Asanka Jayasekara
Cranbourne North
Summary
Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.
Overview
30
30
years of professional experience
Work History
Chef Manager
Luson Bloom
01.2022 - Current
- Company Overview: aged care Clyde North
- Menu Planning & Nutrition: Designing and implementing nutritious, balanced meal plans tailored to the dietary needs of elderly residents, including special diets (e.g., diabetic, low-sodium, pureed)
- Food Preparation & Quality Control: Overseeing the preparation of meals to ensure high quality, taste, and presentation while adhering to food safety standards
- Team Leadership & Training: Managing kitchen staff, delegating tasks, and providing training on food handling, hygiene, and customer service
- Budget & Inventory Management: Monitoring food costs, ordering supplies, and managing inventory to minimize waste while ensuring kitchen efficiency
- Compliance & Safety: Ensuring compliance with health and safety regulations (e.g., HACCP, food safety laws) and maintaining high sanitation standards
Chef Manager
Contemporary Catering
01.2011 - 01.2022
- Company Overview: Aged care specialists
- Preparing food for 130 residents in the house
- Trained new chefs and supervising 20 kitchen staff, ensuring consistency and high standards met management's expectations
- Developing and maintaining new menus for the stakeholders
Operation Manager
Contemporary Catering
01.2021 - 07.2021
- Ensuring the business needs are met with outstanding standards and meeting current trends
- Supervising and implementing kitchen food safety and OH&S
- Managing a team of 30 to 35 staff effectively through rostering, monthly meetings and one on one meetings
- Liaise with both internal and external customers and resolving complaints and problems
- Aged care specialist
Sous Chef
Old Keilor Hotel
01.2008 - 01.2011
- Creation of menus including new & traditional dishes in consultation Implements staff rosters and supervise the activities of cooks and assistants with the Head Chef
- Preparation of food and executing the cooking operation
- Analyzing customer queries and ensuring the customers are satisfied with the food provided
Head Chef
Mitre Tavern Hotel, Bureau Melbourne Restaurant & Bar, Dover Castle Hotel, Nixon Hotel
10.2004 - 01.2008
- Company Overview: Mitre Tavern Hotel, Bureau Melbourne & Dover Castle Hotel, Nixon Hotel are managed by the same executive management
- Carry out the culinary operation in the hotel specialising in, fusion Cooking
- Mitre Tavern Hotel, Bureau Melbourne & Dover Castle Hotel, Nixon Hotel are managed by the same executive management
Sous Chef
Customs House Hotel
01.2001 - 01.2004
- Creation of menus including new & traditional dishes in consultation with the Head Chef
- Discusses food preparation issues with managers, dieticians
- Ensuring the kitchen department adheres to the standard cleanliness and hygiene policies implemented by the hotel
Chef
Pelicans Landing Restaurant
01.1999 - 01.2001
- Preparation of Hot & Cold Food for functions, which have approximately 400 guests
- Involves Larder cooking hot range and handling of fine dining
- Supervision of other employee's absence of senior chefs
- Responsible for stock control
- Introducing Sri Lankan foods to other Chefs
Commie Chef
Hotel Lanka Oberoi -Sri Lanka
01.1997 - 01.1999
- Preparation of food (hot & cold kitchens), Butchery and Pastry, hot range and oriental kitchen
- As worked in fine dining outlets
- Maintain Company standards
- Assisted in outside Function
- A' la carte kitchen (Taprobane kitchen) Preparation
Trainee Cook
Holiday Inn - Sri Lanka
01.1995 - 01.1997
- Working in hot & cold Kitchen
- Preparation foods for Buffets and functions
- Responsible for kitchen hygiene and food safety
Education
Certificate in Hospitality (Commercial Cookery) -
William Angliss Institute of TAFE
01.2003
Advanced Diploma in Hospitality Management -
Australian College of Travel & Hospitality
01.2001
Management Diploma in Hotel & Catering Operations - Commercial Cookery
Hotel School & School of Tourism
01.1996
Skills
- Food safety
- Food safety regulations
- Culinary expertise
- Supply ordering
Career Achievements
- Winner Awards 2022 Best site/ industrial caterer of the year in restaurant and catering Award 2022, 01/01/22
- Luson Bloom Customer Excellence Award 2022, 01/01/22
- Finalist of Chef Manager of the year Victoria Aged Care Hospitality Awards, 01/01/12
- Awarded best dishes presentation at several times while working as chef manager at Contemporary Catering, 01/01/11
- Featured in the company brochure for showcasing culinary talents while working as a Chef Manager at Contemporary Catering, 01/01/11
- Showcased culinary skills in Times out Local Newspaper while working as a Sous Chef at Customs House Hotel, Williamstown, 03/01/02
Timeline
Chef Manager
Luson Bloom
01.2022 - Current
Operation Manager
Contemporary Catering
01.2021 - 07.2021
Chef Manager
Contemporary Catering
01.2011 - 01.2022
Sous Chef
Old Keilor Hotel
01.2008 - 01.2011
Head Chef
Mitre Tavern Hotel, Bureau Melbourne Restaurant & Bar, Dover Castle Hotel, Nixon Hotel
10.2004 - 01.2008
Sous Chef
Customs House Hotel
01.2001 - 01.2004
Chef
Pelicans Landing Restaurant
01.1999 - 01.2001
Commie Chef
Hotel Lanka Oberoi -Sri Lanka
01.1997 - 01.1999
Trainee Cook
Holiday Inn - Sri Lanka
01.1995 - 01.1997
Advanced Diploma in Hospitality Management -
Australian College of Travel & Hospitality
Management Diploma in Hotel & Catering Operations - Commercial Cookery
Hotel School & School of Tourism
Certificate in Hospitality (Commercial Cookery) -
William Angliss Institute of TAFE
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