Summary
Overview
Work History
Education
Skills
Awards Training
References
Timeline
Generic
Sameera Handunge

Sameera Handunge

Sligo

Summary

Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership.

Overview

22
22
years of professional experience

Work History

Kitchen Manager/Head Chef

Honestly farm kichen
Sligo
03.2024 - Current
  • Efficiently manage and supervise the kitchen staff ,providing comprehensive training, guidance to foster a harmonious and highly productive team environment.
  • Maintained high standards for food preparation, cooking, and presentation to consistently exceed customer expectations and uphold the reputation of the restaurant.
  • Contributed actively to menu development by incorporating seasonal ingredients and applying innovative culinary techniques to enhance the dining experience.
  • Executed meticulous inventory control measures, closely monitored food expenses, and implemented innovative strategies to achieve substantial cost savings without compromising dish quality.

SR.Chef

Molly Fulton's Restaurant
Sligo
11.2022 - 03.2024
  • Handling the busy Grill, Pass and wok according to high standard
  • Production of Ala carte & all day dining restaurant
  • Ensure HACCP standards are implemented and follow the appropriate hygiene standards requirements at all times
  • Doing the ordering according to daily needs
  • Ensure consistency in quality of dishes at all times
  • Preparing All the meat and fish according to SOP
  • Preparing All the sauce & stock to SOP.

SR.Chef De Partie

Radisson Blu Hotel
Sligo
08.2021 - 10.2022
  • Production of Ala carte, Banquet & all day dining restaurant
  • Ensure HACCP standards are implemented and follow the appropriate hygiene standards requirements at all times
  • Ensure consistency in quality of dishes at all times
  • Preparing All the meat and fish according to SOP
  • Preparing All the sauce & stock to SOP.

SR.Chef De Partie

Cork International Hotel
Cork Airport
02.2019 - 08.2021
  • Ensure HACCP standards are implemented and follow the appropriate hygiene standards requirements at all times
  • Ensure consistency in quality of dishes at all times
  • Preparing All the meat and fish according to SOP
  • Preparing All the sauce & stock to SOP.

Chef De Partie

Rydges Hotel
Palmerston NT Australia
06.2016 - 12.2018
  • Ensure consistency in quality of dishes at all times
  • Preparing All the meat and fish according to SOP
  • Preparing All the sauce & stock to SOP.

Sous Chef

One & Only The Palm Hotel
The Palm, Dubai
03.2015
  • Monitor regular standards of production to ensure highest level of quality & Ensure consistency in quality of dishes at all times
  • Supervising all colleagues during the set-up, service and breakdown for each meal period-events
  • Conducting regular meeting with the culinary colleagues to assist, provide, support, build morale and enhance credibility
  • Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
  • Monitoring and analyzing the menus and products of competitive restaurants
  • Communicating and delegating the product schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
  • Taking the responsibility for the quality of incoming product, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
  • Ensure consistent on the job training session for culinary colleagues.

Chef de partie

EMAAR Hospitality Group
Dubai Marina Yacht Club by Address Hotel
11.2010 - 03.2015
  • Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team
  • Ensure compliance with food hygiene and Health and Safety standards
  • Ensure consistency in quality of dishes at all times
  • Manage customer relations when necessary, in the absence of the Sous Chef.

Demi chef partie

RADISSON BLU HOTEL YAS ISLAND (pre opening)
Abu Dhabi, U.A.E
09.2009 - 10.2010
  • Organize Mexican kitchen preparation as per procedures of HACCP, ISO & ADFCA{ Abu Dhabi food control authority}
  • Production for all day dining restaurant of 200 seat buffet
  • Production for banqueting{functions, coffee breaks}, outside caterings.

Commis 1

DUBAI INTERNATIONAL HOTEL
Dubai, U.A.E
12.2005 - 08.2009
  • Organize Irish kitchen preparation as per procedures of HACCP, ISO
  • Production for Mexican & Spanish kitchen as per sop
  • Was work in Ala Carte kitchen, covering 5 F & B outlets.

Commis 1, Commis 2

MOUNT LAVINIA HOTEL
Mount Lavinia, Sri Lanka
12.2001 - 12.2005
  • Production of Ala carte & all day dining restaurant
  • Production & preparation in Ala carte kitchen & Indian kitchen.

Education

Full Time Craft Course in Hotel Operations -

International Hotel School

English Language Course for Young Learners -

The British Council

Skills

  • Menu development
  • Recipe creation
  • Culinary techniques
  • Grill Expertise
  • Fine dining experience
  • Team Management
  • Food Safety Standards
  • Allergen awareness
  • Kitchen Operations
  • Food Cost Analysis
  • Budgeting and cost control
  • Inventory Rotation
  • Menu Planning
  • Cost Reduction
  • Purchasing management
  • Inventory Management

Awards Training

Rydgeskitchen
  • 2022-successfully completed Certified Principles HACCP&FOOD Safety(Level 2) in Ireland
  • 2021 - Awarded Certificate for Customer Service Excellence of Failte Ireland Customer Service Excellence Programme
  • 2020-successfully completed Certified Principles HACCP&FOOD Safety(Level 2) in Ireland
  • 2013-successfully completed Level 3 Supervising Food Safety in Catering (QCF)
  • 2010-successfully completed BASIC FOOD HYGINE TRAINING (E.F.S.T) by Abu Dhabi food control authority
  • 2009-successfully completed BASIC FOOD HYGINE AWARENESS TRAINING
  • 2008-HACCAP Training Programmers Basic Level.
  • 2013-Gulf saloon culinary competition Beef live cooking bronze medal Gulf saloon culinary competition Fish & Seafood food merit
  • 2011-Gulf saloon culinary competition poultry live cooking bronze medal Gulf saloon culinary competition Tapas & finger food merit
  • 2006-Middle East junior chef of the year Competition Bronze Medal for Four Plated Appetizers and Merit Award for Five Course Gourmet, Dinner Menu.

References

More details & Reference upon request

Timeline

Kitchen Manager/Head Chef

Honestly farm kichen
03.2024 - Current

SR.Chef

Molly Fulton's Restaurant
11.2022 - 03.2024

SR.Chef De Partie

Radisson Blu Hotel
08.2021 - 10.2022

SR.Chef De Partie

Cork International Hotel
02.2019 - 08.2021

Chef De Partie

Rydges Hotel
06.2016 - 12.2018

Sous Chef

One & Only The Palm Hotel
03.2015

Chef de partie

EMAAR Hospitality Group
11.2010 - 03.2015

Demi chef partie

RADISSON BLU HOTEL YAS ISLAND (pre opening)
09.2009 - 10.2010

Commis 1

DUBAI INTERNATIONAL HOTEL
12.2005 - 08.2009

Commis 1, Commis 2

MOUNT LAVINIA HOTEL
12.2001 - 12.2005

Full Time Craft Course in Hotel Operations -

International Hotel School

English Language Course for Young Learners -

The British Council

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Sameera Handunge