Heshan Peiris
Malvern East,Australia
Summary
Dynamic Executive Chef with extensive experience in the hospitality industry, skilled in management and leadership in challenging environments. Proven track record in overseeing kitchen operations, innovation in the culinary product, managing budgets, and implementing cost control measures in Global Hotel brands, resulting in enhanced team morale and productivity. Adept at navigating challenges and adapting to evolving demands while maintaining high standards of culinary excellence. Passionate about transferring a unique skill set that emphasises attention to detail, effective communication, and the ability to thrive under pressure across various industries.
Overview
18
18
years of professional experience
Work History
Research and Development Chef
Global Meats
06.2024 - Current
- Formulated Sous Vide and Uncooked recipes to deliver optimal flavour systems, complying with cost, product design and sensory and regulatory requirements.
- Demonstrated knowledge of industry best practices regarding labelling and packaging.
- Tested new, alternative raw materials through analysis, sourcing and trials.
- Facilitated cost reduction through product improvements.
Executive Chef
Drom Bakery
05.2023 - 08.2025
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Corporate Executive Chef
BANYAN TREE HOTELS
10.2019 - 12.2022
- People & budget management for culinary division
- Development of Creative and innovative concepts for Banyan Tree group Hotels
- Strategic planning
- Customer acquisition & retention
- Stock control & purchasing
- Events planning & co-ordination
- Cost control and Standards auditing measures for Banyan Tree group Hotels
- Revenue generation strategies
- Market research
- Recruitment & training
- Competitor analysis
- Sales & business development
Executive Chef
BANYAN TREE BANGKOK
11.2018 - 05.2020
- Kitchen Team : 118 including Chefs & Stewarding team
- Duties:
- Oversee 13 outlets:
- Romsai 110 seats
- Saffron (Thai Fine Dinning) 88 seats
- Vertigo 250 seats
- Moon Bar 60 seats
- Saffron Sky Garden 50seats
- Bai Yun (Chinese Restaurant) 140 seats
- Tai Hei (Japanese ) 62 Seats
- Apsara (Cruise) 64 Seats
- Banyan Tree Club Lounge 94 Seats
- Lobby Lounge 50 Seats
- Goodies ( Café) 66 Seats
- Pool Bar 38 Seats
- 24h Room Service
Executive Chef & acting Food & Beverage Director
BANYAN TREE & ANGSANA LĂNG CÔ
03.2015 - 01.2018
- Banyan tree 5
- Luxury Resort 62 Villa
- Angsana 5
- Resort 229 Rooms
- Kitchen Team: 122 including Chefs & Stewarding team
- F&B Team: 86 service staff
- Duties:
- Oversee 12 outlets:
- Watercourt (Vietnamese) 153 seats
- Saffron (Thai Fine Dinning) 88 seats
- Azura (Italian Cuisine) 79 seats
- Rice Bowl & Rice Bar (Pan Asian) 184 seats
- Moomba & Moomba Upper Deck 205 seats
- Marketplace (ADD Buffet) 153 seats
- Golf Café ( Café) 64 Seats
- Thu Quan (Bar) 84 Seats
- Conferencing for 400 Pax
- 24h Room Service
- Team dinning for 700pax
- Forecasting & Budgeting
- Food Cost Control
- Inventory Management
- Staff Training & Development
- Concept Creation & Visualization
- Menu Development & Launch
- Marketing & Promotions
- Sustainability Projects
Executive Chef
HILTON LABRIZ RESORT AND SPA
03.2013 - 05.2015
- Team: 70 including Chefs & Stewarding team
- Duties:
- Oversee 7 outlets:
- Sakura (Asian Cuisine) 52 seats
- Teppanyaki (20 seats)
- Portobello (Italian Cuisine) 44 seats
- Grann Kaz (Creole Cuisine) 56 seats
- Café Dauban (ADD Buffet) 146 seats
- Lo Brizan Bar & Pizzeria
- 24h Room Service
- Ordering, scheduling
- Staff training and staff management
- Inventory Management
- Food cost control
- Development of menus in all outlets
- Kitchen Renovation Planning
- Forecasting
- Development of Food Promotions
Executive Chef & Food & Beverage operations
HILTON ON THE PARK MELBOURNE
01.2008 - 01.2013
- Team: 105 including Chefs, stewarding team & F&B service team
- Duties:
- Scheduling Of Entire F&B Team
- Staff Training and Staff Management.
- Conducting Cooking Classes
- Development Of Menus In:
- Gallery Restaurant (ADD 110 Seats)
- Park Lounge Bar (80 Seats)
- Banqueting (Max 1500 covers)
- VIP Lounge (40 Seats)
- Implementation Of Service Standards
- Development Of F&B Supervisors
- Sequence Of Service Development
- Incentive Programs
- Promotions
- Forecasting
- TV Media Work
- Food Cost Control
Executive Chef
HILTON ON THE PARK MELBOURNE
05.2010 - 12.2012
- Sous Chef
- Team: 40 including Chefs & Stewarding
- Ordering, scheduling
- Development Of Menus In:
- Gallery Restaurant (ADD 110 Seats)
- Park Lounge Bar (80 Seats)
- Banqueting (Max 1500 covers)
- VIP Lounge (40 Seats)
- Staff training and staff management
- Inventory Management
- Food cost control
- Inventory Management
- Conducting Cooking Classes
- TV Media Work
Jr Sous Chef
HOTEL WINDSOR
01.2008
- Team: 40 including Chefs & Stewarding
- Ordering, Scheduling
- Staff Training And Staff Management
- Food Cost Control
- Inventory Management
- Assisting With Menu Development And Testing (80 Seat Restaurant)
Education
Diploma of Management - Hospitality
AVTES
01.2013
Kitchen Management Diploma - undefined
The Hague School
01.2007
Cert 3 Hospitality - undefined
William Angliss Institute of TAFE
01.2003
Skills
- Ordering, scheduling
- Team development
- Team leadership
- Inventory Management
- Food cost control
- Food Promotions
- Concept design
- Menu Development
- Forecasting
- TV Media Work
- Social Media Management
- Statistical Analysis
- Project Management
- Foodservice
- Inventory processes
- Nutrition
- Culinary expertise
- Sanitation standards
- Nutritional advice
- Catering management
- Waste reduction
- Food safety compliance
- Menu development
- Recipe creation
- Forecasting and planning
- Food plating and presentation
- Budgeting and cost control
Languages
English: Native
Sinhalese: Spoken only
Timeline
Research and Development Chef
Global Meats
06.2024 - Current
Executive Chef
Drom Bakery
05.2023 - 08.2025
Corporate Executive Chef
BANYAN TREE HOTELS
10.2019 - 12.2022
Executive Chef
BANYAN TREE BANGKOK
11.2018 - 05.2020
Executive Chef & acting Food & Beverage Director
BANYAN TREE & ANGSANA LĂNG CÔ
03.2015 - 01.2018
Executive Chef
HILTON LABRIZ RESORT AND SPA
03.2013 - 05.2015
Executive Chef
HILTON ON THE PARK MELBOURNE
05.2010 - 12.2012
Executive Chef & Food & Beverage operations
HILTON ON THE PARK MELBOURNE
01.2008 - 01.2013
Jr Sous Chef
HOTEL WINDSOR
01.2008
Kitchen Management Diploma - undefined
The Hague School
Cert 3 Hospitality - undefined
William Angliss Institute of TAFE
Diploma of Management - Hospitality
AVTES
Interest & Activities
Amateur Photographer, Amateur Videographer, Certified Open Water Diver, Tennis, Certified Tea Professional
Awards
2010 Manager of the Year, 1 place (Team Captain) Daryl Cox, 2 place Victorian TAFE cookery Challenge