Krishan Anthony Wijesuriya
Toongabbie,NSW
Summary
Culinary professional with successful skills assessment received from Trades Recognition Australia (TRA) with a strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary iinnovatiominnovation.
Overview
8
8
years of professional experience
Work History
Chef
Kandy Bites By Chef Ceylon
12.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator before each shift to verify correct temperatures.
DEMI CHEF-DE-PARTIE
The Hyatt Caribbean Park – Scoresby
06.2023 - 11.2024
- Company Overview: Website Link
- Responsible for handling the pass during high-volume shifts including weekend dinner service and corporate functions.
- Responsible for preparing custom dishes ordered by guests which were not part of the a-la-carte menu.
- Assisting the head chef and sous chef with designing the seasonal menus served at the hotel by contributing ideas.
- Responsible of weekly food ordering ensuring efficient management of stock including labelling and organising.
- Trained newly hired employees in their designated roles.
COMMIS CHEF
The Hyatt Caribbean Park – Scoresby
03.2023 - 06.2023
- Company Overview: Website Link
- Proficiently prepared a variety of fine dining dishes with a combination of pub-style favourites, including roasted rack of lamb, poached lobster tail, beef short rib & pan seared salmon and trout.
- Prepared meals and organised required mice-en-place for large corporate functions and high teas.
- Learned and practiced cooking methods such as sautéing, roasting, grilling, and poaching, while mastering knife skills and understanding flavour profiles.
- Worked closely with senior chefs, observing their techniques, and applying them to my own cooking.
- Received deliveries, appropriately stored perishable goods, and organized the walk-in refrigerator.
COMMIS CHEF
Vanilla Lounge - Oakleigh
06.2021 - 03.2023
- Company Overview: Website Link
- Responsible for handling pans during high-volume shifts, including high-pressure breakfast and weekend dinner shifts which served approximately 400 covers.
- Preparing a variety of Western, Greek and Italian dishes including souvlaki plates, koftas, and risottos, and cooking steaks and other meats to desired consistency.
- Worked across different kitchen sections, including the pass, grill, fryer, and cold kitchen (salads).
- Efficiently organized mise-en-place for daily shifts and prepared all stocks and sauces from scratch daily.
- Trained newly hired employees in their designated roles.
COMMIS CHEF
Westall Spice Café – Westall
04.2019 - 11.2021
- Company Overview: Website Link
- Managed the service team in high-pressure situations to deliver high quality South Asian dishes and responsible for designing menus for special occasions.
COMMIS CHEF
Seaford RSL – Seaford
10.2020 - 03.2021
- Company Overview: Website Link
- Proficiently prepared a variety of pub-style dishes, including steaks, pastas, risottos, Parmas, and stir-fries.
- Organized mise-en-place efficiently for daily shifts.
- Successfully handled high-pressure situations, consistently delivering quality food during extremely busy shifts.
- Trained newly hired employees in their designated roles.
COMMIS CHEF
Machang Nights – Dandenong
07.2019 - 03.2020
- Company Overview: Website Link
- Collaborated with the management to initiate the venture, by designing the first menu and training and managing the service team to deliver a range of dishes from pub-style favourites to classic South Asian dishes.
- This restaurant has now grown to serving approximately 300 covers on the weekend.
TRAINEE COOK
The Grand Receptions – Wantirna South
04.2019 - 12.2019
- Company Overview: Website Link
- Collaborated with experienced chefs in a fast-paced, high-pressure environment, handling food preparation, portioning, and plating.
TRAINEE CHEF
The Grand Kandyan Hotel, Kandy – Sri Lanka
01.2018 - 12.2018
- Company Overview: Website Link
- A 5-star hotel renowned for its culinary excellence and hospitality across Sri Lanka.
- Worked across all kitchen areas (including hot, cold, bakery and butchery) and learned to prepare diverse cuisines (such as Western, South-Asian and Central-Asian) for 600+ hotel guests.
Education
CERTIFICATE III & IV - COMMERCIAL COOKERY
William Angliss Institute
06.2021
CERTIFICATE III - COMMERCIAL COOKERY
Sri Lanka Institute of Hospitality Management
12.2017
DIPLOMA - INTERNATIONAL HOSPITALITY MANAGEMENT
London School of Business & Finance
07.2017
PRIMARY & SECONDARY EDUCATION - undefined
Trinity College
01.2016
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Meal preparation
- Attention to detail
- Effective communications
- Kitchen operations
- Team collaboration
- Grilling techniques
- Kitchen equipment operation and maintenance
- Verbal and written communication
- Frying techniques
- Ingredient knowledge
- Food presentation
- Food quality
Languages
English
Full Professional
Timeline
Chef
Kandy Bites By Chef Ceylon
12.2024 - Current
DEMI CHEF-DE-PARTIE
The Hyatt Caribbean Park – Scoresby
06.2023 - 11.2024
COMMIS CHEF
The Hyatt Caribbean Park – Scoresby
03.2023 - 06.2023
COMMIS CHEF
Vanilla Lounge - Oakleigh
06.2021 - 03.2023
COMMIS CHEF
Seaford RSL – Seaford
10.2020 - 03.2021
COMMIS CHEF
Machang Nights – Dandenong
07.2019 - 03.2020
COMMIS CHEF
Westall Spice Café – Westall
04.2019 - 11.2021
TRAINEE COOK
The Grand Receptions – Wantirna South
04.2019 - 12.2019
TRAINEE CHEF
The Grand Kandyan Hotel, Kandy – Sri Lanka
01.2018 - 12.2018
CERTIFICATE III - COMMERCIAL COOKERY
Sri Lanka Institute of Hospitality Management
DIPLOMA - INTERNATIONAL HOSPITALITY MANAGEMENT
London School of Business & Finance
PRIMARY & SECONDARY EDUCATION - undefined
Trinity College
CERTIFICATE III & IV - COMMERCIAL COOKERY
William Angliss Institute
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