Diana Prasansi W Samaraweera Mudalige Dona
Melbourne,VIC
Summary
Detail-oriented culinary professional with a strong focus on cost control and quality assurance. Known for creating innovative dishes and managing kitchen performance to enhance guest experiences and operational efficiency. Accomplished Executive Chef with extensive experience in kitchen operations and staff supervision. Demonstrated expertise in developing seasonal menus, ensuring food quality, and implementing hygiene practices. Committed to fostering a culture of excellence and customer satisfaction. Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Chef and front of house Manager
Tahina
Melbourne, VIC
11.2019 - Current
- Assisted in cooking and presentation of dishes during service hours.
- Maintained cleanliness and organization of kitchen workspace throughout shifts.
- Collaborated with team members to ensure timely meal preparation and delivery.
- Followed recipes accurately to create consistent and flavorful dishes.
- Monitored inventory levels and reported shortages to the head chef.
- Learned food safety standards and applied them in daily operations.
- Participated in team meetings to discuss menu changes and kitchen procedures.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Created recipes that kept customers coming back for more.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Prepared ingredients by washing, chopping, and marinating for daily menu items.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Managed kitchen operations, ensuring food quality and presentation standards.
- Trained and mentored kitchen staff on cooking techniques and safety protocols.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Enforced hygiene and sanitation practices to maintain a safe kitchen environment.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Coordinated with front-of-house staff regarding reservations and table management.
- Monitored meals served for temperature and visual appeal.
- Checked quality of food products to meet high standards.
Demi Chef
Coco royal Hotel,
Srilanka, Kaluthara
02.2016 - 08.2018
- Prepared high-quality dishes according to restaurant standards and recipes.
- Collaborated with kitchen staff to ensure smooth service during busy shifts.
- Maintained cleanliness and organization of cooking stations and equipment.
Education
High School Diploma -
NAITA
SRILANAKA02-2017
Skills
- Menu development
- Inventory management
- Food safety compliance
- Cost control
- Culinary techniques
- Customer satisfaction
- Staff supervision
- Time management
- Problem solving
- Leadership skills
- Hygiene policy implementation
- Menu supervision
- Budgeting and cost control
- Food presentation
- Kitchen staff management
- Hiring, training, and development
- Plating and garnishing
- Staff management
- Customer service
- Recipes and menu planning
- Restaurant operations
- Staff training
Certification
- Driving license
References
- Thejana Dilshan
Head Chef,
Tahina Bar,
0451649887
References
- Dilshan Premathilaka
Executive Chef,
Tahina Bar,
0426240195
Timeline
Executive Chef and front of house Manager
Tahina
11.2019 - Current
Demi Chef
Coco royal Hotel,
02.2016 - 08.2018
High School Diploma -
NAITA