot kitchen
- Contribute to menu creation by responding and incorporating Guest feedback
- Ensure the consistent production of high-quality food through all food and beverage outlets
- Manage customer relations when necessary, in the absence of the Executive Chef
- Ensure resources support the business needs through the effective management of working rotations
- Support brand standards through the training and assessment of the Team
- Contribute to food and beverage revenue through effective food cost control
- Manage the cold kitchen brigade effectively to ensure a well-organized, motivated Team.
Terminal II
DUBAI INTERNATIONAL HOTEL
DUBAI
01.2008 - 01.2008
- Five Star Hotel with 88 guest rooms and 10 F&B outlets
- Terminal III - Five Star Hotel with 255 Guest rooms and 8 F&B outlets
Sous Chef
RAFFLES HOTEL
DUBAI
01.2007 - 01.2008
- In charge of the entire operation of the 2 hotel cold kitchens
- Assist the Executive Souse Chef in planning of the promotion and special events
- Attend to the Guest orders efficiently in order to be able to make sure the food is on time and high level of guest satisfaction is maintained at all time
- Deal with suppliers to make sure that all the food items arrive on time, fresh and in good hygiene condition
- Conduct regular trainings in order to maintain the company standard
- Conduct daily departmental briefings to make sure the day to day operations run smoothly
- Follow the H.A.C.C.P
- Is maintained as per the corporate policy
- Planning and implementing of new menu, a la carte, buffet style as well as the Theme Nights
- Five star Ultimate Deluxe hotel (www.raffles.com)250 rooms and suites; 11 restaurants; banquet area for 350 guests
Junior Sous Chef
DUSIT THANI HOTEL
DUBAI
01.2006 - 01.2007
- Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to the Raffles Dubai standards
- Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest's satisfaction
- Coordinate and execute training of kitchen colleagues
- Be able to motivate colleagues
- Cook any food on daily basis according to business requirement
- 321 rooms and suites; 7 restaurants and bars; banquet area that can sit up to 350 guests
Chef De Partie
THE RITZ
CARLTON
01.2001 - 01.2005
- In charge for the cold kitchen - in charge of planning the buffet menu
- Preparing all requisitions for dry goods and fresh vegetables &fruits and check all the temperature levels of the chillers & freezers
- Supervising all culinary staff
- Www.ritzcarlton.com)374 room (61 suites); 10 Food and Beverage outlets; banquet area that can sit up to 1200 guests
- Opened in 9th October 2001, Five Star Deluxe Business - Resort Hotel involved in all pre- opening activities such as WTO 2001.
Chef De Partie
HOLIDAY INTERNATIONAL
SHARJAH
01.2000 - 01.2001
- Responsible for overseeing cold kitchen, banquet kitchen and fine dining cold appetizer section
- Banquet - following up with the food presentations
- Making of duty roster
- Maintain Ritz Carlton standards
- Train the staff
- In charge of the kitchen staff daily briefing
- (www.holintsh.com)253 rooms and suites; 4 restaurants; banquet area that can sit down up to 450 guests.
Demi Chef De Partie
RIHAB ROTANA SUITES
DUBAI
01.1999 - 01.1999
- I was employed in the cold kitchen and was involved in preparation for theme nights such as Chinese, Asian, sea food, Arabic, Mexican and Friday Brunch
- (www.rotana.com)124 rooms and suites; all day dining restaurant
Demi Chef De Partie
AL BUSTAN ROTANA
DUBAI
01.1997 - 01.1999
- Worked in hot range and cold kitchen, 300 rooms and suites; 9 restaurants and bars; banquet area that can sit down up to 1200 guests
- Commis 1 - Assigned to cold kitchen.
SHERATON HOTEL & RESORT
DOHA
01.1995 - 01.1997
- Www.sheraton.com)363 room and suites; 7 Food and Beverage outlets; huge banquet area that can sit down up to 3000 guests
- Commis 1 - Worked in cold kitchen and Cold counter for coffeeshop
HOTEL HILTON COLOMBO, LANKA
01.1992 - 01.1995
- (www.hilton.com)387 rooms and suites; 7 restaurants; banquet area that can sit up to 1000 guests
Sushi Chef
LE GALADARI MERIDEN COLOMBO, SRI LANKA
01.1991 - 01.1992
- 360 room and suites; 7 Food and Beverage outlets; banquet area that can sit up to 1500 guests
- Banquet Server
- AWARDS/MERITS
- Received merit certificate for cold buffet presentation at the Emirates Salon Culinary 2001 associated by Emirates Culinary Guild, U.A.E.
Education
NVQ level 4 -
Democratic Socialist Republic of Sri lanka
FB-RM-102C-0 Follow Food and Beverage Safety and Hygiene Policies and Procedures Singapore - undefined
2014
By Singapore Workforce Development Agency Fire Warden / Marshall Training, Doha - undefined
2014
By Enertech Qatar Chemicals Handling and Product Health & Safety, Doha - undefined
2013
Hour Level 2 Food Safety Course and Examination Doha - undefined
2013
By Boecker, Food Safety Basic Food Hygiene, Dubai, 2007, by Boecker, Food Safety,U.K Basic Food Hygiene - undefined
Charted Institute of Environmental Health
1999
CPR inclusive) Certification Courses: Day 21 and Day 365 Re-Certification Ritz Carlton Training Courses: Who Moved My Cheese, Train the Trainer, Green Book - Quality Training Program - undefined
St. Thomas' College Kotte
1990
Pediatric Medical First Aid Course - undefined
1988
Skills
- Client tasting sessions
- Kitchen equipment maintenance
- Kitchen staff rotas
- Catering background
- Motivational team management
- Attention to detail
- Sauce and marinade development
- Stock control
- Commanding leadership style
- Kitchen management
- Plating
- Menu development
- Problem solving
Languages
English
Fluent
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline
Sous Chef
CANBE LIMITED, THE WOODEN HOUSE HOTEL
01.2020 - 01.2020
Senior Chef De Partie
CANBE LIMITED, COUNTY ARMS HOTEL
01.2019 - 01.2019
Sous Chef
ANANTARA HOTEL, KALUTARA SRILANKA
01.2017 - 01.2018
ANANTARA HOTEL, KALUTARA SRILANKA
01.2016 - 01.2017
CONRAD CENTENNIAL HOTEL
01.2014 - 01.2016
Sous Chef
SOUQ WAQIF BOUTIQUE HOTELS
01.2012 - 01.2014
Sous Chef
ERBIL ROTANA HOTEL, KURDISTAN
01.2010 - 12.2011
Sous Chef
CONSTANCE EPHELIA RESORT MAHE
01.2009 - 01.2010
Terminal II
DUBAI INTERNATIONAL HOTEL
01.2008 - 01.2008
Sous Chef
RAFFLES HOTEL
01.2007 - 01.2008
Junior Sous Chef
DUSIT THANI HOTEL
01.2006 - 01.2007
Chef De Partie
THE RITZ
01.2001 - 01.2005
Chef De Partie
HOLIDAY INTERNATIONAL
01.2000 - 01.2001
Demi Chef De Partie
RIHAB ROTANA SUITES
01.1999 - 01.1999
Demi Chef De Partie
AL BUSTAN ROTANA
01.1997 - 01.1999
SHERATON HOTEL & RESORT
01.1995 - 01.1997
HOTEL HILTON COLOMBO, LANKA
01.1992 - 01.1995
Sushi Chef
LE GALADARI MERIDEN COLOMBO, SRI LANKA
01.1991 - 01.1992
Chef De Partie
THE COAST HOTEL, WESTPORT QUAY
Sous Chef
TOWERS RESTURANT & BAR, WESTPORT QUAY
Chef De Cuisine
TEARDROP HOTELS GROUP
NVQ level 4 -
Democratic Socialist Republic of Sri lanka
FB-RM-102C-0 Follow Food and Beverage Safety and Hygiene Policies and Procedures Singapore - undefined
By Singapore Workforce Development Agency Fire Warden / Marshall Training, Doha - undefined
By Enertech Qatar Chemicals Handling and Product Health & Safety, Doha - undefined
Hour Level 2 Food Safety Course and Examination Doha - undefined
By Boecker, Food Safety Basic Food Hygiene, Dubai, 2007, by Boecker, Food Safety,U.K Basic Food Hygiene - undefined
Charted Institute of Environmental Health
CPR inclusive) Certification Courses: Day 21 and Day 365 Re-Certification Ritz Carlton Training Courses: Who Moved My Cheese, Train the Trainer, Green Book - Quality Training Program - undefined
St. Thomas' College Kotte
Pediatric Medical First Aid Course - undefined
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